Rotisserie Grill

A rotisserie grill is a high-production-capacity appliance with a unique self-basting effect — the product rotates in front of or around the heat source, continuously moistening itself with its own fats and juices, creating a perfect crispy crust without drying out. BHS offers these appliances across Europe.

Rotisserie grill operating principle

A rotisserie grill operates on the rotating spit principle, which differs from a static grill. Spit rotation — a rotisserie grill with an electric motor or mechanical drive rotates the spit at a constant speed; the product is evenly exposed to heat from all sides without manual turning. Self-basting effect — fats and juices from the product flow during cooking and run down the product surface, glazing it; fats have a natural glazing effect on the product surface. Heat source — a rotisserie grill with electric or gas burners positioned beside or behind the product; heat spreads through reflection and direct exposure. Fat collection tray — a rotisserie grill with a large fat collection tray beneath the spit; fats collect and can be used for basting the product or removed. See also Gas Grill Surface.

Rotisserie grill types and capacity

Rotisserie grills are available in various sizes and configurations to suit production volume. Single-spit rotisserie grill — a rotisserie grill with one horizontal spit; designed for 1–4 poultry or one large meat cut; suitable for smaller restaurants or as an additional appliance. Multi-spit rotisserie grill — a rotisserie grill with 3–6 or more spits simultaneously; capacity of 6–30 poultry or equivalent; suitable for high-turnover businesses. Kebab rotisserie grill — a rotisserie grill with a vertical spit for kebab (shawarma); kebab is sliced with a rotating knife system; a special appliance variant. Gas rotisserie grill — a rotisserie grill with gas burners; higher maximum temperature; suitable for a more authentic grill flavour profile. Electric rotisserie grill — a rotisserie grill with electric heating elements; easier installation and temperature control.

Products for rotisserie grills

A rotisserie grill is suitable for various products that require even grilling from all sides. Poultry — a rotisserie grill is the classic poultry cooking appliance; a whole chicken on the spit cooks in 45–60 minutes; golden-brown, crispy skin and juicy meat. Pork shoulder and ham — a rotisserie grill cooks large meat cuts in 2–4 hours; suitable for banquets and celebratory events. Lamb leg and rolled meat — a rotisserie grill gives lamb a strong grill crust and characteristic aroma. Vegetable spit — a vegetable side dish on the spit with meat; peppers, courgettes and onions grill together with meat fats and juices. See also Grills for Poultry, Fish and Vegetables.

Rotisserie grill maintenance and hygiene

A rotisserie grill requires regular maintenance, especially for the fat collection system. Spit cleaning — the spit should be washed with hot water and a degreasing agent after each shift; fats harden on the spit and complicate the next cooking. Fat tray cleaning — the fat tray should be emptied and cleaned after each shift or more frequently; a full tray is a fire hazard. Burner maintenance — gas burners should be cleaned of fat deposits; a clogged burner causes uneven flames. Grill interior — the interior should be cleaned once a week with a degreasing solution; fats on the grill walls can ignite. Cleaning safety — the appliance should be disconnected from gas/electricity before deep cleaning; heating elements must cool down. See also Salamander Grill.

HoReCa usage scenarios

A restaurant with a multi-spit rotisserie grill — 12 poultry can be cooked simultaneously; staff load poultry in the morning shift and remove it in the evening; the self-basting effect ensures a perfect result without supervision. A hotel buffet with a rotisserie grill — visually appealing live cooking in front of guests; poultry on the spit as a culinary show. Event catering with a gas rotisserie grill — outdoor use without electricity; LPG cylinders as a gas source; excellent poultry production volume.

Frequently asked questions

How long does it take to cook one chicken in a rotisserie grill? A standard chicken (1,2–1,5 kg) cooking time in a rotisserie grill is 45–60 minutes at 200–220°C; a larger chicken requires more time; the internal temperature must reach +74°C for poultry in any case — check with a probe thermometer in the thickest part. See Grills.

How many chickens can be cooked simultaneously in a rotisserie grill? Rotisserie grill capacity depends on the model — compact grills hold 3–6 poultry, medium-sized models 8–12 poultry, large commercial grills 15–30 poultry; choose according to the number of dishes to be prepared per shift. See also Contact Grills.

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.