The hot, new concept from South America can be yours with this beautiful rotisserie. Rodizios are beginning to pop up all over the country... these are the restaurants that will satisfy the carnivores in most of us (witness the recent proliferation of steak houses). J & R has perfected this rotisserie to prepare meats in the authentic over-the-charcoal manner and has used state of the art American technology in its construction.
You can practically feel the sensuous beat of the tango and the breezes blowing off the pampas while sipping on a cold caipirinha awaiting the onslaught of meat, meat, and more meat. Waiters deftly slice tender sirloin, filets, pork, turkey; little sausages called chouricos, and other meats directly onto your plate. The meats are usually rubbed only with coarse sea salt, though a wonderfully mild garlic sauce called Chimichurri is sometimes brushed on. Some of the meats are dusted with a flour made from a tuber called manioc. Usually a rice dish, black beans, fried bananas, and onions with potatoes accompany these meats. A sumptuous salad bar with tender asparagus, marinated mushrooms, ripe tomatoes, and a variety of wonderful cheeses precede the real reason for dining in a churrascaria... meat cooked in the simple Brazilian fashion.. meat prepared in the Churrasco...
48" wide x 34" deep x 70" high - Equipped with 15 spits
Weight: 1600 lbs.
We make a wide variety of custom units for all of our product lines, but the modifications to the Churrasco have been some of the most interesting. Take a look at this high capacity Churrasco (installed in Chicago, it may well be the world's largest: 23' 1" long, 41.5" deep, and 73" high!