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The PIMAK M001+MT02 is a vertical rotisserie system with integrated hot display unit for roasting and serving chicken in commercial kitchens. It handles up to 15 chickens per load using three radiant burners and operates on LPG or natural gas at 3 kW. The heated display holds finished product at service temperature for immediate sale.
Commercial Application
This unit fits kebab shop and takeaway workflows where vertical rotisserie chicken runs continuously during service. The three-burner configuration maintains consistent heat across the meat column while the hot display eliminates the need for separate holding equipment. Operators load the spit, light the burners, and carve finished product directly from the machine into customer orders.
During peak service, the 15-chicken capacity allows operators to roast a full batch while serving from the hot display. The vertical orientation ensures even browning and self-basting as fat drips down the column. Typical roasting time is 45-60 minutes depending on chicken size and burner adjustment.
Key Operational Advantages
- Three radiant burners provide 3 kW total heat output across the meat column
- Integrated hot display holds finished chickens at serving temperature without separate equipment
- 15-chicken capacity supports continuous service in medium-volume operations
- Operates on LPG or natural gas with standard three-phase 230V connection
- Vertical spit design allows self-basting and even heat distribution during rotation
- Drip tray collects fat and juices for easy cleaning and waste removal
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M001+MT02 |
| Dimensions (W × D × H) | 50.0 × 72.0 × 65.0 cm (19.7 × 28.3 × 25.6 in) |
| Power Output | 3kW |
| Voltage | 230v |
| Gas Type | LPG or natural gas |
| Radians | 3 radian |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 47.0 kg (103.6 lbs) |
Construction & Build Quality
The cabinet and spit assembly use stainless steel for heat resistance and daily cleaning. The three burners mount vertically in front of the rotating column with individual control valves. The hot display chamber features insulated glass panels to retain heat while allowing customer visibility.
- Stainless steel body and spit rod resist corrosion from fat and cleaning chemicals
- Three independently controlled burner elements for heat zone adjustment
- Insulated glass hot display maintains product temperature between 60-70°C
- Removable drip tray slides out for waste disposal and cleaning
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies this PIMAK rotisserie system from UK inventory to commercial operators worldwide. We ship to the UK, Europe, USA, Canada, Middle East, and Africa. The unit arrives fully assembled with burner assembly and spit rod included. Gas connection requires a qualified commercial gas fitter to connect the supply line and perform safety checks.
Frequently Asked Questions
Q: Does this rotisserie run on LPG or natural gas?
A: The M001+MT02 operates on either LPG or natural gas. You select the fuel type during installation and adjust the burner regulator accordingly. A commercial gas fitter must connect and commission the unit to local safety codes.
Q: How many kilograms of chicken does the 15-bird capacity represent?
A: 15 chickens at approximately 1.2-1.5 kg each gives a total column weight of 18-22 kg. Actual capacity depends on chicken size and how tightly you stack them on the spit. The motor handles up to 25 kg maximum load.
Q: How many burners does this model have?
A: This unit has three radiant burners arranged vertically along the meat column. Each burner has independent control for heat zone adjustment. Total output is 3 kW across all three elements.
Q: Can this rotisserie operate in a food truck?
A: Yes, it fits food truck operations if you have three-phase 230V power and proper ventilation. LPG connection is simpler for mobile setups than natural gas. Ensure your vehicle has adequate extraction and fire safety equipment for open-flame cooking.
Q: How do I clean the drip tray and burner area?
A: The drip tray slides out from the base for waste disposal after each service. Wipe burner faces with a damp cloth when cool and check gas jets monthly for blockages. The stainless body cleans with standard commercial kitchen degreaser.


