Roller Grill RBG 30 Gas High Capacity Chicken Rotisserie

The Roller Grill RBG 30 is a high-capacity gas-fired rotisserie designed for serious commercial volume. It uses five infrared ceramic burners with safety thermocouples to deliver consistent, even heat across all spits simultaneously. Each spit operates under independent control, giving operators the flexibility to manage cooking times across a full load. Once a batch is cooked, birds can be held in the heated display area while the next batch is underway — keeping service continuous without interruption.

In a busy kitchen or food-to-go environment, throughput matters. The RBG 30 is built to run through multiple cycles across a service day, and the infrared burner arrangement supports efficient fuel use without compromising cooking performance. The heated holding area keeps finished birds at safe serving temperature and also functions as a display — the visual presentation and aroma at front-of-house or counter level are a natural draw for passing trade.

From an operational standpoint, the RBG 30 offers several practical advantages:

• Independent spit control allows staged cooking across a full load
• Heated display keeps cooked birds ready without a separate holding unit
• Compatible with the B3 clamp spit for wings, drumsticks, and other cuts
• Infrared ceramic burners provide even heat distribution and efficient gas use
• Internal light supports front-of-house display without additional fitout

The RBG 30 requires a gas connection and appropriate ventilation — in most installations this means a canopy extraction system above the unit. It is a substantial piece of equipment and bench or counter placement should account for both working clearances and service access. As a gas appliance, installation must be carried out by a Gas Safe registered engineer. It is not suited to sites without adequate extraction or gas supply infrastructure.

This unit is well suited to high-volume chicken shops, butchers with in-store cooking, food halls, market traders with covered service areas, and mid-to-large restaurants running rotisserie as a core menu item. For smaller operations or sites with lower daily volume, a reduced-capacity model may be more appropriate. For sites running multiple service points or very high footfall, it is worth considering whether a single unit will meet peak demand.

If you are working out whether the RBG 30 is the right fit for your setup — or you have questions about gas supply, extraction, or throughput planning — the team is happy to work through the details with you before you commit.