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Cooking Equipments
Gas Cooking Ranges, Stock Pot Ranges, Wok Ranges – Factory-Direct from Turkey
Cooking Equipments
Gas Cooking Ranges, Stock Pot Ranges, Wok Ranges – Factory-Direct from Turkey
🔥 Field Insight – Why Gas Lines Are the Lifeline of Kitchens
We seen this many times over – chefs yelling orders, six pans on the line, one burner goes weak and everything fall apart. From our work with hospitality contractors and kitchen consultants in Nairobi, Tashkent, and Riyadh, we learned one thing: your gas line is your lifeline. If it fails, your whole service fails.
That’s why in all our turnkey commercial kitchen projects — from boutique restaurants in Kampala to mega-hotel buffets in Jeddah — we supply burner stations, wok setups, and heavy-duty boiling units that are Turkey-built, stress-tested, and CE-certified.
We’re not just exporters. We manufacture and integrate: layout drawings, BOQ planning, ventilation matching, OS&E coordination — we handle all of it. Our goal? To help consultants, procurement managers, kitchen designers, and F&B teams build fire-safe, high-output industrial kitchens.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Technical Data
Model | Dimensions (mm) | Burner Output | Material | Gas Type |
4-Burner Range | 800x900x850 | 24 kW total | 304 Stainless | NG / LPG |
Stock Pot 1R | 600x700x500 | 32–40 kW | 304 Stainless | NG / LPG |
Wok Station | 800x900x850 | 30 kW x 2 | 304 Stainless | LPG |
Installation & Utility Requirements
- Gas Type: LPG or NG
- Connection: 1/2” or 3/4” gas inlet
- Ventilation: Hood with fire suppression required for wok + stock pot
- Ignition: Pilot ignition optional, CE shut-off standard
Delivered with setup manual + CAD files for consultants.
Fire Safety, Durability & Lifecycle Testing
- Built from AISI 304 stainless steel (316 optional).
- Burners tested 15,000+ cycles.
- Resistant to grease, humidity, and 24/7 operation.
- CE safety with thermocouple shut-off.
- Lifecycle: 7–9 years average in commercial kitchens.
- Prepped for Ansul R-102 fire suppression systems.
Hygiene & Maintenance
- Splash-proof design, anti-spill perimeter.
- Removable trays + burner caps.
- HACCP-certified seamless corners for quick cleaning.
Why Our Gas Cooking Ranges Stand Out – Key Advantages
- Turkey-made, chef-tested: Built in Istanbul from AISI 304 stainless steel, CE-certified, modular design for all project types.
- Power + precision: Burners up to 40kW, pilot flame systems, piezo ignition for total flame control.
- Fast cleaning & hygiene: Detachable trays, splash-proof perimeter, HACCP-compliant seamless corners.
- Trusted globally: Used in 90+ countries — from Asian show kitchens in Bali to mega-hotel buffets in Jeddah.
- Energy-efficient: High-performance burners reduce gas use by 10–15%, with hotels reporting 18% savings after retrofit.
- Durability tested: Burners cycle-tested 15,000+ times, resistant to grease, humidity, and 24/7 operation.
- Factory-direct support: From BOQ drawings to installation and commissioning, with after-sales always on call.
Menu-Driven Burner Choice & Selection Guide
We don’t believe in selling just hardware. We match fire to food:
- Wok Cooking Stations – Stir fry stations, noodle bars, Asian menus. Instant high-flame. Perfect for FOH.
- Stock Pot Units – Soups, broths, sauces — bulk capacity 60–120L. Even heat for long shifts.
- Multi-Burner Ranges – À la carte grills, sauté stations, sauce reductions. 2–8 burners, modular and efficient.
👨🍳 Example: In Lagos, a client uses triple wok stations to handle 150+ noodle bowls at dinner rush. No lag. No burn.
Comparison Table – Range vs Stock Pot vs Wok Unit
Feature | Multi-Burner Range | Stock Pot Cooker | Wok Station |
Main Use | Line cooking | Bulk boiling | Stir fry / Asian |
Burner Output | 6–30 kW | 25–40 kW | 20–32 kW jet |
Controls | Thermostat/Knob | Manual Valve | Jet Flame Knob |
Location | BOH | Prep Room | FOH / Show |
Fuel Type | LPG / NG | LPG / NG | LPG only |
👨🍳 Chef’s Tip: Place stock pot units near cold storage to optimize hot-to-cold workflow.
🧠 Tip from the Field: “Don’t pick by catalog layout — pick by dish load and workflow first.” Consultants in Asia and Africa now map menus first, then choose burner types to prevent rush-hour bottlenecks.
📐 Design & Workflow Integration in Gas Line Projects
A powerful burner in the wrong spot is like a Ferrari in traffic. That’s why we help consultants and contractors align design + workflow from the start:
- Workflow Mapping – Wok Station close to exhaust, Stock Pot near cold storage, Gas Range beside grill line.
- Space Matching – Dual-burner units for compact kitchens, stock pot + line combos for large central production kitchens.
- Layout & OS&E Integration – Wok spatulas with rails, ladle holders for stock pots, burner ring adapters for pan variation.
Consultant’s Note: We seen faster plating times and fewer staff collisions when wok + sauté zones are split with visual barriers.
📈 ROI & Energy Efficiency
- Lower Fuel Costs: High-efficiency burners reduce gas use by 10–15%.
- Maintenance Savings: Detachable trays cut cleaning time by 20 min per shift.
- Faster Service: High BTU wok burners reduce dish prep time.
- Real Example: Hotels in Jeddah reported 18% gas savings after switching to our retrofitted wok burners.
👉 These savings create faster ROI for hotels, food courts, and central kitchens.
Project-Based Flame Optimization Guide
Kitchen Type | Recommended Setup | Why It Works |
100-seat Restaurant | 4-Burner Range + 1 Wok | Covers à la carte + Asian menu demands |
300-seat Banquet Hall | 2 Stock Pot Units + 6-Burner Line | Handles soups + large-volume bases |
500-meal Central Kitchen | 2 Stock Pots + 8-Burner Range + Wok Station | Full coverage for soups, sauces, and stir fry |
👉 Matching burners to service scale prevents bottlenecks and maximizes ROI.
🌍 Regional Flame Standards – How Codes Differ Globally
- Middle East – High BTU demand, LPG widely used.
- Europe – Low emission regulations, natural gas preferred.
- Africa – Hybrid setups: LPG plus charcoal backup for remote sites.
👉 By aligning with local codes, we ensure every gas cooking range meets both compliance and performance expectations.
Matching Burner to Kitchen Space
- Small restaurant kitchens: Dual-burner or wok combo units.
- Large industrial kitchens: Zone division with stock pot + line cooking.
- Always leave room for hoods, gas access, and OS&E tools.
🛠️ Optional Add-Ons – Complete Your Lineup
- Wok burner rings (18cm, 22cm, 28cm)
- Adjustable GN pan supports
- High-efficiency flame jet nozzles
- Foldable pot rests & foot pedals
- Flame protection filter kits
📦 All optional tools can be bundled with the main unit — no separate sourcing needed.
FAQ – Quick Answers for Consultants & Buyers
Can these cooking ranges be used with both LPG and Natural Gas in commercial kitchens?
Absolutely. All models are configurable. Just let us know your gas supply setup during ordering.
Are these gas units safe and certified for use in hotel kitchens and restaurant kitchens?
Yes. Every unit is CE and HACCP certified, with flame-failure protection and international safety specs.
How do you support installation and training for overseas projects?
We provide manuals, setup videos, and — if needed — remote or on-site installation assistance.
Can you match OS&E accessories like woks, pans, and ladles to the equipment?
Definitely. We customize accessory kits based on your menu, dish volume, and kitchen layout.
How do I calculate the total power load for these units in my kitchen?
Definitely. We customize accessory kits based on your menu, dish volume, and kitchen layout.
Real Projects & Client Testimonials – What Our Partners Say
