Cooking with the commercial restaurant tandoor is highly recommended for the reason that it helps with the maintenance of the intense heat and fast cooking. There are walls that can radiate up to around 900 degrees Fahrenheit, helping with cooking the dishes quickly while locking in the moisture. Why this method is highly suggested is that it also helps with layered cooking. It helps with the combination of the radiant heat congestion, hot air contact, and smoke from the dripping marinades, all of which will help contribute to the tender interior of the foods that are cooked in it.
Pro tips to follow for commercial success
Tip 1: Choice of the right tandoor
Gas or electric models are the best for cleaner indoor operations with less smoke. However, there are charcoal and wood-fired ovens that will be helping with the delivery of the best authentic flavour. You can just go with matching the oven size to the space and the menu volume. For large capacity needs, go for built-in clay tandoors with wide openings that will be great for cooking the bread. These ovens are best suited for the smaller round designs.
Tip 2: Pre-heating and managing the temperature
Preheating for around 20 to 30 minutes will be highly crucial for stabilizing the temperatures at around 480°C. You can just adjust the airflow through the vents to raise or lower the heat. In this regard, note that the oxygen controls the flame intensity. Also, make use of the professional gear in the form of heat-resistant gloves and sturdy skewers, as well as long tongs, all of which will help in working inside the high-heat chambers safely.
Tip 3: Marinate with purpose
Make sure to use the yogurt or buttermilk-based marinade with spices like coriander, turmeric, cumin, ginger, garlic, or chili powder for the colour and flavour. You can just marinate the meat for around 4 to 6 hours or, ideally, overnight to ensure the deep flavour and tenderness.
Tip 4: Skewering and loading techniques
Make use of the long, thick metal skewers, ensuring that the food stays secure under the intense heat. It is highly recommended to avoid using the flimsy bamboo in commercial kitchens. Also, make sure to thread the ingredients evenly and rotate the skewers during the cooking to avoid flare-ups and uneven charring. There might be a chance that certain ingredients might fall out of position. In this regard, thread the potato slice at the bottom of the skewer for stabilizing the ingredients.
Tip 5: Master bread techniques
For making the bread, slap the dough onto the tandoor wall and then remove it when it’s puffed and golden, typically within just a few minutes. Make sure to keep monitoring it closely because sometimes the breads usually cook very fast, in around 3 to 5 minutes.
Tip 6: Conditioning and priming the clay tandoor before use
For the traditional clay tandoors, it is always essential to gradually season the oven before full operation. Make sure to start with a very small fire and slowly increase the fuel to raise the temperature, allowing the clay to expand evenly and reducing the risk of cracks. The hairline cracks during the process are normal, but always make sure to let the clay breathe. The proper conditioning not only extends the lifespan of the commercial restaurant tandoor but also ensures consistent heat retention and cooking temperature maintenance.
Tip 7: Use of the flat or the secured skewers with the Rotation Strategy
In the commercial kitchens, the chicken or kebabs usually slip or rotate on the flimsy skewers, which are responsible for the uneven cooking. So, it is highly recommended to make use of the flat section or skewers with the screw-on stoppers for holding the meat firmly in position. Such skewers are highly recommended for conducting the heat efficiency into the center of the food while also preventing slipping when cooking. Make sure to rotate the skewers regularly to ensure even cooking and the maintenance of juiciness. Always consider using 2 skewers per piece for preventive rotation because this technique will help improve the consistency.
Safety and maintenance standards
Always make sure to pay attention to the safety standards, wear the PPE like gloves and long sleeves, have the fire extinguisher nearby, and avoid the spills because they are responsible for cracking the clay or causing burns. Proper ventilation is also a must.
The indoor charcoal or wood-fired tandoors require robust exhaust systems. Ensure that you are being safe with the procedure. Regarding the cleaning and care, let the tandoor cool completely before cleaning. Also, pay attention to removing the ashes after each season and gently wipe the interior.
Never make use of excessive water. Also, it is highly recommended to oil-season the clay chambers periodically for sealing and protecting them from any kind of heat damage. Conduct the scheduled checks for the gas units. For that, you will require daily wiping, weekly burner checks, and monthly deep cleaning, in addition to the professional inspection and annual clay lining refreshment.
Final words
Tandoor ovens from Tandoor morni are impressive, being loaded with a plethora of features. You can be assured of finding the right commercial setup designed for superior heat distribution. These ovens can be fine for yielding authentic flavors and ensuring fast cooking.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1 (727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the operation manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Canada Alberta – FAQ’S
What's the difference between a clay and cement tandoor?
Clay tandoors are crafted from premium natural clay that retains heat, resulting in a deeper smoky aroma and soft, flavorful bread. On the other hand, the cement tandoors are more resilient to the outdoor elements and last longer, ensuring that they are ideal as an outdoor tandoor for home in Alberta or commercial use. However, for those seeking the truest taste, the clay opener remains unmatched in authenticity.
How do I cure a tandoor before first use?
To prepare a tandoor, coat the interior walls with a yoghurt, water, or mustard oil mixture, and allow it to dry for about 2 or 3 days. Then gradually heat it using charcoal or gas. Depending on the model, keep doing it for several hours to strengthen the inner clay. Once fully cured, brush a thin layer of ghee inside for smooth cooking. The process enhances durability and also ensures consistent flavor from your CSA certified tandoor in Calgary.
How often should I maintain my tandoor for the best performance?
Inspect your tandoor for sale in Alberta every few months. Clean out the ash or food residue, and check for cracks. If it is a clay model, make sure to lightly oil the inner walls to preserve its integrity. Commercial or stainless-steel models generally require less upkeep every 4 to 6 months. Proper care ensures the Indian tandoor oven in Medicine Hat continues to deliver authentic flavors over the years.
How long does a tandoor last?
With regular maintenance, a clay oven for sale in Medicine Hat lasts around 4 to 6 years, while stainless steel or cement-based tandoors last up to 15 years or more. Factors such as usage frequency, moisture protection, and storage conditions play key roles. For outdoor models, using a cover or shelter significantly extends lifespan and preserves heat efficiency.
Can I leave my tandoor outside?
Yes, you can do it, but with care. Cement and stainless-steel tandoors are built to withstand Alberta’s outdoor climate, especially when it is kept covered. Clay models should be stored indoors or in the shade to prevent cracks from temperature shifts. Whether you own a CSA certified tandoor or a commercial tandoor, it's recommended to invest in a weather-proof cover for added protection year-round.
Which is better - charcoal or gas tandoor?
Both have their own strengths—charcoal tandoors deliver the smoky essence that defines authentic Indian cuisine; they are perfect for naan, kebabs, and tikka. On the other hand, gas tandoors offer precise temperature control and convenience for modern kitchens. If you are looking for traditional taste, go with charcoal. When efficiency matters most, gas is the best choice.
Be sure to check Tandoor Morni offers both options across our tandoor for sale in Alberta range.
Which Tandoor Oven Size Should I Choose?
- For Home Use: Consider the number of family members or guests you typically serve. A mini tandoor is ideal for smaller gatherings.( Suggested Product: R26 )
- For Restaurants: Measure the entrance to ensure the oven fits through the door. Select a size based on available space and cooking needs. (Suggested Product: CH02)
- For Naan Bread: Opt for an oven with a smaller mouth opening, resulting in a more egg-shaped clay pot, perfect for naan preparation. For larger meat portions, choose a bigger oven to maintain heat longer. (Suggested Product: CH04)
- For Catering: A Clay Tandoor Oven is suitable for catering due to its lightweight and easy transport features. (Suggested Product: CS01)
- For Banquet Halls: A larger oven with a spacious clay pot is ideal for preparing multiple dishes quickly during big events. (Suggested Product: CH06)
- For Open Kitchens or Outdoor Patios: Choose a model with a decorative finish, such as a copper tandoor, to enhance the kitchen’s appearance with a touch of elegance. (Visit Our Copper Tandoor).
What Should You Consider When Installing a Restaurant Clay Oven?
- When installing a tandoor in your restaurant kitchen, consider the following:
- Space and Placement: Ensure there is enough clearance around the tandoor for ventilation and safety, with fireproof or heat-resistant flooring.
- Ventilation and Exhaust: Proper ventilation is essential to handle heat and smoke, especially with charcoal tandoors.
- Safety Measures: Use heat-resistant barriers if the tandoor is near other equipment, and keep fire safety equipment like extinguishers handy.
- Fuel Supply: Decide between charcoal, which offers traditional flavors, and gas, which is easier to manage.
By keeping these points in mind, you can ensure a safe and efficient tandoor setup. If you're looking for a Restaurant Clay Oven for Sale, make sure to choose a model that fits your kitchen's requirements and meets all necessary safety standards.
- Menu Considerations: Larger tandoors or multiple units may be needed if you have a diverse menu or high demand during peak hours.
- Maintenance and Cleaning: Clean the tandoor daily and monitor for any wear or damage to the clay or gas parts.
- Compliance with Regulations: Ensure your installation meets local safety standards and health codes.
- Staff Training: Train staff in safe tandoor operation and fire safety protocols.
