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The M077-K4 is a 4-burner charcoal vertical rotisserie for continuous shawarma and doner kebab service in kebab shops, Turkish restaurants, and food trucks. It delivers 20 kW thermal output through four radiant burners positioned along the meat column. The motor-driven spit rotates the meat stack for even heat exposure during high-volume service.
Commercial Application
Operators use this machine to maintain continuous service during lunch and dinner rushes without reloading meat stacks. The four-burner configuration covers the height of typical 20–30 kg meat columns, reducing cold spots and uneven slicing. It fits front-of-house setups where customers expect visible flame cooking.
During service, the chef slices cooked outer layers while rotation exposes fresh meat to radiant heat. The 20 kW output maintains surface temperature through repeated slicing cycles. Burner count determines how quickly replacement meat reaches serving temperature after initial load.
Key Operational Advantages
- Four independent charcoal burners distribute 20 kW across vertical meat column
- Bottom-mounted motor drives spit rotation at controlled speed for even heat exposure
- Vertical design allows gravity-assisted fat drainage into removable drip tray
- Compact 8 × 6 cm footprint fits food truck service windows and narrow front counters
- Charcoal fuel eliminates reliance on gas supply infrastructure in outdoor or mobile operations
- CE-certified construction meets UK, EU, USA (NSF), and Canada (CSA) commercial kitchen requirements
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M077-K4 |
| Dimensions (W × D × H) | 80.0 × 58.0 × 128.0 cm (31.5 × 22.8 × 50.4 in) |
| Power Output | 20 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 uses stainless steel panels over welded steel structure. Burner housings and drip tray withstand repeated thermal cycling during 12-hour service shifts. Motor housing is sealed against grease and moisture ingress.
- Stainless steel body and drip collection system
- Sealed motor assembly rated for commercial duty cycles
- Four individually controlled radiant burner units
- Removable drip tray for end-of-service cleaning
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies the M077-K4 from UK inventory to kebab shops, Turkish restaurants, and catering operators worldwide. We ship to Europe, USA, Canada, Middle East, and Africa with commercial freight handling for vertical rotisserie units. PIMAK manufacturing ensures consistent build quality across production batches.
Frequently Asked Questions
Q: What fuel type does the M077-K4 use?
A: This model burns charcoal in four radiant burner chambers. It does not use LPG or natural gas. Operators refill charcoal trays during service based on burn rate and meat load.
Q: What meat column capacity does the 4-burner configuration support?
A: The four-burner vertical layout suits meat columns from 20 kg to 30 kg. Heavier stacks may require extended preheat time. Burner coverage matches standard doner kebab stack heights used in UK and European kebab shops.
Q: Can I adjust individual burners independently?
A: Yes. Each of the four burners has independent charcoal feed and airflow control. Operators adjust top and bottom burners separately to compensate for meat column taper or uneven slicing.
Q: Is this unit suitable for food truck installation?
A: The 8 × 6 cm footprint and charcoal fuel make it practical for mobile operations without gas cylinder storage. Ensure adequate ventilation and comply with local food truck fire safety regulations for charcoal cooking equipment.
Q: How is the drip tray accessed for cleaning?
A: The drip tray slides out from the base after service. It collects rendered fat and meat drippings during rotation. Daily removal and washing prevent buildup and comply with commercial kitchen hygiene protocols.