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Electric Tandoor

Electric tandoor

Electric Tandoor Manufacturer in India Clay-Lined, Digital Controlled, Gas-Free and Charcoal-Free

Forno Sethi is an electric tandoor manufacturer in India, based in Burari, Delhi and making tandoors since 1987. Our 12 kW commercial electric tandoor has a refractory clay liner, a stainless steel double wall body with ceramic fibre and rockwool insulation, and a PID digital temperature controller that holds the temperature within ±3°C. It cooks 12 skewers or 10 naan per batch and heats to 400°C in about 25 minutes, with no gas cylinder and no charcoal. It is made for restaurants, hotels, food courts, cloud kitchens and any kitchen where an open flame or gas is not allowed or not practical.

Price depends on your requirement and city. Send us your details on WhatsApp and we send an exact quote.

  • 12 kW, 3-phase
  • Clay-lined chamber
  • PID digital control
  • 100 to 500°C range
  • Safety cut-off
  • On castor wheels
View Specifications Dealer / Bulk Enquiry

Last updated:

12 kWPower, 3-phase 440 V
500°CMaximum, with safety cut-off
25 minPre-heat to 400°C
12 / 10Skewers / naan per batch

What is an electric tandoor? An electric tandoor is a tandoor that heats with electric heating elements instead of charcoal or gas. In our electric tandoor, nichrome heaters heat a clay-lined chamber, and a digital controller holds the temperature you set. You get the tandoor way of cooking, naan on the wall and tikka on skewers, without managing a fire or a gas cylinder.

Looking for a tandoor that uses charcoal or gas? See our restaurant tandoors or the SS home tandoor.

Why Choose Our Electric Tandoor

Forno Sethi 12 kW electric tandoor with digital control panel, clay-lined chamber and castor wheels No Gas, No Charcoal – Plug it into a 3-phase supply and cook. No LPG cylinder, no coal to light and no ash to clear.

Full 12 kW for a Full-Size Chamber – A big commercial chamber needs real power. Under-powered heaters give weak heat, slow recovery and repeat breakdowns, so we fit twelve 1 kW heaters instead of cutting the load.

Clay-Lined Chamber – A refractory clay liner gives the all-round tandoor heat that blisters naan and chars tikka.

Exact Digital Control – A PID digital thermostat holds the temperature within ±3°C anywhere from 100°C to 500°C, so every batch cooks the same.

Fast Pre-Heat – About 25 minutes to reach 400°C, so the tandoor is ready for service quickly.

Safety Built In – A 500°C cut-off, a phase-failure relay and proper earthing protect the heaters, the electronics and your staff.

Easy to Service – The heater box opens out, so the heating rods can be changed without taking the tandoor apart.

Double Wall, Well Insulated – A stainless steel double wall with 100 mm of ceramic fibre and rockwool holds the heat in and keeps the outer body cooler.

Mobile – Four swivel castors, two with brakes, let you place and lock it where you need it.

Electric Tandoor Specifications

Short answer: The Forno Sethi commercial electric tandoor is a 12 kW, 3-phase (440 V, 50 Hz) clay-lined electric tandoor. It cooks 12 skewers or 10 naan per batch, runs from 100°C to 500°C with ±3°C PID control, reaches 400°C in about 25 minutes and weighs about 300 kg on castor wheels.

SpecificationDetails
Brand / made inForno Sethi, Burari, Delhi, India (in-house factory)
Cooking capacity12 skewers or 10 naan per batch
Chamber size500 mm diameter × 650 mm deep (clay liner)
Power rating12 kW (12 × 1.0 kW nichrome heaters)
Operating voltage440 V, 50 Hz, 3-phase (L1, L2, L3, N, E)
Temperature range100°C to 500°C, ±3°C PID digital control
Pre-heat timeAbout 25 minutes to reach 400°C
ConstructionStainless steel double wall with refractory clay liner
Insulation100 mm ceramic fibre + rockwool
ControlsPID digital thermostat, timer, heater switches
Safety features500°C cut-off, phase-failure relay, earthing
Mobility4 swivel castors (2 with brakes)
Net weightAbout 300 kg
Included accessories10 skewers, naan gaddi, tong, gloves, naan hook
Warranty6 months
PriceQuoted on enquiry
Contact+91-7827361854

Electric Tandoor Parts and Controls Explained What Each Part Does

Short answer: The electric tandoor has a wall-mounted panel box with the digital temperature controller, switches and phase lamps, an MCB box that protects the circuit, a temperature sensor that reads the chamber heat, and an openable heater drawer at the bottom where the heating rods sit. The panel connects to the tandoor by a single tandoor wire.

Electric tandoor parts diagram showing panel box, MCB box, tandoor wire, temperature sensor and the openable drawer for changing coils
Panel box, MCB box, tandoor wire, temperature sensor and the openable drawer for changing the heating coils.
PartWhat it does
Panel boxWall-mounted control box with the digital controller, switches and indicator lamps
Phase lamps (R, Y, B)Show that all three phases are live
Digital meter and temperature controllerPID controller where you set the temperature, and it shows the chamber temperature
Meter ON/OFF switchSwitches the meter and controls on or off
Heater ON lampGreen lamp that shows the heaters are on
Main power switchRed switch that cuts the main power
Air filterVent on the panel box that lets the electronics breathe and keeps dust out
MCB box and MCB connectCircuit breaker box that protects the supply, connected to the panel box
Tandoor wireHeavy cable that carries power and control from the panel box to the tandoor
Temperature sensorReads the chamber temperature and sends it to the controller
Openable heater drawerBottom drawer that holds the electric heating rods, opened to change coils

Electric Tandoor Power and Installation Requirements

Short answer: This electric tandoor needs a 12 kW, 3-phase, 440 V, 50 Hz supply with neutral and earth. At full load that is about 16 amps per phase. Your electrician should fit a suitable MCB, cable and earthing before the tandoor is switched on.

  1. 3-phase supply. The tandoor runs on L1, L2, L3, neutral and earth. Check that your kitchen has a 3-phase connection with enough load.
  2. MCB and cable. Have a qualified electrician size and fit the MCB and the supply cable for 12 kW. The MCB box connects to the panel box.
  3. Earthing. Proper earthing is a must for the body and the panel.
  4. Place and lock. Roll the tandoor to its spot on the castors and lock the two brake castors. It weighs about 300 kg.
  5. Wall space for the panel. Mount the panel box on the wall near the tandoor, within reach of the tandoor wire.
  6. Ventilation and clearance. Keep the tandoor away from anything that can burn, and give the kitchen proper ventilation for cooking heat and fat smoke.
  7. First heating. Heat the new clay liner slowly in stages before regular cooking so it settles without cracking.

Safety: Electrical work must be done by a qualified electrician. Switch off the main power and the MCB before any service work, and never touch the heaters while the tandoor is hot.

How Much Electricity Does an Electric Tandoor Use?

Short answer: Our electric tandoor is rated 12 kW, so at full power it uses up to 12 units (kWh) of electricity per hour. The digital controller switches the heaters on and off to hold your set temperature, so real use is usually lower once the tandoor is hot. Multiply the units by your electricity tariff to estimate the cost per hour.

ItemDetails
Rated power12 kW (12 × 1.0 kW heaters)
Maximum use at full powerUp to 12 units (kWh) per hour
Pre-heatHeaters run at full power for about 25 minutes to reach 400°C
While cookingHeaters cycle on and off to hold the set temperature
Cost per hour (maximum)12 units × your tariff per unit

To save electricity, switch on the tandoor shortly before service, cook in full batches, and keep the lid or cover on between batches.

Electric Tandoor vs Gas, Charcoal and Hybrid Tandoor

Short answer: Choose an electric tandoor when you want clean, exact and easy cooking, or when gas and charcoal are not allowed or practical in your kitchen. Choose charcoal for the strongest smoky flavour, gas for fast heat on a gas line, or a hybrid if you want to use either fuel. All of them use a clay chamber for real tandoori cooking.

ElectricGas (LPG / PNG)CharcoalHybrid
Energy3-phase electricityLPG or PNGCoal or woodGas and charcoal
Temperature controlDigital, ±3°CManual flameManual, by tendingManual
Smoky charcoal flavourNoLightStrongYes, in charcoal mode
Fuel handlingNoneGas line or cylinderCoal storage, ashBoth
Open flameNoYesYesYes
Needs3-phase powerGas supplyVentilation, fuel storeEither
Best forHotels, malls, food courts, clean kitchensHigh volume kitchens with gasTraditional dhaba tasteFlexible restaurants

An electric tandoor does not give charcoal smoke flavour, so if that taste matters most, see our charcoal, gas and hybrid restaurant tandoors.

How to Use an Electric Tandoor From Switch-On to Service

Short answer: Switch on the MCB and the main power, turn the meter on, set your temperature on the digital controller, switch the heaters on and wait about 25 minutes for 400°C. Cook your batch, then switch off and let it cool.

  1. Check the three phase lamps. Switch on the MCB and the main power. The R, Y and B lamps on the panel show that all three phases are live.
  2. Turn the meter on. Use the meter ON/OFF switch to power the digital controller.
  3. Set the temperature. Set the PID controller to the temperature you need. Around 300°C to 400°C is used for regular tandoori cooking.
  4. Switch the heaters on. The green Heater ON lamp lights up. Pre-heat for about 25 minutes to reach 400°C.
  5. Cook. Place naan on the wall with the naan gaddi, and load skewers. The tandoor takes 12 skewers or 10 naan per batch.
  6. Switch off and cool. At the end of service, switch off the heaters and the main power, and let the tandoor cool before cleaning.

Electric Tandoor Capacity and What You Can Cook

Short answer: One batch is 12 skewers or 10 naan in the 500 mm diameter, 650 mm deep chamber. It cooks the full tandoori menu: naan, roti, kulcha, tikka, kebabs, tandoori chicken, paneer and vegetables.

CategoryDishes
BreadsNaan, butter naan, garlic naan, kulcha, tandoori roti, lachha paratha
ChickenTandoori chicken, chicken tikka, malai tikka, afghani chicken, reshmi kebab
Lamb and seekhSeekh kebab, lamb tikka, boti kebab
Fish and prawnsFish tikka, tandoori prawns
VegetarianPaneer tikka, tandoori aloo, gobi, mushroom, soya chaap
Naan, tandoori roti, chicken tikka and seekh kebab cooked in an electric tandoor

Where an Electric Tandoor Works Best

Hotels and restaurants – Clean, steady tandoor cooking with no fuel to handle. See our restaurant tandoors for charcoal, gas and hybrid options.

Malls and food courts – Where open flame, LPG or charcoal are not allowed or not practical.

Cloud kitchens – A tandoor menu from a compact kitchen, with digital control and no smoke from fuel.

Live kitchens and banquets – A cleaner look for guests. See our live kitchen tandoor and banquet tandoor.

Catering and event kitchens – Wheels let you move it between spots. Remember it needs a 3-phase supply and weighs about 300 kg.

How to Change the Heating Coils Care, Spares and Service

Short answer: The heating rods sit in an openable drawer at the bottom of the tandoor. To change them, switch off the power and let the tandoor cool, open the screws, pull out the heater box, and replace the rods in pairs of three, red for phase 1, blue for phase 2 and yellow for phase 3, with black as the common. Only a qualified electrician should do this work.

Electric tandoor heater box pulled out, with heating rods wired as red phase 1, blue phase 2, yellow phase 3 and black common
Open the screws and pull out the heater box. Rods come in pairs of three: red (phase 1), blue (phase 2), yellow (phase 3) and black (common).
  1. Power off. Switch off the main power and the MCB, and let the tandoor cool fully.
  2. Open the drawer. Open the screws and pull out the box with the electric heaters.
  3. Change the rods. Replace the rods in pairs of three, matching red to phase 1, blue to phase 2 and yellow to phase 3, with black as the common.
  4. Refit and test. Slide the box back, fix the screws, switch on the power and check that the heater lamp lights and the tandoor heats.

Routine care

Let the tandoor cool before cleaning. Wipe the outer body, clear fat and food from the chamber floor, and keep the panel box air filter clean so the electronics stay cool. Keep the lid or cover on when the tandoor is not in use, and keep the panel dry.

Safety: Never work on the heaters or wiring with the power on. Use a qualified electrician for coil changes and electrical repairs.

Warranty, Spares and After-Sales Support

6 month warranty – On the tandoor. Spare heating rods and parts stay available after that.

Spares available – Heating rods, controller and other spare parts are available from us.

Help on call – Call or message us for help with installation, use and service.

Included accessories – 10 skewers, naan gaddi, tong, gloves and naan hook come with the tandoor.

Electric Tandoor Price in India

Short answer: We quote the price of the electric tandoor on enquiry, because it depends on your configuration, any custom work and your delivery city. Send your requirement and pin code on WhatsApp and we reply with an exact quote, including packing and transport.

What decides the priceDetails
ConfigurationStandard model or any change you need
Custom workSpecial size, finish or counter fit-out
Packing and transportQuoted for your pin code before you pay. The tandoor weighs about 300 kg
QuantityDealer and bulk terms are discussed on a call
Call +91-7827361854

Electric Tandoor Delivery Across India

Short answer: We deliver the electric tandoor across India by part-load transport from our Burari, Delhi factory. At about 300 kg it is packed securely for transport, and you should keep a trolley or helpers ready at delivery. Far cities such as Bengaluru can take about 7 to 14 days in transit.

  1. Send your requirement. Share your kitchen type, city, pin code and power supply.
  2. Get your quote. You get the price, packing and transport cost and the delivery time.
  3. We build and pack. Your tandoor is made in-house and packed for transport.
  4. Delivery. We send it by part-load transport to your city. On arrival, check the package and tell us at once if anything looks damaged.

Why Choose Forno Sethi? Direct From the Manufacturer

Forno Sethi has been making tandoors in Burari, Delhi since 1987, and thousands of our tandoors are in use in homes, restaurants and hotels. We build in our own 1150 sq. yard factory, so you buy directly from the maker, with custom sizes, spares and service available when you need them.

In-house factory

We control every step of the build in Burari, Delhi, from the body to the electrics.

Custom builds

Need a different size or counter fit? Tell us and we will build to suit.

Service support

Help with installation, use, coil changes and spare parts.

Dealer, restaurant chain and bulk enquiry

Want to stock Forno Sethi electric tandoors or equip several outlets? We work with dealers, resellers, restaurant chains, hotels and event companies. Dealer and bulk terms are discussed on a call.

Call +91-7827361854

Also see: restaurant tandoors, live kitchen tandoor, clay tandoor, gas tandoor and SS home tandoor.

Shipping Outside India

We ship tandoors to restaurants and hotels abroad. Power supply, voltage and import rules differ by country, so message us on WhatsApp with your country, city and local power supply, and we confirm what is possible and send a quote.

Get the Electric Tandoor for Your Kitchen

Tell us your kitchen, city and power supply, and we will send your quote.

Call us at +91-7827361854 or visit our factory in Burari, Delhi.

Forno Sethi – Making Tandoors Since 1987.

Enquiry Now

FAQs – Electric Tandoor by Forno Sethi

An electric tandoor is a tandoor heated by electric heating elements instead of charcoal or gas. Ours has a clay-lined cooking chamber, twelve 1 kW nichrome heaters and a digital PID thermostat, so it cooks naan, roti, tikka and kebab with steady, controllable heat and no smoke.

Forno Sethi is a tandoor manufacturer based in Burari, Delhi, making tandoors since 1987. We build our commercial electric tandoor in our own factory and supply restaurants, hotels, cloud kitchens and caterers across India and abroad.

It is rated at 12 kW, made of twelve 1.0 kW nichrome heating elements, and runs on 440 V, 50 Hz, 3-phase supply.

At full power it draws up to 12 units (kWh) per hour. Once the tandoor reaches temperature the PID thermostat switches the heaters on and off to hold it, so the average use during steady cooking is lower.

It pre-heats to 400 degrees Celsius in about 25 minutes. The working range is 100 to 500 degrees Celsius with plus or minus 3 degrees accuracy.

One batch holds 12 skewers or 10 naan. The chamber is 500 mm in diameter and 650 mm deep, lined with clay.

The 12 kW model needs a 3-phase supply. It is not designed for a single-phase home socket. Tell us your supply on WhatsApp and we will advise.

A 3-phase, 440 V, 50 Hz supply with proper earthing and a correctly rated MCB and cable, fitted by a qualified electrician. Phase-failure protection is built in.

It has a 500 degrees Celsius cut-off, a phase-failure relay and earthing, plus a PID digital thermostat, timer and separate heater switches.

Yes. The cooking chamber has a refractory clay liner, so you get the radiant heat of a traditional tandoor. The body is double wall stainless steel with 100 mm of ceramic fibre and rock wool insulation.

No. It has no smoke, so it does not give a charcoal flavour. It gives steady, even tandoor heat. For smoky flavour, see our hybrid and charcoal tandoors.

Naan, tandoori roti, kulcha, chicken tikka, paneer tikka, seekh kebab and other skewer items. It comes with 10 skewers, a naan gaddi, tong, gloves and a naan hook.

Yes, especially where gas or charcoal is not allowed, such as malls, food courts, offices, hotels and indoor kitchens. You still need a good exhaust hood for kitchen heat and cooking fumes.

Because it burns no fuel it makes no carbon monoxide, so it suits indoor kitchens where charcoal and gas are not allowed. Plan a hood or exhaust for heat and food fumes and keep clearance from walls.

Switch off and isolate the power first. The heater box pulls out as a drawer, the heating rods are wired to three phases and a common, and you replace the failed rod and reconnect it the same way. Have a qualified electrician do this. See the heating coil section on this page.

Yes. Heating elements, thermostat parts and other spares are available from us.

Every Forno Sethi electric tandoor comes with a 6 month warranty. Spare heating rods and parts are available after that.

The price depends on your delivery city and any custom requirement, so we do not list one fixed price. Send your city and pin code on WhatsApp and we send an exact quote.

It weighs about 300 kg. It has 4 swivel castors, 2 of them with brakes, so it can be moved and locked in place.

Yes, by part-load transport to keep freight cost low. Far cities such as Bengaluru can take about 7 to 14 days. Packing and transport are quoted for your pin code before you pay.

Yes. We ship to the USA, UK, Germany and the rest of Europe, UAE, Saudi Arabia, Qatar, Oman, Australia, New Zealand, Singapore, Thailand, Malaysia and Bali. Voltage and plug standards differ by country, so message us your country and city for a quote.

Yes. Dealer, reseller and multi-outlet terms are discussed on a call. Call +91-7827361854 or message us on WhatsApp.

Electric is clean, smoke-free and easy to control, and is allowed where fuel is not. Gas heats fast and costs less to run. Charcoal gives the smoky taste. A hybrid tandoor runs on both gas and charcoal. Choose by your kitchen rules, menu and running cost.

This page is about our 12 kW commercial electric tandoor. For home use, see our SS home tandoor, which runs on gas or charcoal.

Most problems come from too little power for the chamber size. A small home-size electric tandoor can work on a few kW, but a full commercial chamber needs far more. Under-powered heaters give weak heat, slow recovery between batches and early burn-out. Our commercial model uses 12 kW (twelve 1 kW heaters) to suit its 500 mm x 650 mm chamber.

Heat a new clay chamber slowly in stages before regular cooking so it settles without cracking.
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