A gas stove with oven is a hot equipment that provides a full range of cooking options in one compact model. Gas burners on the top surface – from 4 to 6 or more – allow simultaneous heating of multiple pots and pans; the integrated oven below complements this with baking, convection or combination cooking capabilities. Professional models are made of stainless steel and cast iron and are designed for intensive daily HoReCa use. BHS offers a wide range of gas stoves with oven in Europe.
Configuration and number of burners
A standard 4-burner gas stove with oven is optimal for small or medium-sized restaurant kitchens with 30–60 seats. 6-burner models suit intensive cooking in larger restaurants or canteens. Burners often vary in power – one or two high-power burners (4–5 kW) for wok cooking, the others standard (1.5–3 kW) for regular cooking. The oven can be electric (more precise temperature control) or gas (cheaper to operate), with one or two compartments. Models with a combined surface – part gas, part electric or induction – are also available.
Advantages of gas stoves in a professional kitchen
Fast response – the gas flame instantly adjusts to the regulator’s position, which is crucial for precise cooking. High heat – a high-power gas burner reaches 5+ kW, essential for authentic wok cooking and rapid heating. Operating costs – gas is often cheaper than electricity, which at high loads means significant savings. Multifunctionality – cooking on the surface and oven function in one appliance. Preferred by chefs – most professional chefs favour gas for its response speed and cooking effect.
HACCP and safety in a gas kitchen
Gas equipment in restaurants must be installed by a certified gas technician and comply with gas installation regulations. A gas safety shut-off valve is mandatory, which cuts off the gas if the flame goes out. Regular checks of gas pipelines and connections for leaks – at least once a year. The kitchen must have adequate ventilation to ensure the supply and removal of combustion air. Regular cleaning of the oven from grease deposits reduces fire hazards and ensures compliance with HACCP.
HoReCa usage scenarios
In fine dining and classic restaurants, a gas stove with electric oven is the standard kitchen centre – the chef controls the gas flame and oven temperature simultaneously. In canteens and school kitchens, a 6-burner gas stove with a large oven provides the capacity for hundreds of portions per day. In small café kitchens, a 4-burner model is a compact and economical solution. In catering businesses, mobile gas stoves with oven are combined with mobile gas cylinders for event service. BHS helps choose the most suitable gas stove model according to kitchen specifics and volume.
Frequently asked questions
What is the most important requirement for installing a gas stove in a restaurant? Without these conditions, operating gas equipment is not permitted.
Can a gas stove with oven be placed next to other equipment? Yes, but minimum safe distance requirements from flammable surfaces must be observed – usually 10–15 cm. A neutral stainless steel panel is often installed between the stove and adjacent equipment.
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.
