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The manual shawarma making machine prepares meat for the popular Middle Eastern dish by stacking it vertically on a rotating grill.
The shawarma machine maker's key specs include its size, capacity, materials, heating methods, the number of skewers it can hold, safety features, and extra accessories.
Machines come in many sizes, from small countertop models to large standalone units. A compact manual shawarma machine is about 12-15 inches wide and 24-30 inches tall. Big units will be over 36 inches wide and 48 inches tall. Customers with limited kitchen space will prefer smaller sizes. Large restaurants that prepare high volumes of food will need bigger machines to meet their needs.
Capacity is how much food the machine can cook at a time. It is often linked to the device's size. For example, a manual shawarma machine that is 36 inches long may have a capacity of 50-60 pieces of shawarma per hour. However, it boils down to the machine's heating power and fan strength. Heating power is measured in watts. Larger machines have up to 3,000 watts, while smaller ones have around 1,500-2,000 watts. More heating power means the machine can cook more food faster. The capacity also depends on whether the meat has a rotisserie or broiler cooking method.
In terms of capacity, machines are divided into five categories. First are small capacities of 15-20 pieces per day. They suit home use or small premises. Next, the medium capacity of 20-50 pieces per day suits small restaurants, food trucks, and cafes. The large capacity of 50-90 pieces per day is for medium to large establishments. The extra-large capacity of 90-200 pieces per day is for institutions with very high meat consumption, such as schools and hospitals. Finally, the mass production capacity of over 200 pieces is ideal for industrial units with efficient skillets and staff.
Manufacturers use different metal materials to make the body of the machines and grilling cages. Stainless steel is the most common material. It is durable, corrosion-resistant, heat-resistant, and antibacterial. Manufacturers want a material that will not rust or harbor germs. Other materials used include alumina, carbon steel, and iron. Alumina is a lightweight material that manufacturers use to make parts that need to move. Carbon steel is sturdy, heat-resistant, and moisture-resistant. It is mainly used in grilling cages that hold meat tightly. Iron is heavy and withstands high pressures.
Every machine has safety features to prevent the public and staff from being harmed. Safety features include splash guards and tempered glasses. The splash guard prevents hot oil from splashing on the face, while tempered glass shields the food from dust.
The machine may come with added accessories like a heat-sensitive light telling users when the machine is ready for use. Ice holders and drip trays for capturing excess fat and grease from the food are also common accessories.
For any machine to work well for a long time, regular maintenance is necessary. Cleaning the machine daily after use is crucial. Use soap and disinfectant to wash all cooking parts and capture spill parts. Then, dry and sanitize. Soap and disinfectant will kill bacteria and fungi on the machine. Don't attempt to wash electrical parts.
Lubricate moving parts monthly. A qualified technician should do this to ensure the right lubricant is used. Schedule professional maintenance every six months or once a year. During this time, the professional should inspect the entire machine, identify any issues, and take repair action.
With the increasing popularity of Arabic cuisine and dishes around the world, the demand for shawarma food has grown stronger. Manual shawarma machines are commonly used in restaurants, hotels, and shawarma shops to prepare and serve authentic shawarma.
When choosing the right shawarma machine for the business, it would help to start by determining the machine's purpose. Is the business looking to train employees, test recipes, or produce shawarma at scale? The answer to this question will guide businesses into choosing machines with specific features like size, capacity, and advanced settings.
It's important for business buyers to evaluate the machine's build quality. Since shawarma machines are used frequently and at high intensity in commercial settings, they should have durable materials. Look for machines made of stainless steel and cast iron.
Consider automation and advanced features. While manual control is important, certain automated features make food consistent, efficient, and flawless. These include automatic temperature control, timers, and multiple cooking presets. Also, while adjusting to a new shawarma machine may take time, chosen machines should have an intuitive design that allows employees to start cooking within a short training period.
Avoid complexities that make operation difficult. Choose a machine that cooks efficiently and is easy to clean and maintain. Food hygiene is important, and businesses shouldn't compromise it for anything. Choose machines with smooth surfaces and detachable components.
It's important to consider the space available at the business's food joint. Businesses with limited space may require compact shawarma machines that fit well in tight spaces. Also, ensure the machine fits in trendy themes and decor customers are used to.
When it comes to cooking capacity, ensure the shawarma machine performs at optimal capacity. It produces enough food to meet peak demands during busy hours. If not sure about capacity, it may help to start with a smaller machine and assess performance within a specific timeframe.
Since the shawarma machine is the main price determinant in the business, it's a good idea to research different machines and models. Read reviews from other commercial users to see which models are affordable and perform well. If possible, visit a showroom where the machines are on display to assess build quality and get a firsthand experience.
Q1: Are manual shawarma machines safe to use?
A1: Yes, manual shawarma machines are safe. They are made with heat-resistant materials. Also, they have safety features. For example, a heat shield and handles. These features prevent burns. However, caution is important. Especially, when handling hot food.
Q2: Do manual shawarma machines have moisture locks?
A2: Yes, some manual machines have moisture locks. They hold steam inside the machine. This allows the meat to cook in its juice. Consequently, the meat becomes tender and moist. However, not all machines have moisture locks.
Q3: Can one buy a used manual shawarma machine?
A3: Yes, it is possible to purchase a second-hand machine. However, ensure it is in good condition before buying. Check the heating elements, the frame, and safety features.
Q4: How do manual shawarma machines heat the meat?
A4: Manual shawarma machines have heating sources at the back or front. They can be gas burners or electric coils. As the heat sources generate heat, the flames or coils radiate the heat. The heat then cooks the meat evenly until golden-brown.
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