{"product_id":"electric-vertical-broiler-gyro-grill-shawarma-machine-kebab-machine-stainless-steel-for-rotisserie-restaurant-home-kitchen","title":"Electric Vertical Broiler - Countertop Shawarma, Gyro \u0026 Kebab Machine, Stainless Steel Rotisserie","description":"\u003cdiv class=\"ge-pdp\"\u003e\n\n\u003csection class=\"fw band t\"\u003e\n  \u003cdiv class=\"nar ctr\"\u003e\n    \u003cp class=\"eyebrow\"\u003eCountertop vertical broiler\u003c\/p\u003e\n    \u003ch2\u003eRestaurant-style shawarma, right at home.\u003c\/h2\u003e\n    \u003cp class=\"lede\"\u003eA 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.\u003c\/p\u003e\n    \u003cp\u003eStack 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.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cdiv class=\"row\"\u003e\n      \u003cdiv class=\"txt\"\u003e\n        \u003cp class=\"eyebrow\"\u003eEven heat, no missed spots\u003c\/p\u003e\n        \u003ch2\u003eThe spit does the work you would otherwise do by hand\u003c\/h2\u003e\n        \u003cp\u003eA 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.\u003c\/p\u003e\n        \u003cp\u003eIt 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.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0008\/5894\/7642\/files\/03_spit_and_elements_detail.jpg?v=1788450233\u0026amp;width=900\" alt=\"Close detail of the vertical spit rod, adjustable clamping forks and the glowing hairpin heating elements\" loading=\"lazy\"\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band t\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cp class=\"eyebrow\"\u003eWhat you are actually buying\u003c\/p\u003e\n    \u003ch2\u003eA countertop machine, not a shop rig\u003c\/h2\u003e\n    \u003cp\u003eThis 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.\u003c\/p\u003e\n    \u003cdiv class=\"tiles\"\u003e\n      \u003cdiv class=\"tile\"\u003e\n\u003cdiv class=\"k\"\u003eOne side\u003c\/div\u003e\n\u003ch3\u003eHeat comes from one flat panel\u003c\/h3\u003e\n\u003cp\u003eTwo tubular elements on the rear panel. The spit turns the meat past them rather than surrounding it.\u003c\/p\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"tile\"\u003e\n\u003cdiv class=\"k\"\u003eOne dial\u003c\/div\u003e\n\u003ch3\u003eYou set the temperature by hand\u003c\/h3\u003e\n\u003cp\u003eA single rotary dial, plus a power lamp and a heat lamp so you can see when it is up to temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"tile\"\u003e\n\u003cdiv class=\"k\"\u003eNo timer\u003c\/div\u003e\n\u003ch3\u003eNothing shuts it off for you\u003c\/h3\u003e\n\u003cp\u003eThere is no clock and no auto shut-off. You switch it off at the rocker when the meat is done.\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cdiv class=\"row flip\"\u003e\n      \u003cdiv class=\"txt\"\u003e\n        \u003cp class=\"eyebrow\"\u003eBuilt to be cleaned\u003c\/p\u003e\n        \u003ch2\u003eStainless steel, and the messy part lifts out\u003c\/h2\u003e\n        \u003cp\u003eThe 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.\u003c\/p\u003e\n        \u003cp\u003eThe 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.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0008\/5894\/7642\/files\/06_scale_on_worktop.jpg?v=1788450233\u0026amp;width=900\" alt=\"The vertical broiler standing empty on a kitchen worktop beside a kettle and toaster, showing its countertop footprint\" loading=\"lazy\"\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band t\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cp class=\"eyebrow\"\u003eHow a session goes\u003c\/p\u003e\n    \u003ch2\u003eFour steps, start to plate\u003c\/h2\u003e\n    \u003cdiv class=\"steps s4\"\u003e\n      \u003cdiv class=\"step\"\u003e\n\u003ch3\u003eLoad the spit\u003c\/h3\u003e\n\u003cp\u003eThread the meat onto the rod and clamp it between the upper and lower forks so it turns as one piece.\u003c\/p\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"step\"\u003e\n\u003ch3\u003eSet the dial\u003c\/h3\u003e\n\u003cp\u003eTurn the temperature dial and switch it on. The heat lamp tells you when the elements are up.\u003c\/p\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"step\"\u003e\n\u003ch3\u003eLet it turn\u003c\/h3\u003e\n\u003cp\u003eLeave it running. The outside browns while the fat drains into the pan below.\u003c\/p\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"step\"\u003e\n\u003ch3\u003eCarve and serve\u003c\/h3\u003e\n\u003cp\u003eShave the cooked outer layer off onto a plate, then let the next layer brown.\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cp class=\"eyebrow\"\u003eIn the box\u003c\/p\u003e\n    \u003ch2\u003eFour pieces. That is the whole kit.\u003c\/h2\u003e\n    \u003cp\u003eWe 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.\u003c\/p\u003e\n    \u003cdiv class=\"kit\"\u003e\n      \u003cdiv\u003e\n\u003cb\u003eThe broiler\u003c\/b\u003eStainless body, rear heating panel, control fascia and power cord\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eDrip pan\u003c\/b\u003eRemovable stainless pan that seats in the base\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eSpit rod\u003c\/b\u003eOne vertical stainless rod that the motor turns\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eTwo forks\u003c\/b\u003eAdjustable four-prong clamps that hold the meat on the rod\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band t\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cp class=\"eyebrow\"\u003eSpecifications\u003c\/p\u003e\n    \u003ch2\u003eWhat we can state, and what we cannot\u003c\/h2\u003e\n    \u003cdiv class=\"spx\"\u003e\n      \u003cdiv\u003e\n\u003cb\u003eType\u003c\/b\u003e\u003cspan\u003eCountertop electric vertical broiler \/ rotisserie\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eBody\u003c\/b\u003e\u003cspan\u003eStainless steel, open frame with two narrow upright side shields\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eHeating\u003c\/b\u003e\u003cspan\u003eTwo tubular elements on a single flat rear panel\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eRotation\u003c\/b\u003e\u003cspan\u003eMotor-driven vertical spit rod, continuous\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eControl\u003c\/b\u003e\u003cspan\u003eManual rotary temperature dial, power lamp, heat lamp, on\/off rocker\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eDial markings\u003c\/b\u003e\u003cspan\u003eGraduated 50-300 °C (roughly 122-572 °F). The dial face is metric.\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eTimer\u003c\/b\u003e\u003cspan\u003eNone. No auto shut-off.\u003c\/span\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e\n\u003cb\u003eIncluded\u003c\/b\u003e\u003cspan\u003eBroiler, drip pan, spit rod, two clamping forks\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cp class=\"fine\"\u003eWe 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.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band\"\u003e\n  \u003cdiv class=\"in ctr\"\u003e\n    \u003cp class=\"eyebrow\"\u003eFrom our reviews\u003c\/p\u003e\n    \u003ch2\u003eWhat owners say\u003c\/h2\u003e\n    \u003cdiv class=\"cards\"\u003e\n      \u003cdiv class=\"card\"\u003e\n\u003cdiv class=\"stars\"\u003e★★★★★\u003c\/div\u003e\n\u003cp\u003e\"The meat comes out perfectly cooked every time, and it's so easy to clean.\"\u003c\/p\u003e\n\u003cdiv class=\"who\"\u003eElena Q.\u003c\/div\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"card\"\u003e\n\u003cdiv class=\"stars\"\u003e★★★★★\u003c\/div\u003e\n\u003cp\u003e\"I can cook a large batch of meat in one go, and the rotating grill ensures that it's evenly cooked throughout.\"\u003c\/p\u003e\n\u003cdiv class=\"who\"\u003eThelma R.\u003c\/div\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"card\"\u003e\n\u003cdiv class=\"stars\"\u003e★★★★★\u003c\/div\u003e\n\u003cp\u003e\"It heats up quickly, cooks meat evenly, and the adjustable temperature control lets me customise the cooking.\"\u003c\/p\u003e\n\u003cdiv class=\"who\"\u003eKenneth Q.\u003c\/div\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band t\"\u003e\n  \u003cdiv class=\"in\"\u003e\n    \u003cp class=\"eyebrow\"\u003eBefore you buy\u003c\/p\u003e\n    \u003ch2\u003eQuestions worth asking\u003c\/h2\u003e\n    \u003cdiv class=\"faq\"\u003e\n      \u003cdiv\u003e\u003cdetails\u003e\u003csummary\u003eIs this a commercial machine?\u003c\/summary\u003e\u003cp\u003eNo. 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.\u003c\/p\u003e\u003c\/details\u003e\u003c\/div\u003e\n      \u003cdiv\u003e\u003cdetails\u003e\u003csummary\u003eDoes it come with a carving knife?\u003c\/summary\u003e\u003cp\u003eNo. 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.\u003c\/p\u003e\u003c\/details\u003e\u003c\/div\u003e\n      \u003cdiv\u003e\u003cdetails\u003e\u003csummary\u003eCan I cook a whole chicken on it?\u003c\/summary\u003e\u003cp\u003eYes. The two forks clamp a whole bird, a lamb shoulder or a stacked doner cone onto the same rod.\u003c\/p\u003e\u003c\/details\u003e\u003c\/div\u003e\n      \u003cdiv\u003e\u003cdetails\u003e\u003csummary\u003eIs there a timer or auto shut-off?\u003c\/summary\u003e\u003cp\u003eNo. You switch it on and off yourself at the rocker, so do not leave it running unattended.\u003c\/p\u003e\u003c\/details\u003e\u003c\/div\u003e\n      \u003cdiv\u003e\u003cdetails\u003e\u003csummary\u003eWhy is the dial marked in Celsius?\u003c\/summary\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003c\/details\u003e\u003c\/div\u003e\n      \u003cdiv\u003e\u003cdetails\u003e\u003csummary\u003eHow do I clean it?\u003c\/summary\u003e\u003cp\u003eLet 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.\u003c\/p\u003e\u003c\/details\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"fw band d close\"\u003e\n  \u003cdiv class=\"nar\"\u003e\n    \u003ch2\u003eStop ordering it. Start turning it.\u003c\/h2\u003e\n    \u003cp class=\"lede\"\u003eShawarma, gyros, kebabs, tacos al pastor and rotisserie chicken, off one spit, on your own worktop.\u003c\/p\u003e\n    \u003cdiv class=\"rea\"\u003e\n\u003cspan\u003eRated 4.8 from 60 reviews\u003c\/span\u003e\u003cspan\u003eStainless steel build\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\u003cstyle\u003e\n.ge-pdp{--ink:#232838;--mut:#4A5064;--fnt:#79808F;--rule:#E2DFD8;--paper:#FAF8F4;--paper2:#F2EFE9;\n  --acc:#5C7285;--accd:#41586B;--ok:#2F6B4F;\n  --serif:Georgia,'Iowan Old Style','Times New Roman',serif;\n  --sans:-apple-system,BlinkMacSystemFont,'Segoe UI',Roboto,Helvetica,Arial,sans-serif;\n  font-family:var(--sans);color:var(--ink);margin:44px 0 0 !important}\n.ge-pdp *{box-sizing:border-box}\n.ge-pdp img{max-width:100%;height:auto;display:block}\n.ge-pdp{container-type:inline-size}\n.ge-pdp .shell{display:none !important}\nhtml:has(.ge-pdp) 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