Electric Commercial Tandoor

2. Key Features Heating Elements: Often use Nichrome (NiCr) alloys or stainless steel sheathed "M" type air elements for rapid and even heat distribution. Portability: Most commercial units are floor-mounted on heavy-duty caster wheels (usually 4 wheels) for easy mobility during cleaning or event catering. Temperature Control: Equipped with a thermostat or a digital panel box to regulate heat, ensuring consistency for different items like Naan vs. Tandoori Chicken. Shock-Proof Design: Built with grounded wiring and high-quality insulation to ensure safety in high-moisture kitchen environments. Energy Efficiency: Because they are heavily insulated, they retain heat longer than gas or charcoal versions, reducing the "re-heat" time. 3. Construction Standards Frame: Usually reinforced with MS (Mild Steel) angles or a full SS frame to support the weight of the clay pot. Top Surface: Typically finished with a smooth SS plate or a stone top to prevent rusting from drippings. Drainage: Many units feature a waste collection tray or an easy-clean bottom to manage ash (if a hybrid model) or food debris. 4. Comparison of Popular Sizes Small (Catering/Cafe): ~15L capacity, 2 kW, often used for quick snacks or small batches of roti. Medium (Restaurant): 2.5ft x 2.5ft, 3 kW to 6 kW, standard for most Indian restaurants. Large (Industrial/Hotel): 3ft x 3ft and above, 12 kW+, designed for 24/7 operation and massive roti output.