"Rotisserie cooking has come a long way since its ancient origins. In medieval Europe, a spit mounted in a hearth was the preferred way to roast meats. One (rather unlucky) person would be assigned to turn the spit for hours next to a fire or coals. At the time large spits were used to cook entire animals, such as pigs, over an open flame. Roasted chickens were a rarer sight because they were such a dependable source of eggs, meaning only older ones that no longer laid eggs were roasted. In 1192, King Richard the Lionheart, one of the most well-known military leaders and warriors in English history got arrested for his love of rotisserie chicken, meal only reserved for the nobles. Napoleon was said to be obsessed with rotisserie chickens. In the kitchens of his Parisian Palace, chickens were constantly roasted on spits for him. Back in 1950, Roger Schuler a swiss immigrant in Peru marinated chickens and cooked them over coal. He perfected his invention and built an oven to cook the chicken. In 1985 Kolow and business partner Arthur Cores opened a small restaurant called Boston Market, using a unique roasting oven that stacked seven spits, holding five chickens each. Each spit rotated, allowing the chickens to deposit drippings onto the birds below, resulting in incredibly flavorful meat and crispy skin. That is when chickens became a staple of American supermarkets".
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CHECK OUR DOREGRILL ROTISSERIES
From the traditional open flames gas rotisseries to the electric self cleaning rotisseries, we offer a wide range of products that will satisfy any customers needs. We offer high quality, reliable rotisseries suited for different types of food service establishments.When you are choosing yours, keep in mind that the type of power supply, the capacity of the rotisserie, the cost, size and shape are importsnt factors.
MAGFLAM SPIT ROTISSERIES
The quality of this rotisserie oven rests in the quality of the materials and its hand-crafted construction, giving it a high-quality finish. Full stainless steel and enamel construction and refracting blocks and panels highlight the warm, authentic look of old-time cooking.
MAGFLAM 40/5 Gas
15 to 20 chickens per hour
MAGFLAM 58/8 Gas
48 to 56 chickens per hour
MAG SPIT ROTISSERIES
When tradition meets perfection: with infrared individual gas burners, the MAG spit-roast rotisserie oven blends a classic cooking technique with enormous efficiency. It is is fast, efficient and specially designed for continuous operation, in supermarkets or in seasonal locations.
MAG 58/6 Gas
36 to 42 chickens per hour
MAG 58/8 Gas
48 to 56 chickens per hour
ELECTRIC BASKET ROTISSERIES AND DISPLAYS
Change three Square Feet into the most profitable space in your store!
16 chickens per hour
NEOGRILL N2 STACKED
48 chickens per hour
Compact Self-Cleaning Rotisserie
20 to 30 chickens per hour
HEATED DISPLAY V 100 LS5
Self-Service Heated Display
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1515 DESIGN IS ON AUTOQUOTES
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