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JGT-5P
JIEGUAN
A vertical gas chicken rotisserie is a commercial roasting machine that cooks chickens on vertical spits. Gas burners provide strong heat for crisp skin and consistent browning. Operators remove one spit at a time for smooth, continuous service.
Who buys this model
Restaurant chains and rotisserie takeaway shops
Hotel kitchens, canteens, and catering operations
Distributors supplying commercial cooking equipment
You cook multiple chickens per batch on separate spits.
Staff can unload one spit without stopping others.
You improve ticket times during peak hours.
Burners recover heat quickly after loading.
You keep cooking speed stable across batches.
Simple controls help operators adjust on the line.
The rotating product attracts attention.
It supports open-kitchen concepts and deli counters.
Better visibility improves purchase confidence.
Supports staggered roasting and continuous slicing.
Helps you plan output by shift and store size.
Fits many rotisserie chicken business models.
Burners provide strong radiant heat.
Rotation supports uniform color development.
Heat zones help match different chicken sizes.
Drip tray helps keep work areas cleaner.
Removable parts simplify daily sanitation.
Smooth panels support quick wipe-down.
These are common planning ranges for a 6-spit vertical gas rotisserie. Final specifications depend on fuel type, burner design, and your market.
Spits: 6
Typical load (planning range): ~12–30 chickens per cycle (size dependent)
Throughput (planning range): ~20–60 chickens/hour (operator + cycle dependent)
Fuel options: LPG or Natural Gas
Best-fit sites: takeaway counters, supermarkets, and catering kitchens
| Item | Standard Options | Notes for Importers |
|---|---|---|
| Spit count | 6 spits | Supports staggered output |
| Fuel | LPG / NG | Match local supply and fittings |
| Rotation | Motor-driven (common) | Helps even roasting and browning |
| Body | Stainless steel / coated metal | Choose by cleaning needs and budget |
| Viewing | Front window (option) | Supports monitoring and display |
| Drip handling | Drip tray | Helps control grease and cleanup |
You should validate cooking temperatures with a calibrated thermometer. Train staff on safe handling and hot-holding procedures. For safe minimum internal temperatures, use USDA FSIS guidance: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
Logo label or nameplate placement
Custom cartons for distributor channels
Multi-language manuals and packing marks
LPG or Natural Gas configuration
Region-specific fittings (as required)
Spare parts kit options for after-sales support
Standard export carton with foam protection
Reinforced corners for long-distance transport
Palletizing plan for container loading efficiency
| Ordering Step | What You Provide | What You Receive |
|---|---|---|
| Requirements | Market, fuel type, volume | Matched configuration proposal |
| Quotation | MOQ or forecast | Tiered pricing and lead time |
| OEM details | Logo, carton, manuals | OEM/ODM layout proposal |
| Delivery | EXW / FOB / CIF | Packing and shipping plan |
You can supply this rotisserie to:
Rotisserie chicken takeaway shops
Supermarket hot food counters
Hotels and banquet kitchens
Canteens and catering commissaries
It roasts chickens on rotating spits using gas burners. It supports crisp skin and fast service.
Capacity depends on chicken size and spacing. Many setups cook multiple chickens per spit.
Yes. You can specify LPG or NG to match your destination market requirements.
Vertical loading improves visibility and workflow. Operators can unload one spit at a time.
Yes. The rotating product draws attention. It also helps staff monitor browning.
Clean the drip tray daily and wipe surfaces. Inspect burners and gas connections regularly.
Yes. You can request branding, cartons, and manuals. OEM/ODM depends on MOQ and requirements.
Foam protection, reinforced cartons, and palletizing help. Clear handling marks also reduce risk.
A vertical gas chicken rotisserie is a commercial roasting machine that cooks chickens on vertical spits. Gas burners provide strong heat for crisp skin and consistent browning. Operators remove one spit at a time for smooth, continuous service.
Who buys this model
Restaurant chains and rotisserie takeaway shops
Hotel kitchens, canteens, and catering operations
Distributors supplying commercial cooking equipment
You cook multiple chickens per batch on separate spits.
Staff can unload one spit without stopping others.
You improve ticket times during peak hours.
Burners recover heat quickly after loading.
You keep cooking speed stable across batches.
Simple controls help operators adjust on the line.
The rotating product attracts attention.
It supports open-kitchen concepts and deli counters.
Better visibility improves purchase confidence.
Supports staggered roasting and continuous slicing.
Helps you plan output by shift and store size.
Fits many rotisserie chicken business models.
Burners provide strong radiant heat.
Rotation supports uniform color development.
Heat zones help match different chicken sizes.
Drip tray helps keep work areas cleaner.
Removable parts simplify daily sanitation.
Smooth panels support quick wipe-down.
These are common planning ranges for a 6-spit vertical gas rotisserie. Final specifications depend on fuel type, burner design, and your market.
Spits: 6
Typical load (planning range): ~12–30 chickens per cycle (size dependent)
Throughput (planning range): ~20–60 chickens/hour (operator + cycle dependent)
Fuel options: LPG or Natural Gas
Best-fit sites: takeaway counters, supermarkets, and catering kitchens
| Item | Standard Options | Notes for Importers |
|---|---|---|
| Spit count | 6 spits | Supports staggered output |
| Fuel | LPG / NG | Match local supply and fittings |
| Rotation | Motor-driven (common) | Helps even roasting and browning |
| Body | Stainless steel / coated metal | Choose by cleaning needs and budget |
| Viewing | Front window (option) | Supports monitoring and display |
| Drip handling | Drip tray | Helps control grease and cleanup |
You should validate cooking temperatures with a calibrated thermometer. Train staff on safe handling and hot-holding procedures. For safe minimum internal temperatures, use USDA FSIS guidance: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
Logo label or nameplate placement
Custom cartons for distributor channels
Multi-language manuals and packing marks
LPG or Natural Gas configuration
Region-specific fittings (as required)
Spare parts kit options for after-sales support
Standard export carton with foam protection
Reinforced corners for long-distance transport
Palletizing plan for container loading efficiency
| Ordering Step | What You Provide | What You Receive |
|---|---|---|
| Requirements | Market, fuel type, volume | Matched configuration proposal |
| Quotation | MOQ or forecast | Tiered pricing and lead time |
| OEM details | Logo, carton, manuals | OEM/ODM layout proposal |
| Delivery | EXW / FOB / CIF | Packing and shipping plan |
You can supply this rotisserie to:
Rotisserie chicken takeaway shops
Supermarket hot food counters
Hotels and banquet kitchens
Canteens and catering commissaries
It roasts chickens on rotating spits using gas burners. It supports crisp skin and fast service.
Capacity depends on chicken size and spacing. Many setups cook multiple chickens per spit.
Yes. You can specify LPG or NG to match your destination market requirements.
Vertical loading improves visibility and workflow. Operators can unload one spit at a time.
Yes. The rotating product draws attention. It also helps staff monitor browning.
Clean the drip tray daily and wipe surfaces. Inspect burners and gas connections regularly.
Yes. You can request branding, cartons, and manuals. OEM/ODM depends on MOQ and requirements.
Foam protection, reinforced cartons, and palletizing help. Clear handling marks also reduce risk.
