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The M077-3K is a vertical charcoal shawarma grill with three radiant burners and a 15 kW output. It rotates meat columns for continuous slicing service in kebab shops, Turkish restaurants, and food truck operations. The bottom-mounted motor maintains steady rotation while burners deliver front-facing radiant heat.
Commercial Application
Operators mount a prepared meat column onto the vertical spit, position the burner assembly at working distance, and activate rotation. Heat radiates from three independently controlled charcoal burners, cooking the outer layer while the motor turns the column at a fixed speed. Staff slice cooked meat directly into service containers or flatbreads throughout the shift.
During peak service, the three-burner configuration maintains surface temperature across taller meat columns—typically 15 to 25 kg depending on density and compaction. Charcoal burners generate consistent infrared heat without gas supply requirements. Rotation speed remains constant under load, ensuring uniform browning from top to bottom of the column.
Key Operational Advantages
- 15 kW total output across three charcoal burners
- Bottom-mounted motor isolates drive assembly from radiant heat exposure
- Charcoal fuel system requires no gas line installation or LPG bottle storage
- Three-burner vertical array accommodates meat columns up to 80 cm in working height
- Stainless steel drip tray collects rendered fat below the spit assembly
- Manual burner height adjustment allows operators to match heat intensity to meat column diameter
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M077-3K |
| Dimensions (W × D × H) | 58.0 × 0.0 × 106.0 cm (22.8 × 0.0 × 41.7 in) |
| Power Output | 15 kW |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The frame, burner housing, and drip tray are fabricated from 304-grade stainless steel. The motor assembly mounts inside a sealed lower compartment, protected from grease and moisture. Charcoal burners sit in fixed vertical channels with manual slide adjustment for front-to-back positioning.
- 304 stainless steel frame, burner assembly, and collection tray
- Sealed motor compartment with grease-resistant housing
- Heavy-duty spit rod with locking collar and top stabiliser bracket
- Removable drip tray with front-access handles for shift cleaning
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies the M077-3K from UK inventory to commercial buyers in Europe, North America, the Middle East, and Africa. The unit ships as a single-piece assembly on a pallet, with burner components and motor pre-installed. Freight quotations account for destination country, delivery zone, and any applicable import documentation.
Frequently Asked Questions
Q: Does the M077-3K operate on LPG or natural gas?
A: The M077-3K uses charcoal burners, not gas. It requires no LPG bottles, gas line installation, or natural gas supply. Operators load charcoal into the three burner chambers and ignite manually.
Q: What meat column capacity does the three-burner configuration support?
A: The three-burner vertical array handles meat columns between 15 kg and 25 kg, depending on compaction and moisture content. Taller columns require manual burner repositioning to maintain even heat distribution across the full height.
Q: How do the three burners affect cooking speed compared to single-burner models?
A: Three burners deliver higher total heat output and faster surface cooking, reducing recovery time between slicing passes. Operators can serve higher customer volumes during peak periods without waiting for meat surface to re-cook.
Q: Is the M077-3K suitable for food truck installation?
A: The charcoal fuel system eliminates gas line installation and LPG storage inside the vehicle. The unit requires 230V AC mains power for motor operation and adequate ventilation for charcoal combustion byproducts. Check local mobile food regulations for open-flame equipment approval.
Q: What is the cleaning procedure for the drip tray during service?
A: The stainless steel drip tray slides out from the front without tools. Operators empty accumulated fat and wipe the tray between shifts or during extended service. The tray withstands commercial dishwasher temperatures for end-of-day cleaning.