Commercial kebab machines (vertical rotisseries) are the centrepiece of any takeaway serving
Doner, Gyros, or Shawarma. Designed for visual appeal and even cooking, these units rotate meat slowly
against high-performance burners to create perfectly crisp outer layers.
Complete Kebab Setup: We supply Gas and Electric Kebab Machines alongside professional
Electric Kebab Slicers to speed up service.
Browse our full range of machines and accessories below: 👇
Commercial Cooking Equipment
Commercial Cooking Equipment
Commercial Cooking Equipment
GasMax KB-5LPG Semi-Automatic 5 Burner Kebab Machine – LPG, 56kg Capacity
Commercial Cooking Equipment
ElectMax EKB-2 Electric Kebab Machine – 45kg Capacity, 9.9kW
Commercial Cooking Equipment
Commercial Cooking Equipment
GasMax KB-4 Semi-Automatic 4 Burner Kebab Machine – Natural Gas, Stainless Steel
Commercial Kebab Machines
GasMax KB-5 Semi-Automatic 5 Burner Kebab Machine – NG, 56kg, Stainless Steel
Commercial Cooking Equipment
GasMax KB-4LPG Semi-Automatic 4 Burner Kebab Machine – LPG, 45kg, Stainless Steel
Commercial Cooking Equipment
GasMax KB-3LPG Semi-Automatic 3 Burner Kebab Machine – LPG, 29kg, Stainless Steel
Commercial Kebab Machines
GasMax KB-3 Semi-Automatic 3 Burner Kebab Machine – NG, 29kg, Stainless Steel
Commercial Cooking Equipment
Yasaki KS80AS Electric Kebab Knife – Stainless Steel 80mm Blade 8000RPM
Commercial Kebab Machines
Buying Guide: Kebab Machines & Slicers
Whether you call it a Doner Kebab, Shawarma, or Gyros machine, the principle is the same: vertical cooking that bastes the meat in its own juices. Choosing the right machine involves checking the motor placement, heating power, and daily capacity.
1. Choosing the Machine: Gas vs Electric
- Gas Kebab Machines (LPG/NG): The industry standard for high-volume shops. Gas burners provide intense heat for a crispy finish. Look for models with independent burner controls to save energy during quiet times.
- Electric Kebab Machines: Ideal for shopping centres or venues where gas connections are unavailable. Modern elements provide even, consistent heat.
2. Motor Position: Top vs Bottom
- Top Motor: Generally preferred as it keeps the motor away from dripping grease, extending the machine's lifespan.
- Bottom Motor: Often cheaper, but requires diligent cleaning to prevent grease ingress into the motor housing.
3. The Essential Accessory: Kebab Slicers
Hand-slicing huge volumes of meat causes wrist fatigue and inconsistent portion sizes. A Commercial Electric Kebab Slicer pays for itself by increasing speed and ensuring every shaving is the perfect thickness, maximising your yield per skewer.
Frequently Asked Questions
How many burners do I need?
Small machines (3 burners) are fine for low volume (approx. 10-20kg meat). Busy kebab shops typically use 4 or 5 burner machines to handle taller skewers (40kg-60kg+) and ensure the meat cooks fast enough to keep up with the queue.
Do I need a drip tray?
Yes. All commercial units come with a stainless steel drip tray (often with a drawer) to catch fat. This is essential for hygiene and fire safety.
Are the machines easy to clean?
Look for machines with simple, flat stainless steel surfaces and removable side guards. Daily cleaning of the burners (carefully) and the drip tray is mandatory.
Starting a Kebab Shop? Browse our machines above or call 1300 001 336 for advice on the best setup for your volume.