The commercial chicken rotisserie oven

1. All burners are ignited independently.

2. One burner for one skewer. Flame sense of security device.

3. Separated 220 Volt or 110 Volt motors.

4. Electronic ignition. visible glass doors

5. Gas security by a thermocouple (CE- standards)

6. Removable fat tray and panels between the burners, for quick and easy cleaning.

7. Running on natural or LPG gas

8. Halogen lights for a spectacular presentation of the food.

9. With oil pan to meet oil on the bottom; Temperature range 30-300C

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