Shaan 34" Commercial Gas Tandoor Clay Oven — ETL Certified

The 34 inch is for kitchens where bread and skewers both run flat out at the same time and neither can wait for the other. Banquet halls, wedding venues, buffet operations, and the busiest dining rooms — anywhere a single service means hundreds of covers rather than dozens.

At that tempo the constraint stops being the burner and becomes the wall. Every time the mouth opens, heat leaves; on a busy night it opens almost continuously. What holds the temperature is the 2 inch stone clay body storing energy and the triple-layer insulation keeping it there, so the oven works from a reservoir instead of chasing the flame. This is also why a bigger tandoor is easier to run at volume than two smaller ones: more clay, and one fire to manage.

The larger chamber gives more usable wall for naan and more depth for long skewers, so a bread cook and a kebab cook can work the same oven without colliding. Made in the United Kingdom by Tandoori Oven Ltd. Nishi Enterprise Inc is the authorized distributor for the United States and Canada, stocking burners, valves, thermocouples, baffle plates, lava rock and repair clay in South Plainfield, New Jersey.

Features

• The largest Shaan — built for banquet volume, where bread and skewers run simultaneously through a whole service
• The most clay in the range — a bigger 2 inch stone body means a deeper heat reservoir and less sag under constant use
• Triple-layer insulation — critical at this size, where an uninsulated body would make the station unworkable
• Metal ring reinforcement with a hardened inner surface — a larger pot is under more thermal stress, and it is braced for it
• Gas safety valve with thermocouple and pilot igniter — the burner shuts off on flame loss
• Natural gas as supplied, convertible to LP
• Stainless steel shell on 4 inch swivel casters — still rolls out for cleaning despite the size
• Supplied with a naan bread pad, a stainless mouth cover and 1 lb of maintenance clay

Certification

Venues that host events are inspected harder than most restaurants, and a banquet kitchen usually has a fire marshal and a health inspector in the same building. Shaan answers both: the ETL Listed Mark to ANSI Z83.11 and the cETL Listed Mark to CAN/CSA-1.8 cover gas safety, the ETL Sanitation Listed Mark to NSF/ANSI 4 covers sanitation, and both listings sit in Intertek's Directory of Listed Products under Tandoori Oven Ltd or Nishi Enterprise Inc.

No tandoor held that pair anywhere in the world before January 2009, when Shaan became the first. The category had come into the US unlisted, and the consequences landed on whoever had bought the oven.

Installation

Size makes the planning matter more here than anywhere else in the range. The oven needs a Type I commercial exhaust hood sized for it under the International Mechanical Code and NFPA 96, and a gas connection made by a licensed installer under NFPA 54. Observe the clearances to combustibles in the manual and your local code, and check the floor loading where it will stand. Delivery is freight only, a liftgate is close to essential without a dock, and the crated dimensions should be measured against your delivery route before the truck is booked.

Specifications

No warranty is offered on the clay pot. Hairline crazing is a natural characteristic of fired clay under repeated heat cycling and does not affect cooking; the maintenance clay supplied with the oven is for exactly that.