Electric gyros grill POTIS PG8551

A gyros maker rotates a vertical skewer of stacked meat in front of infrared ceramic burners, exposing every surface to radiant heat. The burners concentrate energy directly onto the meat without heating the surrounding air, so the outside browns and seals while the inside stays moist. This method gives the even colour and texture expected from gyros, doner kebabs and shawarma without constant turning by hand.

The operator loads up to 40 kg of seasoned meat onto the 690 mm skewer, stacking it to a maximum height of 510 mm. Once the unit is switched on, the skewer turns steadily while the ceramic burners glow, cooking the meat from the outside inward. The process needs no intervention until the meat is ready to be sliced directly from the skewer onto the serving plate.

The body is made entirely of stainless steel, including the housing, drip tray and protective guards. Three ceramic infrared burners are fitted as standard, arranged to cover the full height of the meat stack.

Controls are minimal: a main power switch and a thermostat that sets the intensity of the burners. The voltage requirement is 400 V three-phase with neutral and earth, or 230 V single-phase, both at 50 Hz, matching the supply in most commercial kitchens.

A 5.7 kW power rating means the unit draws a significant load and should be connected to a dedicated circuit. The footprint of 620 mm by 760 mm fits a standard worktop or floor space, while the 840 mm overall height allows clearance above the meat stack. The 690 mm skewer length determines the maximum diameter of the meat load.

Cleaning follows from the construction: the stainless steel surfaces wipe down with a damp cloth, while the ceramic burners and drip tray can be removed for thorough washing. The skewer itself is lifted out for cleaning after each use.

The F CE3 is the standard model in the POTIS gyros maker range, designed for medium to large commercial kitchens.