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Tandoors have continued to take different shapes and therefore come in different types because of the various advancements and innovations in cooking equipment. Whether it's a traditional clay tandoor or a modern gas-fueled one, each type offers its unique qualities and benefits. Below are the commonly known tandoor types:
This is the most widely known as well as the most common tandoor used all over the world. These traditional clay tandoors are mostly used in Indian households, especially when making naans and tandoori chickens. The inside of the tandoor is molded using clay so that it heats up, and the remarkable tandoor temperature gives the food a distinctive smoky flavor. The clay's heat retention capabilities make it ideal for high-temperature cooking.
Instead of wood or charcoal, this type of tandoor uses propane or natural gas as fuel. This makes it easy to control the heat, and this gas tandoor is more convenient than the traditional clay ones. While they may not provide the same smoky flavors as the clay versions, gas tandoors are still an excellent choice for professionals and home cooks who need a more precise cooking environment.
Once electricity is introduced, electric tandoors are set up for cooking. These are less common in areas that frequent power outages, although many people consider them a more convenient alternative. Electric tandoors are easy to operate and suitable for anyone who needs to avoid gas or charcoal.
They are especially popular in restaurants because they are bigger than the household variants. Commercial tandoors provide large capacity and higher heat output to serve large groups of people efficiently. The design can be either gas, electric, or clay, depending on how productive the facility needs to be.
It is therefore recommended that one familiarizes oneself with the important features of the tandoor so that one can choose the right one for one's business needs. Here are some of the features that will matter when buying a tandoor for a business.
Most tandoors have stiff clay construction, which ensures that they retain very high heat. Although gas and electric versions offer better heat retention, they will not be as effective as the traditional clay ones. The better the heat retention of a tandoor, the better the performance in making tandoori dishes.
This will depend very much on the kind of space available and the number of anticipated diners. Bigger tandoors, such as commercial ones, will cater to more people but at a huge cost and require more space. Small tandoors may do well for an establishment that offers a low turnover of customers or food orders.
Some tandoor types are easy to use and maintain than others. While electric tandoors can be very easy to clean because they don't require ash cleaning like gas and clay tandoors, gas tandoors are easier to manage as they contain easily controllable flames compared to clay tandoors, where the cooking experience is locked in. An ideal tandoor for commercial use must, therefore, be user-friendly and easy to maintain.
It is also worth noting that while the electric and gas tandoors can replicate most of the tandoor cooking, the traditional smoky flavor will only be present in the clay tandoor. Smoky flavors are due to the food being cooked over a high fire in the clay tandoor, and the heat interacts with the food's marination to give it that smoky taste. For an enterprise where flavored dishes are paramount, then going for a clay tandoor is a good option.
Tandoors are widely used commercially, especially in Indian and Central Asian restaurants. They can be very useful in other establishments that want to offer customers a unique and flavorful dining experience. Understanding the role of tandoors in a commercial setting is important so one learns how to maximize their efficiency.
At restaurants, tandoors are effective in producing naans, tandoori meats, and other marinated vegetables. The food can also be prepared quickly, and what this means is that it can handle high demand, especially during rush hours. Catering companies can also prepare food on-site, especially for functions that require large and organized food service.
Hotels that provide specialty dining or buffet services also use tandoors to cook diverse Indian foods. The tandoor can be used to prepare interactive dining experiences in high-end hotels where guests can see their food being prepared.
Because of the necessity of portability, tandoors can be fitted into food trucks and trailers that serve Indian cuisine. These units can prepare tandoori items quickly and easily, and as a result, they become an attractive option for feeding people in busy areas.
Tandoors are also applicable in fairs and festivals where live cooking stations are set up. People like tandoori fish, tandoori chicken, and other tandoori items served with a clay oven are loved by many, making them a popular item to use at festivals and fairs.
Choosing the right tandoor for commercial use depends on various factors that one should consider before making the decision. Balancing these factors ensures that the chosen tandoor meets the business's operational needs while maintaining the quality and authenticity of the dishes served.
If the cuisine is purely an Indian one or one that needs tandoori cooking, then it's appropriate to use a clay tandoor or an electric/gas one. If the food is not that heavily centered on tandoori dishes, an electric or gas tandoor will also be useful.
These range from basic electric models to robust commercial clay tandoors, and the cost will depend a lot on the level of sophistication and size of the tandoor. Although lower prices may be attractive, they may also mean a compromise in quality, a factor that may lead to reduced service efficiency and, thus, poor returns.
If customers have a high demand for specific tandoori dishes like naan, tandoori chicken, and kebabs, then invest in a durable and efficient tandoor. Ensure that the tandoor can maintain constant heat, especially for the dishes that are in demand.
It will measure the space available for the tandoor, as it will especially consider the limitations of the space. A busy kitchen may not have enough room for a big tandoor, so it will be wiser to opt for a more manageable one. Also, consider the exhaust system to handle the smoke, especially with clay tandoors.
A. The best temperature is around 600-800°F. This will make the naan quickly puff up and get those char spots that are classic naan while staying moist inside.
A. Clay tandoors provide that iconic smoky flavor because the clay absorbs and radiates heat in a unique way. Gassed and electrics can get close but might lack a bit of depth.
A. Tandoors are great for lots of culinary experiments. Grill fish or vegetables for a smoky, flavorful twist that works with any spice blend.
A. It's crucial to do regular upkeep. Keeping parts clean, checking for wear and tear, and making repairs on time ensures the tandoor lasts and works well.
A. Clay tandoors give the best smoky flavor through unique, high-heat cooking. Gas tandoors are simpler to manage but may lack some of the depth of flavor.
