Rotisseries & Rotisserie Oven
Rotisseries work by rotating meat that is skewered on a spit and begin to roast the meat with heat to one side. The rotation allows for the meat to be cooked all around. A typical rotisserie was to lay the spit over a heat source and is still a method used today. More commonly in traditional Portuguese cooking for the authentic flavour.
Some manufactures have taken the next step of having the rotisserie as a stacked oven style where the heat is retained within the unit instead of the the heat dissipating.
Rotisseries come as a single spit or as multiple spits that are cookedg in the same unit, this allows for different meats and fish to be cooking together with no cross contamination while producing flavoursome juicy food. Find and select from rotisserie equipment and barbeque systems.