Commercial tandoor ovens — gas-fired clay ovens that hold the radiant heat naan, roti and tandoori meats need, wrapped in a stainless body built for a restaurant line.
Gas holds a steady temperature and lights in minutes; charcoal gives the smokier char. Most restaurant kitchens run gas for the control.
Yes — it runs hot and needs a hood above it. We'll note clearances and ventilation before you order.
Roti, chapati, pita, tandoori chicken, kebabs and paneer — anything suited to high radiant heat off the clay wall.
