Gas Equipment and Safe Connections for Commercial Kitchens – Understanding Gas Cooklines
Gas cooking equipment remains the dominant choice for most foodservice operator’s commercial kitchens and safe gas connections are extremely important.
There are many reasons to choose gas cooking equipment over electric, but it really comes down to preference and available utilities. Many times purchasing decisions are based on the projected cost of utilities and the location’s ability to facilitate the desired gas equipment. Some rural locations may only have electric or limited propane available, or an urban location may have the electrical requirements but an undersized gas main to the kitchen, which may be cost prohibitive to convert. No matter the situation, always be sure to explore all options and stay on budget.
The gas cooking preference stems primarily from on-point temperature control and the instant on-and-off heat delivery. Gas cooking equipment also has benefits from being more energy efficient, which equates to lower operating cost, allowing for profits to be put into the bank and not the utility bills.
Before purchasing gas equipment, check the facility’s available gas supply and the BTU rating of the equipment. Output demand at the cookline is often overlooked during planning and can result in improper equipment performance.
Commercial kitchen designers can assist in planning your concept to ensure your facility has the proper gas supply. Once the supply demand has been determined, commercial kitchen planners will often categorize cooking equipment as stationary or movable. It’s important to understand and consider safety, serviceability and mobility when planning the gas cookline.
TIP – Depending on the state and local gas company, businesses purchasing ENERGY STAR® gas equipment may qualify for rebates or tax deductions.
Residential gas hoses from your local hardware store are not meant for a commercial kitchen.
Many independent foodservice operators choose not to involve a design planning team in an effort to cut cost and place the savings into the equipment package. This may be a workable process for an experienced operator, but each facility still needs someone with the skillset and time necessary to properly manage purchasing and installations. That is a must in order to avoid costly mistakes pertaining to safety, serviceability and mobility of cooking equipment.
Since gas restaurant equipment is the preferred method of cooking, some operators will purchase non-commercial, residential gas hoses in an effort to save money for their gas connections. On the surface, this looks like a viable cost saver, but consider the consequential costs down the line. In a worst case scenario, a stressed residential gas hose on moveable equipment could crack or break, causing equipment or facility fires.
Residential hoses positioned above the flame line are a double dose of danger in the kitchen.
Safety is the number one reason not to use residential gas hoses in any commercial foodservice situation. Residential gas hoses are designed for a one-time connection and are not to be removed until the connected home appliance is no longer operational. Made from corrugated stainless steel dipped in PVC coating, residential gas hoses lack the strength, flexibility and reliability to withstand a harsh foodservice environment. Eventually these gas lines become deformed and develop stress points due to excessive removal for cleaning or maintenance. These are not acceptable for safe gas connections in a commercial kitchen.
Serviceability and mobility are considered a combined detail in planning a kitchen cookline. Any commercial foodservice kitchen, especially a restaurant kitchen, should be designed with serviceability and mobility in mind. Adding casters to cooking equipment and equipment stands is the easiest way to facilitate labor for efficient cleaning and servicing of equipment.
There is one gas hose solution for moveable cooking equipment and it isn’t a residential gas hose. Instead, install a commercial duty, reinforced, flexible gas hose on any moveable equipment. Most flexible gas hoses are available in kits with quick disconnects to easily unhook the equipment. Restraining cables are typically provided to prevent equipment from moving too far and putting stress on the gas hose.
Dormont Blue Hose
There are many manufacturers of commercial gas hoses, but none compare to Dormont, the leading manufacturer of commercial gas hoses for moveable foodservice gas equipment. The Dormont Blue Hose™ is part of the Dormont Safety System all-in-one kit. It contains hoses, quick disconnect valves and couplings, restraining cables, and fittings. The Blue Hose™ is specifically engineered for moveable equipment and, when properly fitted, will deliver the gas supply to meet the cooking equipment’s requirement.
Dormont’s Blue Hose™ kits are complete and easy to install. The Blue Hose™ itself is easy to clean and when used with the SnapFast® quick disconnect, makes moving an entire gas cookline a safe and a worry free benefit to the operator.
Please visit the following links for additional information:
Foodservice Gas Equipment Safety Guide
Dormont Connector Selection Guide
Dormont Gas Hoses and Blue Hose™ Safety Kits
Installation services are available locally. If you planning a commercial kitchen, contact us to learn how our design team can help in your planning process.
