FE&S: What is a big factor in deciding on a rotisserie purchase?
JC: It not only is dependent on the menu, but another consideration is if the unit will be used strictly for merchandising or also for preparing and cooking product. If the oven is designated for merchandising, it can also cook items, but if it’s more just for displaying food, a different type of unit will be needed. This would most likely have open spits, a taller profile, and chains or pulleys to better show off the food.
FE&S: What are the benefits of utilizing a rotisserie with a glass door?
JC: The consistency may be improved with a glass door that keeps heat within the unit better than an open rotisserie, although the latter type offers theater with open flames. Yet, people can still view product with a closed unit that has a glass door.
FE&S: What are the benefits of an open unit?
JC: Not only does this type provide an open flame, but it also disseminates a char smell and flavor to the food. Food tastes different when cooked over an open flame. It’s up to the operator to decide what type of equipment is best for their menu.
FE&S: Are there instances where rotisserie use is not recommended?
JC: If an operator is just looking for a basic rotisserie that will prepare chicken and that’s the majority of the business, it will mostly be done in the back of house with a combi oven and then brought out for serving. These ovens cook much quicker. It’s important to determine the goal.
FE&S: What are the product storage capabilities of rotisseries?
JC: Some rotisseries may have heated cabinet displays for holding underneath prior to purchasing or serving, so operators need to determine if this is needed.
FE&S: Are there cleaning and maintenance considerations with different types of ovens?
JC: The one thing I’ve heard over the years is the glass front of a rotisserie unit has to be cleaned every day or the glass can become cloudy and it will be difficult to see inside. This will hamper the unit’s merchandising capabilities.