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The M77-L3 is a bottom motorized vertical shawarma machine with lava stone heating for commercial meat preparation. It processes marinated meat columns in kebab shops, Turkish restaurants, and food service operations. The motorized rotation ensures even cooking across the meat surface during continuous service periods.
Commercial Application
This machine integrates into high-turnover kebab and shawarma operations where vertical rotisserie cooking is the primary preparation method. The bottom motor configuration supports heavy meat loads while maintaining consistent rotation speed. Lava stone heating provides radiant thermal energy for uniform searing and rendering.
Operators load the meat column once per service shift and slice portions to order as the outer layer cooks. The 12 kW heating capacity supports lunch and dinner service in shops processing 60–100 portions per day. Motor-driven rotation eliminates manual turning and maintains cooking consistency during peak hours.
Key Operational Advantages
- 12 kW lava stone heating system delivers radiant heat across the meat column
- Bottom motorized rotation supports heavy meat loads without manual intervention
- Stainless steel construction meets CE, NSF, and CSA commercial hygiene standards
- 97.5 kg unit weight provides stable base for vertical cooking operations
- Electric operation eliminates gas line installation and ventilation modifications
- Lava stone thermal mass maintains cooking temperature during door openings
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M77-L3 |
| Dimensions (W × D × H) | 80.0 × 58.0 × 96.0 cm (31.5 × 22.8 × 37.8 in) |
| Power Output | 12 kW |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 97.5 kg (215.0 lbs) |
Construction & Build Quality
The M77-L3 uses stainless steel for all food contact surfaces and structural components. Lava stone heating elements are housed in heat-resistant chambers below the meat column. The bottom motor assembly is sealed against grease ingress and rated for continuous commercial duty cycles.
- 304-grade stainless steel body and drip tray
- Commercial-duty motor with grease-sealed bearing assembly
- Lava stone heating elements in heat-resistant housings
- Welded seams throughout food preparation zone
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies Turkish-manufactured commercial kitchen equipment to operations in the UK, Europe, USA, Canada, Middle East, and Africa. The M77-L3 ships from UK stock to domestic buyers and via freight consolidation for international orders. PIMAK units carry CE certification recognized across European markets and meet equivalent standards for North American commercial installations.
Frequently Asked Questions
Q: What is the meat column capacity for the M77-L3?
A: The M77-L3 accommodates meat columns between 40 kg and 60 kg depending on meat type and stacking method. Larger columns require longer cooking times to reach service temperature. Operators adjust loading based on expected service volume and meat preparation style.
Q: How many lava stone heating elements does this unit have?
A: The M77-L3 uses a bottom-mounted lava stone heating system rated at 12 kW total output. Heat distribution depends on lava stone placement and reflector configuration. This provides sufficient thermal energy for meat columns up to 60 kg during standard service periods.
Q: Is the M77-L3 suitable for food truck installation?
A: The 97.5 kg unit weight and 12 kW power requirement suit food trucks with reinforced flooring and generator capacity above 15 kVA. Electric operation eliminates ventilation complexity associated with combustion heating. Operators should verify electrical supply and structural mounting before installation.
Q: How is the drip tray accessed for cleaning?
A: The drip tray slides out from the front base below the motor housing after the meat column is removed. Stainless steel construction allows dishwasher cleaning or manual scrubbing. Daily drip tray cleaning is standard procedure in commercial shawarma operations.
Q: What maintenance does the bottom motor require?
A: The sealed motor assembly requires no routine lubrication during normal operation. Operators should inspect the motor mount bolts monthly and keep ventilation slots free of grease buildup. Motor replacement requires technician service and is typically needed after 3–5 years of continuous commercial use.
