GasMax Semi-automatic 3 Burner NG Kebab Machine KB-3

4. Body (tidy)

The GasMax KB-3 is a natural-gas 3-burner vertical broiler built for takeaway shops, food trucks, kebab stores, and Mediterranean restaurants serving gyros, shawarma, tacos al pastor, and doner kebab. Infrared ceramic burners deliver even, intense heat that keeps meat succulent inside while crisping the exterior — the classic vertical-spit cooking profile.

Key features

• 3 infrared ceramic burners — even, intense radiant heat distribution
• 29 kg meat capacity — sized for a busy takeaway or food-truck service
• 39 MJ/h gas consumption (NG) — efficient heat output for the capacity
• Adjustable cooking spit (533 mm) — vary the spit-to-burner distance for rare/medium/crisp outer layers
• Stainless steel structure + heat shields — commercial-grade build, consistent side-to-side cooking
• Main burner pilot ignition — instant reliable start-up
• Heavy-duty rotation motor — continuous service without bogging down
• 3/4″ NPT rear gas connection with built-in regulator — standard commercial gas fit-out

Specifications

Venue suitability

Built for kebab shops, gyro bars, Mediterranean and Middle Eastern restaurants, food trucks, and venues serving vertical-spit roasted meats. The 537 mm footprint fits most cook-line positions, and 29 kg capacity comfortably runs a full day of service.

Installation notes

Requires a natural-gas supply with a 3/4″ NPT connection (or use a licensed gas fitter to adapt to your line). Ignition uses a standard 10 A electric plug. Needs a commercial exhaust canopy above — vertical broilers produce significant fat-laden vapour. For LPG conversion, check availability with the supplier; not all KB-3 units are field-convertible.

FAQ block

Q: Is this natural gas or LPG? A: The KB-3 NG runs on natural gas (NG). For LPG operation, contact our team — not all KB-3 builds are field-convertible, and LPG-specific variants may be available separately.

Q: What meat capacity does it handle? A: 29 kg of meat on the spit. In practice, that's a full day's trade for a busy kebab takeaway — typically a morning load-up with minor top-ups through peak service.

Q: Does it need a special electrical circuit? A: No — ignition runs on a standard 10 A single-phase plug. All cooking heat comes from the natural-gas burners. A licensed electrician and licensed gas fitter should commission the unit on site.

Q: What kind of exhaust does it need? A: A commercial extraction canopy is required above the unit. Vertical broilers generate a lot of grease-laden vapour, and most Australian councils require a compliant canopy with grease filters for gas cooking of this type. Browse our commercial exhaust canopies.

Q: What's the spit length, and how much does it vary? A: 533 mm on the 3-burner KB-3. That's the usable vertical cooking zone. The spit-to-burner distance is adjustable, which lets you fine-tune how aggressively the outer layer crisps.

Q: What warranty is included? A: 2 years parts and labour as standard, plus an additional 2 years parts-only warranty when the product is registered within 14 days of invoice — 4 years of parts support in total.