A type of open
stove that consists of a rotating
spit mounted vertically in front of a
panel of heating elements, usually
gas. Meat that is roasted on this spit is usually
shaved off by the cook, who holds a
knife in one hand and collects the meat in a
dustpan-like tool held in the other hand.
It is used to cook gyros and shwarma, and so is not commonly seen in the United States, outside of a Greek or Arab restaurant.
Meat cooked on a vertical broiler tends to drip out much of its fat, which is good for those who want their fat out of their meat, as well as for those who want to isolate the fat of other nefarious purposes.