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.

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.