There’s no better way to roast two dozen chickens at once than with a rotisserie. These devices date back to the medieval ages, where simple spits were expanded to hold up to five chickens and were rotated by hand. This was the preferred way to cook food for a large household and was later made mechanical with the use of dogs on treadmills. Today, rotisseries are mechanised using electric motors and generally involve fuel.Electric Rotisseries
Electric commercial rotisseries vary widely in price range and design. Many are designed in such a way so that the meat is arranged horizontally across the length of the machine, while others are set up so that each chicken has its own rod that rotates to cook it. Industrial rotisseries are made of stainless steel, but others that emphasise design have glass on three of the walls. Electric rotisseries cook food through radiation via heated rods which are similar to those on oven toasters.Gas Rotisseries
Gas Rotisseries largely share the design of electric rotisseries but feature burners instead of heated rods. Propane is the fuel of choice here, which may cook the food at a faster rate compared to electric. Some compact yet efficient gas rotisseries can hold up to 10 chickens, five on each rod. Others are as tall as a refrigerator and can hold up to 20 chickens at a time. One tabletop rotisserie design looks like a giant oven toaster with a main rotating barrel that holds 8 or 6 rods which can spit up to 3 chickens each. This one is ideal for roast chicken stalls at fairs or markets.Other Restaurant Roasting Tools
Leaving the chicken in the rotisserie for too long may cause them to dry out. Instead, use restaurant food displays and warmers to keep them succulent and ready to serve. Additionally, displays and bain maries are great for catering operations as well as small restaurant setups.