Wood-fired chicken grill Elangrill 60P-CAMINO legna

A wood-fuelled chicken grill roasts up to sixty birds at once, infusing them with the smoky aroma of burning logs while the meat turns evenly over the fire. The heat comes from a bed of wood embers beneath the rotating spits; as the wood burns, it releases flavours that gas or electric grills cannot match. Radiant heat from the embers cooks the meat slowly, sealing the outside and keeping the inside moist. The open flame also chars the skin slightly, giving the classic barbecue finish that customers expect from a rotisserie. The grill uses planetary rotation: the spits circle around a central axis while each spit also spins on its own. This double motion ensures every bird is exposed to the same heat, so no part is overcooked or undercooked. The operator loads the chickens onto the spits, secures them with forks, and starts the motor. Once the fire is lit and the embers are glowing, the spits begin to turn, and the birds roast without further attention until they reach the desired colour and temperature. A fat-collecting bucket beneath the spits catches drippings, keeping the worktop cleaner and reducing flare-ups. Construction is open-frame stainless steel, chosen for its resistance to high temperatures and corrosion. The planetary discs and spits are also stainless steel, with the spits measuring 760 mm in length. A control panel on the front sets the rotation speed and monitors the motor. The unit requires a 230 V single-phase supply, the standard for professional kitchen circuits, and draws 0.25 kW to power the motor and controls. The footprint of 1110 mm by 730 mm fits into most back-of-house areas, while the 866 mm height allows the operator to load and unload the spits without stooping. The weight of the unit means it is moved on castors or with a pallet truck, not carried by hand. The capacity of sixty 1 kg birds determines the volume of service: it suits a medium-sized restaurant or a catering operation that roasts chickens in batches throughout the day. Stainless steel discs and spits shed fat and char as the chickens turn, so the grill stays ready for the next batch without scrubbing. The stainless steel surfaces wipe down with a damp cloth after each service. The fat-collecting bucket is removed, emptied and washed separately. The spits and forks are taken off the discs, scrubbed and rinsed before the next use. The open frame allows access to every part that comes into contact with food or grease, so no residue is left to spoil the next batch. The 60P-CAMINO legna is one of a range of wood-fuelled rotisseries from Elangrill, with capacities from sixteen to one hundred and twenty-six birds per hour. This model is placed in the catalogue under wood-fired equipment for professional kitchens.