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The DO6/M77-(3A) is a gas-fired vertical rotisserie for commercial shawarma and doner kebab operations. Three infrared burners deliver front-facing radiant heat to the rotating meat column. Designed for kebab shops, Turkish restaurants, food trucks, and high-volume takeaway service.
Commercial Application
The machine handles continuous meat service during peak hours. Operators load a vertical meat stack onto the skewer, ignite the burners, and slice cooked layers as orders arrive. The bottom motor rotates the column for consistent heat exposure across the surface.
During service, the three-burner configuration maintains cooking temperature while staff carve portions. Rotation speed remains constant under load. The drip tray collects fat and juices below the burner assembly for post-service cleaning.
Key Operational Advantages
- Three ceramic radiant burners provide concentrated heat to the meat column front surface
- Compatible with LPG cylinder supply or fixed natural gas line installation
- Bottom motor placement keeps the drive mechanism away from heat and grease splash
- Stainless steel construction on body, skewer, and meat clamps for commercial hygiene standards
- Gas safety valve system cuts fuel supply if flame extinguishes during operation
- Adjustable burner controls allow independent heat zone management across the three radiants
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | DO6/M77-(3A) |
| Dimensions (W × D × H) | 71.0 × 50.0 × 87.0 cm (28.0 × 19.7 × 34.3 in) |
| Gas Type | LPG and Natural Gas |
| Burners | 3 Burner |
| Radians | 3 Radian |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Body panels and skewer assembly are fabricated from commercial-grade stainless steel. The three ceramic radiant burners mount in a fixed vertical array. Motor housing sits below the drip tray to protect the drive unit from heat and grease exposure.
- Stainless steel body shell and skewer rod resist corrosion in wet commercial kitchens
- Ceramic radiant burners withstand continuous high-temperature operation
- Bottom-mounted motor assembly isolated from heat zone and grease drip path
- Removable drip tray for daily cleaning and fat disposal
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies this PIMAK gas shawarma machine to commercial operators in the UK, Europe, North America, the Middle East, and Africa. The unit ships with LPG regulator fittings and natural gas conversion kit. CE certification covers UK and EU commercial kitchen requirements. NSF and CSA equivalency applies for USA and Canadian installations.
Frequently Asked Questions
Q: Does this machine operate on LPG or natural gas?
A: The DO6/M77-(3A) operates on both LPG cylinder supply and fixed natural gas lines. The unit ships with LPG regulator fittings and includes a conversion kit for natural gas installations. Gas type selection depends on your site's fuel infrastructure.
Q: What meat column weight capacity does the three-burner configuration support?
A: The skewer and motor system handle meat stacks between 15 kg and 35 kg depending on meat type and stacking density. The three radiant burners provide sufficient heat coverage for columns up to 60 cm in height. Heavier loads require longer initial heating time before service begins.
Q: How do the three burners affect cooking speed?
A: Three independent ceramic radiants deliver concentrated heat across the meat column front surface. Each burner has individual control for zone-specific temperature adjustment. More burners reduce initial heat-up time and maintain surface temperature during high-volume slicing.
Q: Is this unit suitable for food truck installation?
A: Yes. The compact footprint and LPG compatibility suit mobile catering operations. The bottom motor design provides stability during vehicle movement between service locations. Ensure adequate ventilation and secure the unit to the truck frame during transit.
Q: How is the drip tray accessed for cleaning?
A: The drip tray slides out from below the burner assembly without tool requirement. Daily removal and washing prevent grease buildup and fire hazard. The tray catches fat and juices during operation and should be emptied after each service shift.