Service
Commercial kitchen and industrial gas
Gas lines for restaurants, bakeries and workshops: burners, ovens and hob lines with hood interlock, gas detection and solenoid shut-off.
Overview
What we do
Commercial kitchen lines are sized by total appliance consumption, with individual valves, gas detection and a solenoid shut-off at the kitchen entrance.
Work can be scheduled at night or on closing days.
2–5 days depending on kitchen size
Scope
- Consumption calculation and design
- Hob, oven and burner lines
- Gas detection with solenoid shut-off
- Hood–gas interlock
- Night or weekend work
- Twice-yearly inspections
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