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Specialty Cooking

Commercial Tandoor Ovens, Shawarma Grills & Steam Kettles in Toronto & Canada

From tandoor ovens to shawarma grills, our Specialty Cooking collection covers the equipment behind global and specialty menus. Choose a natural gas tandoor oven from Puri, Morni, or Omcan, in widths from 24 to 36 inches, for naan, kebabs, and tandoori dishes, or a vertical shawarma and doner broiler from Potis, Alpha, or Axis — gas or electric, 2 to 5 burners — to build a gyro or shawarma program. Cooking wok-style? Cambo wok ranges and Alpha's wok burner bring the high, focused heat a wok needs, while Midea's countertop induction wok range covers a lower-BTU option. Round out a specialty line with Vulcan and Crown steam kettles — fixed or tilting, electric or gas — plus Vulcan braising pans and steaming cabinets for high-volume batch cooking. No matter where you're located — a shawarma shop in Toronto, an Indian restaurant in Mississauga, or right here in Vaughan — Phoenix Food Equipment gets specialty cooking equipment to you across the GTA and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What is a tandoor oven used for?

A tandoor oven is a cylindrical clay-lined oven that cooks at very high heat — often 500°F and up — using radiant heat from the clay walls and a live flame at the bottom. That combination is what gives naan its char and blister and lets kebabs and tandoori chicken cook fast while staying juicy inside. We carry natural gas tandoor ovens from Puri, Morni, and Omcan in widths from 24 to 36 inches, so you can match the oven to your kitchen's daily naan and kebab volume.

What's the difference between a gas and electric shawarma broiler?

A gas shawarma broiler burns natural gas or propane across 2 to 5 vertical burners, giving strong, even heat that suits a busy, high-volume shawarma or doner program. An electric shawarma broiler uses heating elements instead, which works well in a smaller kitchen without a gas line or in a location where gas equipment isn't permitted. We carry gas shawarma broilers from Potis, Alpha, and Axis, and electric models from Potis and Autodoner, plus the skewers, spit beds, and other accessories to go with them.

What's the difference between a steam kettle and a braising pan?

A steam kettle is a round, bowl-shaped vessel best for soups, sauces, and stocks that need to simmer or boil in volume. A braising pan is a shallow, flat-bottomed pan instead, built for browning, braising, and simmering food that needs more direct contact with a hot surface — think large-batch chili, ground meat, or pasta sauce that needs stirring. We carry fixed and tilting steam kettles from Vulcan and Crown, plus Vulcan braising pans in 30 and 40-gallon capacities, so you can pick the vessel that matches how the dish actually cooks.