Salmon plate at industrial kitchen.

Gadgets Can’t Replace Gas Appliances In Commercial Kitchens

Looking around a domestic kitchen in 2023, you are likely to find all sorts of modern gadgets. 

You will probably locate a George Foreman grill, a fancy coffee maker, and a milk frother; you will possibly find a smoothie maker, slow cooker, or juicer; and you will almost definitely find an air fryer.

However, when it comes to commercial kitchens, it is a very different story. Instead of using the latest gizmos, chefs tend to stick with traditional appliances, leaning towards the adage ‘If it ain’t broke, don’t fix it’. 

Why do commercial kitchens have traditional appliances?

The reason why commercial kitchens, whether large or small, will always have a gas range cooker instead of electric devices is because it is the most reliable form of cooking. 

Firstly, they learnt how to cook using commercial gas kitchen appliances, so they know how long things take, how to tell when they’re ready, and how fast it heats up what they’re making. 

If they use gadgets they are unfamiliar with, they could leave it cooking for too long or not long enough, risking the dish either being undercooked or burnt. 

Secondly, it is widely considered among kitchen professionals that gas appliances are the best at producing top results. 

A gas burner with an oven is the usual gadget of choice in a commercial premises. They are typically stainless steel, come with durable cast iron trivets, have a manual ignition feature, benefit from a long-lasting constructed frame, and come with a stainless steel splashback that is easy to clean. 

Adjustable stainless steel legs are also typical, while oven racks can often be moved to different positions. 

The power of each burner is generally 21MJ, providing enough power to cook food fast and efficiently without burning it. 

Commercial kitchens also tend to have a variety of accessories, including grills and stove grates so chefs can vary how they cook and change the menu from time to time, all while using the same gas stove.

Gas cookers have been shown time and time again to be able to produce the right quantity and quality of food for commercial kitchens, which is why they are unlikely to be replaced any time soon, no matter what new gizmos come on to the market. 

How to get commercial kitchens fitted

Of course, having the best gas stoves and ovens in the world is no good if they are not fitted properly. 

Kitchen managers, therefore, must ensure they use accredited commercial gas fitters when kitting out the premises. Doing so will mean each cooker is connected to the pipes properly. 

Not only does this mean they can work properly, so dining service can commence and patrons can get the food they order, but it also ensures the gas safety of the entire venue. 

If the gas appliances are not adequately connected, there could be a risk of a gas leak, which could be life-threatening. 

For instance, gas leaks can result in unpleasant symptoms if people inhale too much. 

According to the NHS, gas poisoning often leads to headaches, nausea, vomiting, weakness, confusion, dizziness, chest and muscle pain, and shortness of breath. 

If the gas leak remains undetected, the symptoms are likely to become worse.

Of course, it also poses a threat of a gas explosion if a naked flame is lit in the area. The chances of this are extremely high in a commercial kitchen when gas stoves are being ignited all the time. 

Therefore, if there is a gas leak and a stove is lit, it is highly likely there will be a blast, putting the lives of chefs, waiting staff, and customers at risk.

By having the kitchen properly fitted by commercial gas engineers, this reduces the chance of anything being installed incorrectly and unsafely. 

Other gas services

Commercial gas engineers also make sure the kitchen ventilation and extraction is up to scratch, allowing a good flow of air in the premises to reduce the chance of gas poisoning. 

Of course, chefs will be using gas appliances for several hours a day, so it is essential there is acceptable ventilation in the kitchen. 

Even with challenges that come with working in close proximity to naked flames, smoke and gas, commercial kitchens continue to use large-scale gas appliances to produce the best meals for their customers. 

So, no matter how popular air fryers, electronic grills and soup makers become, they are unlikely to be seen in commercial catering premises anytime soon.

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