Commercial Rotisserie Ovens Offer That Slow Cooked Flavor

For some diners, nothing beats the taste of tender rotisserie chicken, meat, fish and vegetables and the only way to get that authentic slow-cooked flavor is by using a  commercial rotisserie oven.

Rotisseries are generally found in two varieties, Batch-Cookers and Continuous-Cookers. Batch-Cookers are meant to cook a certain amount of chickens in a batch for specific serving times, like a big lunch rush, and feature skewers that are placed through the cavity of the chickens. Continuous-Cookers are meant to cook chickens and keep them warm through-out the day for continual serving, and usually feature baskets that cradle the chickens and rotate them around the heat source so as not to burn the poultry.

Some models feature an aesthetically pleasing fireplace effect, where logs are burned off to simulate cooking over an open flame, but almost all rotisseries rely on either gas or electric heat sources to cook the chickens. Rotisseries are found in a number of sizes, from small counter-tops to models that can cook 80 or more chickens at once.

Most rotisserie bodies are made of galvanized sheet metal coated with stainless steel, while featuring glass doors or walls for easy viewing and access to the meat inside, and all rotisseries feature a small motor that rotates the spits or baskets around the heat source as the hot air produced slowly cooks the poultry, meat, vegetables or fish, creating that caramelized sheen that customers have grown to expect and love.

While most rotisseries operate the same way, some newer models have added optional features as stay-cool doors, holding and warming options, vent-less hoods, self-clean modes, and a constant water drip bath for removing grease as the food cooks.

See all Rotisserie Ovens at  Rotisserie Oven