Tandoor Ovens

Zanduco carries gas-powered tandoor ovens designed for commercial restaurant use, including models suited for Indian, Middle Eastern, and South Asian cuisines. These units are built to reach the high temperatures needed for authentic tandoori cooking.

Commercial tandoor ovens typically reach temperatures well above 400 degrees Celsius, which is essential for the quick, high-heat cooking that gives tandoori dishes their characteristic char and flavour. That intense heat cannot be replicated with a standard convection or deck oven.

Gas tandoor ovens offer more consistent temperature control and are easier to manage during busy service, making them the practical choice for most Canadian commercial kitchens. Charcoal models deliver a more traditional flavour profile but require more attention and ventilation.

Yes, commercial tandoor ovens are built to handle continuous service in restaurant environments focused on tandoori breads, meats, and kebabs. The key is selecting a model with adequate capacity and fast heat recovery to keep up with peak demand.

Commercial tandoor ovens are used for naan, roti, tandoori chicken, seekh kebabs, and a variety of other marinated proteins and flatbreads. The intense radiant heat produces results that no standard oven or grill can replicate, making a tandoor oven essential for authentic South Asian menus.

The right size depends on how central tandoori cooking is to your menu. Larger-capacity commercial tandoor ovens suit restaurants where these dishes are a signature offering and orders come in consistently throughout service.

Gas-powered tandoor ovens produce significant heat and combustion byproducts, so adequate ventilation through a commercial kitchen hood is essential. Confirming that your exhaust system can handle the output before installing a tandoor oven is an important part of the buying decision.