Electric Vertical Broiler - Countertop Shawarma, Gyro & Kebab Machine, Stainless Steel Rotisserie
Electric Vertical Broiler - Countertop Shawarma, Gyro & Kebab Machine, Stainless Steel Rotisserie
Couldn't load pickup availability
Countertop vertical broiler
Restaurant-style shawarma, right at home.
A turning spit in front of a wall of electric heat. That is the whole idea, and it is the reason the meat comes out crisp on the outside and still juicy in the middle.
Stack chicken, beef or lamb onto the spit, clamp it between the two forks, set the dial and let it turn. Fat runs down into the pan instead of flaring up, and the side facing the elements browns while the rest of the cone keeps its moisture. Crisp edges. Tender centre. No takeout.
Even heat, no missed spots
The spit does the work you would otherwise do by hand
A motor turns the rod continuously, so every face of the meat passes the elements in turn. You are not standing there rotating a skewer or guessing which side is done.
It is just as happy with a whole chicken, a lamb shoulder, cubed kebab meat or a tray of vegetables as it is with a classic layered doner cone.
What you are actually buying
A countertop machine, not a shop rig
This is a home appliance. It stands about as tall as a countertop blender and takes up about as much worktop as a kettle. That is a feature if you want gyros on a Tuesday, and it is the honest limit if you were picturing a commercial doner column.
Heat comes from one flat panel
Two tubular elements on the rear panel. The spit turns the meat past them rather than surrounding it.
You set the temperature by hand
A single rotary dial, plus a power lamp and a heat lamp so you can see when it is up to temperature.
Nothing shuts it off for you
There is no clock and no auto shut-off. You switch it off at the rocker when the meat is done.
Built to be cleaned
Stainless steel, and the messy part lifts out
The body, the spit rod, the forks and the drip pan are all stainless steel, so they take high heat without warping and wipe down rather than stain.
The drip pan sits in the base and catches the fat as it runs off, which is the part everyone dreads. Lift it out, empty it, wash it.
How a session goes
Four steps, start to plate
Load the spit
Thread the meat onto the rod and clamp it between the upper and lower forks so it turns as one piece.
Set the dial
Turn the temperature dial and switch it on. The heat lamp tells you when the elements are up.
Let it turn
Leave it running. The outside browns while the fat drains into the pan below.
Carve and serve
Shave the cooked outer layer off onto a plate, then let the next layer brown.
In the box
Four pieces. That is the whole kit.
We list this plainly because vertical broilers are photographed with props. There is no carving knife, no skewer set, no serving tray and no meat in the carton.
Specifications
What we can state, and what we cannot
We have not published a voltage, wattage, meat-load capacity in pounds or a cabinet dimension for this unit, because we do not hold supplier documentation for them and we would rather leave a gap than print a number we cannot stand behind. If you need those figures before you order, ask us and we will get them from the supplier in writing.
From our reviews
What owners say
"The meat comes out perfectly cooked every time, and it's so easy to clean."
"I can cook a large batch of meat in one go, and the rotating grill ensures that it's evenly cooked throughout."
"It heats up quickly, cooks meat evenly, and the adjustable temperature control lets me customise the cooking."
Before you buy
Questions worth asking
Is this a commercial machine?
No. It is a countertop appliance sized for a home kitchen, a small gathering or a content shoot. If you are running a shop service all day, buy a commercial column instead.
Does it come with a carving knife?
No. The box holds the broiler, the drip pan, the spit rod and two forks. Any knife you see in a photograph is the cook's own.
Can I cook a whole chicken on it?
Yes. The two forks clamp a whole bird, a lamb shoulder or a stacked doner cone onto the same rod.
Is there a timer or auto shut-off?
No. You switch it on and off yourself at the rocker, so do not leave it running unattended.
Why is the dial marked in Celsius?
The dial face this unit ships with is graduated in degrees Celsius, from 50 to 300. Fifty degrees Celsius is about 122 Fahrenheit and 300 is about 572 Fahrenheit.
How do I clean it?
Let it cool completely, lift out the drip pan and the spit rod, wash those, and wipe the stainless body and the side shields down. Never put the base in water.
Stop ordering it. Start turning it.
Shawarma, gyros, kebabs, tacos al pastor and rotisserie chicken, off one spit, on your own worktop.
