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Models are available with a constant drip water bath, so the products' grease is regularly removed from the cabinet. The water bath includes a removable stand pipe to make cleaning easier. Grease collection systems are available that enhance employee safety. With this option, staff can more easily dispose of hot, slippery grease.
To facilitate easier cleaning, drip pans, spits and drains should be removable without tools. A water bath system on some units produces humidified air to facilitate easier cleaning.
One common mistake operators make is specifying a rotisserie on the up-front cost only and not considering the long-term operating cost. Units that cost less but are not energy efficient may cost more to operate in the long run.
Operators have the option of choosing from a number of energy-efficient features. Units with multiple burners offer the ability to utilize only those that are needed, cutting down on gas use. Batch units with forced air burners create a higher velocity of oxygen and gas, which can provide as much as 35 percent energy savings. Newer spit designs include gas heat that cooks food from the inside out, which not only helps kill bacteria, but can increase yield and shorten cooking times. On some units, a self-cleaning feature will help keep convection fans clean, which can decrease cook times and provide energy savings.