Eurodib USA Visvardis Vertical Broilers & Gyro Machines - DE2A
Compact 33" model • 66–100 lb meat capacity • Made in Greece
Crafted in Greece—the birthplace of the gyro—the Visvardis DE2A brings authentic, high-volume roasting to restaurants, food trucks, and Mediterranean kitchens. A rugged AISI 304 stainless-steel body, patented moveable rear heating elements, and an enclosed motor deliver consistent, delicious results while keeping cleanup and maintenance to a minimum.
Features
- Patented moveable rear heating element lets you adjust the heat, not the spit, for perfectly even roasting.
- All-stainless AISI 304 construction resists rust, corrosion, and daily wear.
- Front control panel keeps settings within easy reach and saves counter space.
- Enclosed top-mounted motor stays protected from grease and heat for longer life.
- Removable grease drawer and rounded edges make cleanup fast and sanitary.
- Includes stainless-steel meat shovel for safe, efficient carving.
- Ships fully assembled and ready for hard-wired installation.
Specifications
| Model |
DE2A (Classic Electric) |
| Overall dimensions (H × W × D) |
33" × 21" × 25" |
| Meat capacity |
66 – 100 lb |
| Spit height |
24 ¾" |
| Heating system |
Moveable rear electric burners |
| Total power |
6.6 kW |
| Electrical |
220 V / 60 Hz / 3-Ph • Hard-wired connection |
| Amperage |
≈ 18 A per phase |
| Unit weight |
82 lb |
| Construction |
AISI 304 stainless steel |
What our Experts Think
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Authentic Greek vertical broiling system – The DE2A is part of the Visvardis line, designed for traditional gyro, shawarma, and kebab roasting with consistent commercial output.
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Ideal mid-capacity performance – Experts highlight its 66–100 lb meat capacity, making it a strong fit for small to medium restaurants and fast-casual gyro shops.
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Precise heat control system – Features a patented movable rear heating element, allowing chefs to adjust heat intensity without moving the spit for even roasting.
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Reliable electric power system – Runs on 6.6 kW, 220V, 3-phase power, delivering stable performance during peak service hours without gas dependency.
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Durable stainless steel construction – Built from AISI 304 stainless steel, ensuring long-term resistance to grease, heat, and heavy commercial use.
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Space-efficient kitchen design – Compact footprint (approx. 33" height) makes it suitable for tight kitchen layouts while maintaining strong output.
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Operator-friendly workflow – Includes front controls, removable drip tray, and enclosed motor design, improving safety and simplifying cleaning.
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Best suited for – Experts recommend it for gyro shops, Mediterranean restaurants, food trucks, and fast-casual kitchens needing consistent vertical roasting performance in a compact unit.
Q&A
Q: What is the DE2A used for?
A: The Eurodib Visvardis DE2A is a commercial electric vertical broiler (gyro/shawarma machine) used for roasting stacked meats like gyro, shawarma, döner kebab, and similar rotisserie-style dishes in restaurants and food service operations.
Q: What is its meat capacity?
A: It holds approximately 66–100 lbs (30–45 kg) of meat, making it suitable for small to medium commercial kitchens.
Q: What is the power requirement?
A: It runs on 220V, 3-phase electrical power with about 6.6 kW output, designed for continuous commercial use.
Q: How many burners does it have?
A: The DE2A features multiple electric heating zones (typically 4 burners with dual control systems) for even roasting.
Q: What makes its heating system special?
A: It includes movable rear heating elements, allowing operators to adjust heat intensity without moving the meat spit for consistent cooking.
Q: What materials is it made from?
A: It is built from AISI 304 stainless steel, ensuring durability, hygiene, and resistance to heat and corrosion.
Q: Is it easy to clean?
A: Yes, it includes a removable grease tray, burner protection mesh, and rounded edges for quick and hygienic cleaning.
Q: Does it include accessories?
A: Yes, it typically comes with a meat shovel and removable drip components, while additional spits may be sold separately.
Maintenance Tips
- Turn off and disconnect power before any cleaning or maintenance to ensure safety.
- Clean drip tray, spit, meat scoop, and burner protection mesh after each use to prevent grease buildup.
- Wipe all stainless steel surfaces daily with a damp cloth to maintain hygiene and prevent corrosion.
- Inspect and gently clean heating elements regularly to ensure even cooking performance.
- Keep bottom-mounted motor area free from grease, moisture, and food particles to avoid damage.
- Check moving rear heating elements to ensure smooth adjustment and proper alignment.
- Inspect power supply and cords regularly (220V, 3-phase) for wear or loose connections.
- Perform monthly checks on fasteners, spits, and supports to maintain safe operation and stability.
Damage 
Loss 
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