Equipment for every foodservice setting.

Start with the setting, the menu and the scale of service.

Find your kitchen setting

Choose an application to explore equipment and the details to discuss.

Restaurants & restaurant chains

Shape the cooking line around your menu, your busiest service and the space available. Start with the equipment that supports the way your team prepares, cooks and finishes each dish.

Menu and cooking methods
Peak service volume and equipment footprint
Gas or electrical supply and ventilation

Discuss this application

Frequently Asked Questions

What equipment is needed for a hotel central kitchen?

A typical hotel central kitchen includes combi-steam ovens, convection ovens, fryers, griddles, bain maries, cooking ranges and holding equipment. We recommend configurations based on daily guest volume and menu style.

How do I choose a combi oven for my restaurant?

Key factors include tray capacity, energy type (electric/gas), cooking modes needed, kitchen space and local certification requirements. Our team can suggest suitable models for your menu and output targets.

Can Jieguan provide OEM/ODM kitchen line solutions?

Yes. We support private labeling, structural customization, voltage/gas conversion and full cooking line planning for distributors and chain brands.

Do you support different voltages and gas types?

We offer 110V/220V/380V options and can configure units for LPG or natural gas to match your local standards.

What certifications do your products have?

Many models are CE approved, and selected product lines comply with CSA requirements. Certificates and manuals can be downloaded in our Resources Center.

Plan around your project

Menu and capacity

Share the food, service volume and equipment tasks.

Space and utilities

Confirm dimensions, access and utility requirements.

Destination

Discuss delivery location and documentation needs.

Tell us what your kitchen needs.

Share your equipment list, quantities and project destination.