The hog and spit roasting machines which roll out of our production facility, as individuals, have all been the recipients of much scrutiny, both electronically and through the watchful eyes of our skilled technicians. Each one a celebration of the joy of cooking meat and the promise that comes immediately before consuming it, we are all aware just how much joy and wonder each of our specialist hog and spit roaster units can generate in their long and arduous life-spans.

            Over the years we have never ceased in our aspirations to keep improving and improving the abilities of our machines. Improvement, for us, means that more people must be able to use them. That is why our machines are as happy in an indoor environment as they are in the middle of a field or a top a mountain pass.

            Extensive research in all aspects of machine development has facilitated huge gains to have been made in record breaking time. Our gas burners are some of the cleanest available, important for us as it fulfils a commitment we have to the environment which we feel is at the heart of everything we do. These burners allow for mobile roasting to be done indoors, which is a real advantage for the caterer when the weather turns nasty (which, of course, it can do, all too often!) The huge culinary capability of our machines (able to roast up to 90 kilo pigs whilst simultaneously roasting potatoes in the dripping basting fluid, for example), stipulates that far from being solely of the interest of the mobile caterer, our machines are also a highly desirable and worthy member to any kitchen unit. They are culinary powerhouses, able to feed over 300 people at once, and due to this, many of our customers utilise them in restaurant as focal points in open kitchens. Supported by the beautiful designs inherent within our machines, these instances are rapidly on the rise and for exceptionally good reason.

            Our machines are the product of decades of thought and planning, they are not just frivolous projects built with the mortar of over-ambitiousness, which many other firms find themselves operating through. Every solution which the hog roast machine achieve has been tested and tested, and because of this, they are among the most sound investment the caterer can make, static or mobile. Our commitment to building a bespoke spit roasting unit for Jamie Oliver in his new Italian restaurant on canary wharf not only shows our desire to tackle something new, but also displays how eager we are to get the best food on everyone’s plates, as this is what we feel our machines can do. And restaurants such as these feel absolutely the same. So whether static or on the move, our machines will perform again and again, giving you perfectly roasted food every time.