Gyros Grills

A gyros grill in a professional kitchen ensures efficient and aromatic meat preparation in large volumes. The rotating spit principle guarantees even cooking from all sides and automatic redistribution of meat juices to the bottom, which enhances flavour and maintains moisture.

How a gyros grill works

The gyros grill spit rotates vertically between heating elements — gas burners or electric coils. Meat (doner kebab, gyros, shawarma or other products) is stacked on the spit in layers and gradually turns during cooking, exposing all sides to heat. The highest heat intensity is on the outer layer of the meat — this ensures a crispy crust. Surface meat is sliced off with a special knife in thin strips just before order preparation. Gas models provide faster heating and more adjustable temperature; electric models offer more even heat distribution and do not require a gas connection. Fat and juice drip down the spit onto a tray at the bottom, without covering the burners.

When and where a gyros grill is needed

A gyros grill is essential equipment in kebab and shawarma restaurants, as well as in any HoReCa business offering meat cooked on a vertical grill. In a quick-service restaurant, a high-capacity gyros grill (40–100 kg) ensures continuous meat supply throughout the work shift. At festival and event catering points, a gyros grill is visually appealing and facilitates fast service. In a restaurant with Mediterranean or Middle Eastern cuisine, a gyros grill is the central display element in an open kitchen or counter area. BHS advises on model selection based on volume and work specifics.

Materials and HACCP

The gyros grill body, tray and spit are made of AISI 304 stainless steel, which meets HACCP food safety standards and is resistant to high temperatures, fats and marinades. The tray for collecting fat and juice is removable and washable. The burner and heating element area must be cleaned regularly of fat deposits, as these must not accumulate for fire safety reasons. HACCP requirements specify meat temperature monitoring — the centre of the spit must reach ≥75°C. Sliced meat must be prepared and served immediately or kept warm above 63°C. BHS advises on safe gyros grill usage standards.

HoReCa usage scenarios

In a kebab restaurant with high customer traffic, a gyros grill with 60–80 kg capacity ensures continuous shawarma supply throughout the working day — one shift can prepare hundreds of portions. At a quick-service stand in a shopping centre, a compact 20–30 kg model is ideally suited for limited space with high customer flow. In event catering, a mobile gyros grill is the main food preparation element for outdoor events. Also explore other professional grill models.

Frequently asked questions

What capacity is needed? As a guide: 15–25 kg — small kebab point or event catering; 30–50 kg — medium-sized restaurant with regular customer flow; 60–100 kg — large quick-service restaurant with intensive operation. BHS consultants help determine the required capacity based on daily portion count.

Gas or electric model? The gas model heats up faster and is more powerful, but requires a gas connection and ventilation. The electric model is easier to install and provides more even heat, but heats up more slowly. BHS helps you choose the appropriate version based on available energy resources and kitchen infrastructure.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.