Industrial Gas Shawarma Machine
The GSM-001 gas shawarma machine (vertical broiler) cooks doner kebab, gyros, shawarma, and al pastor at professional speed — 3 infrared burners, 10-minute roasting cycle, 60 kg me…
Feature
- GSM-001 Commercial — 60 kg meat stack: 3 infrared burners, 330 L/h gas, 220V motor. Restaurants, supermarkets.
- GSM-101 Countertop — 15 kg meat stack: 1 burner, 120 L/h gas. Food trucks, small cafes. 12V DC option.
- GSM-201 Heavy-Duty — 100 kg meat stack: 4 burners + auto-rotation. High-volume shawarma chains.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Gas Shawarma Machine. Ask us for real production photos matched to your exact product and capacity.
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The GSM-001 gas shawarma machine (vertical broiler) cooks doner kebab, gyros, shawarma, and al pastor at professional speed — 3 infrared burners, 10-minute roasting cycle, 60 kg meat capacity. Compact 545×680×1040 mm footprint with stainless steel body for restaurant, supermarket, and food truck use.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| GSM-001 Commercial | 60 kg meat stack | 3 infrared burners, 330 L/h gas, 220V motor. Restaurants, supermarkets. |
| GSM-101 Countertop | 15 kg meat stack | 1 burner, 120 L/h gas. Food trucks, small cafes. 12V DC option. |
| GSM-201 Heavy-Duty | 100 kg meat stack | 4 burners + auto-rotation. High-volume shawarma chains. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Restaurants, takeaway chains, and central kitchens cooking shawarma and döner on gas. For the full range, see the processing hub.
FAQ
It comes down to stack weight and service speed. The countertop unit holds a 15 kg stack on one burner at 120 L of gas per hour for food trucks and small cafes. The standard machine carries 60 kg on 3 infrared burners at 330 L per hour, and the heavy-duty unit takes 100 kg on 4 burners with auto-rotation for busy chains.
No, the burner jets differ, so specify NG or LPG at order, or fit the natural gas orifice conversion kit later, a 10-minute change. If you stay on LPG cylinders, always run the low-pressure regulator, because unregulated cylinder pressure is both a safety issue and the fast path to burner problems.
One to three hours of continuous service depending on volume. The working rhythm is slicing the outer 2-3 cm every 5-10 minutes while the stack keeps cooking from the inside, so one stack feeds a long service window. Layer heavier meats toward the bottom when you build the stack, and mixed chicken-beef-lamb stacks are fine.
Each burner carries a flame-failure device that cuts the gas if the flame blows out, which is the core protection on any gas broiler. Tip-over protection is optional and worth it on mobile setups. For any gas smell, the drill is fixed: close the cylinder valve, ventilate, touch no electrical switches, and call the gas supplier.
Traditional doner is lamb shoulder and beef chuck mixed about half and half; chicken breast and thigh suit gyros. Marinate 12-24 hours before building the stack, because the vertical roast only develops flavor that is already in the meat. A full 60 kg stack on the standard machine keeps a busy counter served through peak hours.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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