Charcoal grilling from medieval times…
The Rotisserie technique is an ancient, medieval technique to roast using a skewer or spit rod, which is ideal for large pieces of meat or poultry.
It is the most primitive technique, where there is no barrier between the product and the ember (source of heat), no frying pan, casserole or roast.
The golden-brown colour of the pieces is more intense and in addition to this, the arrangement of the products through the skewers enables the continuous wrapping of the food in its own juice.
Playing around with different sorts of wood provides a wide range of flavours and aromas, and the roaster’s look secures the final broiling effect.
Josper Rotisserie technical information (ASJ-063)
Roasting area – 630 mm x 6 spit rods
Maximum capacity – 24 chickens
Fire up time – 35 min average
Broiling temperature – 200 to 280 ºC
Average charcoal daily consumption – 16 to 20 Kg
Maximum weight per spit rod – 10 to 12 Kg
Electric connection – 220 V / 50 Hz / 1Ph
Installed power – 0,45 kW
Nominal heat output – 5 kW
Net weight – 560 kg
Set of skewers
Spit rod holders
GN trays 1/1 stainless steel
Poker for coal
8 Fire grates