In restaurants, chickens, beef roasts, leg of lamb and other meats can be prepared with a commercial rotisserie oven. This method of cooking places the meat on a spit that is then rotated around a heat source. The act of rotating helps prevent the food from drying out since any juices that would leak out simply pass to the other side when it is turned, marinating the meat in its own juices. Most commercial rotisserie ovens consist of the same components: a spit or basket to hold the meat, a motor to spin the meat and a heat source around which the meat rotates. This method of cooking probably dates back to prehistoric times. Except in those days, the spit was a stick, the heat source was a campfire and the motor was a person's arm. Each oven gives specific quantities of common rotisserie-cooked meats, so look for these specifications when selecting a model to suit your needs. Also, consider the exterior dimensions, which will tell you how much space the unit will take up in your establishment.