Gas Kebab Machine with 3 Burner

Product Overview

A gas kebab machine is a vertical rotisserie that roasts stacked meat beside radiant gas burners. Operators slice cooked outer layers while the core continues roasting. This equipment supports quick portions and steady output in high-turn kitchens.

Best-fit buyers

• Restaurant equipment wholesalers and distributors

• Kebab, doner, gyro, and shawarma takeaway brands

• Catering kitchens, food courts, and hotel outlets

Why a 3-Burner Kebab Machine Sells Well

Zoned Heat Control for Better Roasting

• You adjust each burner to match the meat stack.

• You manage browning without overcooking edges.

• You reduce waste from inconsistent roasting.

Gas Heating for Fast Recovery

• Gas burners recover heat quickly after loading.

• You maintain output during peak periods.

• Operators respond fast with simple knobs.

Counter-Service Workflow That Moves Faster

• Staff slice to order and serve immediately.

• You avoid holding sliced meat too long.

• The front display supports impulse purchases.

Key Features for Wholesale Buyers

Three-Burner Heating System

• Supports multi-zone roasting control.

• Helps improve surface color consistency.

• Suits medium-volume takeaway operations.

Vertical Spit and Rotation (Model Dependent)

• Rotation supports even browning.

• Stable turning improves slicing rhythm.

• Motor-driven systems reduce operator effort.

Grease Management and Easy Cleaning

• Drip tray helps collect grease safely.

• Smooth panels wipe down quickly.

• Removable parts simplify daily sanitation.

Typical Specifications and Planning Metrics

These are common planning ranges for a 3-burner vertical rotisserie. Final specifications depend on fuel type and configuration.

Statistic-Rich Planning Block

• Burners: 3 independent heat zones

• Typical meat load (planning range): ~8–25 kg (stack dependent)

• Throughput (planning range): ~15–60 portions/hour (operator dependent)

• Fuel options: LPG or Natural Gas

• Best-fit sites: takeaway counters, food courts, catering kitchens

Specification Table (Configurable)

Food Safety and Temperature Control

You should set SOPs for cooking and hot holding. Train staff to verify internal temperatures with a thermometer. For safe minimum internal temperatures, reference USDA FSIS guidance: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

OEM/ODM Customization for Distribution

Branding and Channel Support

• Logo label or nameplate placement

• Custom cartons for wholesale channels

• Multi-language manuals and packing marks

Market Fit Options

• LPG or Natural Gas configuration

• Region-specific fittings (as required)

• Optional spare parts kit for distributors

Packaging, Logistics, and Ordering

Export Packaging Options

• Standard export carton with foam protection

• Reinforced corners for long-distance transport

• Palletizing plan for container loading efficiency

Common Applications

You can supply this model to:

• Kebab and doner takeaway shops

• Gyro restaurants and shawarma counters

• Food courts and mall kiosks

• Catering kitchens and banquet prep

Buyer Checklist (Helps You Reduce Returns)

• Confirm gas type (LPG or NG) before ordering.

• Confirm local gas fittings and pressure requirements.

• Plan meat load by outlet volume and peak hour demand.

• Train staff on slicing technique and cleaning routines.

FAQ

1) What is a gas kebab machine used for?

It roasts stacked meat on a vertical spit using gas burners. Staff slice cooked layers during service.

2) Why choose a 3-burner doner/gyro rotisserie?

Three burners provide zoned heat control. You can match heat to stack size and service speed.

3) Can I order LPG or Natural Gas versions?

Yes. You can specify LPG or NG based on your destination market and installation needs.

4) How much meat can it cook at one time?

Capacity depends on the meat stack diameter and density. Many setups handle medium commercial loads.

5) Does rotation matter for roasting quality?

Yes. Rotation supports even browning and stable slicing. It helps reduce hot spots.

6) What maintenance should operators perform?

Clean the drip tray daily and wipe panels. Inspect burners and gas connections on a schedule.

7) Can Jieguan support OEM/ODM branding for wholesalers?

Yes. You can request logo labels, cartons, and manuals based on MOQ and requirements.

8) What helps importers reduce shipping damage?

Use foam protection and reinforced cartons. Palletizing and handling marks also reduce transit risk.