Choosing a Commercial Gas Range
The gas range is the centre of an Indian commercial kitchen. Commercial burners give far more heat than household stoves, and cast-iron pan supports carry heavy vessels. Single-burner stoves suit a dedicated dal or chai station; two and three burner ranges form the main cooking line in restaurants and canteens.
Before you order, decide
- Number of burners: count the vessels on the flame at the same time during rush hour.
- Burner type: high-output burners for Indian cooking, or a Chinese wok section if you serve Indo-Chinese.
- Gas supply: LPG cylinder bank or PNG pipeline with a proper regulator and valves. The pipeline should be done by a qualified gas contractor.
- Length and height: match the rest of your cooking line.
- Exhaust hood: essential over any commercial range.
Our three burner range has individual needle valves with pilot flames and cast-iron vessel rests; length and burner count can be changed.
