Tandur by Speedx-Cylindrical

Unleash the Art of Traditional Cooking at Home

Transform your outdoor space into a culinary hotspot with the Tandur by SpeedX—a compact yet powerful cylindrical-shaped home tandoor. Expertly crafted with a blend of clay and metal, this tandoor brings the authentic essence of traditional Indian cooking to your doorstep. Perfect for preparing mouthwatering tandoori chicken, naan, kebabs, and more, it delivers restaurant-quality results with ease.

Key Features

     Intense Heat for Authentic Flavors:

• Achieves high temperatures of up to 500 degrees C—ideal for creating perfectly charred, smoky flavors.
• Ready to cook in just 20-25 minutes after adding the fuel.

     Advanced Heat Insulation:

• Insulated walls lock in heat, ensuring uniform cooking and conserving energy.

     Versatile Fuel Options:

• Compatible with charcoal and eco-friendly coconut shell briquettes (available on our website).

     Designed for Compact Spaces:

• With its sleek, square design, the Tandur fits effortlessly into gardens, balconies, patios, or terraces.

     Cooking Kit Include:

• Comes with 04 skewers, giving you everything you need to get started.
• Explore additional accessories on our website for even more versatility.

     Vibrant Color Options:

• Available in a range of colors to complement your outdoor decor—browse them all on our website.

Whether you’re grilling for friends or indulging in a quiet meal, the Tandur by SpeedX makes it easy to master traditional tandoor cooking techniques at home. Experience the thrill of high-heat cooking and elevate your meals with bold, authentic flavors—right from your own backyard.

A step-by-step guide to operating our latest innovation – Home Tandur, fired by charcoal:

Preparation

1.Location Setup:

•Place the tandoor outdoors or in a well-ventilated area(Balconies, gardens, terraces etc).

2.Material required:

•Charcoal (Coconut shell briskets or lump charcoal). Available on our website

•Long matches or a butane torch.

•Tongs, skewer rods, and mitts for safety. Available on our website.

•Fire starter kit( Black Cylindrical starter jar). Available on our website.

•A brush for cleaning. Part of the cleaning kit available on our website.

•Food-grade oil (for conditioning the clay walls).

Ignition Process

1.Clean the Tandoor:

•Use the brush to remove ash or leftover debris from previous use.

2.Load the Charcoal:

•Place a few fire starters at the bottom that have been pre fired in the black jar fire starter kit.

•Add a small pile of charcoal (~1/4 full) on top of the starters. This will create a hot core for the rest of the fuel.

3.Ignite the Charcoal:

•Use long matches or a butane torch to ignite the charcoal pile.

•If necessary, drizzle a small amount of lighter fluid over the charcoal, but do not overdo it.

4.Let the Fire Build:

•Wait for the initial charcoal to catch fire and turn white or ashy (this takes around 15-20 minutes).

•Gradually add more charcoal to fill the tandoor to about 1/2 the capacity. Ensure the airflow is not blocked at the base of the oven which has an opening.

Operating the Tandoor

1.Preheat the Tandoor:

•Allow the tandoor to preheat for 20 to 40 minutes until the clay walls turn white-hot. The internal temperature will typically reach 400-500°C (750-930°F). You can measure this via the temperature gun available on our website.

2.Condition the Clay Walls (Optional):

•Using a cloth dipped in oil, quickly wipe the inside walls. This helps season the surface and prevent food from sticking. Although our tandoors come pre seasoned with jaggery paste on the inside.

3.Start Cooking:

•Use skewers or place naan bread directly against the heated clay walls.

•Do not close the top with a metal lid, please leave the top open.

4.Monitor the Charcoal:

•Add more charcoal if needed during long cooking sessions. Use tongs to carefully adjust the burning coals. And check the temperature with the temperature gun.

Shutting Down the Tandoor

1.Remove Food:

•Use tongs and mitts to safely remove skewers or other items from the oven.

2.Extinguish the Fire:

•Stop adding charcoal.

•Your tandoor has an air vent at the bottom, close it to cut off oxygen.

3.Allow the Tandoor to Cool:

•Let the tandoor cool naturally (this may take several hours). Avoid dousing it with water as it may crack the clay.

Post-Use Maintenance

1.Remove Ash:

•Once the tandoor is cool, use the brush to clean out ash and unburned charcoal and collect in the tray which is a part of the kit.

2.Check for Cracks:

•Inspect the clay for cracks or damage. Small cracks are normal, but larger ones may need repair.

3.Store Properly:

•If you won’t be using the tandoor for a while, cover it with the zipped water proof cover to keep dust and moisture out.

Safety Tips:

•Always wear heat-resistant gloves and use long-handled tools.

•Keep a fire extinguisher or bucket of sand nearby for emergencies.

•Never leave the tandoor unattended when in use.