Commercial Gas Ovens

High-output LPG builds for kitchens with long licensed hours, multiple shifts, or extraction constraints that rule out a wood flue entirely.

Where they are specified

Mall units and airport concessions with shared services and nowhere to store fuel. Hotel kitchens running breakfast through dinner across several rotas. Anywhere oven competence cannot be guaranteed on every shift.

Output

Our 120 cm gas dome turns 70 to 80 pizzas an hour on a 24 kW burner, matching our largest wood-fired build for throughput while reaching temperature in 45 minutes rather than two hours.

Running it

Roughly 1.8 to 2.2 kg of LPG an hour at holding temperature. Over a twelve-hour day that is enough for bulk supply to be worth pricing against a cylinder bank. Full consumption figures.

Plan the flue for later

If wood is ever a possibility, size the flue for wood at build time and run gas through it meanwhile. Retrofitting a larger flue afterwards is expensive and sometimes impossible.

Extraction and compliance

The smaller flue is frequently what makes these viable. At 180 mm rather than 250, a gas oven can often be routed where a wood chimney cannot — through a service riser, around structure, or in a unit where the landlord restricts penetrations.

Installation includes commissioning and the gas certification your insurer will ask for. Where the site has existing canopy extraction, we survey it and design around it: a canopy handles cooking fumes, not combustion gases, and pushing oven exhaust into one is a common and expensive mistake.

Consistency across shifts

The operational argument is that any trained member of staff can bring the oven up and run it. No fire-building skill, no judgement about when to feed it, no variation between the opening shift and the closing one. For sites where oven competence cannot be guaranteed on every rota, that reliability outweighs what wood offers.