Gas Cooking stove with 4 Burner and oven with CE certificated

Product Overview

A commercial gas range is a multi-burner cooking platform powered by LPG or natural gas. It delivers instant heat changes and high output. An oven base adds baking and roasting without extra floor space.

Best for you when you need:

• Strong open-flame cooking for busy lines

• An oven for roasting, finishing, or holding

• A single unit that simplifies kitchen layout

Key Benefits for Wholesale Buyers

• Fast heat response: You adjust flame in seconds.

• More output per footprint: Burners plus oven support multi-tasking.

• Simple operation: Clear knobs reduce training time.

• Commercial durability: Stainless structure supports daily use.

• OEM/ODM friendly: You can build private-label SKUs for your market.

Configuration Highlights

4 Burners for Parallel Cooking

You can run multiple pans at once. This helps during peak service.

Oven Base for Baking and Finishing

You bake, roast, or keep items warm below. This improves workflow in compact kitchens.

Stainless Steel Body for Hygiene

Stainless surfaces wipe clean quickly. This supports daily sanitation routines.

Flexible Gas Setup

You can specify LPG or natural gas. You can also match your region’s fittings and pressure.

Specifications

Final specifications can match your destination standards. Share your gas type, oven size target, and compliance needs.

What to Provide for Accurate Quoting

• Your country and local gas standard

• Gas type and pressure requirement

• Expected cookware size and peak workload

• Preferred oven workflow (bake, roast, finish, hold)

Definition You Can Reuse

A gas range with an oven base is a two-level cooking workstation. It combines open-flame burners with enclosed hot-air baking below.

Planning Numbers Buyers Use

• Many line designs plan 1 burner per active pan at peak.

• A 4-burner unit supports 2–4 simultaneous cooking tasks.

• Oven workflows often rely on batch finishing to reduce plating delays.

Distributor Service Checklist

• Stock knobs, nozzles, and ignition parts for quick repairs.

• Plan one basic spares set per 20–50 units in your channel.

• Schedule daily wipe-down and weekly burner cleaning for stability.

How to Choose the Right Model for Your Market

Match Burner Output to Your Menu

High-heat menus need stronger burners. Simmer-focused menus need steady low flame control.

Confirm Gas Compatibility Early

Gas pressure and fittings vary by region. Confirm them before order placement.

Consider Ventilation Requirements

Open-flame equipment needs proper ventilation planning. This protects staff and improves comfort.

For commercial kitchen safety guidance, reference OSHA’s restaurant safety resources: https://www.osha.gov/restaurant-safety

CE and Compliance Notes

This model is designed for international markets. CE documentation can be provided for applicable configurations. Share your destination requirements so you can align labels, manuals, and safety components.

OEM/ODM Customization for Your Brand

You can tailor the product to your distribution channel.

OEM options

• Logo badge, panel marking, and carton printing

• Multi-language manuals and warning labels

• Gas nozzle kit matched to your region

• Spare parts kit for after-sales support

ODM options

• Burner layout and grate structure changes

• Oven chamber adjustments for your workflow

• Control layout updates for your product line

Cleaning and Maintenance

• Clean grates and burner areas daily.

• Keep burner ports clear for stable flames.

• Check door seals and hinges on a schedule.

• Confirm gas tightness during installation and service.

Packaging and Shipping

Export packaging options

• Protective foam + strong carton

• Optional wooden crate for long-distance shipping

• Palletizing for container efficiency

B2B shipment support

• Standard export documents for customs

• Pre-shipment inspection coordination

• Consolidated spare parts planning for distributors

Ordering Process

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

2. Confirm configuration, oven needs, and OEM details.

3. Review quotation and production schedule.

4. Approve artwork for private-label orders.

5. Arrange inspection and shipment terms.

To speed up your quote, share:

• Destination port and incoterm

• Local gas pressure and fitting standard

• Any certification or labeling requirements

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 model with an oven base?

You gain baking and finishing capacity. You also save floor space.

3) Can you supply LPG and Natural Gas versions?

Yes in many cases. You should confirm local pressure and inlet fittings.

4) Is this unit suitable for restaurants with peak service?

Yes when capacity matches the menu load. Four burners help run parallel tasks.

5) What information helps you quote accurately?

Share gas type, pressure, burner layout needs, and destination requirements.

6) Do you support OEM branding for wholesalers?

Yes. You can customize logo, cartons, manuals, and labels for resale.

7) What maintenance helps keep flames stable?

Clean burner ports and keep air inlets clear. Verify pressure during installation.

8) Can you support CE requirements?

CE documentation can be provided for applicable configurations. Confirm your market needs in advance.