How to Build a Commercial Gas Range and Pasta Cooker Line for Restaurants and Hotels
In most professional kitchens, the commercial gas range is the heart of the cooking line. From sauté pans and stockpots to grill plates and pasta baskets, gas stoves and complementary equipment determine how fast orders move and how consistent your dishes taste.
This guide explains how to combine commercial gas ranges, gas stoves, pasta cookers and related modules into a complete, efficient cooking line for restaurants and hotels. You will see how to choose burner layouts, oven bases and pasta stations that match your menu and service style.
Independent restaurants, hotel kitchens, central kitchens, canteens, bistros, catering operations and food courts that want to design or upgrade a commercial gas cooking line with ranges, stoves and pasta cookers.
Who Needs Commercial Gas Ranges, Stoves and Pasta Cookers and What Are Their Needs?
Not every food business uses a commercial gas range in the same way. A fine‑dining kitchen, an Italian restaurant and a hotel banquet kitchen all need different burner layouts and pasta cooking capacity. Understanding your concept is the first step in designing the right cooking line.
| Business Type | Typical Menu & Cooking Challenges | Recommended Gas Range & Pasta Setup |
|---|---|---|
| À la carte restaurants & bistros | Mixed menu with sautéed dishes, sauces, grilled items and occasional pasta or rice, with strong focus on timing and plating at the pass. | 4–6 burner commercial gas range with oven base, plus a small gas pasta cooker or stockpot burner if pasta is a regular item. |
| Italian restaurants & pasta concepts | High volume of pasta dishes and sauces, cooked to order or in small batches, often with multiple shapes and cooking times running at once. | Dedicated multi‑basket pasta cooker module, plus a 4–8 burner gas stove for pans, sauces and finishing. |
| Hotel kitchens & banquet operations | Large volumes for events and buffets, plus à la carte service, needing flexible burners for pots, pans and rethermalisation, sometimes across shifts. | Line of modular gas ranges, stockpot burners and one or more pasta cookers, integrated with fryers and griddles under a shared hood. |
| Canteens & institutional kitchens | Regular menus with soups, stews, rice, pasta, vegetables and simple main dishes, often served in tray lines or buffets at specific times. | Robust gas stoves for stockpots and pans, plus medium‑size pasta cooker for starches and bulk pasta. |
| Central kitchens & production facilities | Larger batch cooking of sauces, stocks and components for multiple outlets, sometimes with distribution to satellite kitchens. | Heavy‑duty gas ranges, stockpot burners and high‑capacity pasta cookers, planned around large kettles and tilting pans. |
What Types of Commercial Gas Ranges, Stoves and Pasta Cookers Can You Choose From?
Commercial gas cooking lines are built from modular units: open burner ranges, griddle‑top ranges, stockpot burners and pasta cookers. Understanding each type helps you design a balanced line.
| Equipment Type | How It Works | Best For |
|---|---|---|
| Open burner commercial gas range (with oven base) | Multiple open gas burners on top for pans and pots, with a gas or electric oven below for roasting, baking and holding. | General‑purpose restaurant and hotel cooking, especially where space is limited but flexibility is essential. |
| Griddle‑top gas range / combination top | Combines open burners with a flat griddle plate or other top (for example half griddle, half burners) above an oven base or cabinet. | Menus needing both pan work and flat‑top cooking, such as breakfast dishes, burgers and mixed à la carte items. |
| Standalone gas stove / hob | Gas burner top without an oven underneath, either as a countertop unit or floor‑standing on an open base or cabinet. | Kitchens that already have separate ovens or combi ovens and only need burner capacity on the line. |
| Stockpot gas burner | Low, wide burner designed to hold large stockpots or kettles with strong, stable support and high heat output for boiling and simmering. | Stocks, soups, sauces and boiling tasks in restaurants, hotels and central kitchens. |
| Gas pasta cooker (single or multi‑basket) | Deep tank of water heated by gas burners, equipped with baskets for cooking pasta portions, noodles or other foods in boiling water. | Italian restaurants, hotel à la carte stations and canteens with regular pasta or noodle service. |
When Should You Choose a Full Gas Range vs Separate Stoves and Pasta Cookers?
A single commercial gas range with oven base can be a compact, all‑in‑one solution, but some kitchens benefit from separate gas stoves, stockpot burners and pasta cookers. The right approach depends on your menu and layout.
| Aspect | Full Gas Range (Burners + Oven Base) | Separate Stoves, Stockpots & Pasta Cookers |
|---|---|---|
| Space and footprint | Compact: burners and oven in one footprint, ideal where length is limited but vertical space is available. | More flexible: elements can be spread along the line or on separate walls, useful in larger kitchens. |
| Versatility | Good all‑round solution for mixed menus needing burners and a general‑purpose oven in one place. | Allows specialised equipment (for example high‑output pasta cookers or heavy stockpot burners) where needed. |
| Workflow & access | Central station where one chef can manage burners and oven simultaneously during service. | Allows dedicated stations: one area for pasta, another for sauces, another for large pots or boiling. |
| Typical applications | Small and medium restaurants, compact hotel kitchens, bistros with limited line length. | Larger restaurants, high‑volume hotels, central kitchens and venues with specialised pasta or stock production. |
What Questions Should You Ask Before Buying Commercial Gas Ranges, Stoves and Pasta Cookers?
Before you specify a commercial gas range, gas stove or pasta cooker, clarify how your kitchen operates at peak times. These questions can help you decide which modules and burner layouts you really need.
How many pans and pots are on the heat during peak service?
Look at your busiest service periods and estimate:
- How many sauté pans, saucepans and stockpots are typically in use at the same time?
- Do you use large pans that span more than one burner, or mostly smaller pans?
- Do you need burners dedicated to long‑simmering items, or is most cooking quick and à la minute?
If your line is regularly full, a larger gas range or an extended run of separate gas stoves may be more efficient than a single small unit.
How important is pasta or noodle service to your concept?
For menus where pasta is a main focus, a dedicated pasta cooker can significantly simplify service. Consider:
- How many different pasta shapes or noodle types you serve at the same time.
- Whether you par‑cook and reheat, or always cook portions to order.
- Whether a single‑tank cooker is enough, or if multi‑basket units are more practical.
How much linear space and hood coverage do you have for the cooking line?
Measure the area under your extraction hood:
- Available length for ranges, stoves, pasta cookers and other gas equipment.
- Depth from wall to hood edge, ensuring enough working space at the front of the line.
- How many chefs will work side by side on the line during busy service.
Compact kitchens may favour a combined gas range with oven and a small pasta cooker; larger kitchens can spread specialised modules along a longer line.
What gas supply and utility infrastructure is already available?
Before finalising specifications, review your utilities with your planner or installer:
- Location and capacity of gas lines to the cooking line.
- Space for shut‑off valves and access for maintenance.
- Any local regulations about ventilation, combustion air and appliance positioning.
How Can You Combine Gas Ranges, Stoves and Pasta Cookers in One Cooking Line?
A well‑planned cooking line combines commercial gas ranges, stoves, pasta cookers and related equipment into a sequence that matches your service flow. Below are common layouts and where they work best.
| Cooking Line Setup | Description | Suitable For |
|---|---|---|
| Compact line: gas range with oven + small pasta cooker | A 4–6 burner commercial gas range with oven base, next to a narrow pasta cooker or stockpot burner, all under one hood. | Small restaurants, bistros and hotel satellite kitchens with limited space but mixed menus. |
| Italian line: pasta cooker station plus gas stoves for sauces | Multi‑basket pasta cooker paired with a 4–8 burner gas stove for saucepans and sauté pans, positioned close to the pass. | Italian restaurants, pasta bars and hotel specialty stations focused on pasta dishes. |
| Hotel line: mixed modules under one hood | Sequence of gas ranges, griddles, pasta cookers, fryers and stockpot burners along a long hood, each forming part of a multi‑chef line. | Hotel main kitchens serving à la carte, room service and banquets from the same central line. |
| Production line: stockpot zone plus support stoves | Area of heavy‑duty stockpot burners for large kettles, supported by nearby gas stoves and a pasta cooker for bulk starches. | Central kitchens and commissaries preparing sauces, stocks and base components for multiple outlets. |
| Open kitchen line: show cooking with gas ranges & pasta station | Gas ranges and a pasta cooker positioned in view of guests, with a neat facade and clear division between cooking and plating areas. | Open kitchens in hotels and restaurants where cooking performance and appearance both matter. |
What Practical Steps Help You Install Commercial Gas Ranges and Pasta Cookers Safely and Efficiently?
A commercial gas cooking line is a long‑term investment. Planning installation, workflow and training carefully helps your kitchen operate smoothly and safely every day.
How should you plan the workflow around the gas cooking line?
When designing your layout, think in terms of stations and flow:
- Prep and storage behind or beside the line for refrigerated ingredients, dry goods and mise en place.
- The main cooking line with gas ranges, stoves, pasta cookers and any griddles or fryers.
- The pass area where cooked items are checked, garnished and sent to service or buffet.
- Return paths for dirty pans and equipment that avoid crossing with hot plates leaving the kitchen.
Keep adequate space between modules for pan handles, turning, and safe movement of staff, especially at corners and at the pass.
What training should chefs and kitchen staff receive for gas ranges and pasta cookers?
Clear instructions help new staff use commercial gas ranges and pasta cookers in a consistent way. Training topics can include:
- Lighting procedures for burners and familiarisation with controls and indicator markings.
- Safe positioning of pans and pots, including how to handle heavy stockpots or pasta baskets.
- Monitoring water levels, especially in pasta cookers, and basic daily maintenance tasks.
- End‑of‑service shutdown routines for all gas equipment, following your internal procedures.
- Cleaning steps for tops, grates, burner caps and surrounding areas once surfaces have cooled.
How can you allow for future expansion when planning your gas cooking line?
As your restaurant or hotel grows, you may need additional gas stoves or a larger pasta cooker. While planning your current installation, consider:
- Leaving free hood length or a modular gap for future equipment.
- Ensuring gas lines can be extended or adapted to serve additional appliances later.
- Choosing modular units that can be rearranged if your menu and workflow change.
Why the Right Commercial Gas Range and Pasta Cooker Line Is a Long‑Term Investment
A carefully chosen combination of commercial gas ranges, gas stoves, stockpot burners and pasta cookers forms the core of your hot line. When these units are sized and positioned correctly, they support smooth service, consistent food quality and an efficient workflow for your chefs.
By matching equipment types and layouts to your menu, volume, space and future growth plans, you can build a gas cooking line that serves your restaurant, hotel or central kitchen reliably for years.
