The Potis MU-GD5 Natural Gas Gyros Grill Doner Kebab Machine is a high-performance vertical broiler designed for restaurants, food trucks, and catering businesses looking to serve authentic shawarma, gyros, and doner kebabs with precision and ease. With five powerful burners and an impressive 47,500 BTU output, this machine delivers even heat distribution for perfectly cooked, juicy meat every time. Its adjustable spit-to-burner distance allows for customized roasting, ensuring optimal flavor and char as the meat reduces. The continuous pilot ignition provides instant startup, increasing efficiency and saving energy.

Built for versatility, the unit is available in natural gas but can be easily converted to liquid propane with a compatible kit. Whether you're cooking shawarma, gyro, or doner kebabs, this heavy-duty, high-capacity (264 lbs.) vertical broiler ensures exceptional performance and authentic flavors for your business.

Unlock Your Culinary Potential:

The Potis Doner Kebab Machine is a must-have for any restaurant, food truck, or catering business looking to serve authentic, mouthwatering doner kebabs and shawarma with ease. Engineered for exceptional performance and precision, this high-capacity vertical broiler ensures even cooking, juicy texture, and rich flavors that will keep customers coming back for more. Its user-friendly design allows for efficient operation, making it ideal for high-demand kitchens. Whether you're crafting traditional shawarma, gyros, or specialty grilled meats, this versatile and reliable machine delivers consistent, flavorful results, unlocking endless culinary possibilities for your business.

FEATURES:

• Gas Type:
  • Available in Natural Gas, seamlessly integrates with your setup. Can be converted to Liquid Propane with a compatible kit
• High BTU Output:
  • Delivers 47,500 BTU for powerful and efficient cooking
• Efficient Burners:
  • Equipped with continuous pilots for instant ignition, energy savings, and precise heat control
• Adjustable Cooking Distance:
  • Customize the spit-to-burner distance to achieve the perfect level of smokiness and flavor as the meat quantity decreases