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Tandoor Ovens

Commercial Tandoor Ovens in Toronto & Canada

Our Tandoor Ovens collection is built for high-volume naan, kebab, and tandoori chicken production — a cylindrical clay-lined oven that cooks at intense heat, often 500°F and beyond, using radiant heat from the clay walls plus a live flame at the base. While a traditional tandoor, sometimes still called a clay oven, runs on charcoal or wood, every model in this collection runs on natural gas or propane instead, giving a commercial kitchen consistent heat and easier code compliance without babysitting a fire all shift. Morni, Omcan, and Puri each build gas tandoor ovens from a compact 24-inch model up to 34- or 36-inch widths for a busy Indian or Pakistani restaurant running dozens of skewers and naan at once. Because a tandoor vents a live flame and a lot of heat, it needs to sit under a proper exhaust hood rather than just anywhere in the kitchen. No matter where you're located — a naan and kebab spot in Toronto, an Indian restaurant in Mississauga, or right here in Vaughan — Phoenix Food Equipment gets tandoor ovens to you across the GTA and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

Do commercial tandoor ovens need special ventilation?

Yes. A tandoor oven cooks over a live open flame and puts out a lot of radiant heat, so it needs a proper exhaust hood positioned above it, the same way a charbroiler or open burner range would — it can't just sit against a wall like a countertop appliance. Every gas tandoor oven in this collection, from Morni to Omcan to Puri, is built as freestanding equipment meant to sit under a hood, not a plug-in countertop unit, so ventilation and gas hookup both need to be planned into the kitchen layout before ordering.

Why are commercial tandoor ovens gas instead of traditional charcoal?

A traditional tandoor, sometimes still called a clay oven, is fired with charcoal or wood, and plenty of restaurants still cook that way for the smoky flavor it adds. But a commercial kitchen usually can't run an open charcoal fire under fire code and insurance requirements, and a charcoal tandoor is slower to heat and harder to hold at a steady temperature through a busy service. Every tandoor oven in this collection runs on natural gas or propane instead, giving the same high, even heat and clay-wall cooking without an open charcoal fire to manage, refuel, or clean out between shifts.

What size tandoor oven does a commercial kitchen need?

Width determines how many skewers and how much naan can cook at once, not just how much floor space the oven takes up. A compact 24-inch tandoor from Puri, Omcan, or Morni suits a smaller restaurant adding tandoor dishes to the menu, a 28- or 32-inch model covers most mid-volume Indian or Pakistani kitchens, and Morni's 34- and 36-inch ovens are built for a high-volume kitchen or caterer that needs several skewers and multiple naan turning out at the same time during a rush.