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Once you've decided your restaurant needs a proper commercial tandoor, the next decision is fuel type and size. Both matter more than they might seem at first glance: get the size wrong and you'll bottleneck during peak service, get the fuel type wrong and you may not get the flavour your menu is promising. Here's how to think through both, using two of our most popular models as a reference point. What to Look for in a Restaurant Tandoor Oven Before comparing fuel types, a few basics apply regardless of which model you choose: Heat performance and recovery, so the oven gets back to temperature quickly between orders Consistent temperature control, so results don't vary from one dish to the next Heavy-duty, stainless steel construction built for continuous daily use, not occasional cooking CE approval for EU markets, confirming the unit meets safety standards for commercial kitchens Both fuel types can tick these boxes. Where they differ is flavour, heat retention style, and how much daily attention they need. Medium Gas Tandoor (28" x 30"): Consistent Output for Busy Service A medium gas tandoor, around 28 inches wide by 30 inches deep, is a common choice for restaurants that need fast startup and steady temperature control through a full service. Gas burners reach cooking temperature quickly and hold it reliably, which matters when orders are coming in back to back and there's no time to manage fuel manually. This size suits kitchens with moderate to steady tandoori demand, typically ordering enough naan, kebabs and tandoori mains that speed and consistency matter more than maximising smoky char on every dish. Large Charcoal Tandoor (32" x 32"): Built for Authentic Flavour at Scale A large charcoal tandoor, around 32 by 32 inches, is the choice for restaurants building their reputation around genuine tandoori flavour. Charcoal reaches higher temperatures than gas and holds heat differently, producing the deep char and smokiness that's hardest to replicate any other way. The larger size also means more capacity for high-volume continuous use, which matters if charcoal cooking is central to your menu rather than an occasional dish. It asks a bit more in return: someone managing the charcoal and clearing ash regularly. For most restaurants serious about tandoori food, that's a small operational cost next to what it does for the dish. Gas vs Charcoal for Restaurants: Which Should You Choose? If your kitchen prioritises speed and consistency across a broad, fast-moving menu, gas is the more practical choice. If tandoori dishes are a core part of what you're known for and flavour authenticity is the selling point, charcoal is worth the extra attention it needs. Some larger kitchens run both: gas for volume, charcoal for flagship dishes. Choosing the Right Size for Your Kitchen Size should be based on your actual order volume during peak hours, not just available floor space. A medium tandoor that's too small for a busy Friday service will slow down every order behind it, while an oversized unit in a low-volume kitchen wastes fuel and space. As a rough guide, medium sizes (around 28"x30") suit steady, moderate demand, while large sizes (around 32"x32") suit high-volume kitchens or restaurants running continuous tandoori service throughout the day. Why CE Approval Matters for EU Restaurants Any commercial tandoor installed in an EU restaurant kitchen should carry CE approval, confirming it meets EU safety and performance standards. This isn't optional paperwork. It affects insurance, health and safety compliance, and gives you confidence the unit has been tested for commercial kitchen use rather than adapted from a domestic design. Not sure which size or fuel type fits your kitchen? Our team can talk you through capacity, installation requirements and lead times for your restaurant. Request a quote  |  Chat with us on WhatsApp  |  Call +44 1623 239287 Browse our full range of restaurant tandoori ovens, including medium gas and large charcoal models, all CE approved for EU markets. Frequently Asked Questions What size restaurant tandoor do I need?Base it on your peak-hour order volume rather than kitchen space alone. Medium sizes suit steady demand, while large sizes suit high-volume or continuous tandoori service. Is gas or charcoal better for a restaurant tandoor?Gas offers faster startup and steadier temperature for high-speed service. Charcoal delivers stronger, more authentic flavour but needs more hands-on management. Do restaurant tandoors need CE approval in the EU?Yes. CE approval confirms the unit meets EU safety and performance standards for commercial kitchen equipment, which matters for compliance and insurance. Can a charcoal tandoor keep up with busy restaurant service?Yes, provided it's sized correctly and someone is managing fuel and heat consistently. Larger charcoal units are built for continuous commercial use, not just occasional cooking. How long does a commercial tandoor oven typically last?A well-built, heavy-duty stainless steel tandoor with proper maintenance can last many years of daily restaurant use, whether gas or charcoal fired.

Naan with a proper char. Kebabs with that smoky edge you can't get from a regular oven. That's what a tandoor gives you, but with domestic tandoors, commercial units, electric models and mini tandoors all competing for attention online, picking the right one isn't always obvious. Here's what actually matters when you're comparing them, and which type fits a home kitchen versus a restaurant setup. What Is a Tandoor Oven? A tandoor is a cylindrical clay or metal oven, originally used across South Asia and the Middle East for high-heat cooking. It cooks food from all sides at once using radiant heat, rather than the top-down or fan-assisted heat of a standard oven. That's where the char and smokiness in tandoori food actually comes from. You'll find tandoors today in three main forms: traditional clay ovens fired by charcoal or wood, gas-powered versions, and electric tandoors built for easier, more controlled use at home or in commercial kitchens. Domestic Tandoor Oven vs Commercial Tandoor Oven This is the split that matters most, and it's not just about size. A domestic tandoor oven is built for home use. It's smaller, lighter, easy to store, and usually runs off a standard power socket or a small gas cylinder. A home tandoor is meant to be simple and safe for someone who isn't cooking professionally. A commercial tandoor oven is a different piece of equipment altogether. It's built for continuous, high-volume cooking in restaurants, hotels and catering kitchens, with heavier construction and the ability to hold high temperatures for hours without dropping off. These units usually need proper ventilation and a higher-capacity gas or electrical supply. Cooking for your family? A domestic tandoor is the right call. Serving tandoori dishes to paying customers every day? You need a commercial unit; there's no real substitute. Electric Tandoor vs Gas and Charcoal Tandoor Fuel type changes almost everything about how a tandoor performs. Electric tandoor: Runs on heating coils instead of an open flame. No gas lines, no charcoal, none of the smoke ventilation a traditional tandoor needs indoors. Electric tandoors heat up fast, hold temperature more precisely, and are generally the safer, lower-maintenance option for both home kitchens and smaller commercial spaces. Gas tandoor: Heats up faster than charcoal and gives decent temperature control while keeping more of that traditional flavour than electric. A common middle ground in commercial kitchens that want efficiency without giving up too much authenticity. Charcoal tandoor: The original, and still the flavour benchmark. But it takes longer to heat, needs more hands-on attention, and produces more smoke, which makes it a harder sell for indoor home use and better suited to outdoor or well-ventilated commercial spaces. Most home cooks are better off with an electric tandoor. Restaurants chasing authentic flavour at volume tend to stick with gas or charcoal. Best Tandoor for Home Use For home use, look for a compact domestic tandoor that fits your kitchen, runs safely indoors, and doesn't need professional installation. Electric models usually cover all three, which is why they're the default recommendation for most households. Check for automatic temperature control, a cool-touch exterior, and an interior that's actually easy to clean. Capacity matters too: an occasional Sunday cook-up needs less than a household that entertains regularly. Best Commercial Tandoor Oven for Restaurants Restaurants need a commercial tandoor that can run all day without losing performance. Look for thick, heat-retentive walls (clay-lined or refractory material), a capacity that matches your peak-hour volume, and compliance with local kitchen safety and ventilation rules. Recovery time, how fast the tandoor gets back up to temperature after the door opens, matters more than most buyers expect. A commercial unit with weak heat retention will slow you down exactly when you can least afford it. Ask about this before you buy, not after. Mini Tandoor: Is It Right for Your Kitchen? A mini tandoor is the compact, often countertop-friendly version, usually electric, built for small households, apartments, or anyone who wants to try tandoor cooking without committing to a full-size unit. It works well if you cook in small batches or you're short on space. The catch is capacity: mini tandoors aren't built for large quantities, so they suit individual or small-family meals better than they suit hosting a crowd. Tandoori Cooker vs Traditional Tandoor "Tandoori cooker" usually refers to compact, stovetop-compatible or electric appliances that mimic tandoor-style cooking without the size or setup of a full clay oven. Popular with home cooks who want the flavour without dedicating space or effort to it. A traditional tandoor (clay, gas or charcoal) still produces more authentic results: deeper char, smokier flavour, higher cooking temperatures. You're trading some of that for convenience with a tandoori cooker, which is a fair swap for smaller kitchens or occasional use. What to Consider Before Buying a Tandoor Size and capacity Match the internal diameter and height to how much you actually cook in one sitting. This affects how many skewers fit and how evenly everything cooks. Fuel type Electric, gas or charcoal: each has its own trade-off between flavour, convenience, running cost and how much installation it needs. Material Clay tandoors hold heat well and give the most authentic flavour, but can be more fragile. Metal-bodied tandoors with clay or refractory linings tend to hold up better under frequent use. Heat retention Better insulation means faster heat-up, steadier cooking temperatures, and lower running costs, especially relevant for commercial units running all day. Cooking capacity Think about how much you can cook at once, not just the tandoor's overall size. This matters most for households or restaurants dealing with peak-hour volume. Cleaning and maintenance Removable trays and an accessible interior make daily cleaning far easier. Worth checking even on a home model, essential on a commercial one. Safety Cool-touch exteriors, automatic shut-off, and a stable base matter most for domestic tandoors used indoors around family. Installation requirements Electric tandoors usually just need a power outlet. Gas and charcoal models often need ventilation, a gas connection, or outdoor placement, so it's worth mapping out before you commit to a kitchen layout. Why Choose a Quality Tandoor Oven? A well-built tandoor pays for itself over time. Cheap, poorly insulated units lose heat fast, cook unevenly, and often need replacing within a year or two of regular use. A properly made domestic or commercial tandoor, with good heat retention, safe construction and reliable temperature control, means better food and lower running costs down the line. PURI Tandoors builds both domestic and commercial tandoor ovens with this in mind, with electric, gas and traditional options for different kitchens and cooking volumes. Frequently Asked Questions Which tandoor is best for home use?For most households, an electric or compact domestic tandoor is the best mix of safety, convenience and flavour, without the space and ventilation demands of a charcoal model. What is the difference between a domestic and commercial tandoor?A domestic tandoor is smaller and built for occasional home use. A commercial tandoor is heavier-duty and built for continuous, high-volume cooking in restaurants and catering kitchens. Is an electric tandoor better than a charcoal tandoor?Depends what you're after. Electric is safer and easier to use indoors. Charcoal gives you more traditional, smokier flavour but demands more space and upkeep. What size tandoor is suitable for a restaurant?Base it on peak-hour order volume and menu variety. Kitchens with heavy tandoori turnover generally need a larger commercial unit with strong heat retention and fast recovery time. Is a mini tandoor suitable for home cooking?Yes, it's a good fit for individuals, couples or small families cooking in smaller batches, though it's not built for large quantities or regular entertaining. What is the best tandoor oven for naan and tandoori dishes?One with good heat retention and steady high temperatures, whether electric, gas or charcoal, sized to match how much you typically cook.