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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.