FAQ

A gyro is a Greek dish made of meat cooked on a vertical rotisserie, typically served in a pita with tomatoes, onions, and tzatziki sauce.

• Keep product frozen until the day before serving
• Thaw Gyro slices under refrigeration (33°F-40°F) for 24 hours
• Refrigerated shelf life 7 days

Flat-Top Grill

• Prehead oven 350-375°F
• Place slices on grill
• Cook slices on both sides for approximately 20 seconds
  per side.
• Service immediately

• Preheat oven 350-375°F
• Place slices in a steamtable pan
• Fill pan ¼” with hot beef broth
• Cover and place in oven for 15 minutes
• Store in steamtable (above 140°F) for service

• Arrange slices on microwave-safe plate
• Cook for 30 seconds
• Serve immediately

Instructions

• Place hot slices in a steam table pan
• Fill ¼” with hot beef broth.
• Cover and store at over 140°F

Holding Times

• Flat-top grill: 1 hour
• Charcoal grill: 1 hour
• Microwave: 1 hour

• Always store gyro cones in the freezer, never let cone thaw before using.

• Place skewer through hole in cone, with smaller diameter of cone supported on the round disk of the skewer. The higher the meat is
• placed on the skewer, the faster it cooks. ALWAYS LOAD FROZEN, NEVER THAW.
• Pull out the upper and lower skewer supports. Place skewer through the upper support first and then lower the skewer through the drip
• pan to engage the motor drive.
• Adjust upper and lower supports so that the meat is 4”–5” away from the heating element.
• Turn the motor and burners on and let cooked until browned outside. ATTENTION: MAKE SURE THE MEAT YOU SERVE IS
• FULLY COOKED!
• Meat turns very slowly. If the cone is not turning, the lower part of the skewer may not be seated in the motor hole properly.

• Slice the meat thin as possible with a 14” straight edge beef slicer or electric slicing knife.
• The gyros cone must cook continuously at full heat from the time it is placed on the Autodoner broiler until completely carved. The
• cooking may be stopped to allow for safety during the carving action only; (UNDER NO CIRCUMSTANCES CAN THE
• BROILING UNIT BE TURNED OFF AND ON DURING THE DAY TO COMPENSATE FOR SLOW SALES PERIODS).
• The size of the cone should be determined by business volume demand. The expected time period for the total cooking of the Gyros
• cone is 2 ½-3 hours.
• All sliced Gyros meat must be held at 165°F. or above in a steam cabinet until served.
• Knives and catch pans must be cleaned and sanitized before use and after cuts are made that are deep enough to penetrate or slice into
• undercooked meats.
• At the end of the day, all remaining Gyros meat must be cooked and carved. No cooked meat can be taken off the skewer and
• refrigerated. The cooked slices must be held under refrigeration at 45°F. or below in shallow covered pans.
• All leftovers must be heated rapidly the following workday to minimum of 165°F. until served. (Grill, Microwave, etc.)
• A “probe type” food thermometer must be kept readily available and routinely used to monitor food temperatures during preparation and
• storage.

We source our meat locally from trusted BC farms, ensuring the highest quality and supporting local producers.

Yes, we ship our gyros all across British Columbia, ensuring they arrive fresh and ready to enjoy.

We use a variety of meats, including chicken, beef, and lamb, all sourced from local BC farms.

Store your gyro in the refrigerator if you plan to eat it within a few days. To reheat, wrap it in foil and warm it in the oven or use a microwave.

We offer gluten-free options for our gyros. Please specify your dietary needs when ordering.

With 35 years of experience, we bring a tradition of excellence and a commitment to using high-quality, locally sourced ingredients in every gyro we make.