Multigrill Elangrill CEV4

An electric multigrill built for continuous, high-volume grilling uses radiant heat from armoured elements to cook meat evenly on rotating spits. The heat rises from below, surrounding the food while the spits turn slowly, exposing every side to the same intensity. This method keeps the outside crisp without drying the inside, and the rotation eliminates the need to turn each piece by hand.

The Elangrill CEV4 is organised into two zones: four main spits and three auxiliary spits. Each spit has its own motor, so the operator can run only the spits needed for the current batch. The heating elements beneath the spits are also independent, each controlled by its own energy regulator. This allows different temperatures in each zone, so one side can sear chicken while the other slow-cooks kebabs, all on the same grill.

To start, the operator loads the spits with skewered meat, secures them in the rotating mounts, and closes the tempered-glass door. The energy regulators are set for each zone, and the motors are switched on. The interior lighting lets the operator watch the progress without opening the door, reducing heat loss. When the food is done, the spits are removed, and the next batch is loaded without waiting for the grill to cool.

The frame and spits are made of stainless steel, chosen for its resistance to corrosion and ease of cleaning. The front door is tempered glass with a low-emissivity coating that reflects heat back into the chamber, cutting energy use. A removable stainless steel fat collection bucket sits beneath the grilling area, catching drips and simplifying daily upkeep.

The controls consist of two energy regulators, one for each heating element, and seven individual motor switches. The regulators adjust the heat output in each zone, while the switches start and stop the rotation of each spit independently.

A power rating of 3.6 kW indicates the load the grill places on the electrical supply. In a professional kitchen, this requires a dedicated 400 V three-phase circuit to run safely and efficiently. The footprint of 587 mm width, 315 mm depth and 770 mm height determines the space it occupies on the worktop or counter, while the stainless steel construction and removable parts make it practical for daily cleaning and maintenance.

Cleaning involves removing the fat collection bucket, wiping the interior surfaces with a damp cloth, and washing the spits and bucket in hot soapy water. The tempered-glass door should be cleaned with a non-abrasive cleaner to avoid scratching the low-emissivity coating.

The 4 + 3 spit configuration refers to four main spits and three auxiliary spits, allowing flexibility in batch size and product type. The grill is categorised as professional catering equipment for high-volume foodservice operations.