A good tandoor can become one of the most important cooking appliances in a restaurant serving naan, roti, BBQ, tikka, kebabs and other traditional tandoori foods.
For restaurants, choosing a commercial tandoor is not simply about finding the biggest or cheapest model. The right choice depends on your menu, daily cooking volume, available kitchen space, tandoor construction, fuel requirements, BBQ requirements and expected customer demand.
Whether you are opening a new restaurant, upgrading an existing kitchen or expanding your food business, this guide explains what to consider when choosing a commercial tandoor for restaurants.
What Is a Commercial Tandoor?
A commercial tandoor is a high-temperature cooking appliance designed for professional food businesses.
Unlike a standard home tandoor, commercial tandoors are intended for environments where the equipment may be used regularly for restaurant food preparation.
Depending on the model and configuration, a commercial tandoor can be used for:
- Naan
- Tandoori roti
- Chapati
- Kulcha
- Garlic naan
- Butter naan
- Roghni naan
- Tandoori chicken
- Chicken tikka
- Chicken boti
- Seekh kebabs
- BBQ skewers
- Other traditional tandoori foods
Benson Flame offers commercial tandoors designed for restaurants, hotels, catering businesses, bakeries, food outlets and professional kitchens.
Why Restaurants Need a Commercial Tandoor
For restaurants where tandoori food is an important part of the menu, a dedicated commercial tandoor can provide a specialized cooking environment for traditional dishes.
A tandoor can be particularly useful for restaurants serving:
- Fresh naan
- Tandoori roti
- BBQ
- Tikka
- Seekh kebab
- Tandoori chicken
- Traditional South Asian cuisine
The cooking method also allows restaurants to offer menu items that are strongly associated with traditional tandoor cooking.
For a restaurant, the tandoor therefore becomes more than a cooking appliance. It can be an important part of the kitchen setup and food-production process.
Commercial Tandoor for Naan and Roti
If your restaurant sells a high volume of naan and roti, bread production should be one of the first factors you consider.
The tandoor's internal cooking space, opening size and overall configuration should match your expected production requirements.
A restaurant serving a small number of customers may have very different requirements from a busy restaurant producing naan continuously during lunch and dinner service.
Before purchasing, estimate:
- Average daily naan orders
- Peak-hour demand
- Number of breads cooked simultaneously
- Available kitchen space
- Number of kitchen staff using the tandoor
Choosing the right size based on actual restaurant demand can help create a more practical workflow.
Commercial Tandoor for BBQ and Tandoori Cooking
Restaurants with a strong BBQ menu may want a commercial tandoor that can handle both bread and BBQ cooking.
Depending on the model, suitable foods can include:
- Chicken tikka
- Chicken boti
- Seekh kebab
- Tandoori chicken
- Malai tikka
- Meat skewers
- BBQ kebabs
Selected Benson Flame configurations include skewer-support features that allow BBQ skewers to be positioned around the tandoor opening.
This can make one cooking system useful for multiple menu categories.
Clay vs Stainless Steel Commercial Tandoor
One of the most important decisions is the internal construction of the tandoor.
Clay Commercial Tandoor
A clay-lined tandoor provides the traditional cooking environment associated with tandoor preparation.
Clay absorbs and radiates heat and is particularly relevant for restaurants that prioritize traditional tandoori cooking characteristics.
Benson Flame's Terracore Clay Commercial Tandoor combines a commercial outer body with a traditional clay inner cooking chamber and is designed for restaurants, hotels, catering businesses, naan shops, food stalls and professional kitchens.
The Terracore model is available in multiple sizes, allowing businesses to select a configuration according to their cooking requirements.
Stainless Steel Commercial Tandoor
A stainless-steel outer body provides a durable external structure suitable for commercial environments.
For example, the Crest Stainless Steel Commercial Tandoor uses a magnetic stainless-steel outer body and can be supplied with different inner cooking configurations, including clay, stainless steel or iron, depending on the selected setup.
This gives restaurant owners more flexibility when selecting the construction that matches their operation.
How to Choose the Right Commercial Tandoor for Your Restaurant
There is no single commercial tandoor that is perfect for every restaurant.
Consider these factors before ordering.
1. Understand Your Restaurant Menu
Start with your menu.
If you mainly sell naan and roti, your requirements may differ from a BBQ restaurant serving large quantities of chicken tikka and kebabs.
If both bread and BBQ are important, consider a configuration designed to support both applications.
2. Estimate Your Daily Cooking Volume
Think beyond your average day.
Your tandoor needs to handle busy periods as well as normal service.
Consider:
- Average daily customers
- Peak lunch demand
- Peak dinner demand
- Number of naan orders
- BBQ order volume
- Catering orders
- Expected future growth
Buying based only on today's demand may leave your restaurant under-equipped as the business grows.
3. Measure Your Kitchen Space
Before ordering, measure the area where the tandoor will be installed.
Remember to allow space for:
- Staff movement
- Cooking access
- Servicing
- Gas connections
- Ventilation
- Exhaust arrangements
- Safe operation
Commercial tandoors produce significant heat and cooking gases, so ventilation and exhaust planning are important parts of the installation.
4. Choose the Appropriate Size
A larger tandoor is not automatically the better choice.
The correct size should match your:
- Cooking volume
- Kitchen space
- Menu
- Restaurant capacity
- Expected growth
- Production requirements
Benson Flame commercial tandoors are available in different sizes and configurations depending on the selected model.
5. Decide Whether You Need BBQ Support
If your restaurant serves BBQ, check whether the selected configuration supports hanging skewers.
This is especially important if you want one tandoor to serve both naan production and BBQ preparation.
6. Check Fuel Compatibility
Always confirm the fuel specification before purchasing and installation.
Depending on the model and configuration, fuel compatibility can vary. Confirm whether your selected tandoor is intended for LPG, natural gas or another specified fuel system.
7. Consider Internal Construction
Don't judge a commercial tandoor only by its external appearance.
Ask about the complete construction, including:
- Outer body
- Inner cooking body
- Clay lining
- Stainless steel interior
- Iron interior
- Burner configuration
- Size
- BBQ/skewer provisions
The internal construction can have a significant effect on how the tandoor suits your restaurant's cooking requirements.
Commercial Tandoor for Different Types of Restaurants
Pakistani Restaurants
Pakistani restaurants can use commercial tandoors for naan, roti, tandoori chicken, tikka and seekh kebabs.
Indian Restaurants
Indian restaurants can use commercial tandoors for naan, tandoori breads, chicken tikka, kebabs and other traditional dishes.
Afghan Restaurants
Tandoors can support restaurants serving naan, kebabs, BBQ and other traditional foods.
BBQ Restaurants
Restaurants specializing in BBQ can choose configurations designed to support skewers and tandoori meat preparation.
Naan Shops
For businesses specializing in naan, roti and traditional breads, cooking capacity and internal cooking space should be major purchasing considerations.
Hotels
Hotels with Pakistani, Indian, South Asian or Middle Eastern restaurants can use commercial tandoors as part of their professional kitchen equipment.
Catering Businesses
Catering operations may require different sizes or configurations depending on event volume and mobility requirements.
Benson Flame specifically lists restaurants, hotels, catering businesses, bakeries, food stalls and professional commercial kitchens among suitable applications for its commercial tandoor range.
Benson Flame Commercial Tandoors for Restaurants
Benson Flame offers several commercial tandoor configurations for professional food businesses.
Terracore Clay Commercial Tandoor
The Terracore combines a commercial outer body with a traditional clay inner cooking chamber.
It is designed for restaurants, hotels, catering businesses, naan shops, food stalls, BBQ restaurants and professional kitchens.
Current displayed price: Rs. 7,000
The product is available in multiple size options, so the final selection should be based on your restaurant's cooking requirements.
Crest Stainless Steel Commercial Tandoor
The Crest features a magnetic stainless-steel outer body with different inner-body options depending on the selected configuration.
Available inner construction options include:
- Clay
- Stainless steel
- Iron
It is designed for restaurants, hotels, catering businesses, bakeries, food stalls and professional commercial kitchens.
Current displayed price: Rs. 48,000
Different sizes are available according to cooking capacity and commercial requirements.
Professional Stainless Steel Commercial Tandoor
Benson Flame also offers the Professional Stainless Steel Commercial Tandoor for professional commercial cooking applications.
Current displayed price: Rs. 60,000 on the current collection.
Prices and configurations can change, so restaurant owners should check the individual product page before ordering.
Commercial Tandoor Price for Restaurants
The commercial tandoor price in Pakistan can vary significantly depending on construction, size, internal cooking body and configuration.
Benson Flame's current commercial tandoor collection displays options from Rs. 7,000 to Rs. 60,000.
However, restaurant owners should not compare commercial tandoors by price alone.
A lower-priced clay tandoor and a higher-priced stainless-steel commercial configuration may serve completely different restaurant requirements.
When comparing prices, consider:
- Size
- Cooking capacity
- Outer construction
- Inner construction
- Clay lining
- Burner configuration
- BBQ functionality
- Fuel compatibility
- Restaurant workload
- Long-term maintenance requirements
Prices shown are current at the time of writing and may change. Always verify the latest product price and configuration before ordering.
Commercial Tandoor Installation and Ventilation
Proper installation is especially important in a restaurant environment.
A commercial tandoor generates high heat and cooking gases, so the kitchen should have suitable ventilation and exhaust arrangements.
Before installation, consider:
- Gas connection
- Ventilation
- Exhaust
- Safe clearance
- Kitchen layout
- Staff access
- Servicing access
- Applicable local requirements
Gas-powered commercial tandoors should be installed and serviced by appropriately qualified professionals according to applicable local requirements.
Commercial Tandoor Maintenance
Regular maintenance can help maintain reliable operation and protect the equipment over time.
Restaurant operators should:
- Keep cooking surfaces clean
- Remove food residue regularly
- Inspect gas connections
- Keep burner areas clean
- Check ventilation and exhaust systems
- Handle clay interiors carefully
- Avoid unnecessary impact to clay surfaces
- Inspect skewer supports
- Follow the manufacturer's operating instructions
For clay-lined tandoors, additional care should be taken because the clay cooking surface can be damaged by impact or improper handling.
Is a Commercial Tandoor a Good Investment for a Restaurant?
If tandoori food is an important part of your restaurant menu, a commercial tandoor can be an important investment in your kitchen.
The value comes from choosing equipment that matches your actual operation.
For example, a small restaurant focused mainly on naan may have different requirements from a large BBQ restaurant serving hundreds of customers.
Instead of simply asking:
“What is the cheapest commercial tandoor?”
a better question is:
“Which commercial tandoor is suitable for my restaurant's menu, volume and kitchen?”
This approach can help you make a more practical purchasing decision.
Why Choose Benson Flame Commercial Tandoors?
Benson Flame combines traditional tandoor cooking with commercial-focused designs and different construction options.
The commercial range includes:
- Clay-lined configurations
- Stainless-steel outer bodies
- Different inner-body options
- Different sizes
- Naan and roti cooking applications
- BBQ-capable configurations on selected models
- Skewer-support options on selected models
- Professional kitchen applications
- Nationwide availability in Pakistan
- International supply options
Benson Flame also supplies commercial tandoors internationally, including markets such as the UAE, Saudi Arabia, Qatar, UK, USA, Canada and Germany.
Frequently Asked Questions
What is the best commercial tandoor for a restaurant?
The best commercial tandoor depends on your restaurant's menu, cooking volume, available space, fuel type and preferred internal construction. A tandoor designed mainly for naan production may have different requirements from a BBQ-focused restaurant.
Can a commercial tandoor cook both naan and BBQ?
Yes, selected commercial tandoor configurations can support both bread making and BBQ cooking. Models with appropriate skewer-support features can accommodate hanging BBQ skewers.
What can I cook in a restaurant tandoor?
Depending on the model, a commercial tandoor can be used for naan, roti, kulcha, tandoori chicken, chicken tikka, seekh kebabs, BBQ skewers and other traditional tandoori foods.
Is a clay or stainless-steel tandoor better for a restaurant?
Neither is universally better. Clay is relevant for restaurants prioritizing traditional tandoor cooking characteristics, while stainless-steel commercial designs can provide different construction and maintenance options. The right choice depends on your restaurant's requirements.
How do I choose the right tandoor size for my restaurant?
Consider your daily and peak cooking volume, number of customers, naan production, BBQ requirements, available kitchen space and expected business growth.
Can I use LPG with a commercial tandoor?
LPG compatibility depends on the specific model and burner configuration. Always confirm the fuel specification before installation.
Do commercial tandoors require ventilation?
Yes. Commercial tandoors produce substantial heat and cooking gases. Appropriate ventilation and exhaust arrangements should be planned for the installation environment.
How much does a commercial tandoor cost in Pakistan?
Prices vary by model, size and construction. The current Benson Flame commercial tandoor collection displays products from Rs. 7,000 to Rs. 60,000, although prices and configurations may change.
Does Benson Flame deliver commercial tandoors across Pakistan?
Benson Flame provides commercial tandoors for customers across Pakistan, with delivery options for commercial and wholesale customers.
Choose the Right Commercial Tandoor for Your Restaurant
A commercial tandoor should be selected according to your restaurant menu, cooking volume, kitchen space, fuel requirements and desired cooking configuration.
Whether you need a clay-lined tandoor for traditional naan production or a stainless-steel commercial configuration for a broader professional kitchen setup, choosing the right construction and size is more important than simply selecting the lowest price.
Explore the Benson Flame Commercial Tandoors collection to compare available models and configurations for your restaurant or food business.
Shop Commercial Tandoors:
https://bensonflame.com/collections/commercial-tandoors
Benson Flame brings traditional tandoor cooking together with practical commercial cooking solutions for modern restaurants and professional kitchens.