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Tandoor ovens are traditional commercial ovens with a cylindrical internal shape made of clay. There is usually metal insulation on the outside to protect chefs from contact with the high-temperature clay surfaces. The clay pot is the baking chamber placed in a metal box. Unlike other ovens, tandoori ovens don’t have a door. Products are skewered and inserted vertically from a small opening on the top. Dough items can be pasted on the sides of the baking chamber. Tandoori cooking gives a unique smoky taste to meat, vegetables, or dough, perfect for ethnic recipe lovers.
A traditional tandoor oven is fueled with charcoal or wood and used outdoors. Restaurants can now relish the benefit of gas tandoor ovens designed for indoor use. Gas burners create flares on the bottom of the clay pot. Then, direct heat from flames moves upward towards the narrow opening on the top, warming the clay walls. The temperatures inside the pot can reach as high as 900 °F. The cylindrical shape of the clay tandoor helps lock the heat inside. Skewered lamb or vegetables placed vertically in the oven drop their juice on the live flames. The result is a delectable taste and juicy and smoky texture.
The primary benefit of these ovens is clay’s fast heating and slow cooling feature. A tandoor oven can heat quickly and cook meat in 20 minutes. The consistent temperatures inside the pot will remain high for hours without reactivating the burners. Tandoori cooking offers a combination of three traditional cooking methods. The heat moving upward from the bottom create a barbecue effect. The jug-like internal construction adds a convection effect. Finally, the juice dripping from the products makes the oven a smoker. Besides skewered kebabs, a portable tandoor is excellent for baking flatbread like naan.
You can make your restaurant a unique to-go place with a clay oven tandoor. Words will quickly get around when your customers experience the joy of tandoori style kebab wrapped