Shawarma Catering Equipment: What to Bring to Off-Site Events

Shawarma catering looks simple from the guest's side: a turning cone, a quick slice, a wrap in hand. Behind the table, it only works if your equipment does. There is no back kitchen to run to if a fuse blows or a blade goes dull halfway through a wedding.

This checklist is for caterers who cook and slice shawarma or gyro on site. It covers what to pack, how to power it and how to keep it running until the last guest is served.

The shawarma catering equipment checklist

• A vertical broiler for each meat you serve
• An electric shawarma knife for each cone, or one knife plus a spare
• Smooth and serrated blades
• Sharpeners (diamond or stone)
• Spare fuses and small parts
• Pans to catch the slices
• A cleaning kit that uses very little water
• A power plan for every outlet or generator

Vertical broiler

The broiler is the biggest decision. Our gyro grills collection has gas and electric AutoDoner broilers. The gas models are ordered for natural gas or liquid propane, so tell us which one when you order. The electric models, like the AutoDoner 3PE, use heating elements instead.

Size the broiler to your cone. The AutoDoner 3PG is listed for medium to large cones of 45 to 65 lb. Smaller events can use a smaller unit like the AutoDoner 3PGM, listed for cones up to 30 lb.

Plan ahead: the product pages list a lead time of 14 to 16 weeks on AutoDoner broilers.

Electric shawarma knife

A catering line moves fast, and every guest should get the same portion. An electric slicer sets the thickness for you, from 0 to 10 mm. Sani, who runs Gyrosknife, says anyone can learn to use one in about 10 minutes, which helps when you staff events with part-timers.

Match the slicer to the volume of the event. These are the daily ratings confirmed by Gyrosknife:

• Smaller events: 80 mm slicers like the Dost 080 (60 kg / 150 lb a day) or UYAR P180 Competition (about 70 kg / 150 lb).
• Large events: the 100 mm UYAR S3100 Plus (about 120 kg / 260 lb), or a 120 mm UYAR T3120 (150 kg / 330 lb) or Dost 120 (200 kg / 440 lb).

Serving chicken and beef or lamb? Many shops run one slicer per meat. At an event, that also gives you a backup if one machine has a problem.

Power on site

All of our slicers can run on a generator. The Dost and Ceylan Devran models are 115V, and UYAR power supplies switch automatically between 110V and 220V. Before the event, check which outlets you will have and how many devices will share them.

Blades and spares kit

Pack a small kit and keep it with the slicer:

• A spare blade. Every slicer ships with one in the box. Most of our customers use a smooth blade for chicken and a serrated blade for beef or lamb.
• A spare fuse, such as the Dost 80 fuse or Devran fuse. Sani hears from owners whose machine stopped because the spare fuse was already used. A $2 part should not end your event.
• The blade-removal pin and a screwdriver.
• A sharpener, like the Dost 80 diamond sharpener.

Replace a blade when its diameter has worn down by 5 to 7 mm. Our blade fit guide shows which blade fits each model, and spare parts are in our parts collection.

Cleaning with little water

Off-site, water is limited, and that suits these machines. Water getting into the motor housing is the most common repair we see. "Use as little water as possible when you wash it," Sani says.

None of our slicers are dishwasher safe. On UYAR and Dost slicers, the XLR plug lets you unplug the knife to clean it, and the power supply should stay dry. Take the blade and covers off and wash those, then wipe the motor unit with a damp cloth. The step-by-step is in our sharpening and maintenance guide.

After the season

Busy catering seasons are hard on equipment. If a slicer is running rough, call us before you ship it. Our gyro slicer repair service inspects it, sends an estimate and repairs it after you approve.

Buying from Gyrosknife: We are the exclusive UYAR distributor in the United States and Canada, and the authorized service provider for every slicer we sell. New slicers come with a 1-year warranty, and repairs come with a 6-month warranty on the replaced parts. Returns: 14 days on everything we sell (refund policy). We ship within the US and to Canada (shipping policy).

Questions? Call us toll-free at 1-877-394-8227 or message us on WhatsApp at 858-380-6172.

Frequently asked questions

What equipment do I need for shawarma catering?

A vertical broiler for each meat, an electric shawarma knife for each cone (or one plus a spare), smooth and serrated blades, sharpeners, spare fuses, pans for the slices, a low-water cleaning kit and a power plan.

Can I run an electric shawarma knife on a generator?

Yes. All of our slicers can run on a generator. The Dost and Ceylan Devran models are 115V, and UYAR power supplies switch automatically between 110V and 220V.

Which slicer is best for a large catering event?

Pick one rated above the meat you expect to slice. For large events, look at the UYAR S3100 Plus (about 120 kg / 260 lb a day), the UYAR T3120 (150 kg / 330 lb) or the Dost 120 (200 kg / 440 lb).

How long does it take to get a vertical broiler?

The product pages list a lead time of 14 to 16 weeks on AutoDoner broilers, so order well before your season starts.

What spare parts should a caterer carry?

A spare blade, a spare fuse, the blade-removal pin, a screwdriver and a sharpener. These small parts are the ones most likely to stop service.