Tandoor
A tandoor (/tænˈdʊər/ or /tɑːnˈdʊər/) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of African cuisines.
For the web series, see Tandoor (web series).The roots of the tandoor can be traced back over 5,000 years to the ancient Indus Valley Civilization, one of the oldest known civilizations. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach 480 °C (900 °F; 750 K), and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use.
Certification[edit]
To operate a commercial tandoor with safety, it is critical to verify that the equipment satisfies the necessary safety and quality standards. Several certifications are important in ensuring the dependability and compliance of commercial tandoors.[21] NSF (National Sanitation Foundation), ETL (Electrical Testing Laboratories), and CSA (Canadian Standards Association) are three notable certifications in this area. Incorporating these certifications not only shows a dedication to quality and safety but also assists operators in avoiding any legal and regulatory concerns. The CSA Group warns of tandoors sold with unauthorized CSA certification marks,[22] since counterfeit ovens illicitly available on the North American market pose a risk of explosion.[23]