DÖNER (Gyros)

Fried, frozen, cut, for restaurant consumption. Pre-made, fried, cut and packed Döner (Gyros) meat, which requires only warming up. It can be served on parties or on felloowship banquets, because it can be prepared hands down within a couple of minutes. It is recommended to restaurants which have not sold this product yet but would like to have a try with it. It does not require to buy Döner (Gyros) frier or other tools with an expensive investment. It can be served just itself or in pitas, tith vegetables or other garnish.

Packing: 2 kg in nylon bags.

Storage: - 18 C

What's the difference between shawarma, gyro and doner? 

Shawarma (Arabic: امرواش , Hebrew: המראווש) also spelled chawarma, shwarma, shawerma, or shoarma, from the Turkish word çevirme (turning) which is another name used for döner kebab (IPA: [tevir'me] 'turned thing') is a Middle Eastern-style sandwich usually composed of shaved lamb, chicken, turkey, or beef. Shawarma is a popular dish across the Middle East, and is consumed by many across the rest of the world as well. Shawarma is known as guss in Iraq and gyros in Greece. 

Shawarma (Çevirme) has its origins in Anatolia and is essentially the same dish as döner kebab in Turkey, possibly differing from it in the type of meat and spices used.

Gyros or gyro (Greek γύρος, "turning") is a kind of meat roasted on a vertical rotisserie, or by extension the pita bread it is usually found in. In addition to the meat, there are also various salads and sauces inside the pita. The most common fillings are tomato, french fries, onions and tzatziki sauce. The Arabic shawarma, the Turkish döner and Mexican tacos al pastor are somewhat similar (though tortillas, used to wrap Mexican tacos, is a bread product of very different texture than the Greek pita). In some parts of Greece, gyros was formerly called ντονέρ [don'er], from its Turkish name döner kebab (literally "turning roast"); γύρος is a calque on that name. The name gyros and souvlaki are usually used interchangeably in Athens. 

Döner Kebab (as döner kebab in Turkish and often simply kebab, döner, doner, donner or donair), which literally means "turning roast" is the name given to a Turkish dish made with lamb (or mutton), beef or chicken. Some have compared doner kebabs to shawarma and gyros, possibly because similar meat may be used, but they are in fact very different in terms of the filling and/or form. Doner kebabs are generally wrapped in tortilla-like flat bread, and shawarma is generally in pita or sandwich form. Gyros are always wrapped in pita. The difference in fillings are also very great. The gyro almost always contains the same few ingredients. Doner kebabs and shawarma, though, can include various salad ingredients such as salat, onion tomato or cucumber and fresh mint as well as a number of creamy sauces or even hot sauce.

         
Döner meat freezes according to certain physical laws

Freezing döner meat:

   Ambient temperature at -22°C.
   Core temperature falls to around -2°C in the first few hours.
   Core temperature remains stable at around -2°C for around twelve hours.
   After thet the temperature continues to fall until it reaches the ambient temperature.

Grilling döner meat: 

   Surface temperature increases to around 110°C.
   Döner surface looks ready for the first carving.
   After the first carving, the temperature drops to around 80°C.
   Surface temperature rises back to around 110°C.
   Döner surface looks ready for the next carving.
   Cycle repeat until the final carving.

Important microbiological aspect:

ALWAYS grill your döner meat all the way through after you start grilling!
Microorganisms are effectivly neutralised.

Uncotrolled microorganism growth will negatively affect the sensory characteristics at best, or spoil your döner meat at worst.

Presevatives keep your meat's processing properties ideal, leading to perfect sensory characteristics in the finished döner product.