Electric Tandoor Product

Overview

An electric tandoor is a cylindrical clay or stainless steel oven designed to replicate the cooking environment of a traditional wood-fired tandoor, but powered by electric heating elements. The oven reaches 350–400°C and cooks breads (naan, roti), marinated meat, and vegetables through intense radiant heat from the barrel walls.

The core is the Inner Clay or Steel Barrel, a refractory cylinder with a hemispherical Dome-Shaped Lid. Two Heating Elements mounted vertically inside the barrel radiate heat in all directions, warming the clay or steel to a uniform high temperature. The entire barrel is wrapped in Thermal Insulation Layer, typically rock wool or ceramic blanket, to contain heat and protect the outer frame and operator.

A Thermostat Control circuit maintains temperature by cycling power to the heating elements on and off, responding to a high-temperature RTD or Thermocouple (RTD or thermocouple) mounted inside. Users adjust the setpoint via a simple Temperature Control Dial or digital readout on the Control Panel.

The entire assembly sits on a Support Frame made of stainless steel tubes and brackets, providing structural support and keeping the hot barrel safely elevated. Cooking accessories include metal Cooking Skewer Sets for suspending kebabs, a Removable Drip Tray to catch fat and drippings, and a Hinged Safety Heat Shield hinged to the front for operator safety.

How it works

Power enters through a heavy-duty Heavy-Duty Mains Cable (3 × 2.5 mm² rated for 10+ A) and a Grounded Mains Plug. An internal Circuit Breaker Switch provides manual power cutoff. The main Main Power Switch on the Control Panel gates power to the heating element circuit.

Two Heating Elements are wired in parallel or series (depending on whether supply is single or three-phase) and mounted vertically inside the Inner Clay or Steel Barrel in an Element Mounting Bracket. When powered, each element glows red-hot and radiates thermal energy uniformly in all directions, warming the refractory barrel walls.

The Inner Clay or Steel Barrel material—either traditional clay or modern stainless steel—acts as a thermal reservoir. Its high heat capacity and refractory properties mean that once warm, it maintains stable temperature with minimal cycling of the heating elements. The barrel's inner surface is smooth and slightly curved, encouraging convection and ensuring that all food surfaces receive radiant heating.

A RTD or Thermocouple mounted on a Temperature Probe Rod dips into the barrel interior and measures its current temperature. The sensor is typically an RTD (resistance temperature detector) or thermocouple rated for 0–500°C. This signal feeds a Relay Control Module control circuit (analog thermostat or modern PID controller) that compares the measured temperature against the user's setpoint (set via the Temperature Control Dial).

When measured temperature falls below setpoint, the relay closes and supplies power to the heating elements. As temperature climbs, the relay opens once the setpoint is exceeded, de-energizing the elements. This hysteresis cycle holds the barrel within a narrow band—typically ±15°C of setpoint. A Thermal Fuse inside the element holder provides backup protection: if temperature ever exceeds 450°C (hardware safety limit), the fuse melts and breaks the heating circuit, preventing catastrophic overheat.

The Thermal Insulation Layer surrounding the barrel—rock wool or ceramic fiber blanket, ~50 mm thick—is essential. It:

• Reduces radiant and conductive heat loss to the environment, improving efficiency
• Protects the stainless steel outer frame and any supporting structure
• Ensures operator safety by limiting external surface temperature to a safe touch range

The Support Frame is a lattice of stainless steel legs and cross-braces connected via fasteners. The Barrel Mounting Clamp (two-part steel collar) suspends the barrel securely within the frame, allowing thermal expansion without binding.

To cook, the user fills the barrel through the top opening (the Dome-Shaped Lid hinges upward on a heavy hinge pin). Once the barrel reaches setpoint temperature—indicated by a glowing Status Indicator Light Set on the control panel—food is inserted via the Cooking Skewer Set (metal rods) or placed directly on a Removable Drip Tray at the barrel bottom. Meat or bread is typically pushed against the barrel wall via the skewer, where radiant heat cooks it evenly. A Hinged Safety Heat Shield hinged to the front mouth prevents accidental contact with hot surfaces.

Cooking times vary: marinated meat (tandoori chicken) takes 15–20 minutes; flatbread (naan) is done in 3–5 minutes. The user retrieves cooked items using Long Serving Tongs and allows the barrel to cool or re-heat as needed. Some models include a Removable Drip Tray that sits at the base to collect fat drippings, simplifying cleanup.

The electric design offers advantages over wood-fired tandoors: faster heatup, precise temperature control, no smoke or ash, and consistent batch-to-batch results. The trade-off is loss of the subtle flavor contribution from wood smoke, though this is acceptable for many commercial kitchens.