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Beech tandoors can have two styles of cooking surfaces; one has a ceramic cooking surface and the other has a mild steel cooking surface.

Ceramic displays similar cooking characteristics to traditional clay but is longer lasting and ideal for breads such as naan.

Mild Steel will heat up quickly, is lightweight and ideal for cooking skewered meats etc. The only drawback with mild steel is that many Indian chefs have never used a steel pot and may have a psychological barrier.

The decision on which fuel type to use will largely depend on the availability and cooking characteristics desired by the chef. Both ceramic and mild steel are compatible with any of the fuel types offered but the different heat characteristics are due to the nature of the fuel.

Traditionally the preferred fuel has been charcoal because:

• There is a slow heat in the base of the pot which gives the pot an even heat throughout.
• Burning charcoal imparts a special flavour to all food.
• There is not any great airflow up the inside of the pot making it easy to use.

Gas Characteristics:

• Piezio ignition (easy and clean to light).
• Almost maintenance free.
• Reheats quickly.
• No charcoal needs to placed or ash removed.
• No solid fuel emission problems with the Authorities.
• Higher airflow through pot - slightly more difficult to cook with.
• Greater variation in pot temperature - hottest near burner.

Electric Characteristics:

• Clean burning and emission free.
• Highly compatible with mild steel cooking surface as it reheats almost instantly.
• Available in every kitchen environment and free from restriction eg. Marine and Highrise kitchens.

There are a lot of romantic conceptions attributed to the perceived flavours that emanate from the walls of clay pots. Please consider the following:

• We do not believe that there is an inherent flavour of clay that transfers to the Naan because the clay is heated daily to over 400°C (752°F) and the surface is very vitreous or fine and grainy.
• If flavour did come out of the clay, it is inconceivable that the flavour of clay, horses hair and who knows what binding compounds actually enhance the flavour of Naan bread.
• To the contrary, BEECH use a EPH/NSF USA approved ceramic material known to be safe for cooking purposes. NONE of the Indian or Pakistani Tandoors have such a rating.

However, flavour is added by:

• Using charcoal due to the flavours that are imparted by burning a solid natural fuel. Beech gas fired tandoor ovens include a special burner cover to the gas system which enables a small amount of your favourite wood chips to placed on a stainless rack over the gas system to enhance the flavour.
• Skewered food self bastes in the juices that boils out of it as it cooks over a charcoal or gas or electric heat source. Naturally, charcoal will impart the most flavour.
• Regular coating of the walls with the traditional Fenugreek recipe listed in our Tandoor CE Manual will subtly enhance the flavour of cooked Naan bread. This treatment will also enhance the finish of the wall of our pots, both mild steel and ceramic as it adds a great deal of vegetable oil to the cooking surface.

Beech Tandoor ovens are manufactured from a high grade castable ceramic material with reinforced metal bands and stainless steel enclosure. The use of high-tech long lasting ceramics which can withstand high temperatures for prolonged periods allows Beech Tandoors to outlast any other Tandoor oven on the market.

Not one of the hundreds of Tandoors that we have sold has suffered a pot failure, making Beech the Tandoor choice of leading hoteliers worldwide.

Please see the Tandoori Comparison for further explanation.

The Beech tandoor is available in a range of external shapes and spectacular finishes including:

• Standard Stainless Steel in round or square external shape.
• Feature barrel shape which can be painted with terracotta enamel, clad with copper or stainless steel, wrapped in rope or painted in your colour choice or finish.

Please visit the Tandoor Gallery for examples.