Kebab machines and kebab makers

A kebab machine, also known as a shawarma machine or gyro machine, is a rotating vertical spit used for cooking kebabs. Here's an overview of how a kebab machine works:

1. Meat preparation: The meat used for kebabs, such as chicken, beef, lamb, or a combination, is typically marinated with herbs, spices and seasonings to enhance the flavour. The meat may be thinly sliced, ground, or in chunks, depending on the desired style of kebab.
2. Meat loading: The marinated meat is loaded onto a vertical spit or rod. The meat is layered, forming a cylindrical shape that can rotate on the spit. The layers of meat are typically pressed together to maintain their shape during cooking.
3. Heat source: The kebab machine has an electric heating element or a gas burner located at the bottom of the machine that cooks the meat.
4. Spit rotation: The spit starts to rotate slowly, typically driven by an electric motor. The rotation ensures all sides of the meat are evenly exposed to the heat, resulting in consistent cooking.
5. Cooking process: As the spit rotates, the heat cooks the outer layers of the meat. The fats and juices from the meat drip down onto a tray, minimising flare-ups and keeping the machine clean. The inner layers of the meat cook gradually from the residual heat.
6. Monitoring and adjustments: The operator monitors the meat, adjusting the heat, rotation speed, or position of the meat to ensure even cooking and prevent overcooking or undercooking.
7. Carving and serving: Once the meat reaches the desired level of doneness, it’s shaved or thinly sliced off the rotating spit using a sharp knife, electric slicer, or automatic cutting mechanism.

Electric kebab machines

• generally easy to operate
• typically more energy-efficient than gas models
• produce consistent heat.
• lower heat output and slower cooking time compared with gas
• limited mobility since they need to be connected to a power source.

Natural gas kebab machines

• higher heat output and faster cooking times compared with electric and
  LPG
• suitable for high-volume operations
• usually less expensive than electricity, resulting in lower operating costs.
• harder to install as they require a gas connection
• higher upfront costs than electric models.

Liquefied petroleum gas (LGP) kebab machines

• portable, since they’re not dependent on a fixed gas connection
• suitable for outdoor catering or mobile setups.
• heat output not as high as natural gas
• higher operating costs, due to need for LPG refills.

The dimensions of kebab machines vary according to the make and model, however here is a general guide:

• Height: 900mm to 1150mm
• Width: 400mm to 600mm
• Depth: 700mm to 800mm.

Before selecting a machine, confirm its dimensions by referring to the manufacturer's specifications or contacting the supplier.

Aside from the obvious features, such as the heat source and number of burners, other features you may wish to consider include:

Adjustable burners: These allow you to adjust the temperature according to the specific requirements of the meat or the desired doneness. They also help you achieve the perfect balance between searing the outer layer of the meat and cooking it evenly.

Adjustable heat reflectors: Heat reflectors are positioned around the burners and play a crucial role in distributing heat evenly across the cooking area. The ability to adjust the reflectors allows you to fine-tune the heat distribution, optimising the cooking process.

Robax glass: This heat-resistant glass is found on the front panel of the machine, allowing you to observe the cooking process without opening the door. It helps to retain heat within the machine while providing a layer of protection from the external environment.

Bottom-mounted motor: Though many kebab makers come with top-mounted motors, experts recommend bottom-mounted ones, as they are less exposed to the machine’s rising heat, which can overheat the motor and shorten its life. Motors are ostensibly mounted at the top of the machine to prevent infiltration of juice or grease into the motor, however bottom-mounted ones typically have a hermetic cover to prevent this.

A kebab maker machine can be used to cook various types of meat; here are the most common types, all of which are often marinated with herbs, spices and seasonings to enhance their flavour:

• chicken — a popular choice for kebabs, chicken can be used in various forms such as boneless chicken breast or thighs, or ground chicken
• beef — different cuts of beef, such as sirloin, tenderloin, or flank steak, can be used
• lamb — a traditional meat used in many Middle Eastern and Mediterranean-style kebabs — including doner kebabs — it includes cuts like lamb leg, lamb shoulder, or ground lamb
• pork — pork tenderloin, pork loin, or ground pork can be cooked on a kebab machine
• mixed meats — a mixed kebab might include a combination of chicken, beef, and lamb, offering a diverse range of flavours and textures.

In addition to these meats, some kebab maker machines can also accommodate vegetarian or vegan kebabs. These may include grilled vegetables, tofu, paneer (Indian cheese), or seitan (wheat-based protein) as substitutes for meat.

The capacity of a kebab maker — the amount of meat it can cook per hour — ranges from about 5kg of meat to more than 90kg.

Before choosing a kebab maker, consider how many customers you’ll need to feed and ensure your machine is large enough to satisfy demand during your
busiest periods.

Note that beef and lamb usually have a longer cooking time than chicken or turkey, for example.

Most kebabs have only one spit or skewer, however double kebab machines have two spits, for businesses who want to offer their customers a wider range of meats.