Pig Roasting Accessories
小四小件 · 烤猪配件套装
The four parts that hold and turn the hog: rack, hook rated to 100 kg, drip tray and wire grid.
Roasting Equipment
Automatic Roast Pig Oven
全自动烤猪炉
A rotating spit, staged temperature control and a chamber built around the weight of a whole carcass — so one operator can produce banquet-grade roast pig on a schedule instead of by instinct.
What it does
Roasting a whole hog is the hardest job in Cantonese BBQ. The carcass is heavy, uneven in shape, and it renders fat for hours. Traditional pits handle it with charcoal, a patient cook and a lot of turning by hand. That works when you have the pit master; it falls apart when he is not there, or when you need three hogs finished by six o'clock.
Our automatic roast pig oven replaces the judgement calls with a program. The hog is tied to a motorised spit that turns it continuously, so no single side sits in the hot zone long enough to scorch. Temperature is staged rather than fixed: a hotter opening phase to set the skin, a steadier middle phase to cook the deep muscle through, and a finishing phase that brings the crackle up without drying the shoulder.
Because the machine holds the program, the result stops depending on who is on shift. A new hire can load, press start and get the same pig that your experienced cook produces — which is usually the reason a buyer comes to us in the first place.
We build these alongside our roast duck ovens, and the two share the same control logic and 304 stainless construction. Many customers run both: duck daily, whole hog for weekends, banquets and catering jobs where the pig is the centrepiece.
How a whole hog cooks in this oven
Three phases, set once, repeated every service. The control panel holds the stages; your team loads, starts and collects.
01
Set the skin
The opening stage runs hot and dry. Surface moisture leaves, the skin tightens and begins to blister. This is the phase where a wet carcass or a poorly tied one shows up later as pale, leathery patches.
02
Cook through
Temperature drops to a steady working level while the spit keeps turning. Deep muscle at the shoulder and haunch comes up to temperature without the outside over-colouring. Fat renders gradually and drains away rather than pooling.
03
Bring up the crackle
A final short burst lifts the rind into crisp, bubbled crackling. The timer shuts the oven down at the end of the program, so an unattended batch finishes instead of burning.
04
Rest and hold
Pig is rested before carving so the juices settle. Because the oven is free once the program ends, the next load can start while the first one rests — which is how caterers run several hogs in one evening.
Specifications
Standard configuration below. Chamber width, spit length, voltage and control layout are built to your requirement — tell us the hog size you work with and your local supply when you enquire.
| Item | Specification |
|---|---|
| Product name | Automatic Roast Pig Oven (全自动烤猪炉 / 烤乳猪炉) |
| Application | Whole hog, suckling pig, large joints, banquet roasting |
| Heating options | Electric, LPG or natural gas |
| Voltage | 220V / 380V, 50–60Hz — configurable per destination |
| Control system | Digital thermostat with staged programming and timer shut-off |
| Rotation | Motorised spit for continuous, even turning |
| Chamber material | 304 stainless steel, weld-cleaned seams |
| Capacity | Multiple chamber sizes available — sized to your hog weight |
| Safety | Gas leak protection on gas models; micro-computer control |
| Included | Accessory set available; roasting training material provided |
Built for Service
Why caterers switch to automatic
01
Result without the pit master
The program holds the standard. You are no longer dependent on one person who knows when to turn the hog.
02
Labour you get back
One person loads and starts the batch, then gets on with prep instead of watching the fire for hours.
03
304 stainless throughout
Food-contact surfaces in 304 stainless — washable, corrosion resistant and able to take repeated heavy loads.
04
Training included
Seasoning, trussing, temperature staging and crackle judgement for whole hog come with the machine.
Where It Earns Its Keep
Who buys this machine
The pig oven is a bigger commitment than a duck oven. It pays for itself where whole hog is a scheduled, repeatable job rather than an occasional one.
- Caterers running weekend whole-hog events on a fixed timetable
- Banquet kitchens and wedding venues that need several hogs finished together
- Restaurant groups adding roast pig to a Cantonese BBQ menu
- Butchers and central kitchens producing roast pig for retail counters
Usually bought together
A pig oven needs its steel parts, and most buyers are fitting out more than one station. These three ship in the same container and are built to work alongside the oven.
Automatic Roast Duck Oven
全自动烤鸭炉 / 烧鹅炉
Our other core machine. Duck and goose through the week, whole hog for weekend events.
Cured Meat Dryer
腊肉烘干机
For sausage and cured belly — the product that fills the counter while the oven is running.
Questions About This Machine
Roast pig oven FAQ
We build several chamber widths rather than one fixed size. Tell us the live or dressed weight you normally roast and the number of hogs per service, and we size the chamber and the spit to that instead of quoting a generic figure.
Gas runs cheaper per hour in most markets and recovers heat faster between loads, which matters for whole hog work. Electric gives finer control and avoids gas cylinder storage or a gas line. Tell us your utility situation and we will recommend one.
In practice yes. A whole hog has to be held, turned and lifted, and those four parts — rack, heavy-duty hook rated to 100 kg, drip tray and wire grid — are made to fit our ovens. They are awkward to source separately and cheap to ship with the machine.
The pig oven is built around weight and width: a rotating spit that carries a whole carcass, a deeper chamber and a grease path that can cope with a long render. The duck oven hangs birds vertically and is tuned for skin blistering at higher airflow.
Yes. Whole-hog roasting training covers seasoning, trussing and tying on the spit, temperature staging, and how to judge the crackle. Material is delivered in English with video support after delivery.
Yes. Standard builds are 220V or 380V at 50 or 60Hz and we configure heating elements, motors and controls per destination. Send your local supply specification with the enquiry.
Next Step
Get a quote for this oven
Tell us the hog size you work with, how many per service, your voltage and destination port. We will send back a spec sheet, a landed-cost quote and our recommended setup.
Request a Quote Read the buying guide