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Axis AX-VB4 4-Burner Gas Vertical Broiler

SKUAX-VB4 BrandAxis
Axis AX-VB4 4-Burner Gas Vertical Broiler

The Axis AX-VB4 Gas Gyro Machine

Vertical broilers with a single shared heat zone across all burners cannot reduce heat on one side of the cone while maintaining full heat on another, limiting control when different portions of the meat cone are cooking at different rates. The Axis AX-VB4 provides individual controls for each of its 4 infrared ceramic burners, allowing each zone to be adjusted independently. 44,382 BTU total. 176 lbs meat capacity. Stainless steel AISI 304 construction. Enclosed motor. 110V. Ships at 86 lbs.

Individual Controls for Each Infrared Burner Allow Heat to Be Adjusted Per Burner Without Affecting the Others During Concurrent Product Loading

A vertical broiler with a single burner control forces the operator to run all burners at the same level, which means heat cannot be reduced on the side of the cone that is already well-cooked while maintaining higher heat on sections still developing. The AX-VB4 provides individual controls for each of its 4 infrared burners, allowing precise heat management across different height zones of the meat cone. This supports the graduated heat strategy used for optimal doner and shawarma cooking, where different sections of the cone benefit from different heat intensities during service.

Infrared Ceramic Burners Deliver Radiant Heat Directly to the Product Surface Without Heating the Surrounding Air, Reducing Ambient Kitchen Heat

Conventional gas broilers heat the air around the product as well as the product surface, increasing ambient heat output into the kitchen and reducing cooking efficiency. The AX-VB4 uses ceramic infrared burners that emit radiant heat energy directed at the meat cone surface, converting a higher percentage of energy into surface cooking rather than ambient air heating. 44,382 BTU total across 4 burners. The removable drip tray collects rendered fat for easy cleaning. Dual rails support the meat cone at top and bottom for stability during service.

176-Pound Capacity and Four Burners Double Throughput Compared to the 3-Burner Model for Higher-Volume Service

The AX-VB4 provides 176 lbs meat capacity, nearly double the 90-lb AX-VB3, for operations that require a larger cone or need to load the broiler less frequently during service. Four burners at 44,382 BTU total provide additional heat output for the larger cone mass. Enclosed motor protects the drive mechanism from rendered fat and food debris. 110V single-phase. Stainless steel AISI 304. Overall dimensions: 18" W x 22" D x 46" H. Ships at 86 lbs.

Features & Benefits

  1. Gas vertical broiler, 4 infrared ceramic burners, individual controls
  2. Individual controls for each burner for independent heat zone adjustment
  3. Meat capacity: 176 lbs
  4. Total BTU: 44,382 BTU
  5. Ceramic infrared burners for direct radiant heat
  6. Removable drip tray
  7. Dual rails for cone support
  8. Stainless steel AISI 304 construction
  9. Enclosed motor
  10. 110V / 60Hz, single-phase
  11. NSF Listed
  12. cETLus Listed

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$2,273.10
  • Gas vertical broiler, 4 infrared ceramic burners, individual controls
  • Individual controls for each burner for independent heat zone adjustment
  • Meat capacity: 176 lbs
  • Total BTU: 44,382 BTU
  • Ceramic infrared burners for direct radiant heat
    • See full feature list

    The Axis AX-VB4 Gas Gyro Machine

    Vertical broilers with a single shared heat zone across all burners cannot reduce heat on one side of the cone while maintaining full heat on another, limiting control when different portions of the meat cone are cooking at different rates. The Axis AX-VB4 provides individual controls for each of its 4 infrared ceramic burners, allowing each zone to be adjusted independently. 44,382 BTU total. 176 lbs meat capacity. Stainless steel AISI 304 construction. Enclosed motor. 110V. Ships at 86 lbs.

    Individual Controls for Each Infrared Burner Allow Heat to Be Adjusted Per Burner Without Affecting the Others During Concurrent Product Loading

    A vertical broiler with a single burner control forces the operator to run all burners at the same level, which means heat cannot be reduced on the side of the cone that is already well-cooked while maintaining higher heat on sections still developing. The AX-VB4 provides individual controls for each of its 4 infrared burners, allowing precise heat management across different height zones of the meat cone. This supports the graduated heat strategy used for optimal doner and shawarma cooking, where different sections of the cone benefit from different heat intensities during service.

    Infrared Ceramic Burners Deliver Radiant Heat Directly to the Product Surface Without Heating the Surrounding Air, Reducing Ambient Kitchen Heat

    Conventional gas broilers heat the air around the product as well as the product surface, increasing ambient heat output into the kitchen and reducing cooking efficiency. The AX-VB4 uses ceramic infrared burners that emit radiant heat energy directed at the meat cone surface, converting a higher percentage of energy into surface cooking rather than ambient air heating. 44,382 BTU total across 4 burners. The removable drip tray collects rendered fat for easy cleaning. Dual rails support the meat cone at top and bottom for stability during service.

    176-Pound Capacity and Four Burners Double Throughput Compared to the 3-Burner Model for Higher-Volume Service

    The AX-VB4 provides 176 lbs meat capacity, nearly double the 90-lb AX-VB3, for operations that require a larger cone or need to load the broiler less frequently during service. Four burners at 44,382 BTU total provide additional heat output for the larger cone mass. Enclosed motor protects the drive mechanism from rendered fat and food debris. 110V single-phase. Stainless steel AISI 304. Overall dimensions: 18" W x 22" D x 46" H. Ships at 86 lbs.

    Features & Benefits

    1. Gas vertical broiler, 4 infrared ceramic burners, individual controls
    2. Individual controls for each burner for independent heat zone adjustment
    3. Meat capacity: 176 lbs
    4. Total BTU: 44,382 BTU
    5. Ceramic infrared burners for direct radiant heat
    6. Removable drip tray
    7. Dual rails for cone support
    8. Stainless steel AISI 304 construction
    9. Enclosed motor
    10. 110V / 60Hz, single-phase
    11. NSF Listed
    12. cETLus Listed

    Resources & Downloads

    See all from Axis

    Specifications

    Number of Burners4
    Burner TypeCeramic infrared
    Meat Capacity176 lbs
    Total BTU44,382 BTU
    ConstructionStainless steel AISI 304
    MotorEnclosed
    Voltage110V / 60Hz
    PhaseSingle-phase
    Overall Dimensions (W x D x H)18" x 22" x 46"
    Shipping Weight86 lbs

    Manufacturer's Warranty

    • 1 Year

      Labor

    • 1 Year

      Parts

    Certifications & Approvals

    • NFS
      NSF Approved

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    The Axis AX-VB4 Gas Gyro Machine

    About Gyro Machines

    Commercial gyro machines are built for restaurants, delis, food trucks, and caterers serving gyros, shawarma, or other vertical broiled meats. Each unit holds a stacked meat cone on a vertical spit and cooks it with side-mounted gas or electric burners. Gas models heat quickly and are more cost-effective for high-volume service. Electric and propane units work well in kitchens without a gas line or for outdoor events. Pick a size and fuel type that fits your kitchen layout, menu, and how much you plan to serve.

    Common Types and Configurations

    • Commercial electric gyro machine: Easier to install and no gas line required. Good for food trucks, smaller operations, or kitchens without gas.
    • Gas gyro machine: Faster heat recovery and lower operating costs. Standard in high-volume restaurants and delis running gyros all day.
    • Gyro machine propane: Runs on propane instead of natural gas. Common in food trucks, outdoor catering, and locations without a natural gas line.
    • Small commercial gyro machines: Compact units for lower volume operations or kitchens with limited counter space.
    • Commercial gyro cooker: Another term for a vertical broiler or gyro machine. Used interchangeably in the foodservice industry.

    What to Look at Before You Buy

    • Gas or electric: Gas units heat up fast and cost less to run. Electric models are easier to install and work where gas isn't available. Propane is best for food trucks or outdoor setups.
    • Capacity: Measured in pounds of meat per spit. Match the size to your busiest service. A small cafe needs less than a busy gyro shop running all day.
    • Number of burners: More burners give you more even heat around the meat cone. This matters for consistent cooking and browning.
    • Spit size: Check that the spit height and diameter fit the meat cones you use. Larger spits mean more meat per batch.
    • Controls: Basic on/off controls are fine for simple setups. Adjustable heat lets you fine-tune browning and cooking speed.
    • Installation: Gas units need a licensed installer and proper ventilation. Electric models need the right voltage and amps. Propane units require a regulator and safe fuel storage.

    Frequently Asked Questions

    What do restaurants use for gyro meat?

    Most restaurants use a commercial gyro machine, also called a vertical broiler or gyro cooker. Meat is stacked on a vertical spit and cooked by side-mounted gas or electric burners. As it cooks, you slice meat straight from the cone for service. Gas models are standard in high-volume kitchens for their heat and lower cost.

    How do I choose the right gyro machine for me?

    Start with fuel type. If you have a gas line, go with gas for faster heat and lower costs. No gas? Electric or propane models work. Next, match spit size and capacity to your usual meat cone and daily volume. The best commercial gyro machines will keep up with your service and fit your kitchen setup.

    What is a gyro machine called?

    A gyro machine goes by several names depending on the region and cuisine. It is commonly called a vertical broiler, gyro cooker, shawarma machine, or doner kebab machine. All of these refer to the same type of equipment: a unit with a vertical rotating spit that cooks stacked meat using side-mounted gas or electric burners. In North America, the terms gyro machine and vertical broiler are most commonly used in commercial kitchens.

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    Product Features

    1. Gas vertical broiler, 4 infrared ceramic burners, individual controls
    2. Individual controls for each burner for independent heat zone adjustment
    3. Meat capacity: 176 lbs
    4. Total BTU: 44,382 BTU
    5. Ceramic infrared burners for direct radiant heat
    6. Removable drip tray
    7. Dual rails for cone support
    8. Stainless steel AISI 304 construction
    9. Enclosed motor
    10. 110V / 60Hz, single-phase
    11. NSF Listed
    12. cETLus Listed

    See all from Axis

    Specifications

    Number of Burners4
    Burner TypeCeramic infrared
    Meat Capacity176 lbs
    Total BTU44,382 BTU
    ConstructionStainless steel AISI 304
    MotorEnclosed
    Voltage110V / 60Hz
    PhaseSingle-phase
    Overall Dimensions (W x D x H)18" x 22" x 46"
    Shipping Weight86 lbs

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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