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Amsterdam, North H... 1105Tandoor Oven
Authentic tandoor ovens built for traditional flavor, high heat performance, and durable craftsmanship for commercial kitchens.
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Frequently Asked Questions
Everything you need to know before you buy.
A tandoor oven is a cylindrical clay or metal oven used for cooking traditional South Asian dishes such as naan, roti, and tandoori meats. It cooks food using intense heat generated by charcoal, wood, gas, or electric elements inside the chamber. The high heat and radiant cooking method give foods their distinctive smoky flavor and charred texture.
Tandoor ovens operate at extremely high temperatures, often reaching 450 °C to 480 °C (842–900 °F) or more. Some commercial clay ovens can reach up to 600 °C (1100 °F) during operation. This intense heat allows food such as kebabs and naan to cook quickly while developing a charred exterior and smoky flavor.
Restaurants commonly use charcoal-fired, gas-powered, or electric tandoor ovens. Traditional models use charcoal or wood for authentic smoky flavor, while gas and electric models provide more controlled heating and easier operation in commercial kitchens. Many modern restaurant tandoors are made from stainless steel with insulated clay interiors.
Commercial tandoor ovens typically feature a clay cooking chamber surrounded by a stainless steel outer body. The clay interior retains and distributes heat evenly, while the metal exterior provides durability and insulation. This combination allows the oven to maintain extremely high cooking temperatures safely in commercial kitchens.
Tandoor ovens are widely used in Indian, Pakistani, Middle Eastern, and Central Asian restaurants. They are commonly found in commercial kitchens that specialize in grilled meats, flatbreads, and traditional tandoori cuisine. Many restaurants use tandoors as a central cooking station for dishes prepared during busy service periods.
A commercial tandoor oven works by heating a clay-lined chamber with charcoal, wood, gas, or electric heating elements. Once the oven reaches high temperatures, food is cooked by radiant heat from the walls and direct heat from the fuel source. Meat is often cooked on skewers suspended inside the oven, while bread such as naan is pressed onto the hot interior walls.
Tandoor ovens are commonly used to cook foods such as naan bread, tandoori chicken, kebabs, roti, paneer tikka, and grilled vegetables. The high heat and vertical cooking style allow meat and bread to cook rapidly while maintaining moisture inside and a crisp outer texture.
Restaurants use tandoor ovens because they cook food quickly at very high temperatures while preserving flavor and moisture. The radiant heat from the clay walls and the smoky environment help create the characteristic texture and taste associated with tandoori dishes. These ovens are especially common in Indian, Middle Eastern, and Central Asian restaurants.
Food cooks very quickly in a tandoor oven because of the extremely high heat inside the chamber. Items like kebabs may cook in just a few minutes, while naan bread typically bakes in under one minute when placed against the hot inner walls. The rapid cooking helps seal in juices and create a crisp exterior.
Businesses should consider factors such as fuel type (charcoal, gas, or electric), oven capacity, insulation quality, durability, and available kitchen space when selecting a tandoor oven. Restaurants should also evaluate ventilation requirements and safety features to ensure the oven operates efficiently in a commercial kitchen environment.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S. stocking 100,000+ items from True, Vulcan, Hoshizaki and more, ships free next-day nationwide, and beats competitors by 8–15 % with zero freight.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S., stocking 100,000+ products from True, Vulcan, Hoshizaki and more in our own warehouse. We ship free next-day nationwide, beating competitor prices by 8–15 % with zero freight or middle-man markup.
