Choose a commercial tandoor by matching the fuel, cooking workload and exact appliance to your site. Resolve ventilation and installation before ordering, then compare bread and skewer output under the same service conditions. Charcoal, gas and electric are different purchasing paths; none is automatically suitable for every Australian restaurant.
This guide turns the Hospitality Connect tandoori oven range into a buying enquiry you can give to a supplier and your installation trades. It covers the cooking section as a whole: oven, preparation, cold storage, utensils and receiving checks.
Charcoal, gas or electric: which path should you investigate?
On a phone, scroll this table sideways to see all columns.
| Fuel path | What changes in your operation? | Evidence needed before choosing |
|---|---|---|
| Charcoal | You manage a solid-fuel fire, fuel storage and ash handling alongside cooking. | Written confirmation that the exact appliance and solid-fuel installation suit the premises; a fuel, ash and cleaning plan. |
| Gas | You need the correct gas configuration and a suitable connection. Fuel type is part of the model choice. | Appliance documentation, gas type, input and connection requirements, plus assessment by a licensed gasfitter. |
| Electric | You need an electrical supply that matches the exact model. Removing gas does not answer the ventilation question. | The model's voltage, phase, current or power requirement and installation instructions; an electrician's assessment where required. |
If your menu specifically depends on solid-fuel cooking, investigate the charcoal route first and establish whether the site can support it. If the site has gas, compare documented gas models and their service output. If neither route works, investigate a documented electric option rather than assuming any electric oven is an equivalent substitute.
Trial the dishes you intend to sell where a supplier demonstration is available. Compare the same bread size, skewer loading and service sequence. Fuel descriptions alone cannot prove flavour, recovery time or output for a particular model. Do not accept claims such as “twice as fast” without a defined test.
What do the current HC gas models tell you?
The HC catalogue checked on 13 October 2026 lists two commercial Gasmax options in the tandoori oven collection:
- Gasmax BSB780LPG commercial tandoor oven: identified as an LPG model, with a clay cooking pot and stainless-steel exterior.
- Gasmax BSB780 commercial tandoori oven: described as gas-fired with a clay chamber and castor-mounted base. Confirm the gas configuration of the quoted unit explicitly.
These are catalogue descriptions, not independent tests or installation approvals. Ask for the exact model's manual, data plate and specification sheet. Confirm the gas supplied to the premises, connection details, required clearances, operating procedure and included accessories. A similar model name is not evidence that LPG and another gas configuration are interchangeable.
Stock, lead time and the configuration supplied need confirmation in the written quote. The collection is the shopping destination; this guide helps you qualify an order. It does not claim that HC currently stocks a commercial charcoal or electric model, or that a home-use tandoor is suitable for restaurant service.
How should you size bread and skewer capacity?
Count demand in your busiest short service window, rather than using restaurant seats alone. Bread batches and skewers may compete for cooking space and staff attention. Ask what the model can deliver when both are required, including loading, unloading and recovery.
- Record the demand: use order records from representative busy services. Note breads and skewers needed in the same 15-minute window, not just daily totals.
- Define the test: give the supplier your bread size, skewer arrangement and expected sequence. Request observed output and timing for that workload, or record that it remains unverified.
- Include handling: count the time to load, remove, plate and recover between batches. An empty-oven heating claim is a different measure.
- Resolve a shortfall: change the model, service sequence or number of ovens and repeat the comparison before ordering.
Illustrative calculation: an assumed batch of six breads with a complete three-minute cycle gives 30 breads in 15 minutes (five cycles × six breads). A requirement for 36 breads would exceed that assumed output. This is arithmetic for a comparison sheet, not a rating for either Gasmax model; simultaneous skewers or longer recovery could change the result.
Compare mouth access, usable cooking chamber, skewer arrangement and the cook's working position as well as output. Request assembled dimensions and weight, and measure the delivery route. A unit fitting on the kitchen plan does not prove it can pass through the doorway or be serviced in that position.
What needs to be settled about ventilation and installation?
Give the installer the exact appliance, fuel and proposed position before paying for the oven. Ask for a site assessment covering the exhaust arrangement, replacement air, heat exposure, required clearances and access for cleaning and servicing. Request the applicable requirements for that building and jurisdiction in writing.
A canopy above the proposed position is not evidence that it is suitable. Do not assume a gas installation assessment also approves charcoal, or that electric operation removes the need to assess extraction. The correct design depends on the equipment and site; this purchasing guide does not specify duct sizes, airflow rates or fire-protection details.
For NSW venues, Building Commission NSW's gasfitting guidance says gasfitting requires the appropriate licence or certificate, including commercial work. Ask the gasfitter to confirm the installation requirements and the compliance documentation for your gas supply. Elsewhere, use the relevant state or territory regulator.
Keep the supplier's appliance documents and the installer’s site assessment together. Resolve missing certification or approval information before installation; a product listing and an equipment supplier's quote do not replace the licensed trade's work. Never convert gas types or adjust gas fittings using instructions from a buying guide.
How do you compare the complete cost?
Request separate amounts for the oven, delivery, installation, any site work, accessories and commissioning. Record whether each quote includes GST. A lower appliance price can be outweighed by delivery access, exhaust changes or replacement-part arrangements.
| Cost or operating item | Record for each quoted model |
|---|---|
| Purchase and delivery | Exact model/configuration, inclusions, freight, unloading and GST treatment. |
| Site work | Written trade scope, ventilation assessment and any building or landlord conditions. |
| Operating comparison | Fuel use under the same defined duty, local tariff or fuel quote, and hours operating versus cooking. |
| Maintenance and downtime | Required service, replacement chamber availability, labour, lead time and warranty terms. |
Use measured consumption for the proposed duty where available. A maximum input rating is not a measurement of normal service consumption. If consumption or service costs are unavailable, mark them as unknown rather than filling the comparison with an invented saving.
What else belongs in the tandoor section?
Plan the route from preparation to cooking to plating. Identify where dough and ingredients wait, how raw ingredients are separated from ready-to-serve food, and where used utensils go. Match containers, tools and storage to your actual recipes, handling procedures and appliance instructions.
- Preparation: choose a stainless-steel workbench by the usable work area and space for trays and tools.
- Cold storage: assess the commercial fridge range against the containers, access and storage arrangement your ingredients need.
- Cooking and serving tools: request the correct skewers, bread tools and protective equipment for the exact oven, plus replacement availability.
- Wider cooking line: coordinate the tandoor position with the rest of the commercial cooking equipment, service route and cleaning access.
Do not order accessories from a photograph alone. Ask which are supplied, which are optional and what fits the chosen model. This prevents an oven arriving without the tools required for the menu.
Use this checklist before ordering and receiving the oven
- Confirm the model and fuel: match the written quote to the specification and proposed supply. Stop the order if the configuration is unclear.
- Confirm the site: retain the installer’s assessment, required permissions and agreed scope. Resolve any unmet condition before delivery.
- Check workload: record a defined bread/skewer output comparison. If it is unverified, arrange a demonstration or revise the purchase decision.
- Check access and upkeep: match assembled size, delivery route and service access; obtain replacement chamber and parts information.
- Check the delivered package: match model, fuel configuration, manual and accessories to the order. Photograph and report discrepancies before installation.
- Commission and train: have the required trades complete their work and keep the documentation. Follow the exact manufacturer's first-use, cleaning and maintenance procedures before service.
Common buying questions
Can I use the same guide for a charcoal and gas installation?
You can use the purchasing checklist for both, but each exact appliance and fuel needs its own site assessment. Do not transfer an approval or ventilation assumption between them.
How long will the clay chamber last?
Do not assume a fixed lifespan. Ask the manufacturer about the exact chamber's care, inspection, replacement conditions and warranty. Keep its first-use and cleaning instructions; this guide gives no universal seasoning or washing recipe.
Does the temperature claim tell me how many breads I can serve?
No. Temperature alone does not include loading, cooking, unloading or recovery. Compare output under your defined bread-and-skewer workload.
Send Hospitality Connect your menu, peak 15-minute demand, site location, known fuel supply and delivery measurements. Request a quote that identifies the exact oven, documents, accessories and unresolved installation checks. Contact HC about your tandoor section or explore the commercial tandoori oven range.
Catalogue and NSW regulator information checked 13 October 2026. Output calculations are hypothetical, and the reused image is illustrative. No appliance test, current stock guarantee or site compliance approval is claimed.
