Short answer
The main commercial gas appliance types are boilers and indirect-fired plant, forced-draught burners, direct-fired and indirect warm air heaters, overhead radiant tube and plaque heaters, commercial catering equipment, storage and continuous-flow water heaters, laundry equipment and combined heat and power (CHP) units.
Why the type matters
Each appliance family has its own installation standard, flue and ventilation requirements and certificate. A catering range needs interlocked extraction; a boiler needs a correctly sized flue and plant room ventilation; a direct-fired heater discharges combustion products into the space and needs specific air change rates.
Gas supply implications
Adding appliances changes the gas load. The pipework, meter and any booster must be checked for capacity, and pressure loss confirmed at full load before new equipment is commissioned.
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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