Same principle, different spit
Gyros is cooked on the vertical spit and cut into slices just like Döner — but the spit is a different one: traditionally layered meat with its own seasoning, its own fat distribution and its own cooking behaviour.
For the cut this means: the blade has to pass cleanly through layers of differing firmness. The geometry of the circular blade takes on the fine-tuning, while the device and its handling stay the same.
- Requirement for the cut
- Clean separation of layered sections, even slice thickness for plate and pita.
- Workflow
- Often alongside other grill stations of Greek cuisine — the device has to be usable by changing staff without training.
- Configuration
- Power supply according to daily volume (NG3–NG5), circular blade according to layer structure — our advice supports the selection.
- Wear
- Circular blades as wearing parts, permanently available directly from the manufacturer.