900 series 4 burner gas cooking range with cabinet

Product Overview

A commercial gas range uses open-flame burners to deliver instant heat control. This model adds a cabinet base for storage and a cleaner kitchen layout. You support faster service with less wasted space.

Best for you when you need:

• High-heat cooking for sauté, boil, and simmer

• A durable unit for daily commercial use

• A standardized SKU for wholesale distribution

Key Advantages for Wholesale Buyers

• Faster workflow: Four burners support parallel cooking.

• Better control: You adjust flame output in seconds.

• Space efficiency: The cabinet base keeps tools and pans nearby.

• Easy hygiene: Smooth stainless surfaces wipe down quickly.

• OEM/ODM ready: You can build private-label product lines.

Core Features

900 Series Heavy-Duty Build

A 900 series format is designed for professional kitchen lines. You get stable structure and service-friendly layout.

4-Burner Cooking Top

You run multiple pans at once. This helps your customers during peak hours.

Cabinet Base Storage

You store cookware, trays, or supplies below. This reduces clutter and improves workflow.

Commercial Grates and Burner Design

Heavy-duty supports handle frequent pan movement. Burners focus on stable flame performance.

Typical Applications

This unit fits:

• Restaurant hot lines

• Hotel and banquet kitchens

• Canteens and central kitchens

• Catering prep stations

Common buyer types:

• Importers and distributors

• Restaurant groups and franchises

• Kitchen project contractors

• Foodservice equipment wholesalers

Specifications

Reference configuration below. Final specs can match your destination market and gas standard.

RFQ Checklist for Accurate Quoting

Share these details to speed up your pricing:

• Destination country and local gas standard

• Gas type (LPG/NG), pressure, and inlet fitting

• Kitchen use case (restaurant line, hotel, project)

• Preferred base style and accessory needs

Clear Definition for Buyers

A gas cooking range is a multi-burner open-flame cooker for commercial kitchens. A cabinet-base design adds built-in storage to improve station efficiency.

Planning Numbers Many Kitchens Use

• Many lines plan 1 burner per active pan during peak service.

• Teams often assign 2–4 burners per cook, depending on the menu.

• Daily cleaning takes 5–15 minutes per unit in most workflows.

• Weekly deep cleaning is common for burner ports and grates.

Distributor Stocking Guide

• Keep knobs and ignition parts for quick field replacement.

• Stock gas nozzles for LPG and Natural Gas conversions where allowed.

• Plan 1 spare set per 20–50 units in active service networks.

How to Choose the Right Commercial Range

Match Burner Power to the Menu

High-heat cooking needs stronger burners. Simmer-heavy menus need stable low flame.

Confirm Gas Compatibility Early

Pressure standards vary by region. You reduce delays when you confirm fittings early.

Plan Ventilation and Installation

Open-flame cooking requires proper ventilation planning. This supports safer operation and better comfort.

For workplace restaurant safety guidance, review OSHA resources: https://www.osha.gov/restaurant-safety

OEM/ODM Customization for Wholesale Channels

Jieguan supports customization for distributors and brand owners.

OEM options

• Logo badge, panel marking, and carton artwork

• Multi-language manuals and warning labels

• Gas nozzle sets for your region

• Spare parts kit for after-sales support

ODM options

• Cabinet layout and storage configuration changes

• Grate design updates for cookware preferences

• Control layout adjustments for your SKU strategy

Quality Control and Reliability Notes

You can request practical checks before shipment:

• Flame stability test across all burners

• Gas tightness inspection on fittings

• Assembly inspection for cabinet alignment

• Packaging protection checks for export routes

Packaging and Shipping

Export packaging options

• Protective foam + strong carton

• Optional wooden crate for long routes

• Palletizing for container efficiency

B2B shipment support

• Standard export documents for customs

• Pre-shipment inspection coordination

• Spare parts consolidation for distributors

Ordering Process

1. Send your destination market, gas type, and quantity.

2. Confirm cabinet style and configuration needs.

3. Review quotation and production schedule.

4. Approve OEM artwork for private label orders.

5. Arrange inspection and shipping terms.

To speed up your order:

• Provide destination port and incoterm

• Provide gas pressure and fitting standard

• List required labeling or compliance needs

FAQ

1) What is a gas cooking range used for?

It is used for open-flame cooking in commercial kitchens. It supports boiling, sautéing, and simmering.

2) Why choose a cabinet-base model?

You gain storage under the cooking top. This improves workflow and reduces clutter.

3) Can I choose LPG or Natural Gas?

Yes in many cases. Confirm your gas type, pressure, and inlet fitting standard.

4) Is a 4-burner unit enough for busy restaurants?

Often yes for small to mid-size lines. Higher volume kitchens may choose 6 burners.

5) What maintenance keeps burners performing well?

Clean burner ports and grates regularly. Keep air inlets clear for stable flames.

6) Do you support OEM branding for wholesalers?

Yes. You can customize logos, cartons, manuals, and label languages.

7) What information helps you quote accurately?

Send gas type, base style, order quantity, and destination requirements.

8) Can this range be used in project kitchens?

Yes, with correct installation and ventilation planning. Confirm local rules for project acceptance.