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JGT-7P
JIEGUAN
A vertical gas chicken grill is a commercial rotisserie that cooks poultry on upright rods. It uses gas burners to deliver strong, controllable heat. This format supports higher visibility and faster batch handling in busy kitchens.
Ideal for you if you supply:
Restaurant chains and commissaries
Food courts and takeaway brands
Catering facilities and hotel kitchens
You load multiple chickens on separate rods.
Staff can remove one rod without stopping the line.
Vertical layout saves counter space.
Gas burners recover heat quickly after loading.
You keep output stable during peak hours.
You reduce waiting time between batches.
Simple controls reduce training time.
Clear viewing supports better doneness checks.
Removable parts simplify daily cleaning.
Strong housing options support daily commercial use.
You can standardize SKUs across regions.
Packaging options reduce transit damage risk.
These are common B2B planning ranges. Final details depend on your configuration and target market.
Rod capacity: up to 7 rods (model dependent)
Suggested batch output: ~14–35 chickens/hour (operator + size dependent)
Gas type: LPG or Natural Gas (by order)
Heat zones: multi-burner layout (varies by model)
Best-fit kitchen volume: medium to high throughput service
| Item | Standard Options | Notes for Importers |
|---|---|---|
| Rod count | 7 rods | Supports batch rotation and staggered removal |
| Fuel | LPG / NG | Match local gas supply standards |
| Ignition | Manual / piezo (varies) | Choose for your service environment |
| Housing | Stainless steel / coated metal | Select by cleaning needs and budget |
| Drip management | Drip tray | Helps keep work area cleaner |
| Viewing | Front window (option) | Helps staff monitor browning |
Cooking poultry safely protects your brand and your customers. You should validate internal temperature with a calibrated thermometer. For safe minimum internal temperature guidance, reference USDA Food Safety and Inspection Service (FSIS): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry
Stainless steel panels for easier wipe-down
Heat-resistant handles and knobs (model dependent)
Commercial-grade burners designed for repeated cycles
Empty and clean the drip tray daily.
Inspect burners and gas connections weekly.
Keep air inlets clear for stable combustion.
Logo label placement and nameplate options
Custom carton artwork for distributors
Multi-language manuals (as required)
LPG or Natural Gas configuration
Region-specific gas fittings (as required)
Spare parts kit options for after-sales support
Standard export carton with foam protection
Reinforced corners for long-distance shipping
Palletizing support for container loading
| Ordering Item | What You Provide | What You Receive |
|---|---|---|
| Target market | Country + compliance needs | Matched configuration guidance |
| Volume plan | MOQ or forecast | Tiered wholesale pricing |
| Custom requests | Logo, carton, manuals | OEM/ODM quotation details |
| Shipping terms | EXW / FOB / CIF | Logistics-ready packing plan |
You can position this grill for:
Rotisserie chicken takeaway and deli counters
Restaurant kitchens with repeated batch demand
Catering with predictable cooking cycles
Wholesale distribution as a core hot-food equipment SKU
It cooks chickens on vertical rods using gas burners. It supports rotisserie-style output in commercial kitchens.
It depends on bird size and spacing. Many setups hold multiple birds per rod.
Yes. You can choose LPG or NG based on your market and installation needs.
Yes. You can standardize configuration and parts for multi-site operations.
Stronger export packaging and spare parts kits help. Clear manuals also reduce misuse.
Clean trays daily and check burners regularly. Inspect gas connections on a set schedule.
Yes. You can request logo labels, cartons, and documentation for your distribution channel.
They should confirm local gas type, pressure needs, and safety requirements. They should use qualified installers.
A vertical gas chicken grill is a commercial rotisserie that cooks poultry on upright rods. It uses gas burners to deliver strong, controllable heat. This format supports higher visibility and faster batch handling in busy kitchens.
Ideal for you if you supply:
Restaurant chains and commissaries
Food courts and takeaway brands
Catering facilities and hotel kitchens
You load multiple chickens on separate rods.
Staff can remove one rod without stopping the line.
Vertical layout saves counter space.
Gas burners recover heat quickly after loading.
You keep output stable during peak hours.
You reduce waiting time between batches.
Simple controls reduce training time.
Clear viewing supports better doneness checks.
Removable parts simplify daily cleaning.
Strong housing options support daily commercial use.
You can standardize SKUs across regions.
Packaging options reduce transit damage risk.
These are common B2B planning ranges. Final details depend on your configuration and target market.
Rod capacity: up to 7 rods (model dependent)
Suggested batch output: ~14–35 chickens/hour (operator + size dependent)
Gas type: LPG or Natural Gas (by order)
Heat zones: multi-burner layout (varies by model)
Best-fit kitchen volume: medium to high throughput service
| Item | Standard Options | Notes for Importers |
|---|---|---|
| Rod count | 7 rods | Supports batch rotation and staggered removal |
| Fuel | LPG / NG | Match local gas supply standards |
| Ignition | Manual / piezo (varies) | Choose for your service environment |
| Housing | Stainless steel / coated metal | Select by cleaning needs and budget |
| Drip management | Drip tray | Helps keep work area cleaner |
| Viewing | Front window (option) | Helps staff monitor browning |
Cooking poultry safely protects your brand and your customers. You should validate internal temperature with a calibrated thermometer. For safe minimum internal temperature guidance, reference USDA Food Safety and Inspection Service (FSIS): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry
Stainless steel panels for easier wipe-down
Heat-resistant handles and knobs (model dependent)
Commercial-grade burners designed for repeated cycles
Empty and clean the drip tray daily.
Inspect burners and gas connections weekly.
Keep air inlets clear for stable combustion.
Logo label placement and nameplate options
Custom carton artwork for distributors
Multi-language manuals (as required)
LPG or Natural Gas configuration
Region-specific gas fittings (as required)
Spare parts kit options for after-sales support
Standard export carton with foam protection
Reinforced corners for long-distance shipping
Palletizing support for container loading
| Ordering Item | What You Provide | What You Receive |
|---|---|---|
| Target market | Country + compliance needs | Matched configuration guidance |
| Volume plan | MOQ or forecast | Tiered wholesale pricing |
| Custom requests | Logo, carton, manuals | OEM/ODM quotation details |
| Shipping terms | EXW / FOB / CIF | Logistics-ready packing plan |
You can position this grill for:
Rotisserie chicken takeaway and deli counters
Restaurant kitchens with repeated batch demand
Catering with predictable cooking cycles
Wholesale distribution as a core hot-food equipment SKU
It cooks chickens on vertical rods using gas burners. It supports rotisserie-style output in commercial kitchens.
It depends on bird size and spacing. Many setups hold multiple birds per rod.
Yes. You can choose LPG or NG based on your market and installation needs.
Yes. You can standardize configuration and parts for multi-site operations.
Stronger export packaging and spare parts kits help. Clear manuals also reduce misuse.
Clean trays daily and check burners regularly. Inspect gas connections on a set schedule.
Yes. You can request logo labels, cartons, and documentation for your distribution channel.
They should confirm local gas type, pressure needs, and safety requirements. They should use qualified installers.
