{"id":80,"date":"2026-10-21T12:48:15","date_gmt":"2026-10-21T07:18:15","guid":{"rendered":"https:\/\/tandoormanufacturers.in\/blog\/?p=80"},"modified":"2026-10-21T20:00:06","modified_gmt":"2026-10-21T14:30:06","slug":"how-to-choose-restaurant-tandoor-india","status":"publish","type":"post","link":"https:\/\/tandoormanufacturers.in\/blog\/how-to-choose-restaurant-tandoor-india\/","title":{"rendered":"How to Choose a Restaurant Tandoor in India: Size, Material, Fuel and Insulation"},"content":{"rendered":"\n<p><strong>Short answer:<\/strong> choose a restaurant tandoor in this order: first work out how much you cook in your busiest hour, then pick the size and shape, then the body material, then the fuel that is actually legal and practical in your city. Insulation and after-sales support decide whether the tandoor is a good buy five years from now.<\/p>\n\n<p><em>By the Forno Sethi team, Burari, Delhi. Last updated: 21 October 2026. Reading time: about 9 minutes.<\/em><\/p>\n\n<h2>Why most restaurant owners buy the wrong tandoor the first time<\/h2>\n<p>A tandoor looks simple: a clay pot inside a body. So buyers compare only the price and the outer dimensions. The mistakes we hear about most often come from somewhere else: a tandoor that is too small for the dinner rush, a fuel that the local rules do not allow, a body that is rusting in the second year, or a chamber that cracked because nobody told the cook how to heat it.<\/p>\n<p>This guide goes through the decision in the same order we walk a buyer through it on a phone call.<\/p>\n\n<h2>Step 1: Work out your peak-hour demand<\/h2>\n<p>Do not size a tandoor by the number of seats. Size it by what leaves the kitchen in your busiest hour. Write down:<\/p>\n<ul>\n<li>How many naan, roti or kulcha you sell in the busiest hour.<\/li>\n<li>How many skewers (tikka, kebab, paneer, chaap) go out in the same hour.<\/li>\n<li>Whether one cook handles bread and skewers together, or you run two tandoors.<\/li>\n<\/ul>\n<p>Then divide by what one batch holds. As an example only: if your rush needs 120 naan an hour and a tandoor holds about 10 naan on the wall in one batch, you need about 12 batches an hour, or one batch every five minutes. Naan bake in a couple of minutes, so a single tandoor can manage that if the cook is fast and the wall is hot. Add a second tandoor when breads and skewers compete for the same wall, or when one tandoor going down would stop the whole kitchen.<\/p>\n<p>Ask every manufacturer for the working chamber size, not only the outer size. The outer body includes insulation and the shell, and tells you little about how much food fits inside.<\/p>\n\n<h2>Step 2: Square or round?<\/h2>\n<p>Both shapes use the same idea: a round clay chamber that gives all-round heat. What changes is the body around it.<\/p>\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/tandoormanufacturers.in\/blog\/wp-content\/uploads\/2026\/10\/square-and-round-tandoor.webp?w=640&#038;ssl=1\" alt=\"Square tandoor and round tandoor side by side for restaurant kitchens\" loading=\"lazy\" style=\"max-width:100%;height:auto\" \/><figcaption>Square and round commercial tandoors: the same round clay chamber, a different outer body.<\/figcaption><\/figure>\n\n<table>\n<thead><tr><th>Point<\/th><th>Square tandoor<\/th><th>Round tandoor<\/th><\/tr><\/thead>\n<tbody>\n<tr><td>Body<\/td><td>Square outer body around a round clay drum<\/td><td>Cylindrical body that follows the clay pot<\/td><\/tr>\n<tr><td>Insulation<\/td><td>Space between the round clay and the square body is filled with insulation, so there is more of it<\/td><td>Double body with insulation between the walls<\/td><\/tr>\n<tr><td>Look<\/td><td>Clean, boxy, fits a counter or live kitchen line<\/td><td>Classic tandoor shape<\/td><\/tr>\n<tr><td>Best for<\/td><td>Restaurants, hotels, banquets where looks and a cooler outer body matter<\/td><td>Caterers and kitchens where the tandoor is moved or used heavily<\/td><\/tr>\n<\/tbody>\n<\/table>\n<p>Our standard commercial sizes in inches are, for square: 24x24x36, 28x28x36, 30x30x36, 32x32x36 and 36x36x36; for round: 20&#215;25, 24&#215;34, 28&#215;35, 32&#215;37 and 36&#215;37. Height matters for the cook. A 36 inch height is easier on the back for a full shift than a shorter tandoor, which is one reason 24&#215;36 round tandoors sell so well to caterers.<\/p>\n<p>See our pages for the <a href=\"https:\/\/tandoormanufacturers.in\/restaurant-kitchen-tandoor.php\">restaurant tandoor<\/a>, the <a href=\"https:\/\/tandoormanufacturers.in\/stainless-steel-square-tandoor.php\">SS square tandoor<\/a> and the <a href=\"https:\/\/tandoormanufacturers.in\/catering-tandoor.php\">catering tandoor<\/a>.<\/p>\n\n<h2>Step 3: Pick the body material: SS or MS<\/h2>\n<p>The clay chamber does the cooking. The body only holds everything together, protects the clay and carries the insulation. That is why both mild steel (MS) and stainless steel (SS) bodies are sold.<\/p>\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/tandoormanufacturers.in\/blog\/wp-content\/uploads\/2026\/10\/ms-and-ss-tandoor.webp?w=640&#038;ssl=1\" alt=\"Mild steel and stainless steel tandoor body compared\" loading=\"lazy\" style=\"max-width:100%;height:auto\" \/><figcaption>MS and SS tandoor bodies: the clay chamber is the same, the outer body and its life are different.<\/figcaption><\/figure>\n\n<ul>\n<li><strong>MS (mild steel):<\/strong> lower upfront cost. It rusts, especially near moisture, a washing area or a coastal city, and the finish fades. It suits budget kitchens and caterers who buy several units.<\/li>\n<li><strong>SS (stainless steel):<\/strong> costs more, resists rust and wipes clean, so it looks better in a guest-facing kitchen and lasts longer in daily use.<\/li>\n<\/ul>\n<p>If you are unsure about stainless grades, read our guide to <a href=\"https:\/\/tandoormanufacturers.in\/blog\/ss-202-vs-ss-304-vs-mild-steel-tandoor\/\">SS 202, SS 304 and mild steel tandoors<\/a> before you decide.<\/p>\n\n<h2>Step 4: Understand insulation, because it is invisible<\/h2>\n<p>Insulation is the part you cannot see once the tandoor is delivered, which is why some buyers never ask about it. A well-insulated double body does three things: it keeps heat inside the clay so the tandoor recovers quickly between batches, it uses less fuel to hold temperature, and it keeps the outer body cooler for the cook standing next to it.<\/p>\n<p>Ask which material is used, how thick the insulation layer is and whether the clay chamber can expand freely inside the body. Our commercial tandoors use industrial-grade glass wool between the inner and outer body.<\/p>\n\n<h2>Step 5: Choose the fuel, and check the rules in your city<\/h2>\n<p>You can run a clay tandoor on charcoal, on LPG or PNG gas, or on a hybrid set-up that supports both. Electric tandoors are a fourth option. Each has a real trade-off.<\/p>\n<ul>\n<li><strong>Charcoal:<\/strong> the classic smoky flavour and the lowest set-up cost, but it needs fuel handling, ash cleaning and good ventilation.<\/li>\n<li><strong>Gas (LPG or PNG):<\/strong> quick start, easy temperature control, cleaner kitchen. PNG removes cylinder handling where a connection is available.<\/li>\n<li><strong>Hybrid:<\/strong> gas for fast daily service and charcoal when you want the smoky taste, one at a time.<\/li>\n<li><strong>Electric:<\/strong> no flame and no gas, useful where an open flame is not allowed. It needs a proper three-phase supply.<\/li>\n<\/ul>\n<p><strong>Know your local fuel rules.<\/strong> Charcoal is not banned all year round. In Delhi-NCR, the Graded Response Action Plan (GRAP) restricts coal and firewood in the tandoors of hotels, restaurants and open eateries when air quality turns poor, and the Delhi Pollution Control Committee has issued directions to enforce it. These restrictions follow the air-quality stage, so they apply for limited periods, mostly in the winter smog season. In practice, most Delhi restaurant kitchens now run gas or hybrid tandoors, so a restriction day does not stop their service. If your city has similar rules, check the current order before you invest, and prefer gas or hybrid so that a smog-day order never closes your tandoor.<\/p>\n<p>We compare all three in more detail in our guide to <a href=\"https:\/\/tandoormanufacturers.in\/blog\/gas-vs-charcoal-vs-electric-tandoor\/\">gas, charcoal and electric tandoors<\/a>.<\/p>\n\n<h2>Step 6: Look closely at the clay chamber<\/h2>\n<p>The clay pot is the heart of the tandoor and the part that is hardest to replace. Ask:<\/p>\n<ul>\n<li>Is the clay pot made for your size, or is a standard pot being forced into a different body?<\/li>\n<li>Is the clay properly dried before it is fitted?<\/li>\n<li>Does the seller give a curing schedule? A new clay chamber holds moisture and needs slow, staged heating. Our <a href=\"https:\/\/tandoormanufacturers.in\/tandoor-curing-guide.php\">tandoor curing guide<\/a> explains how.<\/li>\n<li>Can the pot be repaired or replaced later, and who does it?<\/li>\n<\/ul>\n\n<h2>Step 7: Plan the kitchen around the tandoor<\/h2>\n<p>Many of the problems that restaurants blame on the tandoor are actually kitchen problems.<\/p>\n<ul>\n<li><strong>Ventilation:<\/strong> a charcoal or gas tandoor gives off heat and combustion gases. Install a hood and exhaust duct sized for the tandoor and keep fresh-air intake nearby. Carbon monoxide from charcoal is a real danger in closed spaces.<\/li>\n<li><strong>Clearances:<\/strong> leave room around the tandoor for the cook, skewers and a safe walking path. Keep combustible material away.<\/li>\n<li><strong>Floor and level:<\/strong> the tandoor is heavy. Place it on a level, non-combustible floor.<\/li>\n<li><strong>Supply:<\/strong> for gas, plan the cylinder or PNG line and a regulator. For electric, plan a dedicated three-phase supply with proper earthing and a breaker.<\/li>\n<\/ul>\n\n<h2>12 questions to ask any tandoor manufacturer<\/h2>\n<ol>\n<li>What is the working chamber size, not just the outer size?<\/li>\n<li>Is the body MS or SS, and which stainless grade?<\/li>\n<li>Which insulation material is used and how thick is it?<\/li>\n<li>Which fuels does this model support, and can I switch later?<\/li>\n<li>What is the maximum temperature, and what temperature do I need for daily cooking?<\/li>\n<li>What is the weight, and how will it be moved into my kitchen?<\/li>\n<li>What is included: burner, baffle plate, skewers, naan jodi, cushion, lid?<\/li>\n<li>What does the warranty cover and for how long?<\/li>\n<li>Can the clay chamber be repaired or replaced, and at what turnaround?<\/li>\n<li>How will it be packed, and who is responsible for transit damage?<\/li>\n<li>Can you share a curing and first-use guide?<\/li>\n<li>Can I speak to a buyer who has used this model for a year or more?<\/li>\n<\/ol>\n\n<h2>Common mistakes to avoid<\/h2>\n<ul>\n<li><strong>Buying on price alone.<\/strong> A cheaper tandoor with thin insulation or a poor clay pot costs more in fuel, repairs and downtime.<\/li>\n<li><strong>Skipping curing.<\/strong> Lighting a new tandoor at full heat on day one is the quickest way to crack the chamber.<\/li>\n<li><strong>Pouring water into a hot tandoor.<\/strong> Sudden cooling can damage clay.<\/li>\n<li><strong>Ignoring local fuel rules.<\/strong> A charcoal-only tandoor can become unusable if rules tighten.<\/li>\n<li><strong>Buying a tandoor that is too small<\/strong> and then running it flat out all evening.<\/li>\n<\/ul>\n\n<h2>Frequently asked questions<\/h2>\n<h3>Which is better for a restaurant, a square or a round tandoor?<\/h3>\n<p>Square tandoors suit restaurants and hotels where appearance and a cooler outer body matter. Round tandoors suit caterers and heavy-use kitchens. The cooking chamber is round clay in both.<\/p>\n<h3>What temperature does a commercial tandoor need?<\/h3>\n<p>A tandoor can reach about 400&deg;C, but around 300&deg;C is enough for regular cooking of naan, tikka and kebabs. Daily running at the top of the range puts extra load on the clay.<\/p>\n<h3>Can I run a restaurant tandoor on gas?<\/h3>\n<p>Yes. With a burner kit and a baffle plate, a clay tandoor runs on LPG or PNG. The baffle plate sits above the burner and spreads heat evenly across the clay wall so there are no hot spots.<\/p>\n<h3>How long does a restaurant tandoor last?<\/h3>\n<p>It depends on the build, the daily load and how well it is cured and maintained. The steel body can last for years; the clay chamber is the part that ages and may need repair or replacement.<\/p>\n\n<h2>Need help choosing?<\/h2>\n<p>Tell us your menu, your busiest-hour demand, your city and your preferred fuel, and we will suggest a size and body. <a href=\"https:\/\/api.whatsapp.com\/send?phone=917827361854&amp;text=Hi%20Forno%20Sethi%2C%20I%20need%20help%20choosing%20a%20restaurant%20tandoor.\">Message us on WhatsApp<\/a> or see the <a href=\"https:\/\/tandoormanufacturers.in\/restaurant-kitchen-tandoor.php\">restaurant tandoor page<\/a>.<\/p>\n\n<h2>Sources and further reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.dailypioneer.com\/2025\/state-editions\/use-of-coal-firewood-in-tandoors-banned.html\" rel=\"nofollow noopener\" target=\"_blank\">The Pioneer: Use of coal, firewood in tandoors banned (10 December 2025)<\/a><\/li>\n<li><a href=\"https:\/\/www.mondaq.com\/india\/clean-air-pollution\/1225938\/caqms-revised-graded-response-action-plan-for-delhi-ncr\" rel=\"nofollow noopener\" target=\"_blank\">Mondaq: CAQM&#8217;s revised Graded Response Action Plan for Delhi-NCR<\/a><\/li>\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Tandoor\" rel=\"nofollow noopener\" target=\"_blank\">Wikipedia: Tandoor (history, materials, temperature)<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Short answer: choose a restaurant tandoor in this order: first work out how much you cook in your busiest hour, then pick the size and<\/p>\n","protected":false},"author":1,"featured_media":83,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41],"tags":[44,42,45,43,46],"class_list":["post-80","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tandoor-buying-guides","tag-commercial-tandoor","tag-restaurant-tandoor","tag-round-tandoor","tag-square-tandoor","tag-tandoor-buying-guide"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Choose a Restaurant Tandoor in India (2026 Buyer&#039;s Guide)<\/title>\n<meta name=\"description\" content=\"Buying a commercial tandoor? 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