A tandoor can be used for naan, roti, kebabs and high-heat traditional cooking, but the right model depends on where it will be used, the fuel type and the amount of food you expect to cook.
Home and smaller tandoors
Compact clay or drum-style charcoal tandoors can suit smaller-scale cooking where the installation and ventilation are appropriate. Size affects both capacity and heat behaviour, so think about how many breads or skewers you want to cook at one time.
Commercial tandoors
Restaurants and caterers usually need more cooking capacity, stronger construction and a setup suited to repeated service. Larger insulated commercial models are designed for higher-volume use. Installation, ventilation, fuel supply and local requirements should all be considered before ordering or installing commercial equipment.
Charcoal or gas?
Charcoal tandoors offer a traditional fuel source and cooking style. Gas tandoors can provide a different operating setup and may be preferred in some commercial environments. Always check the exact product specification and intended use rather than assuming all models can be installed in the same way.
What size should you buy?
Choose size based on expected volume, available floor space, portability and access for loading and cleaning. A larger tandoor is not automatically the better choice if it exceeds your normal cooking volume or available space.
Don't forget the accessories
Useful tandoor accessories can include skewers, naan pads, chimtas and repair materials. Keeping those separate from the main tandoor purchase makes it easier to replace or add accessories later.
Browse our tandoors for home, catering and commercial options, and see tandoor accessories for skewers, naan pads and selected supporting items.
For wider hospitality equipment, browse our commercial kitchen equipment range.