Short answer
Commercial catering gas appliances include ranges, fryers, combination and convection ovens, salamanders and grills, chargrills, wok ranges, tandoors and bratt pans. They must be installed on a suitable gas supply with isolation, restrained flexible hoses where mobile, and an interlocked extraction system.
Installation requirements
Each appliance needs its own isolation valve, correct burner pressure, flame supervision, and connection to an interlock so gas cannot flow without extraction running.
Certification
Commercial kitchens receive a CP42 catering gas safety certificate, renewed every year.
Figures are typical for UK natural gas. The current edition of the relevant IGEM standard and the manufacturer's instructions always take precedence on site.
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