Gas Stoves

Gas stoves in a professional kitchen are indispensable where fast and precise temperature control is required. The gas burner reacts instantly — both in heating and cooling phases — which is critically important for sautéing, frying and preparing professional dishes. BHS supplies gas stoves to HoReCa businesses — from individual models to complete kitchen setups.

How a professional gas stove works

In a professional gas stove, each burner has its own gas valve with a precise adjustment range — from a small flame for slow sautéing to maximum flame for intensive cooking. Cast iron grates ensure stable placement of cookware and good heat transfer from the flame to the pots. Automatic ignition (piezoelectric or electronic) ensures safe and convenient start-up. Models with a gas oven allow cooking on the stove surface and in the oven chamber simultaneously. The body and worktop of professional stoves are made of AISI 304 stainless steel, ensuring a long service life. The lower part with an open or closed stand allows storing pots and pans close to the stove.

When and where a gas stove is needed

Gas stoves are the first choice in kitchens with a natural gas or liquefied petroleum gas (LPG) connection where cooking speed is high. In an à la carte restaurant kitchen, gas stoves provide the precision in cooking that electric stoves cannot. In a café and bakery, a gas stove with an oven is a versatile solution for many cooking processes. In canteens, school or hospital kitchens, large gas stoves (6–8 burners) allow cooking large volumes of food simultaneously. In catering and event dining, gas stoves are the standard in mobile kitchen station equipment. BHS advises on the selection of gas stoves and installation requirements.

Materials and HACCP safety

The body of professional gas stoves is made of AISI 304 stainless steel — a material that meets HACCP food safety requirements, is resistant to heat, grease build-up and cleaning agents. Cast iron grates are removable for cleaning, and burner covers can be washed with hot water and degreaser. The natural gas or LPG system must be installed by a certified gas supply specialist in accordance with regulations. The stove must be equipped with a thermocouple (gas supply safety valve) in each burner — it automatically cuts off the gas supply if the flame goes out.

HoReCa usage scenarios

In a restaurant, a 6-burner gas stove enables simultaneous cooking of several dishes: boiling in a large pot, sautéing in a small pot and frying in a pan take place in parallel without power loss. In a hotel breakfast service, a 4-burner stove with an oven allows frying eggs, sautéing vegetables and keeping prepared dishes warm at the same time. In a café, precise heat control of a gas stove is indispensable for making caramel, chocolate and sweet creams. Also explore Hot Dessert Equipment for additional options.

Frequently asked questions

How many burners are needed for a restaurant kitchen? It depends on the menu size and order pace. A small restaurant with 20–40 seats is sufficient with 4 burners; a larger or more intensive one — 6 burners; for canteens and large-volume kitchens — 6–8 burners. BHS advises on the optimal number of burners based on menu analysis and customer flow assessment.

Does the stove work on propane-butane? Most professional gas stoves are available in both natural gas (G20) and liquefied gas (LPG/propane-butane) versions. Switching from one type to another usually requires changing the burner nozzles — this is done by a certified gas supply specialist. BHS can help with model selection and refer you to competent installers.

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.