Pegasus S3G Standard Gas Gyro Machine 1 Column, 3 Burners, 35,827 BTU, Stainless Steel, Bottom Motor

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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Pegasus builds commercial cooking equipment for busy kitchens. Their lineup covers pizza ovens, gyro machines, charbroilers, and specialty gas and electric units. These are made for steady heat, simple controls, and stainless steel that holds up to daily use. You'll see Pegasus in pizzerias, Mediterranean and Middle Eastern spots, quick-service restaurants, and independent kitchens that need reliable output. Burner systems are built for even heat and real kitchen workflows.