A04 – Afghan Tandoor

• 100000 BTU heating capacity
• Dimensions 34x34x37”
• Mouth Opening 16.5″
• Portable On Wheels
• Copper finished body
• Clay pot inside
• Efficient insulation
• Natural gas fitted
• Gas Line Fitted With Pilot And Thermocouple CSA Certified
• 23 jet burner
• A04 – Afghan Tandoor is a CSA-certified tandoor
• Certified for use with natural gas in Canada.
• Made with Indian clay
• Double copper casing
• 4 strong wheels with 2 front castors for safety

A04 – Afghan Tandoor accessories included:

• 10 Stainless Steel Skewers
• 2 Stainless Steel Naan Bread Rods
• 2 tandoor pillow
• 1 Stainless Steel Lid
• 1 Metal Plate
• Operational Manual
• Dimensions: 34″x34″x37″ (WxDxH)
• Mouth: 16.5″
• Weight: 600 lbs
• The height includes wheels/castors of 5″
• Packed dimensions: 38″x38″x42″ (WxDxH),
• Packaged weight: 750 lbs
• 

A04 – Afghan Tandoor is more details:-

• Our warehouse currently has a large stock of Afghan Tandoor.
• Among our collections, the best Afghan Tandoor available for sale is the A04 model.
• This particular model is known by several names, including A04 Afghan Gas Tandoor, A04 Afghan Gas Copper Tandoor, and A04 Morni Tandoor.

A04 – Afghan Tandoor disclaimer:

• The clay pot is made from special clay and shrinkage might occur due to high heat inside a commercial Afghan tandoor.
• Minor cracks may appear on the surface, which will not have any effect on cooking. Curing instructions for the clay pot are provided in the operational manual, and FAQs and a video link are also available on the website.
• The life of the clay pot will be determined by the way it is handled and maintained by the chef.
• The average life for a clay pot is approximately five years. For this reason, the clay pot is not under warranty.

A04 – Afghan Tandoor general overview:

• The Afghan tandoor is a traditional cylindrical clay oven that is commonly used in Afghanistan and other parts of South and Central Asia for baking bread and cooking meat dishes. The tandoor oven is made of clay and is heated by burning charcoal or wood inside it.
• The bread baked in a tandoor is known as naan and is a staple of Afghan cuisine. It is characterized by its round shape, chewy texture, and slightly charred crust. In addition to naan, tandoors are also used to cook other traditional dishes such as tandoori chicken, kebabs, and tikka.
• The process of cooking in a tandoor involves sticking the food to the inner walls of the oven, which are extremely hot, using long metal skewers. The food is then cooked by the radiant heat and smoke that emanates from the charcoal or wood fire.
• The Afghan tandoor has been used for centuries, and its use has been passed down through generations of families. It is an important part of Afghan culture and is often used for cooking food during important celebrations and gatherings.

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