Abstract: A rotisserie oven comprising a central heating section having a vertical orientation and dividing the cooking space into two equal, independent, and evenly heated roasting chambers; at least two rotisserie rods each driven by a motor; at least two removable basting troughs positioned above the rotisserie rods; at least two drip collection pans positioned below the rotisserie rods; an ash drawer positioned below the central heating section; and a control panel. By inserting a basting fluid in the basting trough, the roasting meat is automatically basted with the dripping basting fluid. The excess basting fluid and the meat juices is collected and can easily be recycled during the roasting process. By providing parts that are removable and have a simple mechanical design, cleaning and maintenance can be kept at a minimum. Mounting the rotisserie oven on top of a cabinet results in added convenience, accessibility, and flexibility.

Abstract: A rotisserie oven comprising a central heating section having a vertical orientation and dividing the cooking space into two equal, independent, and evenly heated roasting chambers; at least two rotisserie rods each driven by a motor; at least two removable basting troughs positioned above the rotisserie rods; at least two drip collection pans positioned below the rotisserie rods; an ash drawer positioned below the central heating section; and a control panel. By inserting a basting fluid in the basting trough, the roasting meat is automatically basted with the dripping basting fluid. The excess basting fluid and the meat juices is collected and can easily be recycled during the roasting process. By providing parts that are removable and have a simple mechanical design, cleaning and maintenance can be kept at a minimum. Mounting the rotisserie oven on top of a cabinet results in added convenience, accessibility, and flexibility.