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Rotisserie Ovens Buyer's Guide
Rotisserie Ovens:
Additional Information
Rotisserie ovens are a type of oven that use a manner of roasting where meat is punctured with a spit, which is a long solid rod that is used to hold food while it is being cooked. This approach to cooking is typically used for whole foods, such as a whole pig, turkey, chicken, or cattle. The rotating spit rod cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. Alto Shaam rotisserie ovens cook and hold foods in a single, counter-top rotisserie oven that features a combination of convection and radiant heat. These specialty ovens provide a choice of either one or two cooking stages, which creates a unique and delicious final product. These units are constructed of heavy gauge, non-magnetic stainless steel with a sealed cooking chamber for maximum heat retention. A single-paned, "low-E" glass is used to maximize merchandising appeal, minimize heat loss, and provide easy cleaning. The spits, rotating disks, and drip strips are easily removable for cleaning as well.
Rotisserie ovens cook with temperatures ranging from 250-425 degrees Fahrenheit. These units are capable of holding foods between 140-210 degrees Fahrenheit, with cooking set-points ranging from 1 minute to 4 hours. An emergency stop is also provided.
