Introduction: Stop Waiting, Start Selling
Your tandoor is amazing. It gives you the best naan and tikka flavour. But sometimes, it feels like the one thing making your kitchen slow.
Think about it: Your whole team finishes a curry, but everyone stands around waiting for the tandoor-wala to finish the bread. This waiting time kills your service speed, makes the customer wait, and lowers your profit.
A slow tandoor is a wasted asset. We're here to give you simple fixes to make your tandoor run non-stop, without any chaos. Let's turn that heart of your kitchen into a turbocharger!
Fix 1: Always Be Hot (The Heat-Up Habit)
A cold tandoor is your biggest enemy. You can't make up for lost heat during the rush.
The Problem: Cold Start Chaos
You wait too long to turn the tandoor on. When the first order comes, the temperature is too low. This makes everything cook slowly and creates a line of tickets.
The Simple Fix: Early Wake-Up Call
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Heat Up First: Start heating your tandoor one hour before your first order, minimum. Whether you use gas or charcoal, the tandoor must be at peak heat (around 350°C to 450°C) when the doors open.
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Use Good Fuel: For charcoal, buy long-burning, high-quality briquettes. They hold heat better. You can buy these in bulk on Order-iin so you never run out.
Check Gas: For gas tandoors, always have backup gas cylinders ready. Use Order-iin for proactive fuel purchasing to avoid that mid-shift panic that kills your temperature.
Fix 2: Everything Ready (The Tandoor-Wala's Desk)
Your tandoor-wala should only be cooking, not searching for ingredients.
The Problem: Searching Slows Down
The tandoor-wala has to reach far away for the naan dough, or the tikka is not skewered yet. Every step away from the tandoor is a delay.
The Simple Fix: Arms-Reach Organization
- Keep it Close: Everything needed must be within one arm's reach: pre-portioned dough balls, skewered marinated meats, butter, oil, and spices.
- Prep Ahead: All marination and skewering for tikkas must be done during slow hours. Your tandoor-wala should never be prepping raw food when tickets are flying. This is the Batch Cook rule for tandoori items.
- Right Tools: Make sure they have great tools: good skewers, heat-proof gloves, and spatulas. Find these durable tools in the kitchen equipment section on Order-iin.
Fix 3: Cook Smart (Where to Put What)
The tandoor isn't the same temperature all over. Use the heat spots correctly.
The Problem: Bad Placement
Putting slow-cooking tikkas in the hottest spot makes them burn. Putting fast-cooking naan in a cooler spot makes them take too long.
The Simple Fix: Sequence Your Items
- Naan Zone: The hottest part (often near the top/opening) is for fast-cooking bread (naan, roti). They cook in minutes—use this zone constantly.
- Tikku Zone: Marinated meats and paneer need more time. Place these lower down or on the sides where the heat is more even and steady.
- Cook Together: As soon as a tikka order goes in, your tandoor-wala should immediately find space for the naan that goes with it. Never let an inch of the tandoor wall be empty during peak service.
Fix 4: Know Your Limits (No Overloading)
Every tandoor can only cook so much at once.
The Problem: Overloading
Putting too many things in at once makes the temperature drop, everything cooks slowly, and food comes out undercooked. This creates long waiting times and angry customers.
The Simple Fix: Track and Plan
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Find Your Speed Limit: Track how many naans your tandoor can reliably produce every 15 minutes during your busiest hour. This is your Maximum Tandoor Capacity.
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Plan the Menu: If your tandoor is always overloaded, can you shift some appetizers to the frying pan (tawa) during the rush? This takes pressure off the tandoor.
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Grow Smarter: If you are constantly turning away orders because your tandoor is maxed out, it’s time to buy a second one! Check out the range of commercial tandoors and accessories available on Order-iin. It’s a big investment, but it instantly doubles your speed and profit.
Conclusion: Command Your Kitchen, Not the Chaos
A fast kitchen is a profitable kitchen. By making these simple changes—heating up early, organizing your station, cooking items in the right spots, and knowing your limits—you remove the biggest time killer from your service.
Stop waiting for the tandoor to catch up. Make it work for you. Log into Order-iin, grab the fuel, storage, and tools you need, and start running your tandoor with zero waiting time today.
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