The Cookline 4E Electric Gyro Machine
The Cookline 4E is an electric vertical gyro and shawarma machine that holds up to 120 pounds of stacked meat on its spit, sized for the shop that carves gyros, shawarma, al pastor, or doner all day from open to close. Because it heats with electric elements instead of an open gas flame, it slots into food halls, mall counters, and kiosks where gas service is unavailable or a flame is not permitted.
120 Pound Meat Capacity
The spit accepts a cone up to 16 inches in diameter within a 7.5 inch diameter by 27.25 inch tall cooking zone, enough stacked meat to carry a full day of service without rebuilding mid-shift. Rebuilding a cone is the slowest job in a gyro shop, so capacity here directly buys back labor.
Independent Heat Zone Control
Three heating elements run on separate controls, so you can match the heat profile to the cone as it shrinks: full power top to bottom for a fresh build, then just the zones that still face meat as the day wears on. That zone-by-zone shutdown crisps the carving face without drying the core, and it stops wasting power heating empty air.
Adjustable Distance Base and Steady Rotation
The motor turns the spit at a steady 2.5 revolutions per minute so every face of the cone gets equal time against the elements, and the base adjusts to bring the meat closer for browning or farther for gentle roasting. Temperature spans 122°F to 572°F, and a stainless steel carving shovel is included for catching shaved meat as it falls.
Grease Collection and Cleanup
Rendered fat runs off the cone all day, so the 4E routes it through an oil inflow drain into a collector drawer that slides out and empties in seconds. The all stainless steel body wipes down quickly after the spit comes out, keeping close-of-day cleanup short.
About Cookline
Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.
Features & Benefits
-
Vertical broiler holds a stacked meat cone for gyros, shawarma, and al pastor
-
Cooking zone accepts cones up to 16 inches in diameter
-
Three electric heating elements with independent controls
-
Zone-by-zone shutdown matches heat to the cone as it shrinks
-
Steady spit rotation for even browning on every face
-
Adjustable distance base moves the meat closer or farther from the elements
-
Oil inflow drain feeds a slide-out grease collector drawer
-
Stainless steel carving shovel included
-
All stainless steel body wipes down quickly
-
No gas line or open flame required
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Vertical broiler holds a stacked meat cone for gyros, shawarma, and al pastor
Cooking zone accepts cones up to 16 inches in diameter
Three electric heating elements with independent controls
Zone-by-zone shutdown matches heat to the cone as it shrinks
Steady spit rotation for even browning on every face
The Cookline 4E Electric Gyro Machine
The Cookline 4E is an electric vertical gyro and shawarma machine that holds up to 120 pounds of stacked meat on its spit, sized for the shop that carves gyros, shawarma, al pastor, or doner all day from open to close. Because it heats with electric elements instead of an open gas flame, it slots into food halls, mall counters, and kiosks where gas service is unavailable or a flame is not permitted.
120 Pound Meat Capacity
The spit accepts a cone up to 16 inches in diameter within a 7.5 inch diameter by 27.25 inch tall cooking zone, enough stacked meat to carry a full day of service without rebuilding mid-shift. Rebuilding a cone is the slowest job in a gyro shop, so capacity here directly buys back labor.
Independent Heat Zone Control
Three heating elements run on separate controls, so you can match the heat profile to the cone as it shrinks: full power top to bottom for a fresh build, then just the zones that still face meat as the day wears on. That zone-by-zone shutdown crisps the carving face without drying the core, and it stops wasting power heating empty air.
Adjustable Distance Base and Steady Rotation
The motor turns the spit at a steady 2.5 revolutions per minute so every face of the cone gets equal time against the elements, and the base adjusts to bring the meat closer for browning or farther for gentle roasting. Temperature spans 122°F to 572°F, and a stainless steel carving shovel is included for catching shaved meat as it falls.
Grease Collection and Cleanup
Rendered fat runs off the cone all day, so the 4E routes it through an oil inflow drain into a collector drawer that slides out and empties in seconds. The all stainless steel body wipes down quickly after the spit comes out, keeping close-of-day cleanup short.
About Cookline
Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.
Features & Benefits
-
Vertical broiler holds a stacked meat cone for gyros, shawarma, and al pastor
-
Cooking zone accepts cones up to 16 inches in diameter
-
Three electric heating elements with independent controls
-
Zone-by-zone shutdown matches heat to the cone as it shrinks
-
Steady spit rotation for even browning on every face
-
Adjustable distance base moves the meat closer or farther from the elements
-
Oil inflow drain feeds a slide-out grease collector drawer
-
Stainless steel carving shovel included
-
All stainless steel body wipes down quickly
-
No gas line or open flame required
Resources & Downloads
See all from Cookline
Specifications
| Exterior Dimensions | 21"L x 24"D x 40"H |
| Packaging Dimensions | 25"L x 33"D x 44"H |
| Unit Weight | 75 lb. |
| Shipping Weight | 130 lb. |
| Voltage | 220/240V |
| Hertz | 60 Hz |
| Phase | 1 |
| Wattage | 6000W |
| Electrical Connection | Hardwired |
| Power Cord Length | 60" |
| Temperature Range | 122°F to 572°F |
| Cooking Area | 7.5" Dia. x 27.25"H |
| Number of Elements | 3 |
| Element Style | U-Shape |
| Spit Rotation Speed | 2.5 RPM |
| Control Type | Manual |
| Max. Diameter of Meat | 16" |
| Max. Meat Capacity | 120 lb. |
| Exterior Material | Stainless Steel |
Manufacturer's Warranty
-
1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
-
ETL US & Canada
-
ETL Sanitation
Vertical broiler holds a stacked meat cone for gyros, shawarma, and al pastor