Gas Equipment Repair

Commercial kitchens are great consumers of energy – including gas.

Gas consumption can vary between businesses as it depends on several factors, including how big your kitchen is, the services you offer, and the equipment used.

In total, it is suggested that 3,321,221,124 kW/h of gas is consumed by managed sites in the pub-restaurant sector (p216), excluding restaurant use. Whilst you should expect gas consumption in your commercial kitchen to be high, there are ways to manage this and become more energy-efficient overall.

When deciding between a gas or electric oven for your commercial kitchen, it must be acknowledged there are pros and cons for both, diminishing hopes for an obvious winner. Instead, factors such as cost, cooking capabilities, or even energy efficiency, may help you make an informed decision.

Electric ovens are cheaper to purchase initially and do not need any additional equipment other than a power outlet. This also means electric appliances can be moved around your kitchen if and when you need. Gas kitchen appliances, on the other hand, are more costly to purchase and require a gas source and gas line for their operation, meaning they have to be installed and checked by a Gas Safe registered engineer.

However, a comparison of gas and electricity rates shows gas ovens are cheaper to run on a long-term basis, which could mean that whilst they are a more expensive investment, a gas cooker could save your commercial kitchen money further down the line.

When considering cooking capabilities, gas ovens can reach hotter temperatures quicker and are often considered to maintain a more consistent temperature, meaning they are more energy-efficient. However, electric ovens distribute a more even heat, especially when fan-assisted, which can often translate to a quicker cooking time.

Gas and electric ovens both boast their own benefits within a commercial kitchen. When deciding between the two, forefront the needs and preferences of your business to guide your decision. 

When it comes to catering or commercial cooking, the choices for commercially cooking on gas are between propane (liquid petroleum gas, or LPG for short), and natural gas. The cooking differences between the two are slight, although there are some factors to aid you in your choice.

Noticeable differences between LPG and natural gas when cooking often boil down to the equipment used. However, LPG tends to heat faster and burn less fuel – making it the ideal choice for grilling.

Additionally, LPG appliances are portable, since LPG is supplied from a tank, rather than the fixed pipeline required for natural gas kitchen equipment. However, this does mean propane tanks have to be refilled at your own time and expense, whereas natural gas is (in most cases) a continuous source.