Equipment for cooking chicken grill on charcoal. It is a metal cabinet with a product preparation chamber, a compartment for coal and skewers. On the front part there is a fire-resistant glass door for monitoring the cooking process.
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 amongst others. 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 color 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 flavors and aromas, and the roaster’s look secures the final broiling effect.