Roller Grill RBG 30 High Capacity Gas Chicken Rotisserie

The Roller Grill RBG 30 is a gas-fired commercial rotisserie built for sites where chicken volume is a serious part of the operation. It runs five infrared ceramic burners, each fitted with a safety thermocouple, and drives multiple spits simultaneously with independent control over each one. The result is consistent, even cooking across a full load, with the flexibility to stagger batches and manage different cooking times where needed.

In a high-throughput environment, continuous service is what matters. The RBG 30 is designed to cycle through multiple batches across a service day without performance dropping off. Once birds are cooked, they move into an integrated heated display area that keeps them at safe serving temperature while the next batch is underway — removing the need for a separate holding unit and keeping the counter productive throughout service. The internal light and open display also work in the operator's favour at front-of-house, where the visual presentation and aroma tend to do their own selling.

From a practical standpoint, the key operational advantages are:

• Independent spit control allows staged cooking and flexible batch management
• Integrated heated display holds finished birds without a separate unit
• Infrared ceramic burners deliver even heat and efficient gas consumption
• Compatible with the B3 clamp spit for wings, drumsticks, and smaller cuts
• Internal display lighting supports front-of-house presentation without additional fitout

The RBG 30 is a gas appliance and requires a suitable gas supply and a properly designed extraction system — in most commercial installations this means an overhead canopy. Installation must be carried out by a Gas Safe registered engineer. The unit has a meaningful physical footprint, so bench or counter placement needs to account for working clearances, service access, and the extraction arrangement above. It is not suitable for sites without adequate gas infrastructure or extraction.

This unit is well suited to dedicated chicken shops, butchers running in-store cooking, food halls, market traders with covered and ventilated service areas, and restaurants where rotisserie is a core part of the menu. For lower-volume sites or smaller operations, a reduced-capacity model is likely to be a better match. For very high-footfall sites running extended service hours, it is worth considering whether a single unit will comfortably meet peak demand or whether a second unit would provide more headroom.

If you are working through the right setup for your site — whether that is gas supply, extraction design, or working out the throughput you actually need — the team is glad to work through it with you before anything is ordered.