The NDG80 gas döner grill is the high-capacity version of the range — 80 kg of meat a day, 14 kW of power, 1100 mm-tall format. At €120 more than the NDG60 (60 kg/day), the NDG80 is for kebab restaurants running at full pace or wanting a capacity margin to absorb service peaks with no constraint. Adjustable thermostat and electronic ignition included.
For which establishment?
The NDG80 is the döner grill for high-throughput spit-meat establishments:
- High-volume kebab restaurants: continuous lunch and dinner service, 80 to 150+ kebab covers per day, meat column consumed in full or nearly over the day. The NDG80 ensures continuity with no production break.
- Points of sale in transit zones: shopping centre, station, commercial zone — high and continuous customer flow. The 80 kg/day capacity allows uninterrupted service over the opening hours.
- Multi-brand dark kitchens: a kitchen producing kebab for several brands via delivery platforms — the NDG80 absorbs simultaneous orders with no bottleneck.
- Kebab/gyros specialist caterers: events, buffets, community weddings — occasional but intense volumes, 80 kg is the standard capacity for a 200-300 guest job.
If volume is regularly above 80 kg/day, consider two appliances in parallel rather than a single machine — the redundancy guarantees service continuity if one appliance goes into maintenance.
14 kW gas: what the power changes in service
The NDG80 develops 14 kW versus 10.5 kW for the NDG60. This 3.5 kW difference has several practical implications:
- Faster heat-up: the meat column reaches its optimal cooking temperature faster at the start of service — 8 to 10 minutes versus 12 to 15 minutes for the NDG60.
- Better temperature holding under load: when the spit is loaded to 100% (full meat column, 80 kg), the 14 kW power holds the cooking surface temperature with no fluctuation. A less powerful appliance can lose temperature on a large cold column.
- More pronounced crispness: the more intense heat allows faster surface caramelisation — meat sliced at the spit has a crispier surface and more marked grilled aromas.
Thermostat and electronic ignition: the NDG80's technical assets
Compared with the NDG60, the NDG80 has an adjustable thermostat and electronic ignition. These two features have real practical value in service:
- Adjustable thermostat: lets you adjust power to the meat type (lamb, chicken, blend), the column thickness and service demand. Mid-service, when the column is half-consumed and thinner, slightly reducing the power avoids surface burning and drying.
- Electronic ignition: start-up with no lighter or match — practical in service, safer, less risk of forgetting a safety step.
Technical specifications
| Parameter | Value |
|---|
| Reference | NDG80 |
| Supply | Gas (natural or propane) |
| Power | 14 kW |
| Capacity | 80 kg/day |
| Ignition | Electronic |
| Thermostat | Adjustable |
| Grilles | Removable |
| Dimensions (W × D × H) | 540 × 670 × 1100 mm |
| Casing | Stainless steel |
| Price excl. VAT | €1,560 |
What restaurateurs ask
- How to estimate the döner grill capacity needed for my restaurant?
- Practical rule: a standard döner kebab (bread + meat + garnish) uses 180 to 220 g of meat. For 100 kebabs a day, plan 18 to 22 kg of meat. An NDG80 at 80 kg/day can therefore serve about 360 to 440 kebabs a day in continuous use. If your service peaks at 200-250 kebabs a day (lunch + dinner kebab covers), the NDG80 covers it with margin. If you approach or exceed 350-400 kebabs/day, consider a second appliance or a larger vertical spit.
- Do the NDG80's removable grilles clean easily?
- Yes. The removable grilles come off with no tool and clean in hot soapy water or a professional dishwasher depending on the build. The grease collection tray (also removable) must be emptied and cleaned at each end of service to avoid build-up and flame risk. Daily cleaning of the outer stainless surfaces and burners (after full cooling) completes the maintenance routine.
- Can chicken, lamb and pork be cooked on the same grill?
- Yes, technically the grill suits all meat types. In practice, HACCP considerations and the religious rules of some establishments require not mixing meats or using dedicated spits per type. A certified halal restaurant will not mix halal meat and pork. A restaurant offering lamb gyros and chicken can use them alternately with an intermediate spit clean. Two separate grills are the solution if the menu requires simultaneous production of several distinct meats.
To compare with the NDG60 (60 kg/day, gas entry level) or the electric NDE60/NDE80 models, our team is available via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
