Piper Products RO-1-WB Rotisserie Electric Oven

Piper Products RO-1-WB Rotisserie Electric Oven


Piper Products RO-1-WB Rotisserie Electric Oven

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Super Systems Rotisserie Oven with Warmer Base, Lazy Susan Design, (3) wire racks, (18) chicken capacity, air cleaner, insulated, full-view lighting, tempered glass front & back doors, radiant heat and conduction, cook-n-hold controls, stainless steel interior & exterior, 7.70 kW


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Piper Products RO-1-WB Specs

Brand Piper Products
Model Number RO-1-WB
Weight 450 lbs
Width 33"
Depth 34"
Height 73"
Power Type electric
Construction stainless steel
Capacity per Compartment (18) chickens max.

Piper Products RO-1-WB Rotisserie Oven with Warmer Base

Why use Piper Products Oven ?

The Lazy Susan design reduces loading and unloading time while revolving racks provide excellent merchandising. No heavy spits or baskets, product cooks right on motorized Lazy Susan! The Chef Systems rotisserie series is flexible for roasting chickens to BBQ spare ribs.

Piper Products RO-1-WB Standart Features

  • Exclusive Air Cleaner - helps eliminate smoke, grease laden air, & odors
  • Heavily insulated
  • Full-view lighting, heat reflective, tempered glass doors, front and back for product merchandising
  • 5 Hour cook & hold timer and reminder timer
  • Smoker Option - The smoker box heats pieces of hickory or mesquite, wet or dry.
  • Stainless steel finish - interior and exterior
  • Motorized Lazy Susan design
  • Fully insulated
  • Thermostaticly controlled Holds maximum temperature of 225°
  • Maintains back-up product for display

Piper Products RO-1-WB Construction

The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of 20 gauge stainless steel with formed, pitched bottom to center drain. Oven shall accommodate 3 chrome plated wire racks for motorized Lazy Susan. Wire racks shall be adjustable and removable. Oven shall have drawer for grease catching and disposal. The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over product. The oven shall be thermostatically controlled, with reminder timer and 5-hour cook & hold timer. The oven shall have a heat reflective, tempered glass doors.

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