Thermal equipment

Thermal equipment is the basis of the hot section in a professional kitchen. This section includes equipment for boiling, frying, baking, deep frying, grilling, temperature holding, slow cooking, pressure cooking and the construction of complete cooking lines. Equipment is selected not only by appliance name, but also by process, power, connection type, kitchen workload and operating requirements.

The section is intended for restaurants, cafés, hotels, canteens, catering companies, central kitchens, production kitchens and other HoReCa facilities where the thermal zone works every day and must withstand stable load. It is important to consider not only the price and dimensions of the appliance, but also productivity, staff workflow, ventilation, power supply, gas, water, drain, service access and sanitary cleaning.

Unlike the general kitchen equipment category, the thermal equipment section focuses on hot processes. It includes both separate appliances for specific tasks and modular lines, project kitchen blocks and accessories for building a thermal zone. This structure separates equipment by purpose: ovens, stoves, fryers, grills, boiling kettles, 600–900 mm lines, multifunctional cooking appliances and custom professional kitchen lines.

Main sections of thermal equipment

• Ovens — equipment for baking, roasting, heat treatment and work with different heating modes;
• Stoves — basic thermal appliances for boiling, frying and daily hot kitchen work;
• Deep fryers — equipment for deep frying with regard to oil volume, power and workload;
• Grills — equipment for frying, roasting and preparing products on a contact or open working area;
• Boiling pans and kettles — appliances for soups, sauces, stocks, side dishes and large volumes of liquid food;
• Pasta cookers — equipment for pasta, side dishes and products cooked in water;
• Keep warm — solutions for holding the serving temperature of prepared dishes;
• Slow cooking — equipment for sous-vide and low-temperature processes;
• Other thermal devices — additional thermal appliances that do not belong to the main standard groups.

Modular lines and cooking blocks

For professional kitchens with constant workload, thermal equipment is often selected not as separate appliances, but as a line. In this case, module depth, appliance width, installation type, height, side joining, connection, ventilation and service access must be checked. The section includes several formats of modular cooking equipment:

• Line 600 — compact format for small kitchens, cafés, bars and auxiliary thermal zones;
• Line 650 — intermediate format for compact but more productive thermal sections;
• Line 700 — universal modular line for restaurants, cafés, hotels and canteens;
• Line 800 — increased-depth equipment for intensive professional kitchens;
• Modular cooking equipment 850 — separate format for powerful floor-standing 850 mm thermal appliances;
• Line 900 — large-format cooking line for high production workload;
• Accessories for modular cooking equipment — connection, mounting and protective elements for cooking lines.

Complex and project-based solutions

For facilities with high workload, non-standard menu, open kitchen or special hygiene and ergonomic requirements, a standard set of separate appliances may not be enough. In such cases, the thermal zone is designed as one system: with regard to staff movement, process sequence, engineering connections, ventilation, cleaning and service access.

• Multifunctional cooking appliances — equipment for boiling, frying, stewing, deep frying, pressure cooking and automated processes;
• Custom professional kitchen lines — project-based thermal blocks created for the menu, room, productivity and facility requirements;
• Deep frying pans and bratt pans — appliances for frying, stewing and preparing large volumes of products;
• Microwave ovens — equipment for fast heating, finishing and auxiliary processes;
• Other fittings — additional elements for thermal equipment where no more precise category exists.

How to select thermal equipment

• define the main process: boiling, frying, baking, deep frying, grilling, stewing, regeneration or temperature holding;
• calculate kitchen workload: number of portions, shifts, working hours and peak periods;
• check connection type: electricity, gas, water, drain and ventilation;
• compare power, working volume, pan size, number of zones or burners;
• take line depth and compatibility with neighbouring modules into account;
• check installation space, passages, service access and cleaning conditions;
• separate main equipment, accessories, spare parts and project positions;
• do not mix standard appliances with custom kitchen lines and project solutions.

Engineering and operating requirements

Thermal equipment creates a significant load on the room. Before selection, it is necessary to check available power, cable section, gas line, water supply, drain, ventilation, heat output and manufacturer installation requirements. For fryers, stoves, grills, boiling kettles and modular lines, the requirements can differ considerably. A mistake at the selection stage causes problems during installation, staff work, service and later operation.

FAQ

1. What is included in thermal equipment?

The section includes ovens, stoves, fryers, grills, boiling kettles, pasta cookers, temperature holding equipment, sous-vide, modular lines, multifunctional cooking appliances and custom professional kitchen lines.

2. How does thermal equipment differ from electromechanical equipment?

Thermal equipment performs heating, boiling, frying, baking, deep frying and temperature holding processes. Electromechanical equipment is usually used for product preparation: cutting, mixing, grinding or processing raw materials.

3. What should be selected first: a separate appliance or a cooking line?

If one specific function is required, a separate appliance may be enough. If the kitchen is built as a hot section with several processes, it is better to plan a thermal line or project block from the beginning.

4. When is line 700, 800, 850 or 900 needed?

The line format depends on kitchen area, workload, required productivity and appliance composition. Larger depth and working surface increase workload potential, but also increase requirements for space and connections.

5. Can equipment from different lines be mixed?

In product structure, lines are separated by depth. In a real project, compatibility of different formats is possible only after checking height, depth, side joining, connection and manufacturer requirements.

6. When is a custom professional kitchen line needed?

It is needed when the kitchen is designed for a specific menu, staff flow, high workload, appearance, hygiene and operating requirements, and a standard set of separate appliances does not solve the task.

7. What is a multifunctional cooking appliance?

It is equipment that combines several processes: boiling, frying, stewing, deep frying, pressure cooking, zone work and automated programs.

8. How to choose a deep fryer correctly?

Oil volume, power, number of wells, connection type, kitchen workload, oil change frequency, cleaning requirements and intensity of use must be considered.

9. How to choose a boiling kettle?

Volume, heating type, connection, drain, loading and unloading method, product type and daily cleaning requirements are checked.

10. Which parameters are important for stoves?

Heating type, number of burners or zones, power, line depth, installation format, cookware compatibility, ventilation and service access are important.

11. What should be considered when choosing an oven?

Product type, heating modes, capacity, tray or GN format, steam, ventilation, power, dimensions and installation requirements must be checked.

12. Why is ventilation important for thermal equipment?

Ventilation removes heat, steam, grease and combustion products. Incorrect ventilation worsens kitchen operation, increases room temperature and can violate equipment operating requirements.

13. Is service access necessary?

Yes. Service access is needed for repair, maintenance, cleaning, connection and part replacement. It must be planned before equipment installation.

14. Which appliances may require water and drain?

Water and drain may be required for boiling kettles, pasta cookers, some ovens, cooking lines, cleaning systems and equipment with automatic functions.

15. What does not belong to this category?

This category does not include refrigeration equipment, dishwashing machines, electromechanical equipment, furniture, packaging, consumables and spare parts unless they are directly related to the thermal section.

Why GS24.lv / GASTROserviss

• more than 20 years of experience with professional equipment for HoReCa, restaurants, cafés, hotels and production kitchens;
• we select thermal equipment by process, power, connection, workload and kitchen format;
• we take into account ventilation, water, drain, power supply, gas, dimensions and actual room layout;
• we can supply separate appliances, modular lines, project solutions, accessories, consumables and spare parts;
• consultation is available for equipment selection, installation and service maintenance.

Request thermal equipment selection

For thermal equipment or project kitchen line selection, it is useful to provide information about the facility, menu, productivity, available connections and room layout.

• facility type: restaurant, café, hotel, canteen, catering, central kitchen or production;
• main processes: boiling, frying, deep frying, baking, grilling, stewing, temperature holding or pressure cooking;
• approximate number of portions, seats or production volume;
• available connections: electricity, gas, water, drain and ventilation;
• solution format: separate appliance, modular line or custom project.

Send request

FAQ

1. What is included in professional thermal kitchen equipment?

Thermal equipment includes ranges, ovens, combi ovens, grills, fryers, bain-maries, boiling kettles, bratt pans, pasta cookers and other hot section equipment.

2. How to choose thermal equipment for a restaurant or café?

Menu, kitchen load, connection type, power, dimensions, extraction, ventilation, water, drain and installation place must be considered.

3. What is more important: power or size?

Both are important. Power must match the kitchen workload, while size must fit the work area, passages, extraction and nearby equipment.

4. When should electric or gas equipment be selected?

The choice depends on available connection, electrical capacity, kitchen requirements, operating cost and room conditions.

5. Should ventilation be checked in advance?

Yes. For thermal equipment, extraction, heat output, air exchange, safety and installation requirements should be checked in advance.

6. Why are water and drain important?

Water and drain may be required for combi ovens, boiling kettles, pasta cookers and other equipment using steam, water or automatic washing.

7. Can thermal equipment be selected for an existing kitchen?

Yes. Room dimensions, connection, extraction, menu, existing equipment line and expected load must be considered.