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- Stock: In Stock
- Brand: TurcoBazaar
- Model: D06A
- Dimensions: 52.00cm x 70.00cm x 100.00cm
- MPN: D06A
- Location: London
Available Options
The D06A is a bottom-motor gas shawarma machine with 3 burners and 35 kg meat capacity. It rotates meat columns continuously on a vertical spit while front-mounted burners deliver 33,000 BTU total heat output. Operators in kebab shops, Turkish restaurants, and food trucks use it for high-volume shawarma and doner service.
Commercial Application
The vertical rotisserie format allows continuous slicing from a rotating meat column during service hours. Three burners distribute heat across the front of the meat stack, enabling consistent cooking without manual rotation. The 35 kg capacity supports extended service periods in medium to high-volume takeaway and restaurant operations.
Operators load stacked meat onto the vertical spit at the start of service. The bottom motor rotates the column while burners maintain surface temperature. Staff slice cooked meat directly into wraps or plates as orders arrive, with no interruption to the cooking process.
Key Operational Advantages
- 35 kg meat capacity supports 6-8 hours continuous service in medium-volume operations
- 3 burners deliver 33,000 BTU across vertical heat zone
- Bottom motor placement keeps grease and heat away from drive mechanism
- Dual voltage 110v-220v operation adapts to UK, EU, USA, and Canada electrical standards
- LPG or natural gas compatibility for fixed and mobile kitchen installations
- 70 × 52 cm footprint fits standard food truck and compact kitchen layouts
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | D06A |
| Dimensions (W × D × H) | 7 × 5 × 10 cm (2.8 × 2.0 × 3.9 in) |
| Voltage | 110v-220v |
| Gas Type | Gas Type LPG or Natural Gas Meat Capacity Meat Ca |
| Meat Capacity | 35 kg (77.2 lbs) |
| Burners | 3 burners |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The unit uses stainless steel construction for food contact surfaces and exterior panels. The bottom motor assembly sits below the drip collection zone to minimize heat and grease exposure. Gas burner manifolds are positioned for front-face heat distribution across the vertical meat column.
- Stainless steel body and spit rod for commercial hygiene compliance
- Bottom-mounted motor assembly isolated from cooking zone
- Front-mounted 3-burner gas manifold with independent flame control
- Integrated drip tray with front access for service cleaning
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies the D06A from UK warehouse stock to buyers in the United Kingdom, Europe, United States, Canada, Middle East, and Africa. The unit ships as a complete assembly with gas fittings, spit rod, and motor pre-installed. Larger orders and freight consolidation are handled through the Birmingham logistics center.
Frequently Asked Questions
Q: Can the D06A operate on both LPG and natural gas?
A: Yes. The burner manifold accepts LPG or natural gas with appropriate regulator and orifice adjustment. Conversion between gas types requires jet replacement and pressure calibration by a qualified gas technician.
Q: How long does a 35 kg meat column last during service?
A: A full 35 kg load typically supports 6-8 hours of continuous service in a medium-volume operation. Actual duration depends on slice thickness, customer volume, and meat type.
Q: What operational benefit does 3 burners provide compared to 2?
A: Three burners distribute heat more evenly across taller meat columns, reducing cold spots and improving cooking uniformity. The additional burner also shortens initial heat-up time at service start.
Q: Is the D06A suitable for food truck installation?
A: Yes. The 70 × 52 cm footprint fits standard food truck galley layouts. LPG operation eliminates electrical load on vehicle generators, and the bottom motor design minimizes overhead clearance requirements.
Q: How is the drip tray accessed for cleaning during service?
A: The drip tray slides out from the front base without removing the meat column. Operators empty accumulated grease during quieter service periods or at shift end.




