Stalgast Gas Cooker with Convection Oven for Professional Kitchens

A gas cooker with a built-in electric convection oven combines direct flame cooking on the hob with even, fan-assisted heat in the oven compartment. The hob burners heat pots and pans rapidly, while the oven's fan circulates hot air around the food, eliminating cold spots and speeding up roasting, baking and reheating. This dual method gives chefs precise control over both high-heat searing and gentle, uniform baking in a single unit.

The sequence begins on the hob: the operator lights the burners, adjusts the flame with the ergonomic knobs, and places pans on the cast-iron grids. Each burner can be reduced to one-third power for simmering or left at full output for boiling. The oven is loaded with trays on three adjustable rails; the humidity control feature lets the chef add or retain moisture during cooking. A work light above the hob and an oven compartment light allow safe monitoring without opening the glass door.

Construction is stainless steel with a laser-engraved front panel for durability and easy reading. The hob features a removable, dishwasher-safe drip bowl beneath the burners, while the oven interior is lined with smooth, wipe-clean surfaces. Cast-iron grids support heavy pots, and the pilot flame ensures instant ignition. A flame safety device cuts the gas supply if the flame goes out, and an appliance protection system can be activated via the control panel to guard against accidental operation.

The 32.5 kW total gas input powers six burners—two double-crown 7 kW, three 5 kW and one 3.5 kW—giving a wide range of heat outputs for different pan sizes and cooking tasks. The 7.0 kW electric element in the oven provides the energy needed for convection baking. The 1200 mm width fits standard worktop spaces, while the 850 mm height allows comfortable access for most chefs. Adjustable feet ensure the unit can be levelled on uneven floors.

The oven cavity measures 660 × 445 × 285 mm and accepts GN1/1 gastronorm trays, making it compatible with standard catering trolleys and storage systems. A neutral cupboard with doors beneath the oven provides dry storage for trays, pans or ingredients. Cleaning involves removing the drip bowl for the dishwasher, wiping down the hob and oven interior, and brushing the cast-iron grids to prevent carbon build-up.