Commercial rotisseries are used by restaurants, caterers, food marts and outdoor barbecues to cook up tasty versions of chicken, pork and other meats. There are several types of commercial rotisseries--including one for back of the kitchen and front of the kitchen cooking. The latter is an attractive rotisserie and the former is utilitarian in appearance. Some rotisseries are for whole pigs, others are for chickens. When buying a rotisserie size (how many chickens, for instance, do you need to cook at one time), choice of fuel (by gas, propane, electricity, wood) and the kind of business you are using it for will be part of your decision-making process.
BTU is the measurement for heat--British Thermal Unit. One BTU will raise the temperature of a pound of water 1 degree Fahrenheit. The BTU measurement refers to the heat it will generate in one hour. It doesn't measure the heat of the rotisserie. You want a rotisserie that conserves BTUs but also the number of BTUs depends on the size of the rotisserie.
Free-standing rotisseries are used in-doors and can cook chicken, ribs and hot dogs (usually). These come with approximately seven spits and are generally offered for gas or electric cooking.
Pig or other large animals such as lamb, boar and venison are usually cooked outdoors with a rotisserie. These are used at catered events and also you might see them used at state fairs, barbecue cook offs and other outdoor recreational events.
These rotisseries use wood as fuel. Wood-fired rotisseries are thought to give better flavor and they also put on a "show" for customers.
Rotisserie installations or facades
Rotisseries are basically metal things with spits--not really attractive. Restaurant owners who wish to make rotisseries a decorative part of the dining room can buy a rotisserie installation, also known as a facade.
Convection ovens cook food rapidly and evenly by circulating air around the food. Rotisseries with convection oven aptitude can cook food quicker than just by using a rotisserie.