What To Look For When Shopping For Gyro Machines
Americans have long had a love affair with the Greek gyro
, which is actually believed to have been invented in New York in the mid-1970s. The popular pita sandwiches are stuffed with meat, lettuce, tomato, and a Greek yogurt-based sauce, and they are related to the doner kebab sold by street vendors in Greece and nearby Mediterranean countries. As Greek-American restaurants and food trucks become more popular the gyro machine has evolved into the meat cookers we see today. In fact, walk into any Greek style restaurant and you will see these machines hard at work. In addition, Mexican street taco stands often use the machines to cook their carne asada or pork meat for use in tacos al pastor and burritos. Some gyro grills like the Visvardis are smaller and easy to handle, while others like the Autodoner Gyros Machine hold more meat, allowing the operator to cook in larger quantities.Equipex Gyro Machines are easy to handle and cook with. Because they feature back heating which allows the cook to move the heating component as needed, there is no need to worry about lifting or touching hot meat as its cooking. The vertical heaters hold up to 88 pounds and have a grease drawer that can be quickly removed for cleaning.
The Visvardis Gyro Machines are smaller, but they are still able to hold and cook up to 70 pounds of meat at a time. These machines are fully electric and made of stainless steel. The Visvardis also features controllers that let the cook choose the proper distance between the spit and burners thereby lengthening or shortening cooking times.
The Autodoner Gyro Machine is the biggest of the three and holds up to 85 pounds of meat at a time. This machine takes either propane or natural gas to power and is made for restaurants that experience heavy traffic daily. Because its tall and wide this machine is not for use in small food trucks with limited space.
When choosing a gyro machine for your restaurant or food establishment its important to keep three things in mind: the size of your kitchen, the amount of customer traffic you experience, and the amount of output you would like your machine to give you every day. Some restaurants will have no need for a gyro machine that holds 85 pounds of meat, while others will find themselves utilizing every pound of meat they can squeeze into their machine. Whatever your situation is there is a gyro machine that will work perfectly for it.
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