Hot equipment forms the technological backbone of the kitchen — its selection, layout and capacity directly determine the kitchen's productivity, food quality and staff efficiency. Professional hot equipment differs from household counterparts with greater power, industrial-class durability, longer service life and compliance with commercial hygiene standards. In the HoReCa sector, hot equipment is a priority investment for kitchens.
Stoves and cooking surfaces
Electric stoves with glass or metal plates are popular in restaurant kitchens — precise temperature control, clean operation without burnt residues and easy cleaning make them a versatile option. Gas stoves are chosen by chefs who prefer faster temperature response and direct flame control — especially in Asian cuisine and grilling techniques.
Induction hobs are the most energy-efficient and safest — the surface does not get hot, but heat is generated directly in the pot or pan, reducing the risk of burns. Induction hobs are popular in modern open kitchens where guests can see the cooking process. Explore Electric Stoves in our range.
Grills
Contact grills (panini press) provide two-sided cooking from both sides simultaneously — ideal for sandwiches, burger patties and thin meat steaks. Electric grill surfaces (brazier) with ribbed or smooth surfaces replicate the classic grill effect without an open flame. Salamander grills are overhead grills with a top heat source used for gratinating, browning and reheating food.
Poultry grills in electric and gas versions are specialised equipment for cooking chicken in large volumes. Hot-dog grills with rotating rollers are indispensable in fast-service formats and stadiums. Explore the full range of Grills.
Fryers
Electric and gas fryers provide fast frying of fries, chicken pieces, fish and other products in hot oil. Professional fryers with larger oil capacity and powerful heating elements reach working temperature quickly and maintain it stable during intensive use. Automated fryers with lifting mechanisms ensure consistent frying time without constant supervision.
The large oil capacity of fryer vats ensures minimal temperature drop when products are added, resulting in a crispier end product that absorbs less oil. Explore Fryers for different catering concepts.
HACCP and hot equipment
Hot equipment is a critical control point for thermal processing in the HACCP system — it is essential to ensure that food is fully thermally processed to a safe internal temperature. Meat must reach an internal temperature of 75°C; for steaks, a special processing procedure is intended according to the customer's preference.
Regular cleaning of hot equipment is a mandatory HACCP requirement — grease build-up in the oven or grill is a fire hazard and degrades cooking results.
Frequently asked questions
How to choose – electric or gas stoves? Electric stoves are easier to install (no gas connection required), cleaner to operate and offer more precise temperature control. Gas stoves provide faster heat response and are preferred in Asian cuisine and grilling styles. The choice depends on energy availability and the chef's preferences.
What power fryer is needed for a restaurant? The choice of fryer power depends on the planned daily production volume and the number of fried products on the menu. A small café will suit a 5–8 litre fryer with 3–4 kW power. A fast-service restaurant with a large volume of fries requires 15–25 litre models with 10+ kW power.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
