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Chennai Kitchen Equipments is a leading manufacturer and supplier of high-quality Stainless Steel commercial kitchen equipment in Chennai.

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Romali Range

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Romali Range

Our Specialized Romali Roti Cooking Range is a purpose-built piece of commercial kitchen equipment designed exclusively for making Romali roti — the iconic tissue-thin, soft, handkerchief-like flatbread that is a signature offering of North Indian cuisine restaurants, dhabas, and banquet kitchens. The defining feature of this range is its inverted cast iron dome (tawa) mounted on a high-efficiency gas burner, which provides the intensely hot, even cooking surface required to cook Romali rotis within seconds, preserving their characteristic softness and pliability.

The body of the Romali range is fabricated from heavy-gauge SS 304 stainless steel for superior durability, hygiene, and a professional appearance. The cast iron dome is precision-machined to ensure an even dome curvature for consistent heat distribution across the entire cooking surface. An adjustable gas valve system allows the cook to control flame intensity to match the pace of service, from quick high-volume cooking during peak hours to a lower, steady flame during quieter periods. The unit runs on LPG or PNG gas supply and is compatible with standard commercial gas connections.

This equipment is an absolute essential for any North Indian restaurant, multi-cuisine hotel, wedding catering setup, or live kitchen station that features Romali roti on the menu. It is available in single dome and double dome configurations to match the volume of service. The compact footprint of the range makes it suitable for live cooking counters and open kitchen setups, and the polished SS body presents an attractive appearance suitable for front-of-house display cooking environments.

Romali Range
Romali Range Side View
Romali Range Detail
How It's Made

Our Manufacturing Process

1
SS Body Fabrication

The range body, cabinet, and burner housing are cut, bent, and TIG-welded from SS 304 grade steel sheets. The structure is reinforced to withstand the sustained high heat generated by the gas burner during continuous operation.

2
CI Dome Fitting & Balancing

The cast iron dome is machined to a smooth, uniform curvature and fitted onto the central dome mount. Precision balancing ensures the dome sits level and stable, providing an even cooking surface across its entire area.

3
Gas Burner & Valve Assembly

A high-output gas burner rated for commercial continuous use is mounted beneath the dome. Heavy-duty brass gas valves and rigid gas supply lines are fitted and pressure-tested for leak-free, safe operation on LPG or PNG supply.

4
Flame Test & QC

The completed range is ignited and run at full flame to verify burner performance, dome heat uniformity, and gas valve response. A QC inspector confirms all components meet safety and performance standards before clearance for dispatch.

Have Questions?

Frequently Asked Questions

Our Romali Range is available with cast iron domes in standard diameters of 18 inches, 24 inches, and 30 inches. The 24-inch dome is the most popular choice for restaurant use as it accommodates the standard Romali roti size. Double dome configurations — useful for high-volume banquet and catering kitchens — are also available on request.
The Romali Range is designed to operate on LPG (Liquefied Petroleum Gas) or PNG (Piped Natural Gas). The burner and gas valve are factory-set for LPG but can be adjusted for PNG supply with a simple jet change. Please specify your preferred fuel type at the time of ordering so the unit is correctly configured before dispatch.
At full flame, the cast iron dome surface reaches temperatures of 200°C to 280°C, which is the ideal range for cooking thin Romali rotis in 30–60 seconds per piece. The dome retains heat exceptionally well due to cast iron's high thermal mass, so the cooking temperature remains stable even during continuous rapid cooking without significant heat fluctuation between rotis.
After cooking, allow the dome to cool naturally. Wipe the cooking surface with a damp cloth while still slightly warm to remove flour and debris. Avoid soaking the dome in water or using harsh chemical cleaners, as these can cause rust on cast iron. After cleaning, lightly season the dome surface with a thin coat of cooking oil to maintain the non-stick properties and prevent oxidation.
Absolutely. Our Romali Range is built for continuous commercial use and can operate through long service periods without performance degradation. The high-output commercial burner is rated for sustained use, and the SS body construction withstands kitchen heat and cleaning cycles for years. For very high volume kitchens such as banquet halls and wedding catering, we recommend the double dome configuration for increased throughput.

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