Rotisseries
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
Types: Commercial models generally fall into two categories: batch- and continuous-cooking units. Batch cookers are specified for operations serving high volumes of customers during specific time frames. These models employ a rotating drum that moves skewers around within a cooking cavity. Operations that hold food items throughout the day typi-cally use continuous-cooking models. These are almost always vertical units, with skewers or baskets suspended in ascending tiers.Capacities/Footprints: Sizes can range from 15” x 37” x 35” (height x width x depth) for a countertop rotisserie to 78” x 42” x 37” wide for high-volume batch machines. Most full-size models have skewers that can commonly hold 36 to 80 whole chickens.Energy Source(s): Gas or electricity. On some models, standard rear fireplace burners with ceramic logs simulate an open hearth. Heat emanates from infrared sources or the circulation of warmed air. The design of some units allows them to generate heat from above, others from below. One maker offers a unit with infrared burners that operate on a 10-minute cy-cle. Foodservice operators can program the burners to function for any percentage of the cy-cle or remain turned off completely so the rotisserie is powered by the center flame alone. Some units can operate as two separate cooking areas to allow for staggered batch timing or for the preparation of different products without co-mingling the individual product flavors.Manufacturing Method: Rotisserie cabinets vary when it comes to construction. Most fea-ture a galvanized sheet metal body sheathed inside and out with stainless steel. Doors are also available in different formats, ranging from single, front-pivoting designs to double closures. Other models are completely open. One model offers both front- and rear-access doors for easy loading. Some doors are made wholly of glass, others have windows. Another model of-fers wool glass for better insulation. Some makers coat cabinet fronts in anodized metals, while other rotisseries feature a curved glass design and can roast and automatically hold products for customer viewing in front-of-house settings.Standard Features: A small electric motor rotates the product spits as moist, hot air circu-lates around foods and through a rotisserie’s cavity. Popular accessories include heavy-duty spits and baskets to hold fish or vegetables. Hinged, tempered-glass doors for open viewing have moved to the forefront as exhibition cooking has proliferated. Many rotisseries also in-clude warming cabinets to hold finished products. Some doors are designed to stay cool for added safety.New Features/Technology/Options: Programmable modes offer pre-heating and holding capability. Other options include automatic cleaning programs, adjustable legs, mirrored door glass and coated angled or piercing spits. At least one unit features a constant drip water bath, which removes grease from the cabinet on a constant basis. The water bath includes a removable stand pipe to make cleaning easier.Key Kitchen Applications: Rotisseries are used in both the back and front of the house to roast skewered meats and poultry, usually whole chickens, as well as fish and vegetables. Some operators also use them to prepare barbecued items such as ribs or sausages.Purchasing Guidelines: Rotisseries are food-marketing tools thanks to their moving parts and dramatic cooking action and, therefore, prove popular for front-of-the-house applica-tions. Operators who purchase a rotisserie for this purpose would be well-served to consider models that cook products most rapidly and are decorated with eye-catching conceptually thematic exteriors.Maintenance Requirements: Gas models have the most stringent ventilation hood re-quirements. Electric models must, of course, also be vented properly. Some models offer ventless hoods that install directly on top of electric rotisseries. Drips pans, spits and drains should be easily removable without tools.Food Safety & Sanitation Essentials: Enamel coatings can make cleanup of food stains and grease easier and quicker. Sanitize drip trays and drain grease traps often. Models with heated cabinets are designed to withstand caustic cleaners, carbonization and corrosive fats, but damage can nonetheless result. Some high-end models offer a cavity self-cleaning function that can minimize labor requirements.
Rotisseries
09/26/2007TWO. Urban Licks
03/31/2005Rotisseries
08/31/2006
VIEW ALL GALLERIES
