About

Since 1954

Rooted in Heritage

Pioneering Quality and Innovation In the Food Trade

For the last 70 years, Rotisol has been crafting the world’s most beautiful and efficient french rotisserie ovens and catering equipment from its state-of-the-art manufacturing facility in France. An independent company and one of the leading rotisserie oven manufacturers in the world we continue the fine tradition of this historic and popular style of French cooking and have expanded our lines to cater to growing international demand for our quality products. Our rotisserie and other products are now used by renowned restaurants, supermarket chains, hotel groups, and chain stores throughout the world.

From what came first to what’s next

Craft, consistency and inspiring innovation are core to all we do.

Through the Centuries

To understand the diversity of trades using and benefiting from the rotisserie, it is necessary to observe its evolution, which reflects that of our society.

Under Napoléon III

The Age of Rotisseries

One hundred and fifty years ago, twenty or so rotisseries based in Paris supplied the good society in the suburbs. The spits were installed in the castles and large bourgeois residences with a large number of servants, as well as in the high-class inns.

Before 1914

Meat for the Privileged

Over the centuries, meat has only been consumed sparingly, as its high price was only accessible to the privileged classes. Peasant fireplaces were used to cook soup in a cast iron cauldron... Meat was scarce and hunting rights were non-existent until the revolution.

After 1918

Social Progress

Despite social progress and the proliferation of restaurants, both large and popular, the rotisserie had not made a significant breakthrough. The worker would earn his bread, and from the popular front onwards, he would earn his steak.

Before 1950

Sunday Tradition

France only had about sixty rotisserie restaurants. The Anglo-Saxons did not use this method of cooking, and the others were mainly spread around the Mediterranean. Until the 1950s, chicken was the main item on the Sunday dinner table.

Today

A Place of Choice & Quality

Chefs in large kitchens, in-store rotisseries, showmen, supermarkets, butchers, caterers, classic restaurateurs, fast-food outlets, self-service restaurants, traditional poultry suppliers—all roast in their own way.

An Experience for All Senses

All food trades benefit from the attractive and selling show as well as its gastronomic qualities from cooking to roasting which attracts all the senses.

Sight

By the beauty of the flames

Smell

By the exhilarating scents

Hearing

By the joyful crackling of the cooking process

Taste

By the beautiful meats, game, poultry, shellfish and fish

Years of Excellence

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Countries Served

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Units Installed

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European Crafted

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Why Rotisol?

Every detail is engineered for excellence. Discover what sets Rotisol apart as the gold standard in rotisserie ovens.

K.Glass Doors

Advanced doors with unique iron layer that enhances thermal efficiency. Faster cooking times and reduced energy consumption.

Separate Compartments

Maximum safety with dedicated gas and electrical compartments. Minimizes risk and makes maintenance easy and safe.

One Motor per Spit

Unlike competitors, each spit is powered by its own motor, ensuring better performance and greater longevity.

Removable Steel Panels

Easy-removal panels with double insulation protect vital components from grease, making cleaning hassle-free.

Less Kitchen Heat

K.Glass doors reduce heat emission, creating a cooler and more comfortable working environment for your staff.

Long-Term Performance

Built with longevity in mind, every unit withstands commercial rigor, ensuring high return on investment.

The Gold Standard

Don’t buy any rotisserie until you see this. Discover why Rotisol is the gold standard in rotisserie ovens.