Electric gyros grill POTIS PG3401

A vertical electric rotisserie designed for large-volume gyros and shawarma production, the POTIS E4 gyros maker holds up to 80 kg of stacked meat on a single 1050 mm skewer. The unit rotates the load continuously in front of a bank of tubular heaters, exposing every surface to radiant heat while the meat's own juices baste the outer layers. This method keeps the meat moist inside and crisp on the outside without manual turning or basting, allowing kitchen staff to focus on carving and service.

Operation begins by stacking seasoned meat onto the central skewer, layer by layer, until the 820 mm height limit is reached. The skewer is then locked into the motorised carriage at the top of the unit. Once the power is switched on, the motor turns the skewer at a steady speed while the seven tubular heaters raise the surrounding air temperature. The operator sets the desired rotation speed and heat level via the control panel, then leaves the unit to cook unattended. Carving can start as soon as the outer layer reaches the correct colour and texture, with fresh layers continuously moving into position as the skewer turns.

The POTIS E4 is built on a stainless-steel frame measuring 500 mm deep, 760 mm wide and 1290 mm high, including the motor housing. The front and sides are clad in sheet steel, while the rear panel is left open for ventilation. Seven tubular heaters are arranged in a semi-circle around the skewer, providing even coverage across the full 820 mm meat height. The 10.5 kW power rating requires a 400 V three-phase circuit with neutral and earth, the standard supply for professional catering equipment in the UK. A single-phase 230 V connection is also available for smaller installations, though the full 10.5 kW output is only achievable on the three-phase supply.

Controls are minimal: a main power switch, a speed dial for the skewer motor, and a temperature dial for the heaters. The unit does not include a timer or automatic shut-off, so the operator must monitor cooking progress visually. Cleaning is straightforward: after each service the skewer is removed and washed separately, while the interior surfaces are wiped down with a damp cloth to remove grease and meat juices. The tubular heaters can be brushed clean once they have cooled, but abrasive pads or harsh chemicals should be avoided to prevent damage to the heating elements.

The E4 is a single-configuration model; no variants or optional extras are listed. It is categorised in the POTIS professional rotisserie section alongside larger and smaller gyros makers for different meat capacities.