This ventilated cabinet is the unit a basket rotisserie stands on. It does not cook. It takes over once the birds leave the spit and holds them at serving temperature for the whole gap between the end of roasting and the moment a customer walks out with a chicken. That gap — often one to two hours in a rotisserie shop, a butcher's or a market stall — is what decides how the product is judged.
The principle is forced-air heat: warm air moves through the whole chamber instead of sitting still. The bird keeps its texture and its skin, without the condensation that softens everything under a lid or inside a bag. Four glazed sides and interior lighting also turn it into a selling counter: customers see the goods, which a solid cabinet never allows.
What the offer includes
- Included: the complete ventilated cabinet on its wheeled frame, with its 10 racks.
- Not included: the basket rotisserie that sits on top. It is a separate appliance, with its own power supply and its own price.
The cabinet can therefore be ordered on its own to complete a rotisserie already in service: simply check that its footprint fits the 850 × 700 mm top. For both appliances together, our sales team verifies compatibility before issuing a quotation.
Fan-assisted holding versus a heated display
Both keep food hot; they do not deliver the same result on the plate.
- Evenness: air movement removes cold spots. In a static chamber the bottom shelf and the top shelf are not on the same regime, and racks have to be rotated by hand.
- Skin texture: moving air carries away the moisture the meat gives off. That is exactly what a covered tray lacks, where steam falls back and softens the skin within minutes.
- Usable volume: 10 rack levels, against one or two shelves on a counter display. You store a full production run, not a presentation.
- Visibility: four glazed sides and interior lighting — the appliance works and sells at the same time, including seen from behind the counter.
What temperature should cooked poultry be held at?
The European hot-holding rule is a temperature, not a duration: cooked food offered for sale must be held at 63 °C minimum until it reaches the customer. Below that, you enter the range where micro-organisms multiply.
This cabinet's thermostat goes up to 95 °C, leaving comfortable headroom above the legal threshold, including when doors open constantly during a rush. The analogue thermometer on the front lets staff read the temperature without opening, and the timer paces the batches. Holding time itself belongs in your food safety plan: you set it and you record it — the appliance gives you the means to hold it.
Who it suits
- Rotisserie shops and butchers: the direct use case. One batch goes on in the morning, stays hot and visible until the end of the lunch trade, with no cooking to order.
- Caterers: production is planned the day before or early morning; the cabinet absorbs the gap between roasting and dispatch.
- Markets and outdoor selling: wheeled frame with two braked castors and a standard plug — the unit moves from one pitch to the next and locks in place.
- High-turnover food service: when cooking to order cannot hold up at peak, the cabinet buffers between kitchen and pass.
Technical specification
| Specification | Value |
|---|
| Dimensions (W × D × H) | 850 × 700 × 1050 mm |
| Power supply | 230 V single-phase, 50-60 Hz |
| Electrical rating | 1.5 kW |
| Operating temperature | up to +95 °C, thermostat controlled |
| Monitoring | analogue thermometer and timer |
| Racks supplied | 10 |
| Container compatibility | GN 1/1 gastronorm |
| Glazing | 4 glazed sides, 2 Securit glass doors (front and rear), 2 heat-insulated handles |
| Lighting | interior |
| Material | stainless steel |
| Mobility | wheeled frame, 2 castors with brakes |
| Cleaning | removable interior parts |
| Weight | 80 kg |
| Price | EUR 2,790 excl. VAT |
Frequently asked questions
- Does this cabinet roast the chickens?
- No. It holds already-cooked poultry at temperature. Roasting happens in the basket rotisserie, which is a separate appliance.
- Is the rotisserie supplied with it?
- No. This reference covers the cabinet alone. The basket rotisserie is ordered separately.
- Can I hold anything other than chicken in it?
- Yes. The chamber takes GN 1/1 gastronorm containers: joints, legs, game, and hot sides all fit on the same levels.
- Does it need special electrical work?
- No. 1.5 kW on single-phase 230 V: it plugs into a standard socket, with no three-phase supply or dedicated circuit.
- Is it easy to clean?
- Interior parts are removable and the build is stainless steel, so it can be stripped and cleaned at the end of service without tools.
- Can it be moved when loaded?
- The frame runs on castors, two of them braked. Empty, the unit weighs 80 kg: plan for two people over a threshold or a ramp.
Delivery across France and Europe. Our after-sales team stays reachable for setup, spare parts and diagnosis. Unsure whether it matches your current rotisserie? Send us its floor dimensions and we will check before you order.
