Vertical Rotisserie/Grill: The central element where meat (chicken, beef, or lamb) is skewered and slowly roasted. Carts can have multiple burners (e.g., 2 to 5) to handle various meat volumes, often ranging from 25 kg to 40 kg capacities.
Heat Source: Most commercial carts are powered by LPG gas for efficiency and consistent heat, though electric-operated models and charcoal-specific setups are also available.
Tawa or Griddle: Often integrated into the counter to warm pita bread, grill vegetables, or prepare other side dishes like fries or falafel.
Preparation & Serving Area: Includes a durable countertop, typically stainless steel, for slicing meat and assembling wraps. Many models feature built-in compartments for condiments like tahini, garlic sauce, and pickles.
Technical Specifications
Feature
Typical Details
Material
Stainless Steel (SS 304 or food grade) or Mild Steel (MS)
