Eurodib USA Visvardis Vertical Broilers & Gyro Machines - DG12VN

Eurodib USA Visvardis Vertical Broilers & Gyro Machines - DG12VN

Built for busy restaurants, food trucks and Mediterranean kitchens, the Visvardis DG12V delivers fast, even roasting for up to 145 lb of stacked meat. Six double ceramic burners—each with its own thermostat—let you dial in perfect heat while the patented moveable burner rack keeps the fire the ideal distance from the spit. Made entirely from AISI 304 stainless steel, this CE-approved powerhouse is easy to clean, rugged and ready for years of dependable service.

Features

• 6 × double ceramic burners for ultra-fast, uniform roasting (72,000 BTU total)
• Individual thermostatic controls to fine-tune each heat zone
• Patented moveable rear heating elements—adjust heat distance without moving the spit
• Bottom-mounted 110 V motor keeps wiring clear of drips and heat
• Front control panel and rounded corners for safe, ergonomic operation
• Removable grease drawer prevents mess and speeds clean-up
• Burner protection net and stainless-steel scoop included
• Ships natural-gas ready; field-convertible to propane (½″ rear inlet)
  

Specifications

What our Experts Think

• Mid-capacity professional gyro solution – The DG12VN is designed for small-to-medium restaurants and fast-casual shawarma/gyro operations, balancing output and footprint for efficient daily service.
• Strong commercial meat capacity – Handles approximately 130–145 lbs (59–66 kg) of stacked meat, making it suitable for steady peak-hour demand without frequent reloads.
• High-output burner system – Equipped with 6 double ceramic burners (~72,000 BTU total) for fast, even roasting and consistent browning across the full spit height.
• Precision heat zoning control – Individual burner controls let operators fine-tune heat levels per zone, improving yield and reducing overcooking as the cone shrinks.
• Moveable rear heating technology – Allows the heat source to be adjusted closer or farther from the meat without moving the spit, improving efficiency and cooking consistency.
• Built for daily commercial durability – Heavy-duty AISI 304 stainless steel construction ensures resistance to heat, grease, and constant cleaning cycles.
• Workflow-friendly design – Includes bottom-mounted protected motor, removable grease drawer, and front controls, improving safety and reducing downtime during busy service.
• Best suited for – Experts recommend it for gyro shops, kebab houses, Mediterranean restaurants, and food trucks that need reliable mid-to-high volume vertical roasting with precise heat control.

Q&A

Q: What is the DG12VN used for?
A: The Eurodib Visvardis DG12VN is a commercial gas vertical broiler (gyro/shawarma machine) used for cooking stacked meats like gyro, döner kebab, shawarma, and similar rotisserie-style foods in restaurants and food service operations.

Q: What is its meat capacity?
A: It has a 130–145 lb (59–66 kg) meat capacity, making it suitable for medium to high-volume commercial kitchens.

Q: What is its power output?
A: It delivers approximately 72,000 BTU of heat output, providing strong and consistent cooking performance for busy service environments.

Q: What fuel does it use?
A: It operates on natural gas or propane (convertible depending on installation needs).

Q: How many burners does it have?
A: It features 6 double burners with ceramic plates, allowing even heat distribution across the meat cone.

Q: What are its key features?
A: It includes a moveable rear heating system, individual burner controls, stainless steel construction, and a bottom-mounted motor protected from heat and grease, improving durability and performance.

Q: What are its dimensions?
A: The unit is approximately 27” W × 23” D × 33” H, designed for countertop or floor placement depending on kitchen setup.

Q: What materials is it made from?
A: It is built with heavy-duty stainless steel (AISI 304) for hygiene, strength, and resistance to corrosion in commercial environments.

Q: Is it easy to clean?
A: Yes, it includes a removable grease drawer, burner protection mesh, and smooth stainless surfaces, making daily cleaning faster and more hygienic.

Q: What type of businesses is it best for?
A: It is ideal for gyro shops, Mediterranean restaurants, shawarma stands, food trucks, and high-volume fast-casual kitchens needing consistent meat output and reliable heat control.

Maintenance Tips

• Clean drip tray, grease drawer, spit, and meat shovel after every use to prevent grease buildup and odors.
• Wipe stainless steel body daily with a soft cloth and mild detergent to maintain hygiene and corrosion resistance.
• Remove and clean burner protection mesh regularly to ensure even heating and safe flame performance.
• Inspect 6 double burners periodically and remove grease or carbon buildup for consistent roasting efficiency.
• Keep motor housing (bottom-mounted) free from grease and moisture to protect rotation system and extend motor life.
• Check gas connections frequently for leaks and ensure secure fittings before operation.
• Do not allow grease overflow—empty drip tray during service to reduce fire risk and smoke buildup.
• Ensure proper ventilation around unit to avoid overheating during long cooking cycles.
• Schedule preventive maintenance for burner calibration, spit alignment, and safety system checks