Shawarma Machine
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Product details
| Body / Frame |
SS 304 or local SS, panels 1.2–2.0 mm, heavy frame 2.0–3.0 mm |
|---|---|
| Motor |
220V AC, 50Hz, ~50–100W (depending on meat weight) |
| Burner |
LPG burners, 2–6 units, as per required BTU |
| Spit / Rod |
SS or food-grade iron, rotatable |
| Drip Tray |
Thin SS 1–1.5 mm |
| Control |
Mainly switch or button (motor on/off), gas control valve |
Description
Main Concept of the Machine
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Motor: Rotates using a 220V electric motor (turns slowly).
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Heating: Gas burners are used to cook the meat (LPG or natural gas).
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Frame & Body: Food-grade stainless steel (SS 304 or local SS).
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Machine Type: Vertical rotisserie / spit.
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Control: Mainly for operating the electric motor and controlling the gas burners.
Principles of Price Determination
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Material Costs: SS 304, motor, gas burners, pipes, control board.
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Fabrication Costs: Cutting, bending, welding, polishing.
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Design / Model Variations: Number of trays, motor power, machine height & weight.
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Demand & Order Quantity: Larger orders can reduce per-unit cost.
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Market Competition: Price adjusted according to other brands.
Manufacturing Steps
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Finalize Design: Decide number of trays, motor specifications, number of burners.
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Procure Materials: Local or imported SS, motor, burners, pipes, valves.
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Fabrication: Cutting, bending, welding, polishing.
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Install Motor & Burners: Mount the spit, motor, and gas burners.
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Testing: Check for gas leaks, motor rotation, and meat cooking.
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Final Finish: Polishing, drip tray installation, control board setup.
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