Recently I ate at a local restaurant and our table afforded a
good view of the kitchen. Much of the food was cooked in a
single, large commercial oven, containing a wood-fired grill
about five feet wide and several feet deep, above which was
a rotating-spit mechanism (actually I'd call it "orbital" with
a horizontal axis, rather than purely rotating). Above this
spit mechanism was the exhaust hood of the oven.

Watching this in operation, it was clear that several chickens
starting out completely raw were being prepared on the spit
mechanism while at the same time various items were cooked on
the grill directly under them -- for example, hamburger buns
being heated up on the grill. Now, the chickens were not
obviously dripping or anything, but it seems obvious to me
that there is some chance of undercooked chicken liquid dripping
onto other food items that are atop the grill, which might
then be immediately removed rather than further cooked.

On the other hand, it appeared to be a professionally built oven,
inteneded to be used in this exact fashion, and the configuration
of which would be obvious to any restaurant inspector; so maybe
this kind of dual-use is considered safe and reasonable.

Has anybody the setup I describe here? Is it commonplace?
Would it pass a health code?

Steve

In article >,
(Steve Pope) wrote:

> Recently I ate at a local restaurant and our table afforded a
> good view of the kitchen. Much of the food was cooked in a
> single, large commercial oven, containing a wood-fired grill
> about five feet wide and several feet deep, above which was
> a rotating-spit mechanism (actually I'd call it "orbital" with
> a horizontal axis, rather than purely rotating). Above this
> spit mechanism was the exhaust hood of the oven.
>
> Watching this in operation, it was clear that several chickens
> starting out completely raw were being prepared on the spit
> mechanism while at the same time various items were cooked on
> the grill directly under them -- for example, hamburger buns
> being heated up on the grill. Now, the chickens were not
> obviously dripping or anything, but it seems obvious to me
> that there is some chance of undercooked chicken liquid dripping
> onto other food items that are atop the grill, which might
> then be immediately removed rather than further cooked.
>
> On the other hand, it appeared to be a professionally built oven,
> inteneded to be used in this exact fashion, and the configuration
> of which would be obvious to any restaurant inspector; so maybe
> this kind of dual-use is considered safe and reasonable.
>
> Has anybody the setup I describe here? Is it commonplace?
> Would it pass a health code?
>
> Steve

Yup. The spits get very hot and kill the germs. I have seen this method
of cooking at different restaurants and eaten the food off those spits.

Stan Horwitz > wrote:

> (Steve Pope) wrote:

>> Watching this in operation, it was clear that several chickens
>> starting out completely raw were being prepared on the spit
>> mechanism while at the same time various items were cooked on
>> the grill directly under them -- for example, hamburger buns
>> being heated up on the grill. Now, the chickens were not
>> obviously dripping or anything, but it seems obvious to me
>> that there is some chance of undercooked chicken liquid dripping
>> onto other food items that are atop the grill, which might
>> then be immediately removed rather than further cooked.

> Yup. The spits get very hot and kill the germs. I have seen this
> method of cooking at different restaurants and eaten the food off
> those spits.

Just to further clarify, my concern is that still-raw chickens
are positioned directly above (a couple feet above) other food
items that then do not stay on the grill very long and might be
immediately served.

I have no doubt the chickens themselves eventually cook to completion
and are safe.

Steve

In article >,
(Steve Pope) wrote:

> Stan Horwitz > wrote:
>
> > (Steve Pope) wrote:
>
> >> Watching this in operation, it was clear that several chickens
> >> starting out completely raw were being prepared on the spit
> >> mechanism while at the same time various items were cooked on
> >> the grill directly under them -- for example, hamburger buns
> >> being heated up on the grill. Now, the chickens were not
> >> obviously dripping or anything, but it seems obvious to me
> >> that there is some chance of undercooked chicken liquid dripping
> >> onto other food items that are atop the grill, which might
> >> then be immediately removed rather than further cooked.
>
> > Yup. The spits get very hot and kill the germs. I have seen this
> > method of cooking at different restaurants and eaten the food off
> > those spits.
>
> Just to further clarify, my concern is that still-raw chickens
> are positioned directly above (a couple feet above) other food
> items that then do not stay on the grill very long and might be
> immediately served.
>
> I have no doubt the chickens themselves eventually cook to completion
> and are safe.

I doubt its an issue, but if you are really concerned, contact the
health department in the community where that restaurant does business
to discuss your concerns.

(Steve Pope) wrote:
> Recently I ate at a local restaurant and our table afforded a
> good view of the kitchen. *Much of the food was cooked in a
> single, large commercial oven, containing a wood-fired grill
> about five feet wide and several feet deep, above which was
> a rotating-spit mechanism (actually I'd call it "orbital" with
> a horizontal axis, rather than purely rotating). *Above this
> spit mechanism was the exhaust hood of the oven.
>
> Watching this in operation, it was clear that several chickens
> starting out completely raw were being prepared on the spit
> mechanism while at the same time various items were cooked on
> the grill directly under them -- for example, hamburger buns
> being heated up on the grill. *Now, the chickens were not
> obviously dripping or anything, but it seems obvious to me
> that there is some chance of undercooked chicken liquid dripping
> onto other food items that are atop the grill, which might
> then be immediately removed rather than further cooked.
>
> On the other hand, it appeared to be a professionally built oven,
> inteneded to be used in this exact fashion, and the configuration
> of which would be obvious to any restaurant inspector; so maybe
> this kind of dual-use is considered safe and reasonable.
>
> Has anybody the setup I describe here? *Is it commonplace?
> Would it pass a health code?

At proper roasting temperature rotissering meat drips hot fat... and
the grill surface area would be much too hot for any pathogens to
survive even if any poultry juices were to drip (and they'd boil and
evaporate before ever reaching the grill anyway). My only concerns
would be whether I minded seasoned/herbed chicken schmaltz on my
burgers... that could be a good thing... and what kind of mystery
meat.

If you've ever done any rotissering you'd notice that so long as the
meat is turning there is very little dripping, and only the hot fat
drips... any water droplets that may accumulate on the exterior
surface of the meat will very rapidly become vaporized, they will not
drip, especially not while the mest is rotating... If ever you want to
sterilize your hands just hold them a few inches above a hot grill...
and I guarantee no perspiration will drip.

Any grill hot enough to roast chickens suspended a foot above will be
darned hot at or near the grate level.

I would say the system you describe is like 100 times safer than any
cooking folks typically do on their home grills... many times I've
seen where chicken is held on the warming racks... then with the hood
closed those racks are directly above anything cooking on the grate.
But so what, it's much too hot an environment for pathogens to survive
on the surfaces... it's only *inside* ground mystery meat that one
needs to worry about, regardless of cooking method... so long as
mystery meat burgers are cooked clear through you're safe. Anyway, my
advice is if you're really worried, order the chicken, at lesast it's
not preground mystery meat.

There are all kinds of commercial combo grill-rotisseries available,
horizontal and vertical... they are well researched and independantly
tested for safety, and they are very expensive. I think you worry for
nothing, Henny Penny, the sky ain't falling.

Sheldon