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The DO1/M077-4V is a vertical gas-fired shawarma machine with 4 burners and a 5-radian V-type heating element. It rotates stacked meat columns weighing 30–60 kg in kebab shops, Turkish restaurants, and catering operations. Compatible with LPG and natural gas supply systems.
Commercial Application
Operators mount prepared meat columns onto the vertical skewer and ignite the front-facing burner array. The radiant heat cooks the outer layer while the motor rotates the column at continuous speed. Staff slice cooked meat directly into service containers or wraps during peak trade hours.
The 4-burner configuration maintains heat across a taller meat stack than 2- or 3-burner models. A 50 kg column yields approximately 200–250 portions during extended service periods. The V-type radian layout concentrates heat at the meat surface rather than dissipating into surrounding air.
Key Operational Advantages
- 4 independent burners distribute 12–16 kW total heat output across vertical cooking zone
- 5-radian V-type element focuses thermal energy at 15–20 cm distance from meat surface
- Gas valve assembly switches between LPG (37 mbar) and natural gas (20 mbar) with nozzle change
- Continuous rotation motor operates at 2–4 RPM with heat-resistant bearing assembly
- Drip tray collects rendered fat and juices below burner zone for disposal between service shifts
- 316-grade stainless steel skewer supports meat columns up to 60 kg without flexing under heat
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | DO1/M077-4V |
| Dimensions (W × D × H) | 90.0 × 72.0 × 110.0 cm (35.4 × 28.3 × 43.3 in) |
| Gas Type | LPG and Natural Gas |
| Burners | 4 Burner |
| Radians | 5 radian |
| High-Quality Made to Order Product | |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The firebox and outer casing use 304 stainless steel with welded seams. The burner manifold is brass with individual shut-off controls for each flame head. The skewer shaft runs on a sealed ball bearing mounted in a cast iron housing.
- 304 stainless steel body withstands daily cleaning with commercial degreasers
- Cast iron motor housing resists thermal expansion during 8–12 hour service shifts
- Brass gas manifold and nozzles tolerate propane combustion temperatures without corrosion
- Removable drip tray slides out for cleaning without tool disassembly
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies this PIMAK unit directly from Turkish manufacturing facilities to buyers in the UK, Europe, North America, the Middle East, and Africa. Standard lead time is 3–4 weeks for single units, shorter for stock inventory. CE certification covers UK and EU installations; the gas system meets NSF and CSA requirements for North American use.
Frequently Asked Questions
Q: Can this machine operate on both LPG and natural gas?
A: Yes. The DO1/M077-4V ships with LPG nozzles installed and includes a natural gas nozzle set. A qualified gas technician changes the injectors and adjusts the regulator pressure from 37 mbar (LPG) to 20 mbar (natural gas). Valve settings remain unchanged.
Q: What meat column weight does the 4-burner model handle?
A: The skewer supports 30–60 kg of prepared meat. Operators typically load 40–50 kg for consistent rotation speed and even cooking. Columns below 30 kg cook too quickly on the 4-burner heat output; above 60 kg the motor and bearing assembly experience excessive load.
Q: How do the 4 burners differ from 2- or 3-burner models?
A: Four burners distribute heat across a taller vertical zone, allowing larger meat stacks and longer service periods between reloading. A 2-burner unit suits lower-volume operations; 4 burners match high-turnover kebab shops processing 80–120 kg per day.
Q: Is this machine suitable for mobile food truck installation?
A: Yes. The unit operates on bottled LPG, standard in mobile catering. Secure the base frame to the truck floor and vent combustion gases through a commercial hood. The compact footprint fits typical food truck galley widths. Confirm local mobile catering gas regulations before installation.
Q: How do operators clean the drip tray and burner area?
A: The drip tray slides out from below the burner assembly without removing the skewer. Empty rendered fat after each shift and wash with commercial degreaser. Burner heads lift off the manifold for cleaning; soak in warm water to clear grease deposits from flame ports.