Commercial Tandoor - Steelkraft

A commercial tandoor has to hold fierce, steady heat for hours and stay safe to work beside on a busy line. Steelkraft builds tandoors with a genuine clay cooking pot set inside a stainless steel body, insulated so the outer shell stays cooler and the heat stays where it belongs, on the naan and the tikka. We make both gas and charcoal versions, and the choice usually comes down to your menu, your ventilation and how your chefs like to cook.

The clay pot is the heart of the tandoor and gives that characteristic char and smoke that a metal liner cannot match. Around it we build a sturdy stainless cabinet with insulation packed between the pot and the shell, a heavy rim that stands up to constant skewering, and a base that sits flat and stable on the floor. Gas models come with a controllable burner and safety valve so the heat can be held through service and turned down between rushes. We size the pot diameter to your output, from a single-outlet restaurant to a hotel banquet kitchen, and commission the unit on site under proper exhaust.