Commercial Gas Cookers

Commercial Gas Cookers deliver instant, controllable heat for demanding professional kitchens. This range includes compact countertop hobs and robust freestanding ranges with integrated ovens for all-round cooking performance. Ideal for restaurants, hotels, schools and catering facilities, these gas cookers combine powerful open burners with reliable oven sections. Built in heavy-duty stainless steel with cast-iron supports, they are designed for fast service, easy cleaning and long-term use in Irish commercial kitchens.

  • Countertop gas cookers for compact kitchens, food trucks and satellite prep areas.
  • Freestanding gas cookers with 4-, 6- or 8-burner configurations and integrated ovens.
  • Options for natural gas or LPG to suit your existing supply and installation.
  • Heavy-duty stainless steel construction with cast-iron pan supports for durability.
  • Models with static or fan-assisted ovens for baking, roasting and bulk cooking.
  • Features such as flame-failure devices, removable trivets and drip trays for safety and hygiene.
Picture for category Countertop Gas Cookers

Countertop Gas Cookers

Picture for category Freestanding Gas Cookers

Freestanding Gas Cookers

How to choose the right Commercial Gas Cookers

  • Match burner count to service volume: 4 burners for smaller sites, 6–8 burners for busy restaurants and hotels.
  • Decide between countertop units for limited space or freestanding ranges where you need integrated ovens.
  • Confirm whether your premises uses natural gas or LPG and choose compatible models and fittings.
  • Select static ovens for general baking or fan-assisted ovens for faster, even roasting and rapid recovery.
  • Consider footprint, ventilation and workflow so the cooker fits safely into your existing cookline.
  • Look for safety features such as flame-failure devices and robust thermostatic controls for peace of mind.

Care and maintenance

  • Clean burners, trivets and hob surfaces daily to prevent carbon build-up and maintain efficient flames.
  • Remove and soak pan supports and drip trays regularly to keep grease under control and improve hygiene.
  • Inspect gas hoses, connections and seals periodically and replace any worn or damaged components.
  • Keep ventilation canopies, filters and surrounding areas clear to ensure safe extraction and performance.
  • Schedule at least an annual service with a qualified gas technician for calibration and safety checks.
  • Avoid harsh abrasives on stainless steel surfaces; use suitable catering-grade cleaners and soft cloths.

Explore our wider range of commercial cookers, ovens, fryers and ventilation solutions to build a complete, efficient cookline for your kitchen.

Need help choosing? Call Caterboss on (01) 687 5772.