A number of rotisserie models include warming cabinets to hold finished products.
These units are used in both the back and front of the house to roast skewered meats and poultry, most often whole chickens. These units are not limited to greasier proteins and foodservice operators can use them to cook turkey breasts and fish, along with potatoes and other vegetables. Some operators also use this method to prepare barbecued items such as ribs, pork and beef brisket.
Batch units are appropriate for operations serving high volumes of customers during specific time frames, such as in schools or banquets. Continuous-cooking rotisseries are best suited for operations that hold food items throughout the day.
Rotisseries can have a positive impact on sales and revenue when used in the front of house.