Petros Vertical Broiler RG-50 Natural Gas

  • RG-50
  • NATURAL GAS
  • 50,000 BTU’S
  • 5 INDIVIDUAL BURNERS
  • DIMENSIONS HEIGHT 43″ WIDTH 21″ DEPTH 21″
  • LARGE DRIP TRAY 20″ X 20″
  • TOP MOUNTED MOTOR 120V
  • 2 SKEWERS – 2 PLATES – 1 CATCHER

1 YEAR WARRANTY

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Description

  • RG-50
  • NATURAL GAS
  • 50,000 BTU’S
  • 5 INDIVIDUAL BURNERS
  • DIMENSIONS HEIGHT 43″ WIDTH 21″ DEPTH 21″
  • LARGE DRIP TRAY 20″ X 20″
  • TOP MOUNTED MOTOR 120V
  • 2 SKEWERS – 2 PLATES – 1 CATCHER

Petros Vertical Broiler RG-40 Natural Gas

 

  • Heavy-duty stainless steel AISI 304 construction for hygiene and durability for Shawarma or Gyros.
  • A Large base provides a strong and reliable support for This Professional Gas Broiler Machine.
  • Heating elements are constructed of infrared burners and can be operated individually Low Medium High 10,000 BTU’S Per Burner Control.
  • Electric motor positioned at the top of the unit away from any fats from the Machine.

Rotisserie’s have a pilot and Manual Controls no need of Thermo-Controls, Adjust the control Low-Med-High, Nice Even Cooking Always. Individual burner controls and removable drip trays are furnished

With our unique E-Z slide dual-rail system, the operator can broil The Gyros or Shawarma meats closer or further from the heat source as well angled. Available in Four burner configuration (RG-40). 120V cord and plug for motor rotation CSA approved. Warranty: One year parts and labor.

 

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RG-50_SPEC_SHEET

Petros Vertical Broiler RG-50 Natural Gas

 

CERTIFIED FOR USA AND CANADA

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Petros Vertical Broiler RG-50 Natural Gas Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips. Similar dishes in the region include Turkish döner kebabs and Greek gyros.

 

Invented in Turkey in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, when it spread through the Middle East, it was called “shawarma,” an Arabic word for turning. Origin from- Shawarma, like gyros, is derived from it. Shawarma was brought to Mexico by immigrants from the Middle East, where it evolved in the early 20th century.

Shawarma also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton. Today’s shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie .Thin slices are shaved off the cooked surface as it continuously rotates.

 

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