Why charcoal is better

In a rotisserie, the chicken hangs right over the heat. Nothing in between.

With charcoal, the fat drips off the chicken onto the hot coals. It turns into smoke and rises back up through the meat. That's what gives you the deep golden skin and the smoky taste.

An electric element can't do that. There's no smoke.

You can also change the flavour by changing the charcoal. Oak, marabou, quebracho — each one tastes a little different. You get to choose

It turns two ways at once

This is the clever bit, and it's the reason the chickens come out the same every time.

Most rotisseries spin the chickens in one circle. The JOSPER does two things at the same time:

1. The whole drum turns. All six spit rods travel around the fire together. So no rod sits in the best spot or the worst spot — they all get the same heat.
2. Each rod also spins on its own. While travelling around, every rod is turning by itself.

Because of this, the juices don't run off one side. They keep rolling around the meat and basting it as it cooks.

What that means for you:

• No dry breast meat
• No turning the racks halfway through
• No hot spots to worry about
• New staff get the same result as your head chef

You can also run the rods on their own, and you don't have to fill them all. Quiet lunch? Load two rods. No need to fire up the whole machine.

How many, and how long

• 48 chickens at once
• 6 spit rods, about 8 chickens on each
• 45–60 minutes to cook a whole chicken from raw
• 35 minutes to heat up from cold
• Cooks at 200–280 °C
• Uses 30–34 kg of charcoal a day

In plain terms:

The ASJ-130 can turn out around 48 chickens an hour. Over a six-hour service that's close to 300 birds. And it's less than 1.7 meters wide.

Add the 35-minute heat-up and it works like this: light the coals at 10:25, and your first full load is ready to sell at 12:00.

Cooking time changes a bit depending on the size of the chicken and how hot you run the fire. Around 1 kg is the best size. Some restaurants cook slower — one place in Barcelona runs at 150 °C for 1.5 to 2 hours.

It keeps the food hot too

A lot of rotisseries only cook. This one also holds.

There are eight heated drawers built into the machine, fitted with stainless steel trays.

Take the chickens off the spit, put them straight in a drawer, and they stay at serving temperature.

So you don't need a separate hot cupboard. And you're not making a customer wait 45 minutes — you hand them a hot chicken over the counter.

What you get and why it helps

Feature	Why it matters
Real charcoal cooking	Taste and smell you can't get from electric
Turns two ways at once	Even cooking, every time, no matter who loads it
6 spit rods	Cook a full load or a small one
8 heated drawers built in	Food stays hot — no extra equipment needed
Lift-up front door	Keeps the heat in, and lets customers see the fire
Metal shield around the coals	Protects the inside of the machine, so it lasts longer
Spark guard	Safety built in
Insulated walls	The kitchen stays cool enough to work in
Removable grease trays and ash drawer	Quick to clean at the end of the day
Adjustable air and smoke vents	You control how hard the fire burns
Storage cupboard underneath	Keep your charcoal and tools in the machine
On wheels	Roll it out to clean behind it
CE, UL and NSF approved	Passes the checks you need

See it in action

Talk to us

Thinking about a charcoal rotisserie? Give us a shout. Tell us a bit about your kitchen and we'll help you work out what you'd need to get one in and running.

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