Non-traditional food service equipment – primarily cooking pieces used to prepare authentic ethnic specialties, but some pieces designed to cook traditional food in a new and interesting way.

Some menu items demand unique cooking solutions and natural gas steps up to the plate with specialty appliances to meet those needs. Specialty equipment still assures the efficiency, economy, instant-on/instant-off convenience, and precise temperature control of natural gas. But, these equipment options also include features necessary to the preparation of many ethnic foods and certain types of food service operations.

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  • Although not an exhaustive list, some types of specialty equipment are:
    > Shish Kebob Broilers
    > Tandoor Ovens
    > Mongolian Grills
    > Sweet Corn & Potato Cookers
    > Teppen-Yaki Griddles
    > Flat Bread Display Cooking Centers
    > Pasta Cookers

Available Features*

  • Shish Kebob Broilers
    > 4 to 12 burners
    > spits and rotisserie-style models
    > countertop mounted
  •  Tandoor Ovens
    > 3-inch thick ceramic walls
    > stainless steel, mild steel, terra cotta and custom design exteriors
    > Round, square and barrel shape
    > Display cooking models
    > Steel reinforcing bands
    > Full insulation
    > 20 to 28-inch internal diameter
  • Mongolian Grill
    > Stainless steel gutter and body
    > Cast iron or cold rolled steel cooktops
    > Double or multiple burners and controls
    > Center hole with scrap chute and bin
    > Safety shut-off
    > 3-foot to 7-foot diameter
  • Sweet Corn & Potato Cooker
    > Stainless steel racks
    > Automatic unloading
    > Towing package
    > Automatic thermostat and pilot light
    > Hand sinks
    > Water storage tank
    > Roasts 500 ears of corn per hour
  •  Teppen-Yaki Griddle
    > 3/4″ to 1″ thick griddle plate
    > Separately operated dual-ring burners
    > Stainless steel splashguard
    > Floor stand or adjustable counter top legs
    > 24-1/2″ to 60-1/2″ wide
  • Flat Bread Display Cooking Center
    > Presses and griddles 900 pieces per hour
    > Compact – 4-foot x 4′ floor area
    > One-person operation
    > On-site training
  •  Pasta Cookers
    > Stainless steel single, double or triple tanks
    > Open vat design
    > Adjoining rinse station
    > Automatic starch removal system
    > Automatic low-water level shut-off
    > Multi-position energy regulator
    > Operator controlled Btu input
    > Built-in timer
    > Automatic basket lift
    > Hot and cold water faucets
    > Adjustable continuous water fill
    > Low temperature thermostat
    > Overflow drain
    > 7 to 100 gallon capacity
    > Floor and counterally any cooking need

*Listed features offered by some, but not necessarily all vendors.


  • Shish Kebob Broiler – Type of underfired or charbroiler with heavy gauge stainless steel support bars spaced to allow support of the “shish” skewers.
  • Tandoor Oven – Essentially a very large clay pot with inwardly curving sides and a centralized exhaust hole. Very high heat and special seasonings are used to cook meats, chicken, fish and bread in traditional Indian or Pakistani style.
  • Mongolian Grill – Typically used for display cooking meats and vegetables selected by diners, the Mongolian grill features stir-frying on a large open griddle surface.
  • Sweet Corn & Potato Cooker – Easily and quickly roasts any non-grease items such as corn, potatoes, apples and peppers.
  • Teppen-Yaki Griddle – Designed for the precise temperature control and variations required by Japanese steakhouse chefs to grill meats, chicken, fish and vegetables, often at the diners’ table.
  • Flat Bread Display Cooking Center – Open-design oven that allows display griddling of flat breads such as tortillas
  • Pasta Cooker – A fryer look-alike that uses hot water, instead of oil, to cook pasta, blanch vegetables, poach eggs or boil sausages and seafood.


  • Typically found in ethnic table service restaurants, but the trend toward specialty cooking is expanding the use of specialty cooking equipment into fast food and shopping mall eateries, colleges and hotels.

Energy Input

  • Shish Kebob Broilers – 120,000 to 360,000 Btu
  • Tandoor Ovens – 60,000 Btu
  • Mongolian Grills – 123,000 to 574,000 Btu
  • Sweet Corn & Potato Cookers – 400,000 Btu
  • Teppen-Yaki Griddles – 30,000 to 50,000 Btu
  • Flat Bread Display Cooking Centers – 40,000 to 60,000 Btu
  • Pasta Cookers – 54,760 to 228,000 Btu

Fuel Type(s)

  • Shish Kebob Broilers – Natural gas and LPG
  • Tandoor Ovens – Natural gas, LPG and charcoal
  • Mongolian Grills – Natural gas and LPG
  • Sweet Corn & Potato Cooker – LPG
  • Teppen-Yaki Griddles – Natural gas and LPG
  • Flat Bread Display Cooking Centers – Natural gas and LPG
  • Pasta Cookers – Natural gas and LPG