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The Evolution of Rotisserie Cooking

From Medieval Hearths to Modern Kitchens



Rotisserie cooking has undergone a remarkable transformation since its ancient origins. In medieval Europe, roasting meats on a spit mounted in a hearth was the preferred method. This labor-intensive process required one (often unlucky) person to turn the spit for hours, enduring the heat of the fire or coals. Large spits were commonly used to cook entire animals, such as pigs, over an open flame. Roasted chickens were a rarity, as they were a reliable source of eggs and were only roasted when they were too old to lay eggs anymore.

In 1192, the legendary King Richard the Lionheart, was arrested partly due to his love for rotisserie chicken, a delicacy reserved only for nobility. Napoleon Bonaparte was said to be obsessed with roast chicken, ensuring his Parisian palace kitchens kept a constant supply.



Fast forward to 1950, when Swiss immigrant Roger Schuler revolutionized rotisserie cooking in Peru by marinating chickens and cooking them over coal. He perfected this technique and invented an oven specifically designed for rotisserie chicken.



In 1985, Steven Kolow and his business partner Arthur Cores opened a small restaurant called Boston Market, introducing a unique roasting oven that could stack seven spits, each holding five chickens. The rotating spits allowed the chickens to baste each other with their drippings, resulting in succulent meat and crispy skin. This innovation helped establish rotisserie chicken as a staple in American supermarkets.

The journey of rotisserie cooking from medieval hearths to modern kitchens showcases a rich history of culinary evolution, marked by innovation and a timeless love for perfectly roasted meat.






CHECK OUR DOREGRILL ROTISSERIES


From traditional gas to electric rotisseries, we offer a wide range of specialized products to satisfy our customers needs. We offer high quality, reliable rotisseries for a variety of food service establishments.


The quality of our rotisseries start with the best materials and carefully hand-crafted construction. Our stainless steel and enamel construction, combined with refracting blocks and panels, captures the authentic charm of old-fashioned cooking while providing exceptional durability and performance for the modern kitchen.




 

MAG SPIT ROTISSERIES




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


NEOL

16 chickens per hour



MODEL 6

Compact Steam-Cleaning Rotisserie

20 to 30 chickens per hour



HEATED DISPLAY V 100 LS5

Self-Service Heated Display




 




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