Shawarma Machines for Restaurants: Types, Sizing and Setup

A commercial shawarma machine is a vertical broiler that rotates a stack of marinated meat in front of gas burners or electric elements, so the outer layer roasts and can be shaved off in thin strips while the stack keeps turning. If you are opening a shawarma shop or adding it to a restaurant menu, the choice comes down to fuel type, number of burners, the weight of meat the machine can carry, and how it fits your ventilation and gas supply. This guide covers all of that, plus the shawarma tools and equipment that go around the machine.

Babak Food Equipment carries gas and electric vertical broilers, including Eurodib models that we sell as an authorized Eurodib dealer. Browse the full range of gyro and shawarma machines while you read.

What is a shawarma machine?

A shawarma machine, also called a gyro machine, doner machine or vertical broiler, holds a spit that carries stacked meat. Heat comes from one side, and the spit rotates so every part of the stack takes its turn facing the burners. The same basic design is used for shawarma, gyro, doner kebab, al pastor and similar vertical-spit dishes. Some customers search for it as a “sorma machine” or “shawarma maker machine”, and they mean the same equipment.

The key parts are:

• Spit and drive. A skewer rod and motor that turn the stack steadily.
• Burners or elements. Gas burners (often infrared ceramic) or electric heating elements, usually arranged in a vertical bank.
• Drip tray. Collects fat and juices below the stack.
• Stainless frame and guard. Protects the operator and keeps the unit easy to wipe down.

Types of shawarma machines

Gas shawarma machines

Gas machines are the standard in busy shops. They heat quickly and recover fast after you slice. Most use natural gas or propane, with two to four burner sections that can be turned up or down to match the size of the stack. Our Eurodib DG12V gas shawarma and gyro machine is an example of the style, and the DG series covers several sizes. For higher volume, the Eurodib VGB3 vertical gas broiler has three double burners and handles a very large stack.

Electric shawarma machines

Electric units suit kitchens that have no gas line, or places where gas is difficult to approve. They are usually smaller and work well for cafes, food courts and shops with moderate volume. Check the voltage and the circuit before you order, and have a licensed electrician confirm the supply.

Charcoal and specialty shawarma grills

Charcoal machines are prized for flavour but add fuel handling, smoke and heavier ventilation needs. Most food premises in cities like Vancouver rely on gas or electric for that reason. If you want the flavour of a charcoal grill, a gas machine paired with a charbroiler for finishing is a common approach.

Shawarma machine for home

People search for the best shawarma machine for home. The units we focus on are commercial, built for restaurant gas supply, ventilation and daily service. If you are catering, running a pop-up or starting a home-based food business that is licensed to operate, a compact commercial machine is the sensible route, and our team can talk through what your permits allow.

How to choose the best shawarma machine for a restaurant

Match capacity to your menu

Capacity is described by how much meat the stack can hold, often in pounds or kilograms. A smaller machine with two burner sections can carry a modest stack and suits a menu where shawarma is one item. A shop that sells hundreds of wraps a day needs a larger stack and more burner sections so that you can keep slicing without letting the meat go cold.

Check the number and layout of burners

More burner sections give you control. You can run only the lower sections for a small stack, then light more as you load a bigger one. Look at how easily you can adjust each burner and how far the burners sit from the meat.

Decide between gas and electric

Gas gives faster recovery and usually lower running cost in a high-volume shop. Electric is simpler to place and, in some buildings, easier to approve. Choose based on your building’s service, your volume and the advice of your contractor.

Look at the build

Stainless steel construction, a drip tray you can remove easily, a stable base and a quiet, reliable motor all add up to a machine that survives years of daily use. Ask how parts are supplied, because a burner or motor that fails during service is a lost sales day.

Size for your space

Measure the counter, the clearances to walls and the height under your hood. Vertical broilers throw heat to the sides, so plan for clearance from combustibles and from staff. Equipment stands and stainless equipment stands help to raise the unit to a comfortable working height.

Installing a shawarma machine in British Columbia

Gas and ventilation are the two issues that shape every installation.

• Gas. A gas appliance in BC must carry a recognized certification mark, and the gas work itself is done by a licensed gas fitter working under the contractor’s installation permit with Technical Safety BC. Some cities, including Vancouver and Burnaby, issue gas permits themselves. Commercial appliances also have to be commissioned and approved by a gas safety officer before they are used. Plan this step before your opening date.
• Ventilation. A vertical broiler needs to sit under an exhaust hood that suits its heat and grease output. See our exhaust and hood products and talk with your hood contractor about size.
• Health approval. Food premises need approved plans and a permit from the local health authority (for example Vancouver Coastal Health or Fraser Health). Equipment layout, handwashing access and cleaning facilities are reviewed as part of that process.

Hot holding and cold storage rules apply to the meat too. In BC, potentially hazardous food is held at or above 60 C (140 F) when hot and at or below 4 C (39 F) when cold. Always follow the requirements of your own health authority.

Shawarma tools and equipment you need around the machine

The machine is only part of the line. A working shawarma station also needs:

• Slicing tools. A long, sharp knife is the classic, but many shops use an electric carving knife to speed up service. For preparing meat before stacking, a meat slicer gives uniform slices.
• Meat prep. A meat grinder if you make your own ground-meat cones, plus sturdy tubs and trays for marinating.
• Cold storage. Marinated meat and toppings need refrigeration. See food prep refrigeration for refrigerated prep tables near the line.
• Heated holding. A food warmer keeps sides and cooked meat at serving temperature.
• Wraps and finishing. Sandwich presses and sandwich grills toast pitas and wraps. Add skewers, tongs, squeeze bottles, hotel pans and wrapping supplies from our smallware range.

Care and cleaning

Vertical broilers get greasy fast, so a routine matters. Switch off and let the unit cool, remove the drip tray and empty it, take off the spit and any removable shields, and wash them in warm water with degreaser. Wipe the stainless exterior and check the burner ports for blockage. Clean the exhaust hood filters on the schedule set by your hood contractor. For service, call a qualified gas technician rather than adjusting burners yourself.

Daily habits also extend the life of the machine. Don’t let juices run onto the burners, use the right size drip tray, and follow the manufacturer’s manual for lighting and shutting down.

Shawarma machine summary table

For more on cooking equipment around the line, read our guide to commercial cooking equipment in Canada.

Frequently Asked Questions

Ready to build your shawarma line? Browse our broilers and gyro machines, visit our Burnaby showroom at 7190 Randolph Ave, call (604) 566-9747, or request a quote. Pricing, availability, delivery and installation are confirmed at the time of purchase.