Omcan USA Trento Vertical Broilers & Gyro Machines - 49063
Potis E2-S Electric Doner Kebab Machine
66 lb (30 kg) capacity • 2 infrared burners • Made in Germany
Serve authentic, evenly-roasted doner, shawarma, or gyros with the Potis E2-S vertical broiler. Built for demanding commercial kitchens, this compact 6 kW unit delivers precision heat control and rock-solid reliability—so every slice is juicy, flavorful, and perfectly caramelized.
Features
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Two individually controlled infrared burners let you fine-tune heat zones for flawless browning.
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4 ceramic bricks retain and radiate heat for consistent results, even during peak service.
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Adjustable spit-to-burner distance gives total control over cooking intensity.
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Heavy-duty 1 rpm motor keeps up with continuous operation without overheating.
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Stainless-steel frame & octagonal grease tray clean up fast and resist corrosion.
- Space-saving 17.7" × 19.7" footprint fits most prep lines.
- Certified cCSAus & NSF for worry-free installation across North America.
Specifications
| Model / Item # |
E2-S / 49063 |
| Cooking capacity |
66.13 lb (30 kg) |
| Max meat height |
18.1" (460 mm) |
| Burners |
2 infrared, individually controlled |
| Reflector surfaces |
4 ceramic bricks |
| Power |
6 kW |
| Electrical |
208 V / 60 Hz / 1-Ph + N |
| Net dimensions (W×D×H) |
17.7" × 19.7" × 36.2" (450 × 500 × 920 mm) |
| Net weight |
63.4 lb (29 kg) |
| Construction |
All stainless steel |
| Grease management |
Stainless steel octagonal tray, removable |
| Motor speed |
1 rpm, heavy-duty |
Included
- Mediterranean & Middle Eastern restaurants
- Food trucks and concession stands
- Quick-service & cafeteria lines
- Catering operations needing portable, high-output broiling
- Stainless steel spit & meat clamps
- Octagonal grease tray with drip channel
- User & safety manual
- Dish plates – 150 mm, 195 mm, or 250 mm diameter (Item # 49065-49067)
- Motor drive 1 rpm replacement (Item # 49073)
- Thermocouple 330 mm (Item # 49074)
- Reinforced hand cross for heavy stacks (Item # 49075)
What our Experts Think
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Professional Vertical Broiler Performance – The Omcan USA Trento Vertical Broilers & Gyro Machines – 49063 is a commercial‑grade electric vertical broiler (doner kebab/gyro) built to deliver consistent, high‑quality cooking for Mediterranean, Middle Eastern, and quick‑serve kitchens.
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Precise, Even Cooking – Dual individually controlled infrared burners with ceramic bricks create balanced radiant heat zones, ensuring meat roasts evenly with great caramelization and flavor.
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Robust, Sanitary Construction – All‑stainless steel body and octagonal grease tray resist corrosion and simplify cleaning — ideal for busy foodservice environments.
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Optimized Capacity & Flexibility – ~66 lb (30 kg) cooking capacity with an adjustable spit‑to‑burner distance allows customization for different cuts and serving styles.
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Smooth Operation & Control – Heavy‑duty motor maintains steady rotation, while the infrared system and adjustable settings give chefs reliable control over doner, shawarma, or gyro outputs.
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Designed for Commercial Kitchens – Compact footprint fits standard prep lines, while certifications for safety and sanitation make it suitable for professional restaurant, food truck, or catering use.
Q&A
Q: What is the Omcan USA Trento Vertical Broiler – 49063?
A: A commercial electric vertical broiler / doner kebab machine from Omcan USA’s Trento series — ideal for cooking gyros, shawarma, and doner kebabs in professional kitchens.
Q: How much meat can it handle?
A: This model supports up to 66.13 lb (30 kg) of meat with a maximum meat height adjustment of 18.1 in (460 mm).
Q: What are its key cooking features?
A: Features two individually controlled infrared burners, four ceramic heat‑retaining bricks for even cooking, and adjustable spit‑to‑burner distance for precise browning.
Q: How is it built for commercial use?
A: All stainless‑steel construction with a heavy‑duty motor, removable octagonal grease tray, and NSF & cCSAus certifications for safety and sanitation.
Maintenance Tips
• Clean after each use — remove food residue and wipe surfaces with warm, soapy water
• Sanitize all contact surfaces to maintain food safety
• Inspect heating elements and burners for buildup or damage
• Check rotating spit and motor for smooth operation
• Avoid harsh abrasives that can damage surfaces
• Turn off and cool properly before cleaning or maintenance
Damage 
Loss 
Theft 
