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The M077-L3 is a gas-powered vertical shawarma grill using lava stone burners to replicate charcoal-grilled flavour in commercial meat preparation. It operates at 20 kW across three front-facing burners and processes rotating meat columns in kebab shops, Turkish restaurants, and mobile catering units. The unit is built for continuous service during peak periods.
Commercial Application
This machine addresses the commercial requirement for authentic charcoal taste without solid fuel handling. Lava stone burners distribute radiant heat across the rotating meat column while operators carve finished product during service. The three-burner configuration allows staged heat zones for different meat thicknesses.
During lunch and dinner rushes, the 20 kW output maintains surface temperature while fresh meat layers are exposed. Operators carve portions directly from the rotating column as customers order. The vertical format conserves counter space in compact commercial kitchens and mobile operations.
Key Operational Advantages
- Three independent gas burners with lava stone heat diffusion at 20 kW total output
- Stainless steel construction rated at 98 kg operational weight for commercial durability
- Front-facing burner arrangement allows live carving without repositioning the unit
- Gas operation eliminates charcoal ash handling and simplifies health inspection compliance
- Compact 8×6×10 cm control housing reduces counter footprint in tight kitchen layouts
- Compatible with LPG cylinder systems for food truck and outdoor catering deployment
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M077-L3 |
| Dimensions (W × D × H) | 8 × 6 × 10 cm (3.1 × 2.3 × 3.8 in) |
| Power Output | 20 kW |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 98.0 kg (216.1 lbs) |
Construction & Build Quality
The frame and heat shields are fabricated from commercial-grade stainless steel. The lava stone burner assembly is mounted in a fixed vertical housing with removable drip collection. Gas valves and ignition controls are positioned for operator access during service.
- Stainless steel burner housing and structural frame
- Lava stone heat diffusion elements in each of three burner zones
- Removable drip tray for cleaning between service periods
- CE-compliant gas fittings and ignition system
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies this unit from UK inventory to commercial buyers across the United Kingdom, Europe, North America, the Middle East, and Africa. Freight arrangements are quoted individually for food truck conversions and multi-unit restaurant projects. Payment terms and VAT handling are confirmed during order processing.
Frequently Asked Questions
Q: Does the M077-L3 operate on LPG or natural gas?
A: The unit is factory-configured for natural gas but includes conversion jets for LPG cylinder operation. Conversion requires nozzle replacement and pressure regulator adjustment per the technical manual. Both fuel types deliver the rated 20 kW output.
Q: What meat column capacity does the three-burner configuration support?
A: The burner height and 20 kW output are designed for meat stacks between 15 and 25 kg. Smaller columns waste fuel coverage; larger loads extend cooking time and reduce surface caramelisation. Operator experience determines optimal stacking weight.
Q: How do the three burners affect heat distribution?
A: Each burner operates independently with manual gas valve control. This allows operators to concentrate heat at the base, middle, or top of the meat column as carving exposes fresh layers. Uneven heat zones compensate for natural meat density variations.
Q: Is this model suitable for food truck installation?
A: The 98 kg weight and compact footprint suit mobile catering when secured to reinforced counter surfaces. LPG cylinder operation eliminates natural gas line requirements. Ventilation ducting must meet local mobile food unit codes.
Q: What is the drip tray capacity and cleaning interval?
A: The removable drip tray collects rendered fat and marinades during service. Capacity depends on meat fat content but typically requires emptying every 4–6 hours of continuous operation. Stainless steel construction allows dishwasher cleaning.
