Traditional spit cooking involves products placed on a spit or inside a clamp or basket that rotate full 360 degrees on itself. This is the essence of Rotisserie cooking that provides the self-basting of the product while cooking/roasting products on all sides. The heat is adjusted manually via independent gas valves. The spits adjustment (closer to the flame or further away) is also manual and subject to the chef’s method of cooking. These models are available in gas/LP or electric versions.
Convection rotisserie cooking involved product placed inside a wire basket that is installed on a rotating wheel driven by a center shaft. The product then moves up and down in a circular motion like the one of a Ferris wheel but does not rotate on itself. The unit functionality is controlled by a digital control panel (time/temperature/recipes/auto hold and cleaning cycles). The wheel is not adjustable as a large turbine forces air inside the cooking chamber to produce consistent color and cooking. These models are available only in electric versions.