Rotisserie Ovens

The Roller Grill RBG 80 is a gas-fired counter top rotisserie designed for commercial operators running a whole-bird offer as part of a deli, food-to-go, farm shop, or café service. It uses infrared ceramic burners to cook on the spit, includes an independent motor control, safety thermocouples as standard, and an internal display light — making it as practical front-of-house as it is in a kitchen prep area.

In regular service, the RBG 80 cooks a batch of birds in approximately 80 minutes. The integrated heated holding area keeps finished birds at temperature while the next batch cooks, which allows a continuous rotisserie offer without gaps in availability. The infrared ceramic burners distribute heat evenly around the spit, producing reliable, consistent results load after load. The independent spit motor control means rotation speed can be adjusted to suit different products, and the unit is compatible with the B3 clamp spit for wings, drumsticks, and smaller cuts.

Day-to-day operational advantages include:

• Heated holding area keeps cooked birds at temperature throughout service
• Infrared ceramic burners provide even heat distribution across the full spit load
• Independent spit motor control allows speed adjustment for different product types
• Compatible with the B3 clamp spit for wings, drumsticks, and smaller cuts
• Internal display light supports front-of-house counter presentation during service

As a gas appliance, the RBG 80 requires a properly terminated gas supply and must be installed by a Gas Safe registered engineer. It sits on a solid, heat-resistant work surface and needs adequate clearance on all sides for safe ventilation. Its counter top format suits sites where floor space is at a premium but a rotisserie offer is commercially worthwhile.

The RBG 80 is well suited to delis, farm shops, food-to-go counters, cafés, and small restaurants running a regular rotisserie offer through the day. Where demand is significantly higher — such as high-footfall operations running multiple service rounds continuously — a larger capacity unit would be worth considering before committing to this model.

If you would like to talk through expected volumes, your gas supply setup, or how this unit would work within your counter layout, our team is happy to help before you make a decision.

The Roller Grill RBG 30 is a gas-fired commercial rotisserie built for operations where chicken volume is a core part of the business rather than an occasional menu item. It runs multiple spits simultaneously, each with independent control, and uses infrared ceramic burners — each protected by a safety thermocouple — to deliver consistent, even heat across a full load. The ability to stagger batches and manage different cooking times on separate spits gives operators meaningful flexibility during a busy service day.

In high-throughput environments, the ability to maintain continuous output without performance falling away is what separates a capable rotisserie from an underpowered one. The RBG 30 is designed with this in mind. Once birds are cooked, they move into an integrated heated display section that holds them at a safe serving temperature while the next batch runs — removing the need for a separate holding unit and keeping the counter working throughout service. The internal lighting and open display also carry practical value at front-of-house, where visual presentation and aroma tend to support sales without any additional effort from staff.

Key operational advantages include:

• Independent spit control for staged batches and flexible cooking management
• Integrated heated display holds finished birds without a separate holding unit
• Infrared ceramic burners provide even heat distribution and efficient gas use
• Compatible with the B3 clamp spit for wings, drumsticks, and smaller cuts
• Internal display lighting supports front-of-house presentation at no extra fitout cost

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

This unit is well suited to dedicated chicken shops, butchers running in-store cooking operations, food halls, market traders with covered and ventilated service areas, and restaurants where rotisserie is a central part of the menu offer. Operators running lower volumes or working in smaller sites may find a reduced-capacity model a more practical fit. For very high-footfall sites running extended service hours, it is worth working out whether a single unit will comfortably cover peak demand or whether a second unit would give more reliable headroom throughout the day.

If you are working through the right configuration for your site — gas supply capacity, extraction design, or simply working out the throughput you genuinely need — the team is happy to talk it through before you commit to anything.

The Roller Grill RBE 25 is a counter-top electric rotisserie with full panoramic glazing on all four sides. It is designed to cook whole birds and portioned cuts — including wings and drumsticks that cannot be spit-mounted — within a single rotating trough basket, while a separate heated holding section below keeps finished product ready to serve without drying out.

In service, the unit functions as a continuous system. Product moves through the cooking chamber while the previous batch sits in the heated hold, which helps maintain a steady supply during busy periods without compromising quality. Infrared quartz heating distributes heat evenly across the load, and two independent power controls allow operators to adjust cooking intensity or run rotation alone — useful when managing smaller batches during quieter periods or transitioning between cook and hold.

The practical advantages for front-of-house or counter operation include:

• Panoramic glazing on all four sides makes the cooking process a visible selling point
• Trough basket accommodates whole birds and portioned cuts in a single cycle
• Heated holding section maintains product quality between service surges
• Infrared quartz elements heat evenly and are straightforward to clean
• Internal lighting improves product presentation in counter or lower-light settings

The RBE 25 runs on a standard electrical supply with no gas or water connections required, keeping installation relatively simple. It is intended for counter placement rather than integrated fitting. Adequate ventilation around the unit should be factored in, particularly in enclosed counter arrangements, as the cooking process generates both heat and aroma. The unit is commonly positioned front of house where visible cooking contributes to the customer experience.

This model is well suited to delis, food-to-go operations, market traders and casual dining restaurants where a consistent output of whole birds and chicken portions is a regular part of service. For very high-volume sites running continuous production across a full service day, a higher-capacity model from the same range is worth considering. If the requirement is primarily for portions rather than whole birds, a smaller unit may be a more practical fit.

If you would like to talk through whether this model suits your expected throughput or how it would work within your service setup, the team is happy to help.

The Roller Grill RBG 200 is a gas-powered commercial rotisserie designed to cook whole birds in volume and maintain a steady, presentable supply throughout the trading day. Infrared ceramic burners deliver penetrating, even heat across rotating spits, while a built-in heated holding section allows cooked birds to rest at temperature and remain on display while the next batch is in progress. The internal light and the natural visual appeal of birds turning on the spit make this unit as effective at front-of-house presentation as it is at back-of-house production.

In a busy service environment, the RBG 200 is built to run continuously without requiring constant attention. Independent spit control means operators can stagger batches and manage timing across individual spits rather than treating the whole load as a single cycle — a practical advantage when service demand is uneven or when you need to keep a rotation going through a long trading period. Thermocouple safety protection on the burners is standard, which matters on a unit that may be running for many consecutive hours.

Key operational advantages include:

• Heated holding section keeps cooked birds at temperature and on display between batches
• Independent spit control supports flexible batch timing during service
• Infrared ceramic burners provide even heat distribution throughout the cook cycle
• Compatible with the optional B3 clamp spit for wings, drumsticks, and smaller cuts
• Internal light supports front-of-house presentation and customer visibility

As a gas appliance, connection must be carried out by a Gas Safe registered engineer. Extraction is an important consideration — particularly for front-of-house positioning — and a suitable canopy or ventilation system should be confirmed before installation. The unit's display profile also makes customer flow and siting worth planning carefully in advance.

This model is well suited to operations where rotisserie is a regular, high-frequency part of the offer: food markets, supermarket hot counters, deli counters, fast-casual restaurants, and event or contract catering. For lighter or occasional use, a smaller unit is likely the more practical choice. For very high-volume or multi-unit sites where continuous throughput is the priority, it is worth discussing whether a heavier-duty configuration would serve you better.

If you want to talk through gas and ventilation requirements for your site, or are unsure whether this model matches your service volumes, the team is glad to work through the specifics with you.

The Roller Grill RBG 120 is a gas-fired counter top rotisserie designed for commercial operations that cook whole chickens in volume. It uses infrared ceramic burners to deliver consistent, even heat around the birds as they rotate, producing thorough cooking with the visible browning and aroma that works particularly well in front-of-house or retail-facing settings. An internal light keeps the product clearly visible during service, which adds genuine value where the cooking process is part of the customer experience.

In practice, the RBG 120 is well suited to operations running continuous throughput. Once a batch finishes, birds can be moved to the integrated heated holding area while the next load goes on — meaning finished product remains available throughout busy service periods without a gap. Independent spit control gives operators the flexibility to manage cooking across the unit without running everything at the same pace. Safety thermocouples on the burners provide a reliable failsafe, which matters in fast-moving or less closely supervised environments.

Practical day-to-day advantages include:

• Infrared ceramic burners deliver even heat distribution across the full rotation
• Integrated heated holding area keeps finished birds at temperature between batches
• Independent spit control supports flexible batch management during service
• Clamp spit attachment allows cooking of portions such as wings, drumsticks or lamb chops
• Internal illumination supports customer-facing display and front-of-house presentation

As a gas appliance, the RBG 120 requires a suitable gas supply connection and must be installed in accordance with current Gas Safe regulations. Adequate ventilation is essential, and the unit should sit within or directly below a compliant extraction canopy. It is worth confirming counter load-bearing capacity before installation, particularly if the unit is going into a customer-facing position. Operations running very high volumes across multiple back-to-back services should consider whether a larger-capacity model would be a more practical fit.

The RBG 120 is commonly used in restaurants, delis, farm shops, food-to-go counters, and catering operations where whole chicken is a core menu item or a display centrepiece. It performs equally well at a kitchen pass or on a customer-facing counter. Operators with lower or more occasional throughput requirements may find a more compact unit more economical to run day to day.

If you would like to talk through whether this model suits your service pattern or available gas supply, the team is happy to help before you commit.

The Alto-Shaam AR-7E/DP is a countertop electric rotisserie oven designed for high-throughput cooking of whole poultry and similar products. It combines high-velocity convection with radiant heat, giving operators the option of single or dual-stage cooking — a practical choice where both speed and finished product appearance matter. Running on three-phase supply at 8.8kW, it is built for demanding commercial environments rather than occasional use.

In a busy service environment, the dual-stage cooking capability makes a meaningful difference. The initial high-velocity phase drives heat rapidly into the product, while the finishing stage develops colour and skin texture — a combination that supports consistent throughput without compromising presentation. The seven-skewer configuration allows up to 28 chickens to cook simultaneously, making it a practical fit for supermarket rotisserie counters, food-to-go operations, and high-volume hospitality kitchens where cooked poultry is a core part of the offering.

From an operational standpoint, the AR-7E/DP offers several practical advantages:

• Dual-stage cooking improves both speed and finished product quality
• Countertop format makes it straightforward to position within an existing service counter layout
• Compatible with Alto-Shaam holding cabinets, allowing a stacked cook-and-hold configuration
• Stainless steel construction supports the cleaning routines required in a commercial kitchen
• Seven-skewer capacity allows continuous service without batching delays

Installation requires a three-phase electrical supply, so this is not a unit that can simply be plugged in anywhere. At 164kg and with a footprint of just over a metre wide, the physical placement and structural support of the counter or surface it sits on are worth confirming before delivery. Ventilation requirements should be assessed as part of your kitchen planning — the combination of high-velocity convection and open product loading means adequate extraction is important.

The AR-7E/DP is well suited to operations where whole-bird rotisserie is a regular, high-volume product line — supermarkets, specialist poultry retailers, large food courts, and catering operations with consistent poultry demand. For lower-volume sites, a smaller-capacity rotisserie may represent a more appropriate investment. For operations requiring significantly greater throughput or continuous production across multiple shifts, it is worth exploring whether a larger or multi-unit configuration would better serve the site.

If you are weighing up whether the AR-7E/DP is the right fit for your operation — in terms of output, electrical requirements, or how it integrates with your service counter — we are happy to talk it through before you commit.

The Alto-Shaam AR-7E/SP is a countertop electric rotisserie oven designed for high-volume cooked chicken production in commercial foodservice environments. It uses a combination of high-velocity convection and radiant heating to cook on seven skewers simultaneously, with the option to run single or dual-stage cooking cycles depending on the product and finish required. The single pane glazing gives a clear view of the product throughout the cook cycle.

In busy kitchen and retail environments — supermarket hot counters, food-to-go operations, pub kitchens, and casual dining — rotisserie units like this are valued for their consistency and throughput. The dual-stage cooking option allows operators to push for speed during peak service or dial back to a gentler finish cycle when presentation matters. Recovery between loads is well suited to continuous service rather than batch cooking with long gaps.

From an operational standpoint, this unit offers a number of practical advantages:

• Visible cooking adds display value in front-of-house or counter settings
• Single and dual-stage cycles give flexibility across different menu applications
• Countertop format keeps the footprint contained on busy service lines
• Compatible with matching Alto-Shaam holding cabinets for stacking and extended hold
• Stainless steel construction supports the cleaning regimes expected in commercial kitchens

This is a three-phase unit drawing 8.8kW, so a suitable electrical supply and professional installation are essential before the unit arrives on site. At 164kg it is a substantial piece of equipment — access routes, floor loading, and positioning should all be considered at the planning stage. The countertop format assumes a robust, level surface capable of bearing that load, or a purpose-matched base or holding cabinet beneath it.

The AR-7E/SP is well suited to operations with a consistent demand for cooked chicken — food-to-go retailers, supermarket deli counters, rotisserie-focused restaurant concepts, or contract catering sites where volume justifies a dedicated unit. For very high-volume sites running extended service periods, it is worth considering whether a larger-capacity configuration would better match throughput requirements. Equally, smaller operations with modest demand may find a lower-capacity unit a more practical fit.

If you would like to talk through whether this unit suits your service volume and installation setup, the team is happy to work through the details with you before you commit.

The Alto-Shaam AR-7EVH/SP is a three-phase electric rotisserie oven with a self-contained ventless hood system. Designed to hold up to 28 chickens, it is built for continuous high-volume production and is equally at home in a back-of-house kitchen or positioned as a front-of-house display unit — without the need for a fixed overhead extraction canopy. The integrated venting system draws steam, smoke, grease and odours through internal filtration, making it practical for locations where traditional extraction cannot be installed.

In a busy service environment, rotisserie volume and recovery are critical. This unit is engineered to handle sustained throughput across multiple loads, maintaining consistent cooking conditions through back-to-back cycles. The stainless steel construction is well suited to the demands of commercial kitchen environments where durability and ease of cleaning are day-to-day priorities.

From an operational standpoint, the ventless design opens up placement options that a conventional rotisserie simply cannot match:

• No fixed canopy or extraction ductwork required, reducing installation cost and complexity
• Suitable for front-of-house display cooking, supporting theatre and retail appeal
• Self-contained grease and odour filtration supports hygiene compliance
• Stainless steel interior and exterior simplify end-of-day cleaning routines
• Three-phase supply provides the power headroom needed for rapid recovery between loads

Installation does require a three-phase electrical supply, so this is an important consideration before specifying. At 218kg, positioning and access during installation will need planning — particularly in tighter kitchen environments or where the unit is being placed front-of-house. The footprint is substantial, so confirming available floor space and service access is worthwhile early in the process.

This rotisserie is well suited to supermarkets, food-to-go retailers, large casual dining operations, hotel kitchens, and contract catering sites producing high volumes of rotisserie product consistently across service. For lower-volume sites or kitchens with existing extraction infrastructure, smaller or simpler rotisserie options may be more appropriate. For sites looking to run even greater volumes, higher-capacity alternatives are available.

If you are unsure whether the ventless specification suits your site, or want to talk through placement and electrical requirements before committing, our team is happy to work through the details with you.

The Alto-Shaam AR-7EVH/DP is a three-phase electric rotisserie oven with a fully integrated double-pane ventless hood. It is designed to cook and display whole chickens and similar rotisserie items at front-of-house or counter positions without requiring a fixed extraction canopy above it. The self-contained venting system draws steam, fumes, grease, and odour from the cooking chamber through internal filtration, making it a practical option for operators who want to place a live rotisserie where a traditional extraction installation would not be feasible.

In a busy service environment this unit is capable of handling up to 28 whole chickens per load, which makes it well suited to high-throughput sites such as supermarkets, large food-to-go operations, and casual dining restaurants where rotisserie is a main revenue line. The high-powered airflow draws cooking vapours away effectively enough during continuous service, and because it operates on three-phase power it delivers consistent heat throughout the cook cycle without the recovery limitations sometimes seen on single-phase alternatives.

From an operational standpoint, the ventless design opens up placement options that a conventional rotisserie simply does not allow. Key practical advantages include:

• No fixed extraction canopy needed, reducing both installation cost and complexity
• Visible cooking creates a genuine display feature that supports front-of-house sales
• Double-pane glazing helps retain heat and reduces surface temperature on the exterior
• Internal filtration system captures grease and smoke at source, aiding kitchen hygiene
• Stainless steel construction throughout supports ease of cleaning and long service life

Installation still requires a suitable three-phase electrical supply and adequate clearance around the unit given its size and weight of 218kg — positioning and floor loading should be confirmed before ordering. While the ventless hood removes the need for overhead extraction, the internal filters require regular cleaning and replacement to maintain effective performance; factor this into your maintenance schedule. The unit is intended for fixed placement rather than frequent repositioning.

This rotisserie is best suited to operators running a dedicated rotisserie programme at meaningful volume — supermarket delis, larger food-to-go counters, or restaurant groups where chicken is cooked and sold continuously throughout the day. For smaller operations where a full 28-chicken capacity would be underutilised, a lower-capacity model may offer a more proportionate fit, while sites with even higher throughput requirements may benefit from exploring a heavier-duty configuration.

If you are unsure whether this unit suits your site layout, available power supply, or projected service volumes, our team is happy to talk it through before you commit.

The Alto-Shaam AR-7HT is a hot holding cabinet designed specifically for rotisserie operations. Its primary function is to hold cooked product — chickens, joints, and similar items — at consistent serving temperatures for extended periods after cooking, without the deterioration in quality that conventional holding methods can cause. It is not a cooking unit; it works downstream of the rotisserie oven to bridge the gap between production and service.

The cabinet uses Alto-Shaam's Halo Heat technology, which distributes gentle, radiant warmth evenly throughout the interior rather than relying on fans or high-temperature elements. In practice, this means product held for two or three hours retains much of its moisture and texture — a meaningful operational advantage in any site where rotisserie output needs to be staggered or held ahead of a busy service period. It accepts up to 24 chicken boats, which translates to a useful buffer between oven cycles in high-throughput environments.

From an operational standpoint, the key advantages are:

• Extended holding without significant moisture or quality loss
• Consistent temperature throughout the cabinet interior
• Accommodates full-size sheet pans for flexible product holding
• Stainless steel construction suited to daily commercial use
• Single-phase power supply — no specialist electrical installation required

The cabinet is floor-standing and substantial in both footprint and weight, so access routes, floor loadings, and service clearance should all be considered before ordering. It is designed to pair with the Alto-Shaam electric rotisserie oven range, and sites running that oven will find the two units work well as a coordinated system.

This unit is well suited to supermarket hot counters, food-to-go operations, large canteens, and contract catering sites with consistent rotisserie demand. For smaller operations with lower daily throughput, a reduced-capacity holding unit may be a more practical fit. Conversely, very high-volume sites running multiple oven loads simultaneously may benefit from looking at a larger holding configuration.

If you are unsure whether the AR-7HT fits your production volumes or site layout, our team is happy to work through the detail with you before you commit.

The Alto-Shaam AR-7H/DP is a double pane rotisserie holding cabinet designed to sit alongside a rotisserie oven and keep cooked product at safe, consistent serving temperatures for extended periods. Rather than using forced air or conventional heating elements, it relies on Alto-Shaam's Halo Heat technology — a low-wattage radiant heat system that surrounds the product with gentle, even warmth rather than circulating hot air. The practical result is that rotisserie chickens and similar products hold their moisture, colour, and texture far longer than they would in a conventional hot holding unit.

In a busy retail or foodservice environment, the ability to hold product well is as operationally important as the cook itself. A rotisserie that produces excellent results but requires immediate service puts pressure on front-of-house timing. This cabinet removes that constraint, allowing operators to cook in batches and hold confidently without the product deteriorating before it reaches the customer. The double pane glazing helps maintain internal temperature stability while giving clear visibility of the product on display — relevant for counter-based retail operations where presentation influences purchase decisions.

From a practical standpoint, the unit runs on a single phase supply, which simplifies installation in most UK commercial and retail settings. It is a substantial piece of equipment — operators should account for floor loading, adequate clearance, and a stable, level surface during installation planning.

• Holds rotisserie product at serving temperature without overcooking or moisture loss
• Double pane glazing supports both temperature retention and front-of-counter display
• Single phase power suits most standard UK commercial electrical installations
• Designed to operate alongside the Alto-Shaam rotisserie oven as a matched system
• Suitable for extended holding periods during busy service windows

This cabinet is well suited to high-street rotisserie retailers, supermarket counters, food-to-go operations, and any site where cooked rotisserie product needs to be held and displayed before service. For operations running higher volumes or requiring greater holding capacity, it is worth discussing whether a larger format solution would be more appropriate for your throughput.

If you are putting together a rotisserie system or are unsure whether this cabinet suits your service model, our team is happy to talk through the detail before you commit.

The Alto-Shaam AR-7T is a three-phase electric rotisserie oven designed for high-volume commercial use, capable of holding up to 28 whole chickens per cook cycle. It combines a well-lit, theatre-style cooking chamber with practical self-cleaning technology, making it a realistic option for operations that need consistent rotisserie output without dedicating significant labour time to maintenance.

In a busy kitchen or retail food environment, the AR-7T is built to run continuously through service periods. The illuminated cooking chamber is designed to face front-of-house, supporting impulse sales at counters, deli displays, and food-to-go operations where visible cooking helps drive purchase decisions. Recovery between loads is reliable, and the stackable cabinet design allows operators to expand capacity in a relatively compact footprint where floor space is at a premium.

Where this unit earns its keep operationally is in reducing the time and effort associated with cleaning a rotisserie oven — typically one of the more labour-intensive tasks in any kitchen running this type of equipment. Key practical advantages include:

• Self-cleaning oven cycle reduces post-service labour time
• Automatic grease collection limits manual handling and reduces fire risk
• Stackable design allows capacity to be scaled without significant additional floor space
• Illuminated interior supports front-of-house merchandising and theatre cooking
• Stainless steel construction suited to demanding daily use

Installation requires a three-phase electrical supply, which should be confirmed with your electrical contractor before ordering. At 164kg, the unit will need appropriate floor loading consideration and suitable access during delivery and positioning. The footprint is substantial, so it is worth measuring the intended space carefully, including door widths on the delivery route.

The AR-7T is well suited to supermarket deli counters, food-to-go operators, large catering establishments, and high-volume hospitality sites where rotisserie forms a regular part of the menu. For smaller operations with lower throughput requirements, a reduced-capacity model may be more appropriate; equally, sites running very high volumes across extended service periods may want to discuss whether a larger or multi-unit configuration better fits their needs.

If you would like to talk through whether this unit is the right fit for your setup — including electrical supply, positioning, or volume requirements — the team is happy to work through the detail with you before you commit.

The Alto-Shaam AR-7H/SP is a single pane hot holding cabinet designed to work alongside a rotisserie oven, keeping cooked product at consistent serving temperature until it reaches the customer. Rather than using conventional convected heat, it relies on Alto-Shaam's Halo Heat technology — a low-wattage, radiant heating system that surrounds product with gentle, even warmth. The result is food held at precise temperatures for extended periods without the surface drying, skin toughening, or moisture loss that typically comes with blast-style holding.

In practice, this cabinet earns its place in operations where the gap between production and service is unpredictable. A busy supermarket rotisserie counter, a food-to-go outlet, or a catering operation running staggered service all face the same challenge: product needs to be ready before demand peaks, then held without quality loss. The AR-7H/SP handles that hold time reliably, maintaining product condition across a full service period rather than just the first half hour.

Key operational advantages include:

• Consistent hold temperature without the drying associated with forced-air systems
• Capacity for up to 24 chickens, or eight full-size sheet pans in alternative configurations
• Single phase electrical connection, keeping installation straightforward
• Stainless steel construction suited to high-frequency cleaning routines
• Companion design matched to the Alto-Shaam AR-7E rotisserie oven

Installation is relatively uncomplicated — single phase power, no gas, no water connection, and no ventilation extract required in most standard configurations. That said, at 164kg the cabinet requires appropriate flooring and careful positioning during installation. Access width should be confirmed before delivery is arranged.

This cabinet is well suited to food-to-go operations, supermarket counters, and catering kitchens running rotisserie programmes at moderate to high volume. For sites with significantly higher throughput or multi-product holding requirements, a larger capacity unit may be worth considering.

If you're building a rotisserie programme and want to be confident the holding side matches your production capacity and service pattern, we're happy to talk it through before you commit.