Too far away?

Our factory and stock is housed in Briardene in Durban and from your time of order it can takes 3 to 5 days to receive it. To avoid the delay, please check the local suppliers in your area who stock products, should you need rotisserie units straight away.

Corona virus.

It’s amazing how the knock-on effect of the virus is taking its toll on the manufacturing industry so quickly. Assembly and delivery of our next en masse order will be delayed slightly.

So if we run out of stock we apologise in advance… on the virus’s behalf. But on the plus side we can use the old masks we have left over from the swine flu.

It’s that time of year again when families are making arrangements to get together for the festive season and dad is about to unveil that braai that has been under wraps since the end of last summer.

One thing to remember if you decide to use chemical cleaning instead of elbow grease then remember to burn the residual chemicals off for at least two hours on maximum heat, even after a wipe down.

Sunday Roast on the spit

Cooking a good sized roast for the family is better on the spit braai than in an oven.

The cooking is more even and the outer fat edge is rendered down and allowed to run around the joint whilst rotating, creating a more uniformed outer crust.

Putting the spit through the joint also allows heat to travel into the middle of the meat creating a certain amount of internal cooking.

The cut selection is very important. To keep the joint moist during cooking it is recommended to have marbling inside the meat itself. The amount of marbling is a personal preference but we prefer a beef ribeye which has a good quantity.

Internal temp 50°C for medium rare, on a large joint, is a delight to see and taste and you can still flash the cut steak back on the coals for those the like it a bit more well done.

If you can’t afford to buy even the smallest of our reduction geared motors range for your spit then we can only suggest taking some components from that old unused bike in the shed and try pedal power.

Hog on the Spit

The light weight battery and the 220V rotisserie both rated for 10kg are just great for throwing into your backpack on camping trips ready for that chicken or pork roll.

For that larger family gathering with a larger Braai and a good meat-load to turn, one can choose the 25 kg 220V heavy duty unit. This can either be supplied lose for you to adapt to your Braai or supplied with a full stainless steel casing complete with 15amp plug connector, on/off switch, cooling fan and fuse

Now if however you are a caterer, restaurant or need to feed a small army then the 220v 85kg Super Heavy Duty rotisserie geared motor is recommended.

This can also be supplied as a lose unit or mounted with a full stainless steel casing complete with 15amp plug connector, on/off switch, integral cooling fan and fuse cell.

The Best Crunch

Whether you are roasting a whole pig, neck, belly or shoulder everyone wants good crunchy crackling so here are some tips on how to achieve the crunch.

Pour rapidly boiling water over the skin of the cut of meat preferred. The skin will become soft and pliable easy to work with.

Using the tip of a sharp knife or skewer pierce the skin but only going in slightly so as not to puncture the meat or fat. As a guide pierce the skin 20 to 30 times in an area of 100mm square. Time consuming but well worth it.

Hi from the desk of the new team at Draai-Vleis, one of the largest suppliers of rotisserie geared motors in Southern Africa.

You may or may not know that the previous supplier, ACT, shut down when the owner passed away earlier this year and the company was brought into the Sucrotech Group of Companies to maintain operations and service to its clientele.

 During the takeover period the stock was depleted and a few clients had to wait for the new stock to be made up. Stock shortage, we are glad to say, is now a thing of the past as we now have an full stock of geared motors in our Durban premises, ready to be supplied or to be assembled into casings.