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How to Choose a Professional Rotisserie

There’s nothing that gets one’s appetite piqued than the smell of a sumptuous roast chicken or meat rotating on the spit! Catering professionals will find that investing in a professional rotisserie is the key to getting their meat cooked with just the right amount of juiciness, taste and texture. Roller Grill develops a wide range of rotisserie models to base your selection from, so you can choose exactly the model which best serves your requirements. Choose from professional electric rotisserie and professional gas rotisserie, as well as single spit and swing models. Roller Grill rotisseries will make sure you serve the best poultry, game, mutton, pork, lamb and more in town!


Three Criteria for Choosing Your Professional Rotisserie

  1. The type of meat you will be specialising in.
  2. The amount of space available in your kitchen area.
  3. Where you will be selling your product. Some appliances are better suited for fixed locations such as restaurants, while others work well for travel purposes such as markets, stalls and food trucks, etc.



The Source of Energy: Electric Rotisserie Versus Gas Rotisserie?

It all depends on the supply at the point of sale: whether electrical or gas.


Professional gas rotisserie: powerful appliance with double infrared burner and safety thermocouple. Mounted in butane propane and delivered with natural gas injectors. Gas rotisseries are often used outdoors at markets, festivals, food trucks and stalls.


Professional electric rotisserie: delivers gentle and regular cooking with shielded resistors, or cooking through the heart utilsing infrared quartz. Electric rotisserie units can be installed in butcher's shops, delicatessens, supermarkets and themed restaurants.


The Capacity of the Rotisserie According to the Number of Spits

Roller Grill RBE 80 or RBG 80: 2 spit rotisseries for 4-8 chickens

Roller Grill RBE 120 or RBG 120: 3-pin rotisserie for 6-12 chickens

Roller Grill RBE 200 or RBG 200: 5-pin rotisserie for 10-20 chickens

Large capacity rotisseries: RBE 25 prepares 25 chickens plus storage space for 20 more chickens in the heated RE 2 oven. The RBG 30 carries a capacity for cooking up to 30 chickens.

 rotisserie to cook chickens

The Type of Spit

Whatever the model, the axis of the spit or baskets ensures a slow and regular rotation for moderate and homogeneous cooking.


Simple skewers with Z and U hooks for the French market: skewer the chickens and separate them by the Z forks in the middle and U forks at the ends.


Double pin skewers (international only): without fork or fastener simply skewer the poultry, which must be large enough to fit through the rump.


Swingers (RBE 25 only): Very easy to use; simply put the chickens in the baskets for cooking. Often displayed outside the storefront or restaurant, it catches the customer's eye by the rotation of the swings and the appetising smell of grilled chicken! Highly visual, this rotisserie creates impulse buying at markets, butcher's or delicatessen shops.


Optional skewers for specific pieces of meat in the swinging rotisserie:

  • Spit B1: A set of 5 large capacity spits (30 poultry)
  • Spindle B2: Spindle for large cuts of meat (sheep, pork, etc)

In addition, Roller Grill professional rotisseries with 2 to 5 spits can be equipped with a base or a rolling stand, depending on the model.

 roast chicken

How to Use a Professional Rotisserie

Once the chickens or meat are skewered or placed in the swing baskets, simply install the skewers in the rotisserie.


Turn on the rotisserie, and adjust each of the rotisserie skewers individually according to the cooking process and the type of meat.


The rotational movement is slow and smooth for effective penetration of the heat into the meat.


The rotisserie is equipped with a spit remover to recover the cooked chicken spit to serve the customer.


The recovery tray is often used to keep warm potatoes sprinkled with meat juice.


How to Clean my Professional Rotisserie

  • - Turn off the gas or electric supply
  • Let the unit cool down completely before any technical or cleaning work commences.
  • Regularly clean the external walls of your appliance with hot water, cloth and washing-up liquid, but avoid abrasive sponges. Then rinse your unit with a damp sponge.
  • Never clean the unit under a water jet, as any infiltration could damage it irreparably.
  • If not used for a long period of time, we strongly recommend keeping the unit away from moisture.