Commercial Rotisseries Key Terms

Key terms for cooking up a storm with commercial rotisseries
By Geraldine McGowan 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

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.
Try:  For an example of the BTUs necessary determined by the type of fuel you use, Universo SRL created a chart of the BTU requirements for each type of fuel used in its rotisseries.

Free-standing rotisseries

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.
Try:  You might see these behind deli counters or in food courts for point of purchase buying. These are large and usually pricey. The Esquire FL-7E Rotisserie Oven is an example of a free standing rotisserie.

Pig rotisserie

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.
Try:  E-Z Que's pig rotisserie is used for cooking pigs and other large animals. Note that these use charcoal as fuel although the spit is turned using electricity.

Wood-fired rotisseries

These rotisseries use wood as fuel. Wood-fired rotisseries are thought to give better flavor and they also put on a "show" for customers.
Try:  Wood Stone makes commercial wood-fired rotisseries and other conventional commercial rotisseries. Note their discussion on the design of its rotisseries and why they save on energy.

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.
Try:  See an example of a rotisserie installation from Beech Ovens.

Convection ovens

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.
Try:  Ice and Wine makes a rotisserie convection oven and considers it multipurpose. Rotisserie purists might not feel this gives poultry and meat the same kind of tastes traditional rotisseries give.