The large traditional tandoor oven addresses a specific constraint: when naan orders come in too quickly for a single standard-sized oven to keep pace with service. With a 600 mm opening (compared to 500 mm for the small model) and a more spacious clay bowl, this oven allows more naans to be cooked simultaneously against the wall and can accommodate larger cuts of meat on the skewer. Same technology, same authenticity — but a capacity that adapts to high-demand restaurants.
When the large model is the right choice
The difference between the two models is not a matter of cooking quality — the artisan Pakistani clay is identical — but of production throughput. A restaurant producing 80 to 120 naans per lunch service with the small model will see waiting times increase as soon as the dining room is full. The large model absorbs this extra demand thanks to:
- A wider internal opening (600 mm) that allows more naans to be stuck simultaneously against the wall
- A higher thermal mass (220 kg) that maintains temperature more stably during intensive loading
- A larger bowl diameter for whole chicken, lamb and large skewered cuts
Who is this large model for?
- Indian restaurants with an extensive naan menu: cheese, garlic, butter, spinach, meat — several variations ordered simultaneously
- Oriental caterers producing naans in advance for buffets and catering events
- Large dining rooms (50 covers and above) where demand for fresh bread is continuous throughout the service
- Premium kebabs looking to replace industrial bread with flame-baked bread served in the dining room — the visible oven opening becomes a visual differentiator
Technical specifications
- Dimensions (L×H×D): 1,000×1,010×910 mm
- Weight: 220 kg
- Opening: Approximately 600 mm
- Fuel: Natural gas or propane
- Power: 14 kW
- Town gas: Max 14 kW (1.47 m³/h) · Min 2.25 kW (0.23 m³/h) · Pressure 20 mbar · Injector 2.95 mm
- Propane: Max 14 kW (1 kg/h) · Min 2.25 kW (0.16 kg/h) · Pressure 37 mbar · Injector 1.85 mm
- Exterior: Food-grade stainless steel
- Interior: Artisan Pakistani clay
What is included
- Large model tandoor oven with clay bowl
- Skewers for meat and fish cooking
- Lava stones included
- Complete start-up and maintenance manual
Large model vs Automatic rotary — is it time to upgrade?
| Criteria | Large traditional model · 2,690€ ex-VAT | Automatic rotary · from 6,990€ ex-VAT |
|---|
| Hourly capacity | Artisanal — depends on operator | Up to 300 naan/hour |
| Taste / authenticity | Clay — traditional flame cooking | Uniform motorised cooking |
| Skill dependency | Yes — expertise required | No — automated operation |
| Investment | 2,690€ ex-VAT | 6,990–7,990€ ex-VAT |
| Best for | Authentic restaurant, controlled volume | Intensive production, flatbreads in volume |
What restaurateurs ask
- How many naans can be cooked simultaneously in the large model (600 mm opening)?
- The 600 mm internal opening allows more naans to be stuck against the clay wall simultaneously compared to the small model (500 mm) — a capacity gain of approximately 25% per batch. For a restaurant serving 80 to 120 naans per lunch service, the large model absorbs this volume without creating waiting times during rushes.
- Large model tandoor oven: can it also cook rotis, chapatis and marinated meats?
- Yes. The large model cooks naans, rotis, chapatis, peshwari bread and skewered meat pieces (tandoori chicken, lamb, seekh kebab) — the larger cooking chamber allows naans against the wall and suspended skewers in the central axis to be managed simultaneously, optimising throughput during mixed bread and meat service.
- Large traditional model vs automatic rotary tandoor: when should you switch to the rotary?
- The automatic rotary oven (6,990 to 7,990€ ex-VAT, 300 naan/h) becomes relevant from 200–250 naans per service — a volume that far exceeds what the large traditional model can produce alone. Below this threshold, the large traditional model offers culinary authenticity at 2.5 to 3 times lower investment.
Delivery France and Europe. Showroom available by appointment for a live cooking demonstration.
