Kebab Machines & Gyros

The Sammic AG-40 is a vertical gas kebab burner built for commercial kitchens where doner kebab is a regular or high-volume menu item. Four spread burners run the full height of the unit, delivering consistent heat across the entire meat column — reducing the hot spots and uneven cooking that can affect yield, texture, and plate consistency during a busy service.

In continuous operation the AG-40 performs reliably across extended service periods. Each burner adjusts independently, giving operators practical control over heat distribution as the spit reduces in size through service — useful for managing the latter stages without overcooking the outer layers. Every burner is fitted with a thermomagnetic safety valve that cuts the gas supply automatically if the flame goes out, an important safeguard for any open-flame appliance in a working kitchen.

Several design decisions are worth noting from an operational standpoint:

• Motor positioned at the top of the unit, away from fat drip, supporting longer working life
• Zero load on the motor shaft for smooth, consistent rotation across long services
• High-temperature resistant protective grid fitted as standard
• Compatible with both natural gas and LPG supplies
• Stainless steel construction throughout for ease of cleaning and durability

Installation requires a natural gas or LPG connection carried out by a Gas Safe registered engineer. As with any open-flame appliance, adequate extraction or canopy ventilation must be in place. The unit is freestanding and should be sited on a stable, heat-resistant surface with appropriate clearances to walls and surrounding equipment.

The AG-40 is well suited to kebab houses, Turkish and Middle Eastern restaurants, and takeaways where vertical kebab forms a core part of the menu. It handles consistent throughput across normal service volumes comfortably. Operations running very high covers across extended double shifts, or those needing to hold larger meat columns, may benefit from considering a higher-capacity unit with additional burners.

If you are unsure whether this model matches your service volume or want to talk through gas supply and extraction requirements, our team is glad to help you work it out before you order.

The Roller Grill GR 60 E is an electric vertical kebab grill designed for commercial use in takeaways, restaurants, and food-to-go operations. It uses four independently regulated heating elements working alongside fire stones — ceramic-style heat absorbers that take on radiant energy and redistribute it evenly across the face of the spit. The result is a cooking characteristic that more closely resembles a traditional charcoal-fired kebab grill than a straightforward element-only machine, without the fuel handling or extraction demands of a gas unit.

In service, the independent element control gives operators genuine flexibility. During quieter periods the grill can run at reduced output; when service volume increases, full power is available quickly. The fire stones play a meaningful role in maintaining a consistent heat envelope around the meat, reducing the risk of hot spots close to the elements and supporting even browning across the full face of the doner throughout the service period. That consistency has a direct effect on product quality and carving yield during busy lunchtimes or evening service.

The mechanical construction reflects practical thinking for daily commercial use. The spit runs on ball bearings, so the motor carries no direct load from the weight of the meat — this protects the motor over time and keeps rotation smooth regardless of how much is loaded. A sealed base plate prevents fat and juices from reaching the motor assembly, which is a common failure point on less carefully engineered machines. A large juice collector with a removable drip tray assists with end-of-service cleaning.

• Four independently controlled elements allow output to be matched to service demand
• Fire stones absorb and redistribute heat for even browning across the spit face
• Ball-bearing spit mount keeps rotation smooth and protects the motor from load stress
• Sealed base plate prevents fat infiltration into the motor assembly
• Removable drip tray simplifies daily cleaning and fat disposal

Being an electric unit, installation is relatively straightforward — there is no gas supply, specialist flue, or permanent extraction connection required, which makes it a practical option for operators adding kebab to a menu without significant building work. It is worth confirming that your electrical supply is adequate for the unit's draw at full load before ordering, particularly in older premises or where the distribution board is already heavily loaded.

The GR 60 E is well suited to takeaways, casual dining restaurants, and street food operations running a regular kebab offering. It sits in the mid-range for spit capacity. For very high-volume sites turning over large quantities of meat continuously across a long service, it is worth a conversation about whether a larger or heavier-duty model would better match your throughput. For operations with lighter requirements, a smaller-format unit may be the more sensible choice.

If you would like to talk through whether this unit fits your service volumes, or want to confirm the electrical supply requirements for your site, the team is happy to help before you commit to an order.

The Sammic AG-20 is a freestanding commercial vertical kebab grill designed for continuous spit cooking in a busy service environment. Three vertically arranged spread burners deliver heat evenly across the full length of the spit, which supports consistent cooking results at full load rather than the uneven browning that can occur with simpler single-burner designs. The unit accepts up to 20 kg on the spit and runs on either natural gas or LPG, giving operators flexibility depending on the supply available on site.

In a working kebab or döner operation, the spread burner arrangement comes into its own during sustained lunch and evening services. Heat distribution from top to bottom stays consistent even when the spit is fully loaded, which matters when you are shaving product continuously and need the meat column to cook through evenly. Independent control of each burner allows operators to adjust the heat profile or reduce output during quieter periods, which has a practical effect on gas consumption over the course of a day.

Practical features that translate directly into operational value:

• Thermomagnetic safety valves on each burner provide individual flame-failure protection as standard
• Top-mounted motor stays clear of dripping fat, supporting a longer service life
• Motor positioning means no load weight transfers onto it, keeping rotation smooth and consistent
• High-temperature resistant protective grid included as standard
• Stainless steel construction throughout aids hygiene and durability in a fat-heavy, high-heat environment

This is a gas appliance requiring connection to a compliant natural gas or LPG supply, with installation carried out by a Gas Safe registered engineer in line with current UK regulations. Extraction is a firm requirement rather than a recommendation — a vertical kebab grill produces significant heat, smoke, and fat vapour, and the unit must be sited beneath a suitable extraction canopy. Allow adequate clearance around the unit for safe operation and routine cleaning access.

The AG-20 is well suited to kebab shops, Turkish and Middle Eastern restaurants, fast-casual takeaways, and similar operations where vertical spit cooking is central to the menu. It works comfortably as a standalone unit in a small to mid-sized kitchen. Operations running very high volumes or extended continuous service hours may find a heavier-duty model from the range better matched to their throughput — it is worth a conversation if you are unsure where your operation sits.

If you would like to talk through whether the AG-20 is the right fit for your kitchen and service pattern, the team is happy to help before you commit.

The Roller Grill GR 60 G is a gas-fired vertical kebab grill designed for continuous commercial use. It runs on either natural gas or LPG and uses three ceramic burners to deliver consistent radiant heat across the full height of the spit. Rather than repositioning the spit, the burner assembly slides front to back, allowing the operator to adjust heat proximity on each zone independently without interrupting the cooking cycle. A safety thermocouple is fitted as standard.

In a working kitchen, that level of control has genuine practical value. When a freshly loaded spit goes on, you can bring the burners closer to accelerate the build phase, then ease them back to hold temperature without drying out the outer layer. The three independently controlled zones also allow you to respond to uneven loads across the height of the spit — something a single-zone unit cannot easily manage. The spit is designed for one-handed loading, which is a small but meaningful advantage during a busy service when time is short.

The unit has been designed with daily operational realities in mind:

• Fully hermetic bottom plate prevents fat infiltration into the motor assembly
• Ball-bearing spit mounting means the motor carries no load weight, supporting long-term motor reliability
• Large juice collector with removable drip tray simplifies cleaning mid-service and at close
• Dual gas compatibility — natural gas or LPG — suits a range of site configurations

Installation requires connection to the appropriate gas supply and ventilation in line with standard commercial kitchen requirements. The unit should sit on a stable, heat-resistant surface with clear front access for loading and drip tray removal. All gas connections must be carried out by a Gas Safe registered engineer, and local ventilation obligations should be confirmed before the unit is put into service.

This model is well suited to kebab shops, Turkish and Middle Eastern restaurants, takeaways, and food-to-go operations running a consistent volume of doner or similar vertical-spit product. For lighter or more occasional use, a smaller single-burner unit may be more appropriate. For very high-volume sites turning over product continuously throughout the day, a larger or multi-spit configuration is worth considering.

If you want to talk through whether this model fits your service volume and site setup before committing, the team is happy to help.

The Sammic AG-30 is a free-standing commercial gas kebab spit grill built for continuous service in takeaways, kebab shops, and restaurant kitchens where doner or gyros is a regular menu item. It operates on either natural gas or LPG and uses four vertical spread burners to deliver even heat along the full height of the spit, reducing the cool zones and uneven cooking that affect product consistency and slow service.

Each burner operates independently, which has real practical value across a trading day. During quieter periods, operators can reduce output across unused burners rather than running the full assembly unnecessarily. When service picks up, all four can be brought back to full output quickly. That kind of flexibility suits operations where trade varies significantly between lunch, afternoon, and evening service.

Several design decisions contribute to long-term reliability in a grease-heavy kitchen environment:

• Independent thermomagnetic safety valves on each burner provide individual flame-failure protection
• A high-temperature resistant protective grid shields the burner assembly during service
• The motor is mounted at the top of the unit, keeping it away from dripping fat — a common cause of premature motor failure on other designs
• Top-mounting also means the spit load is not carried through the motor, supporting smoother rotation over time
• Stainless steel construction throughout supports cleaning in a high-grease environment

Installation requires a correctly matched gas supply — natural gas and LPG versions are not interchangeable on site, so the right variant must be confirmed before ordering. The AG-30 should be positioned beneath a suitable extraction canopy with adequate clearance around the unit. All gas connection work should be carried out by a Gas Safe registered engineer.

The AG-30 is well suited to operations with a steady to high demand for kebab service. Sites running extended hours at very high volume may be better served by a heavier-duty unit, while smaller operations with lighter or occasional demand may find a more compact model a more practical fit for their throughput and kitchen footprint.

If you would like to talk through gas type, extraction requirements, or whether this unit is the right scale for your kitchen, the team is happy to help before you commit to an order.

The Roller Grill GR 40 E is a freestanding electric kebab grill designed for commercial foodservice use. It uses three independently regulated heating elements in combination with fire stones, which absorb and radiate heat across the full face of the spit rather than relying on direct element heat alone. The result is a more even cook with less risk of hot spots — a practical advantage when you need consistent results across a busy service.

The unit is built to run continuously without compromising output. The spit runs on ball bearings, which take the weight of the load off the motor assembly entirely. That single design decision has a meaningful effect on motor longevity, particularly in operations where the grill is running throughout a long shift or multiple services back to back.

From a day-to-day operational standpoint, the GR 40 E includes several features that reduce friction both during service and at close-down:

• Independent element regulation allows heat zone adjustment without interrupting service
• One-handed spit placement speeds up changeovers when pace increases
• A fully sealed base plate protects the motor from fat and juice ingress
• A large juice collector with removable drip tray simplifies end-of-day cleaning

Being electric, the GR 40 E requires no gas supply, no flue, and no connection to a building's gas infrastructure. That makes it a practical option for sites where gas is unavailable or where avoiding a gas installation simplifies the setup process. Adequate kitchen ventilation is still required — worth confirming with your ventilation contractor before committing to a position.

This grill suits kebab and shawarma operators, street food units, and mid-volume restaurant kitchens running a reliable standalone unit. For higher-throughput sites or operations running extended service periods with heavier loads, a larger capacity unit may be worth considering. If you'd like to talk through whether this model is the right fit for your setup, we're happy to help.

The Roller Grill GR 80 G is a gas-fired vertical kebab grill built for commercial kitchens serving doner-style meat through consistent, high-demand service periods. It runs on four ceramic burners, each independently controlled, and uses a sliding burner assembly rather than a fixed arrangement — allowing the operator to adjust the distance between the heat source and the spit face. That adjustability accommodates spits of different diameter and density, and gives considerably more working control than a fixed-position setup.

In a busy service environment, that level of control matters. Fine-tuning the heat zone across the spit reduces the risk of uneven browning or undercooked sections during a long run. The spit itself is mounted on ball bearings, which means the motor is not carrying the direct load of the meat. This protects the drive mechanism over time and keeps rotation consistent whether the spit is lightly or fully loaded.

From a day-to-day operational standpoint, the GR 80 G is designed to keep maintenance and changeover manageable:

• Single-handed spit loading and removal reduces downtime mid-service
• Sealed base plate prevents fat and drip ingress into the motor housing
• Large juice collector with removable drip tray simplifies end-of-service cleaning
• Compatible with both natural gas and LPG, with a safety thermocouple fitted as standard
• Independent burner zones allow heat to be concentrated or reduced across different spit sections

The unit requires a permanent gas connection and adequate extraction ventilation in line with commercial kitchen regulations. Installation and commissioning must be carried out by a Gas Safe registered engineer. LPG compatibility is worth noting for sites where mains gas is unavailable — a pop-up, mobile, or outdoor catering context, for example.

This grill is well suited to takeaways, kebab shops, street food operations, and restaurant kitchens with a consistent doner offering. For very high-volume sites running extended hours or operating multiple spits simultaneously, it is worth considering whether a heavier-duty unit would better match the throughput demand.

If you are weighing up whether this model suits your setup or service volume, our team is happy to talk it through before you commit.

The Roller Grill GR 40 G is a countertop gas kebab grill built for commercial food service use. Rather than moving the spit laterally, it uses a sliding burner assembly — three independently controlled ceramic burners that travel front to back across the spit. This gives the operator direct control over where heat is applied along the length of the meat without interrupting rotation or output.

In a busy kebab shop or takeaway, consistent browning across the full face of the spit is what separates a reliable product from an inconsistent one. The sliding burner arrangement allows operators to compensate for uneven meat loading and maintain even colour throughout a long service. The spit runs on ball bearings, so the drive motor carries no weight load — a practical detail that reduces wear and supports reliable operation day after day.

Several design choices contribute to a more manageable working environment:

• Three independently controlled burners allow precise heat zoning along the spit
• Hermetically sealed base plate protects the motor assembly from fat and cooking juices
• Ball-bearing spit mount reduces motor strain under continuous daily use
• Large juice collector with removable drip tray makes end-of-service cleaning straightforward
• Compatible with both Natural Gas and LPG, with a safety thermocouple fitted as standard

The GR 40 G requires a gas connection — either Natural Gas or LPG — and must be installed in a ventilated area in line with standard commercial gas equipment requirements. It is important to confirm with your gas installer that the correct injector jets are fitted for your gas type, as Natural Gas and LPG specifications differ. Like all kebab grills, thorough daily cleaning is essential to maintain hygiene standards and prolong service life.

This model is well suited to kebab shops, takeaways, and casual dining restaurants running a consistent doner or kebab programme through regular service periods. For very high-volume sites processing multiple spits across extended trading hours, a heavier-duty unit may be worth considering. Operators with limited counter space or lower throughput requirements may find a smaller model in the range a closer match.

If you would like to talk through whether this model suits your gas supply setup or service volume before going ahead, our team is happy to help.

The Roller Grill GR 80 E is a freestanding electric vertical kebab grill designed for continuous commercial use. It combines five independently regulated heating elements with fire stones to accumulate and distribute heat evenly across the face of the spit, producing consistent cooking results without cold spots or uneven browning through a service.

In a busy kitchen, reliable rotation and even heat are not optional — they directly affect product quality and yield. The GR 80 E addresses this through a ball-bearing spit mounting system, which means the motor carries no direct load from the meat column. This keeps rotation smooth across a full service and reduces wear over time, which matters when the machine runs through multiple services each day. The spit can be placed with one hand, which speeds up changeovers when the pace picks up.

From an operational standpoint, several design choices are worth noting:

• Five elements with independent half or full power control allow heat to be adjusted to the meat column and service pace
• Fire stones retain and radiate heat evenly, reducing the risk of dry or unevenly cooked product
• A sealed bottom plate protects the motor assembly from fat and juice infiltration
• A large juice collector with a removable drip tray simplifies end-of-service cleaning
• Ball-bearing spit mounting removes motor load and supports long-term reliability under daily use

Being an electric model, installation is more straightforward than a gas equivalent — no gas supply or flue connection is required. That said, adequate overhead extraction is still essential given the volume of heat and airborne grease produced during operation. Surrounding surfaces should be suitable for a high-radiant-heat environment, and a structured deep-clean schedule should be factored into the kitchen routine to protect the motor and maintain hygiene standards over time.

The GR 80 E is well suited to kebab shops, takeaways, and restaurants where kebab is a regular menu item and the grill will see consistent daily use. It is a practical choice where a reliable electric machine is preferred over the complexity of a gas installation. For very high-volume sites running near-continuous service, it is worth discussing whether a higher-capacity unit would better match the workload.

If you would like to talk through whether this model suits your service pattern or kitchen setup, our team is happy to help before you commit.

The JM Posner Choco Kebab is a counter-top dessert theatre unit that produces chocolate shawarma-style kebabs by shaving layers from a rotating chocolate cone directly onto a freshly made crepe, which is then filled and rolled to order in front of the customer. It arrives as a complete starter kit, meaning operators can trade from day one without separately sourcing ingredients or serving equipment.

In practice, this is a concept-led impulse product rather than a production kitchen workhorse. It performs well in environments where customers are browsing or dwelling — food markets, holiday parks, shopping centre food courts, festival catering, and leisure venues. The visible preparation draws attention naturally and tends to generate its own footfall, which is useful for operators who want a distinctive dessert line without significant back-of-house infrastructure.

Practical advantages for operators include:

• Complete starter kit supplied — crepe maker, 10kg chocolate cone, 10kg crepe mix, and serving tools included
• Up to 500 servings from the included stock, giving a clear initial margin calculation
• Chocolate shavings can supplement other menu items such as waffles and ice cream, reducing ingredient waste
• Compact footprint suits kiosks, mobile setups, and temporary event counters
• Visible, theatrical operation supports impulse purchasing without additional marketing effort

The unit runs from a standard 13A socket, so no special electrical provision is needed. At 50kg it requires two people to position comfortably and is best suited to a dedicated counter location where it can remain set up between trading periods — it is not designed to be moved frequently. Volume is inherently limited by the made-to-order format, so operators anticipating very high footfall may want to plan for running more than one unit side by side.

This format suits independent operators, event caterers, and leisure venue teams looking to add a high-margin dessert line with strong visual appeal. If you are weighing up whether the concept fits your trading setup or want to talk through realistic throughput for your site, the team is happy to have that conversation before you go ahead.

The Sammic AGE-60 is a floor-standing electric gyros roaster designed for continuous commercial use. It holds a substantial meat cone and uses six Schott vitroceramic heating elements arranged to deliver consistent, even heat across the full cooking height. Unlike gas-fired alternatives, it requires no gas supply or flue connection, which makes it a practical option for kitchens where gas infrastructure is limited or planning restrictions apply.

In a busy service environment the AGE-60 is built to keep pace. The paired temperature control system — with four selectable positions — allows operators to adjust heat output as cone volume reduces through service, helping maintain an even cook without over-charring the exterior. The top-mounted motor is a well-considered detail: by keeping the drive mechanism away from the heat and grease zone below, it runs cooler and requires less maintenance over time.

From an operational standpoint, the AGE-60 offers several practical advantages:

• Vitroceramic elements provide stable, radiant heat with good recovery
• Top-mounted motor reduces grease contamination and extends motor service life
• Stainless steel construction throughout supports hygiene and durability
• Paired temperature control helps manage the cone through different stages of service
• No gas connection required — simplifies installation in many kitchen configurations

Installation requires a suitable single or three-phase electrical supply — confirm the voltage and load requirements with your electrician before ordering. The unit will need adequate overhead clearance and access to a ventilation canopy or extraction system, as all cooking of this type produces significant smoke and grease-laden air. Floor space and proximity to the serving counter are worth considering during placement planning.

The AGE-60 is well suited to takeaways, kebab restaurants, and any operation with regular, high-volume gyros or doner service as a core menu item. For sites running extended service periods or needing to handle larger cones, it is worth discussing whether a higher-capacity model within the range would be a better long-term fit. Equally, lower-volume or occasional-use operations may find a smaller unit more appropriate.

If you are unsure whether the AGE-60 is the right specification for your kitchen setup or service volume, the team is happy to talk it through before you commit.

The Sammic AGE-40 is a freestanding electric gyros roaster designed for commercial use in kebab shops, restaurants, and catering operations serving gyros, doner kebab, and similar rotisserie-style meats. It uses four Schott vitroceramic heating elements arranged to surround the meat column, with paired temperature control across four positions, giving operators the ability to manage heat distribution and adjust output to suit varying load sizes and service conditions.

In a busy service environment, consistent heat delivery is essential. The vitroceramic elements are a practical choice for this type of roaster — they heat evenly, respond reasonably well to temperature adjustments, and are more straightforward to keep clean than exposed coil alternatives. The top-mounted motor is a considered design detail worth noting: positioning the drive unit above the meat column keeps it clear of dripping fats, which helps extend motor life and reduces the maintenance burden over time.

From an operational standpoint, the AGE-40 offers a number of practical advantages:

• Electric operation removes the need for a gas supply or gas safety compliance works
• Paired heating zones allow heat to be balanced front-to-back during service
• Stainless steel construction supports routine cleaning and meets commercial hygiene standards
• Top-mounted motor reduces grease ingress and associated servicing
• Compact, self-contained format suits counter or worktop installation in tighter kitchen layouts

Being electrically powered, the AGE-40 requires only a suitable electrical connection — there are no gas lines or ventilation extraction requirements specific to gas appliances, though any cooking equipment producing smoke or steam should sit within reach of adequate extraction. The unit's installation footprint is relatively modest, making it workable in smaller kebab shops and fast-casual restaurant kitchens. Operators should confirm their electrical supply is adequate for the element load before installation.

The AGE-40 is well suited to lower-to-mid-volume operations where gyros or doner is a significant menu item but not the sole focus of a very high-throughput site. For operators running continuous heavy service across extended shifts, or those needing a substantially larger meat column capacity, a higher-capacity unit may be worth considering. Equally, where space is particularly constrained or volume is modest, a smaller-format roaster from the range may be more appropriate.

If you're unsure whether the AGE-40 matches your service volume or kitchen setup, we're happy to talk it through before you commit to an order.

The Sammic electric kebab slicer is a motorised slicing tool designed for use on vertical rotisserie spits, commonly found in kebab shops, fast food operations, and late-night venues where doner meat forms a core part of the menu. Rather than relying on manual knife work, the electric drive delivers consistent, controlled slices with less effort and greater uniformity across a service period.

In a busy service environment, consistency of slice thickness matters both for portion control and presentation. An adjustable thickness setting allows operators to dial in the cut to suit their product — whether that's a finer shave for wraps or a more substantial slice for plated dishes. The stainless steel construction holds up well under the heat and grease exposure typical of a kebab station, and the smooth surfaces make end-of-night cleaning more straightforward than with some alternatives.

Practical advantages for day-to-day service include:

• Adjustable slice thickness for consistent portioning throughout service
• Electric drive reduces operator fatigue during high-volume periods
• Stainless steel construction suited to high-grease, high-heat environments
• Cleaner, more uniform cuts compared to manual slicing
• Simpler cleaning routine with smooth contact surfaces

As an electric unit, it will require a suitable power supply at the kebab station. It's worth confirming compatibility with your existing spit setup before ordering, as dimensions and mounting arrangements can vary between rotisserie equipment.

This slicer is well suited to kebab shops, takeaways, and fast food operations running a consistent doner or gyros offering. For very high-volume sites processing multiple spits simultaneously, it's worth discussing whether a more heavy-duty option would better match your throughput.

If you're unsure whether this model is the right fit for your setup, the team is happy to talk through your service volumes and existing equipment before you commit.