Reel or Rotary Ovens
The reel, or rotary, oven consists of four to ten rotating decks operating as a "ferris wheel" in a bath of heated air. The movement of each deck through heated air exposes every load to the same temperature within the chamber to provide uniformity of baking and roasting. Reel ovens are usually quite large and require a large kitchen to accommodate their size.
A variation of the reel oven is the rack oven. Pans are placed on vertical racks and the racks are then rolled into the oven where they are rotated inside the oven cavity. The capacity of rack ovens exceeds reel ovens and results in increased productivity in the same space requirement.
introduces an electric rotisserie (shown above) with a dynamic curved glass design to roast and automatically hold product hot for more convenient handling. Featuring a combination of convection and ceramic radiant heat, the Alto-Shaam rotisserie provides a choice of one or two-stage cooking times and temperatures to improve product browning. Furnished with seven rotating spits to hold up to 21 chickens, the oven is designed for counter-top placement or can be stacked with a matching holding cabinet. Options offered include a programmable control with seven program memory.
The Electric Foodservice Manufacturer Members below can provide you with rotisserie ovens. Just click on their links for more information.
Illuminated curved glass enclosures provide panoramic 360° merchandising capability which draws attention to products as they look. Limitless versatility is built into each Giles Rotisserie. In addition to chicken, specialty items such as shish kabobs, fish and beef are consistenlty cooked in full view. Consistent results are assured each time you cook on the Giles Rotisserie, due to the perfect blending of convection and rotisserie cooking. Self basting keeps natural juices sealed in and allows for minimal weight loss.
A one-of-a-kind, self-serving, holding cabinet is ideal for holding rotisserie chicken and various other products in an attractive display. The remarkable Giles Holding Cabinet is designed to hold the RT-5 Giles Rotisserie. The combination of the two units makes a beautiful display of mouthwatering product being cooked and served in front of the customer. Only 34-3/8” wide, the Giles Holding Cabinet is designed to fit in limited space. The unit is equipped with self-serve shelves that allow the customer to help themselves while deli staff handle other duties. The warmer displays the product in full view of your customer, while allowing for flexibility in serving.
rotisseries are known for turning out full loads of consistently delicious rotisserie items day after day, all day long. What makes Henny Penny different? You’ll get more of those delicious whole birds, ribs, pork roasts and other center-of-the plate items every day because the Henny
Penny rotisserie simply cooks faster. Patented THERMA-VEC® Even Heat Process combines cross-flow convection cooking with radiant heat. The result is thorough, even cooking with uniform browning in a lot less time than other rotisseries. The single cabinet SCR-6 six-spit countertop rotisserie saves on floor space while cooking a hefty 24 whole birds in a single load. With nine individual cooking programs available you also have the ability to cook a wide range of menu itmes at the touch of a button. What’s more, the sophisticated yet easy-to-use controls let you choose the level of browning you want! Now you can give seasoned and marinated meats, fish and poultry just the right color and crispness that brings customers back for more. Henny Penny offers a host of accessories including mobile loading stands, product display units, and merchandising bases that increase your productivity and help you sell more. Spits, rotor disks, drive tube and drip trays are easily removed for cleaning and are available with coated surface.
Henny Penny makes the SCT-800 Rotisserie Work Table, SCD Rotisserie Display Cabinets, Rotisserie Spit Stands, RMB-363 Rotisserie Merchandiser Base, and Rotisserie Accessories. For these models and other equipment from Henny Penny, visit their website:
Rotisserie Oven
The reel oven is easy to operate as all loading and unloading is done through a small door located at a convenient height. Only the rotating decks require cleaning; the inside of the cavity is rarely cleaned. Operationally, the reel oven has the disadvantage of necessitating all items to be cooked at the same temperature at the same time. In addition, moisture and odor transfers inside the oven cavity and results in inferior baked products. It is also necessary to heat and operate the entire oven though a small quantity of food is being baked.
The reel oven has limited acceptance as a series of deck or convection ovens produce higher quality products in the same amount of space.
The Panorama Rotisserie Oven has high visual appeal. It offers fast cooking capability with a large capacity for high demand periods. It is versatile enough to cook meat, poultry and fish as well as specialty dishes in full view. It features easy access and cleaning. There are two sizes available in 208 and 240v models to meet your customers demand.
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