Commercial gas cooking equipment remains the backbone of the professional hot line. Open burners, char grills, gas ranges and gas fryers deliver instant, visible heat control and the high peak output that wok work, stockpots and volume frying demand. Hospitality Connect supplies gas cooking equipment to restaurants, pubs, clubs, function centres and food production kitchens across Australia.
Gas equipment is specified where fast heat response, high BTU output and independence from three-phase electrical supply matter. It remains the default in most Australian commercial kitchens with a gas connection, and the only practical option for traditional wok cooking.
Browse gas equipment by category
Every gas category below is also available as part of its parent equipment category, so you can compare gas and electric side by side before you specify.
Specifying gas
Natural gas vs LPG: Units are supplied configured for one or the other. Conversion kits exist for most models but must be fitted by a licensed gasfitter.
Gas pressure and supply: A full gas hot line can demand significant gas load — confirm meter capacity and line sizing before ordering.
Flame failure devices: Mandatory on commercial gas equipment in Australia. Check every unit is FFD-equipped.
Certification: All gas equipment must carry Australian gas approval and be installed by a licensed gasfitter with a compliance certificate.
Ventilation: Type I canopy with mechanical extraction is required over open gas cooking surfaces.
Gas or electric?
Gas gives instant visible control and higher peak output for wok and stockpot work. Electric and induction give more precise low-end control, less radiant heat in the kitchen, and suit venues without a gas connection — common in shopping centres and high-rise buildings. Many kitchens run a hybrid line.
