Commercial Gas Stock Pot Burners

They are freestanding, in heights from a low profile burner up to the height of a standard oven range, and you can filter the page down to the height and specification you need.

Portable models suit catering work and larger fixed models suit industrial kitchens, with different burner sizes and single or dual burner layouts. Models run on either natural gas or LPG. Some come with a tap built in, which makes filling a big pasta pot quicker.

Measure the space first, the way you would for a fridge or a food display, and allow extra room around the burner for the gas installation.

Then work out how much you cook on it. If the burner does most of your cooking, a dual burner model is worth it. If you use it a few times a week for sauces and cook the rest in something like a combi oven, a compact single burner is usually enough. Whichever gas is already connected to the site usually settles natural gas against LPG.

If you are still unsure, contact the team at REO and we will help you pick.

Yes. If a gas cooktop no longer has room for your largest pots, a stock pot burner is the next step up. The burner sizes here take pots that hold anywhere between 18 and 94 litres.

Models vary, but most share the same few things. The trivets are flat cast iron, so a heavy pot sits level and does not rock. The burner is wider than a stovetop hob, which is what gives you room for a large pot. The body is usually stainless steel, which resists corrosion and wipes down easily.

Gas models normally have flame failure protection as standard: if the flame blows out, the gas shuts off rather than filling the kitchen.

Wipe the stainless steel body down after each shift, and check the burner ports for food debris while you are there. That is most of it.

We stock both, and which one you buy normally comes down to what is already connected to the site. Either way, cooking in bulk rather than in small lots is what gets the most out of the gas you burn.

As with anything that puts out heat, smoke or steam, you need a commercial exhaust canopy over the burner.

Yes, for any bulk cooking you would do on the stove. You can boil large volumes of water, and you can sauté or fry in bulk as well.

Gas gives you accurate control of the heat, with the power to bring a big pot to a hard boil and then hold it at a simmer.

A regular gas hob is smaller and takes longer to bring a large pot up to the boil. A stock pot burner puts out more heat, so volumes up to around 50 litres come to the boil faster than they would on a standard hob.