Shawarma Restaurant Equipment List: What You Need to Open (Plus Grocery Delis)

Opening a shawarma or gyro restaurant means a long equipment list. Most of it is standard kitchen gear. The part that is specific to shawarma is the cone: how you cook it, how you slice it and how you keep those machines running for years.

This list covers that part, for restaurants and for grocery stores adding a deli counter. It is not a full build-out list, and it doesn't cover costs.

The shawarma restaurant equipment list

• Vertical broilers, one per meat on the menu
• Electric shawarma knives (slicers), one per meat or one plus a backup
• Smooth and serrated blades, plus spares
• Sharpeners
• Spare parts: fuses, screws, covers and cords
• Cleaning supplies and a cleaning routine
• A service and repair plan

Vertical broilers

Most shawarma shops cook chicken and beef or lamb on separate cones, so plan one broiler per meat. Our gyro grills collection has AutoDoner gas and electric broilers, from the AutoDoner G200 for small to medium cones (listed at 25 lb / 10 kg) up to the AutoDoner G400 for large and extra-large cones (65 lb / 30 kg). Gas models are ordered for natural gas or liquid propane.

The product pages list a lead time of 14 to 16 weeks, so put the broiler at the top of your ordering timeline.

Electric shawarma knives

An electric slicer cuts every slice to the same thickness, from 0 to 10 mm. That keeps portions and food cost steady, and Sani, who runs Gyrosknife, says anyone in your kitchen can learn it in about 10 minutes.

Many stores that serve both chicken and beef or lamb run one slicer per meat. New shops often start with one slicer and test both blade types before buying a second.

Match the slicer to your busiest day. These are the daily ratings confirmed by Gyrosknife:

• Up to about 60-70 kg a day: Dost 080 (60 kg / 150 lb), Dost 090 (60 kg / 150 lb), UYAR P180 Competition (about 70 kg / 150 lb).
• Around 90 kg a day: Ceylan Devran (90 kg).
• High volume: UYAR S3100 Plus (about 120 kg / 260 lb), UYAR T3120 (150 kg / 330 lb), Dost 120 (200 kg / 440 lb).

The full walk-through is in how to choose an electric gyro knife. All models are in our electric slicers collection.

Blades and spares

Blades are the main running cost. Every slicer ships with a smooth blade fitted and a spare in the box, and we can fit a serrated blade if you ask when you order.

• Smooth for chicken, pork, gyro and donair cones.
• Serrated for beef or lamb shawarma (stacked meat).

Keep at least one spare of each on the shelf. 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 the full range is in gyro slicer blades. For technique by meat, see how to cut shawarma evenly.

Sharpeners

Dost and Devran slicers come with a diamond sharpener and a stone. UYAR slicers come with a sharpening stone. Smooth blades get a quick sharpen once a day. Most of our customers don't sharpen serrated blades; they replace them when they get dull.

Spare parts

The small parts are the ones that stop service: fuses, thumbscrews, covers and power cords. They are what our long-time restaurant customers reorder most. For a Dost 080 that means the fuse, M4 thumbscrew and protective cover. Other models are in our parts collection.

Cleaning routine

None of our slicers are dishwasher safe. Water getting into the motor housing is the most common repair we see, so use as little water as possible. Put the routine in writing for every shift. Our sharpening and maintenance guide has the steps.

Service and repair

Before you buy, ask who will service the machine. We are 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. If a machine stops, call us first. Our gyro slicer repair service inspects it, sends an estimate and repairs it after you approve.

Adding gyro or shawarma to a grocery deli

A grocery deli counter usually sells less shawarma than a restaurant, and it has less room. The setup can be smaller:

• A compact broiler. The AutoDoner 3PEM is listed as "perfect for a deli or small restaurant," with a capacity of up to 12 lb / 5 kg. It is electric, so there is no gas line to run.
• One 80 mm slicer. An 80 mm model such as the Dost 080 or Ceylan Devran is compact and light.
• A simple spares kit. One spare blade, a spare fuse and a sharpener.
• Clear training. Deli staff often rotate between counters. The thickness guard keeps portions the same no matter who slices.

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 to open a shawarma restaurant?

For the shawarma side: a vertical broiler per meat, an electric shawarma knife per meat (or one plus a backup), smooth and serrated blades, sharpeners, spare fuses and small parts, a cleaning routine and a service plan.

How many shawarma slicers does a restaurant need?

Many stores that serve chicken and beef or lamb run one slicer per meat. You can start with one and test both blade types first.

What gyro restaurant equipment wears out most often?

Blades, fuses, thumbscrews, covers and power cords. These are what our long-time restaurant customers reorder most.

Can a grocery deli sell shawarma without a big setup?

Yes. A compact electric broiler like the AutoDoner 3PEM (listed for up to 12 lb / 5 kg) and one 80 mm slicer is a small, simple setup.

Who services commercial shawarma equipment?

We are the authorized service provider for every slicer we sell, and our mail-in repair service handles diagnosis, estimates and repairs.