Blue Seal

The Blue Seal GE506D is a dual-fuel range combining a six-burner gas cook top with an electric static oven in a single unit. The gas hob delivers the direct, responsive heat that suits à la carte cooking — high-heat pan work, sautéing, sauce reduction, and simmering across burners simultaneously. The electric oven beneath provides the stable, even temperature that gas ovens can struggle to maintain consistently, making it a more reliable option for baking, slow roasting, or holding through a long service.

In a working kitchen, the combination serves a practical purpose: the two heat sources complement each other rather than competing. The gas cook top handles the reactive, fast-moving side of service, while the oven can be loaded earlier in the day and left to work steadily without constant adjustment. The welded steel construction and cast iron burner components are built for daily commercial use, not occasional operation.

Several features support efficient day-to-day use:

• Cast iron open burners are durable and straightforward to remove for cleaning
• Enamelled spill covers and lift-off plates simplify end-of-service cleaning
• Thermostatically controlled electric oven holds temperature without constant manual intervention
• Rear castors and fixed front legs allow the unit to be pulled away from the wall for access
• Compatible with both natural gas and LPG — confirmed at point of order

Installation requires both a gas supply and a separate electrical connection for the oven. The unit should be positioned in a properly ventilated section of the kitchen with adequate clearance at the rear for servicing and cleaning. Operators running continuous high-volume services across extended shifts may want to consider whether a heavier-duty specification would be a better long-term fit for their throughput.

This range is well suited to independent restaurants, pub kitchens, café operations, and catering businesses where a reliable six-burner hob and a consistent static oven are needed within a single footprint. Kitchens with lighter throughput may find a four-burner unit is sufficient; larger or more demanding operations may benefit from stepping up to a heavier-duty range.

If you want to talk through gas type compatibility, the electrical supply requirements, or whether this is the right scale of unit for your kitchen, our team is happy to help you work it out before you commit.

The Blue Seal G506B is a gas range that brings together open burner hob cooking, a 600mm flat griddle plate, and a thermostatically controlled static oven in a single unit. It runs on natural gas or LPG, which gives it genuine flexibility for sites where mains gas is unavailable or where bottled gas is the more practical option. The hob frame is welded steel, the burners are cast iron, and the pot stands are cast iron — straightforward, proven construction that holds up well under sustained daily use.

In practice, this configuration suits services where griddle and hob are running simultaneously. Breakfast and brunch operations, burger kitchens, pub menus with mixed cooking requirements, and café kitchens are common environments where this format earns its keep. The static oven below handles roasting, baking, and holding duties through service. It is worth noting that static ovens distribute heat differently to fan-assisted models — some unevenness across a full baking load is a real consideration — but for roasting and general oven work the difference is rarely significant.

From an operational standpoint, the G506B offers several practical advantages:

• Lift-off covers and griddle plate allow thorough cleaning without specialist tools
• Cast iron pot stands give stable support for heavy pans and stockpots during service
• Dual fuel compatibility reduces installation constraints on sites without mains gas
• Combined hob, griddle, and oven in one footprint reduces the need for separate equipment
• Enamelled spill covers and the control panel clean down quickly between services

Installation requires a gas supply matched to the fuel type confirmed at point of order. Switching between natural gas and LPG after installation involves regulator and injector changes, so confirming the correct fuel type with your gas installer before ordering is strongly advisable. The unit sits on heavy-duty front legs with rear castors, which helps with positioning during installation and gives reasonable access for cleaning underneath. An adequate extraction canopy is a practical requirement above any gas range — the specification should be verified with your ventilation installer against local building regulations.

The G506B is well suited to small and medium commercial kitchens: cafés, pub kitchens, small restaurants, and catering operations where a combined hob, griddle, and oven in one unit is a practical fit. For sites running continuous double-shift service at high volume, a heavier-duty range with greater combined burner output may be worth considering instead.

If you would like to talk through whether the griddle-to-hob split suits your menu, or want to discuss the gas supply requirements before committing, the team is happy to work through it with you.

The Blue Seal G506C is a floor-standing gas range that brings together four open burners, a 300mm griddle plate, and a thermostatically controlled static oven in a single unit. It is designed for kitchens that need hob, griddle, and oven capacity running at the same time, without the footprint or complication of sourcing separate appliances.

In a working kitchen, the four open burners handle sauce work, boiling, and sautéing while the griddle runs alongside for proteins, vegetables, or breakfast items at volume. The static oven beneath delivers consistent, even heat suited to casseroles, roasting, and resting — practical for most standard oven tasks across a busy service. Piezo ignition and flame failure protection on both the hob and oven provide a sensible safety layer without requiring intervention from the team during service.

From a day-to-day operational standpoint, several details are worth noting:

• Cast iron burners and forged brass caps hold up well under sustained daily use
• Enamelled spill covers and lift-off plates make cleaning between services straightforward
• Cast iron pot stands give stable support for heavy pans and stockpots
• Rear castors and front fixed legs allow the unit to be moved back for thorough cleaning access
• Configurable for natural gas or LPG at the point of order

Installation requires a correctly rated gas supply matched to the fuel type selected — natural gas and LPG are not interchangeable without a conversion, so confirming the right choice before ordering is important. The unit needs adequate clearance from combustible surfaces and suitable overhead extraction. A regular cleaning and servicing routine will protect the unit over its working life.

This configuration is well suited to restaurants, cafés, pub kitchens, and bistro operations where a combined hob, griddle, and oven solution is needed in a manageable footprint. For higher-volume sites running back-to-back services, or where a wider cooking surface would be an advantage, a larger or heavier-duty range configuration may be worth considering.

If you would like to talk through whether this configuration suits your kitchen and service pattern, the team are happy to help before you commit to an order.

The Blue Seal G506D is a six-burner gas range with an integrated static oven, built for continuous use in professional kitchen environments. It accepts both natural gas and LPG, giving it practical flexibility across different site types and locations. The hob section uses open burners on a welded steel frame, with cast iron pot stands and forged brass burner caps — construction choices well suited to the sustained heat and physical demands of a working kitchen pass.

Six burners give a brigade enough simultaneous cooking positions to run a busy service without sacrificing individual heat control. Open burners respond quickly to flame adjustment, which matters when you are moving between searing, simmering and holding across different pans at once. The thermostatically controlled static oven below provides consistent ambient heat suitable for roasting, baking and finishing work. Piezo ignition and flame failure devices are fitted throughout as standard.

From a practical standpoint, the G506D is straightforward to keep clean and maintain between services:

• Enamelled spill covers and lift-off plates simplify end-of-service cleaning
• Removable cast iron pot stands give access to the surface underneath
• Enamelled control panel resists grease build-up in high-use conditions
• Rear castors and front heavy-duty legs allow repositioning for cleaning behind the unit
• LPG or natural gas compatible — confirm supply type before ordering

Installation requires a gas supply at the correct pressure for your chosen gas type, an adequate extract canopy overhead, and clearance around the unit in line with current gas safety regulations. The range must be installed and commissioned by a Gas Safe registered engineer. Check floor loading and ensure the unit sits level before first use.

The G506D is well suited to independent restaurants, pub kitchens, and contract catering operations running a moderate-to-busy service. It handles a working kitchen pass comfortably without being oversized for smaller operations. For very high-volume sites or large brigades running extended service periods, a heavier-duty model may be worth considering alongside this one.

If you would like to talk through whether this range suits your kitchen layout and the demands of your service, the team is glad to help you work it through.

The Blue Seal GE505D is a four-burner gas range with an independently operated electric static oven beneath. The hob runs on open gas burners whilst the oven draws from a separate electrical supply — a combination that allows operators to control hob and oven temperatures independently, with neither influencing the other. The unit accepts both natural gas and LPG, which makes it a practical choice for sites where mains gas is unavailable.

In a working kitchen, the GE505D is built to hold up through a full service. Cast iron burners, forged brass caps, and cast iron pot stands are designed to handle the heat cycling and physical demands of continuous use across a busy shift. The electric static oven delivers an even, consistent heat that suits roasting and baking well. It is not the fastest option for high-throughput cooking, but where uniform results matter more than speed, a static oven earns its place reliably.

The unit has been designed with day-to-day cleaning in mind:

• Enamelled spill covers lift off for direct access to the hob surface
• Removable cast iron pot stands allow thorough cleaning around the burners
• Enamelled control panel resists grease and wipes down quickly
• Drop-down oven door gives unobstructed access to the oven interior
• Heavy-duty front legs with rear castors allow repositioning without lifting

Installation requires both a gas connection and a separate electrical supply for the oven. It is worth confirming both are available at the intended location before ordering. The unit is substantially built, so access routes and floor loading are sensible things to check in advance. Standard commercial ventilation requirements apply above the hob.

The GE505D suits small to mid-sized operations — cafés, pub kitchens, small restaurants, and similar environments where a four-burner layout covers the bulk of service requirements. For kitchens running higher volumes or needing greater simultaneous cooking capacity, a heavier-duty model from the range may be a more appropriate fit.

If you want to talk through whether the gas-electric combination works for your kitchen setup, or weigh it against other options in the range, the team is happy to help you think it through.

The Blue Seal G54C is a commercial gas range that brings open burner hob cooking, a griddle plate and a fan-assisted oven together in a single unit. It runs on either natural gas or LPG without any modification to the appliance, which makes it a practical option for sites without mains gas supply. Construction uses stainless steel throughout, with cast iron burners, forged brass caps and enamelled spill covers — a sensible combination of materials for a unit that will take daily commercial use.

In a working kitchen the G54C allows a cook to handle a wide range of tasks from one position on the cookline. The open burners are well suited to pan work and sauté cookery where quick heat adjustment matters, while the griddle handles eggs, bacon, fish and flatwork without needing a separate appliance taking up additional space. The fan-assisted oven circulates heat evenly through the cavity, which helps deliver consistent results when running multiple trays during a busy service — a common pressure point in café, pub and small restaurant kitchens.

From a workflow and cleaning standpoint, a few things are worth noting:

• Combined hob, griddle and oven reduces the cookline footprint compared to separate units
• Natural gas and LPG compatibility without equipment changes suits a range of sites
• Lift-off cooktop plates allow straightforward access for end-of-service cleaning
• Enamelled surfaces resist staining and clean down more easily than bare steel
• Flame failure device on the oven is fitted as standard

Installation must be carried out by a Gas Safe registered engineer, and a properly sized overhead extraction canopy is required. The unit runs on front legs with rear castors, meaning it can be rolled forward for cleaning behind — worth factoring in when planning extraction positioning and floor clearance. As with any gas appliance, installation must be inspected and signed off before the range goes into service.

The G54C is well suited to smaller restaurants, cafés, pub kitchens and catering operations where a single combined unit needs to cover a broad spread of cooking tasks without the space or cost of multiple dedicated appliances. For operations with higher sustained throughput, greater oven capacity requirements or more cooking positions, a heavier-duty model would be worth considering.

If you would like to talk through whether this configuration suits your menu, kitchen layout or service volumes, the team is happy to help you work through it before you commit.

The Blue Seal G54D is a four-burner gas range with a fan-assisted oven beneath, built for continuous use in commercial kitchens. It combines direct-flame hob cooking with an evenly heated oven cavity in a single unit that fits comfortably in kitchens where space is at a premium. The range operates on natural gas or LPG, which adds a degree of flexibility for sites where mains gas is unavailable or where fuel source may change.

In sustained service conditions the G54D performs reliably. The cast iron burners and forged brass caps are designed to take regular heavy use without deterioration, and the fan-assisted oven circulates heat consistently across the cavity — which matters when you need repeatable results across multiple covers. Piezo ignition allows quick lighting without standing pilots, and integrated flame failure devices cut the gas supply automatically if a flame goes out, meeting the standard safety requirements for any commercial gas installation.

From a practical standpoint, the design supports efficient day-to-day kitchen operation:

• Enamelled spill covers and lift-off hob plates keep end-of-service cleaning straightforward
• Cast iron pot stands provide a stable surface for heavy pans and stock pots
• Thermostatically controlled fan oven delivers consistent results without constant attention
• Rear castors and front fixed legs allow the unit to be moved for cleaning access
• Stainless steel construction throughout supports hygiene and handles daily kitchen conditions

Installation requires a gas supply sized appropriately for the burner load, commissioning by a Gas Safe registered engineer, and adequate overhead extraction. Before fitting, it is worth confirming clearance requirements with your gas engineer, and if the range is being added to an existing canopy, checking that extraction capacity is sufficient for the additional load.

The G54D is well suited to small and medium commercial operations — cafés, pub kitchens, small restaurants, and catering units where a dependable general-purpose range is needed without the footprint of a larger multi-burner unit. For kitchens running higher volumes, multiple sittings, or larger brigade operations, a higher-capacity range is worth exploring.

If you would like to talk through how this range fits your kitchen setup and service demands, we are happy to have that conversation before you make a decision.

The Blue Seal G505D is a four-burner gas range with an integrated static oven, designed for everyday commercial kitchen use. It runs on either natural gas or LPG, which gives it straightforward site flexibility without requiring dedicated fuel infrastructure. Piezo ignition and flame failure protection are fitted as standard across all burners, and the oven is thermostatically controlled for consistent results across a range of general cooking tasks.

In service, the open burners deliver the kind of steady, controllable heat that sustained hob work demands — sauce reductions, sautéing, and pan cooking across multiple covers. The static oven handles roasting, baking, and holding reliably throughout a service period. Cast iron burner assemblies and forged brass caps are built for the rigours of daily commercial use in a way that lighter domestic or semi-commercial equipment is not.

A number of practical design details make the unit easier to manage during and after service:

• Lift-off enamelled spill covers and cast iron pot stands clean down quickly without tools
• Enamelled control panel resists grease build-up and wipes back easily at close of service
• Rear castors and front heavy-duty legs allow the unit to be repositioned for thorough cleaning
• Flame failure devices on all burners provide a dependable safety layer in busy environments
• Natural gas and LPG compatibility suits a wide range of site configurations

Installation requires an appropriate gas supply connected by a Gas Safe registered engineer, and the unit must sit beneath a suitable extraction canopy with ventilation meeting current regulations. The rear-castor, front-fixed-leg configuration works well on most kitchen floor layouts, though confirming the footprint and access clearances against your available space before ordering is advisable.

The G505D is well suited to small restaurants, cafés, pub kitchens, and catering operations where a dependable four-burner range with oven is needed without the footprint of a wider unit. Kitchens running longer service periods, multiple sittings, or higher cover counts may find a heavier-duty or larger-format range a closer match for the throughput involved.

If you want to talk through how this range fits your kitchen layout or typical service demand, the team is happy to help before you commit to an order.

The Blue Seal G504C is a gas range that pairs two open burners with a 300mm griddle plate on a welded steel hob, with a thermostatically controlled static oven beneath. It accepts both natural gas and LPG, which makes it a practical choice for sites where mains gas availability isn't fully confirmed at the point of purchase. The oven is piezo-ignited and includes flame failure protection as standard.

In a working kitchen, this range is built to sustain daily service without significant maintenance overhead. The cast iron burners and forged brass caps are a proven Blue Seal construction approach, and the combination of open burners alongside a griddle plate — rather than instead of them — gives the cook meaningful flexibility from a single unit. The static oven handles roasting and general baking reliably, though it won't deliver the airflow consistency of a convection oven. If producing uniformly baked goods at volume is a priority, that distinction is worth considering before committing.

Several design details reflect real kitchen priorities rather than specification-sheet features:

• Enamelled spill covers and lift-off plates make end-of-service cleaning straightforward
• Cast iron pot stands offer stable support across a range of pan sizes
• Rear castors and front heavy-duty legs allow repositioning during fit-out without full disassembly
• Dual-fuel compatibility reduces the risk of site-specific ordering complications
• Stainless steel construction throughout supports longevity in demanding environments

Installation requires a gas supply appropriately sized for the combined burner and griddle load. Allow adequate clearance to surrounding structures and confirm that your extraction canopy covers the full footprint of both hob and griddle sections. Floor loading should be verified prior to installation. One wire rack is supplied with the static oven.

This range is well suited to cafés, smaller restaurants, pubs, and catering operations where versatile hob and flat-top cooking is needed from a single unit. The two-burner configuration won't suit high-volume operations requiring six or more burners at a single station, but for kitchens with moderate throughput it covers a broad range of cooking tasks efficiently. For sites needing a larger griddle surface or more burner positions, heavier-duty configurations are available within the Blue Seal range.

If you'd like to talk through whether this configuration fits your kitchen layout and service demands, the team is happy to work through the details with you.

The Blue Seal G504D is a four-burner gas range with an integrated static oven, built for day-to-day use in a working commercial kitchen. Open burners sit on a welded steel frame with cast iron pot stands and enamelled spill covers. The oven below is thermostatically controlled and comes supplied with two wire racks. Piezo ignition and flame failure safety devices are fitted throughout. The unit runs on either natural gas or LPG, which gives it practical site flexibility that many comparable ranges don't offer.

The open burner layout delivers direct, responsive heat that experienced kitchen teams will find comfortable and predictable. The static oven is well suited to roasting, baking, and general oven cookery where stable ambient heat is what's needed — it won't replicate the even circulation of a fan-assisted oven, but for kitchens running a broad menu it handles a wide range of dishes reliably. Four hob positions and a usable oven in a compact footprint helps maintain workflow without overcrowding the line during a busy service.

A few details make daily operation straightforward:

• Enamelled spill covers and lift-off plates simplify end-of-service cleaning
• Cast iron burner components handle the thermal cycling of sustained heavy use reliably
• Forged brass burner caps resist corrosion and support consistent flame distribution over time
• Front legs and rear castors allow the unit to be repositioned for cleaning underneath
• LPG and natural gas compatibility reduces site restrictions at the point of purchase

Installation requires a gas connection matched to the fuel type selected at ordering — this cannot be changed after purchase, so confirming your site supply before proceeding is important. Adequate clearance to the rear and sides is required as per your installer's guidance and local building regulations, and extraction must be provided above the cooking position. Floor load-bearing capacity and access routes for delivery should also be checked in advance.

The G504D is well suited to smaller restaurants, cafés, pub kitchens, and similar operations running moderate covers where a compact standalone range covers most cooking requirements. Kitchens with higher throughput, or those needing fan-assisted or multi-zone oven performance, may be better served by a heavier-duty model. Blue Seal offer a broader range of gas cooking equipment at both higher and lower output and oven specification.

If you'd like to talk through whether this range fits your kitchen layout and service pattern, the team is happy to work through it with you before you commit.

The Blue Seal GP514-LS is a freestanding 600mm gas griddle built around a thick machined steel plate with thermostatically controlled burners. It runs on either natural gas or LPG, with the gas type specified at the point of order. The unit sits on an open stand fitted with heavy-duty front legs and rear castors, and it forms part of Blue Seal's modular 600mm series, allowing it to align with compatible equipment from the same range where the kitchen layout allows.

The machined steel plate is what makes this griddle reliable in day-to-day service. Its thickness supports even heat distribution and solid recovery after food is placed down — both important when the griddle is running continuously through a breakfast rush or lunchtime peak. Piezo ignition keeps lighting straightforward, flame failure protection cuts the gas supply if the flame extinguishes unexpectedly, and an overheat cut-out provides a further layer of protection during sustained high-output periods.

In practical terms, the GP514-LS suits kitchens where griddle cooking carries real volume — breakfasts, burgers, grilled meats, flatbreads and similar. Key operational advantages include:

• Even heat retention across the plate for consistent cooking results throughout a full service
• Broad temperature range handles varied menu items on a single surface
• Rear castors allow repositioning without lifting the unit
• Dual gas compatibility reduces procurement lead times
• Modular 600mm format aligns with other Blue Seal series equipment

Installation requires a correctly specified gas supply and adequate overhead extraction — the griddle should sit beneath a suitable ventilation canopy. The open stand offers no undercounter storage, so it is worth considering the unit's position relative to prep areas and the pass before committing to a location. Once sited, it should be secured in accordance with gas safety requirements even though the castors allow movement.

The GP514-LS is well suited to small and medium commercial kitchens, pub and bar operations, cafés with a cooked food offering, and fast-casual restaurants with moderate to high griddle throughput. Sites running higher covers or broader griddle menus may find a wider cooking surface more practical, while lower-volume operations might be better served by a countertop model without the stand.

If you'd like to talk through whether this griddle suits your kitchen setup and service demands, the team is happy to have that conversation before you go ahead.

The Blue Seal GP516-LS is a 900mm wide freestanding gas griddle built around a machined steel cooking plate and mounted on an open stand. It operates as a self-contained unit, making it straightforward to position without integrating into a full cooking suite, though it sits comfortably alongside other 900mm modular equipment where a cooking line is being built out.

The thick steel plate is central to how this griddle performs in practice. It holds heat across the full cooking surface with good consistency and recovers well when cold product is loaded in volume — both of which matter during a sustained service when multiple portions are running simultaneously. Thermostat control allows the operator to maintain a stable plate temperature suited to different menu items, and piezo ignition with flame failure protection keeps day-to-day operation practical and safe.

From an operational standpoint, the unit offers several reliable advantages:

• Thick steel plate reduces temperature variation across the full cooking surface
• Good heat recovery when loading cold product during busy service periods
• Thermostat control supports consistent results across varied menu items
• Rear castors and front legs allow repositioning and easier access for deep cleaning
• Compatible with natural gas or LPG — specify at point of order

Installation requires a gas supply connected by a Gas Safe registered engineer. The 900mm width takes up a significant section of any cooking line, so extraction coverage and available floor space should be confirmed before ordering. The open stand provides no undercounter storage, which is worth factoring in if your kitchen relies on that space. The rear castors are a practical consideration for sites where equipment is moved regularly for thorough cleaning.

This griddle is well suited to independent restaurants, pub kitchens, burger operations, and catering businesses where flat-top cooking is central to the menu. It handles mid-to-high volume service reliably. For very high-throughput sites or those requiring a wider cooking surface, it is worth considering a heavier-duty or larger-format model before committing.

If you would like to talk through whether this unit is the right fit for your kitchen volume or gas setup, the team is happy to help before you place an order.

The Blue Seal GP518-LS is a free-standing 1200mm gas griddle built around a thick machined steel cooking plate. Three independently controlled burners run the full length of the surface, each fitted with piezo ignition and flame failure protection. The unit comes complete on a heavy-duty open stand, making it self-contained and straightforward to position within a cooking line without requiring additional undercounter support.

At this plate width, the GP518-LS is intended as a primary cooking piece in a kitchen running consistent covers across multiple services. The machined steel plate holds heat across the full surface effectively under load, and recovery after a cold batch is reliable enough to maintain rhythm during a busy service. Running three independent temperature zones across the width is genuinely useful when working a mixed range — proteins on high heat at one end, vegetables or bread on a lower zone simultaneously. This is not a unit designed for occasional use; the construction is built for continuous daily operation.

From a practical standpoint, operators benefit from:

• Wide cooking surface sustains throughput across breakfast, lunch, and dinner service
• Independent burner zones allow different temperature settings across the plate simultaneously
• Thick steel plate retains heat under heavy load for consistent results batch to batch
• Piezo ignition with flame failure protection on every burner supports safe daily start-up
• Open stand allows cleaning beneath the unit and straightforward access to components

Installation requires a gas supply — natural gas or LPG depending on the version ordered. The unit needs to sit beneath a correctly sized extraction canopy in line with current UK Building Regulations and gas safety requirements. Rear castors allow repositioning, but once connected to the gas supply the unit should be treated as semi-permanent. Gas connection must be carried out by a Gas Safe registered engineer. Before ordering, confirm available gas supply capacity, floor loading for a unit of this size and weight, and that your ventilation arrangement is adequate for the heat output.

This griddle is well suited to restaurants, hotels, burger operations, and high-footfall catering sites where the griddle is a central piece of the cooking line and runs across multiple services daily. Operators with lighter or more intermittent throughput may find a narrower model more practical and more economical to run. At the other end, very high-volume sites turning covers back-to-back continuously could consider whether a wider or dual-unit arrangement better matches their output.

If you would like to talk through whether this size is right for your service volume, or want to go over the gas and ventilation requirements before you commit, the team is happy to work through it with you.

The Blue Seal EP514-LS is a freestanding 600mm electric griddle built around a machined steel plate heated by three independently controlled elements. Each element has its own thermostat, allowing the cooking surface to be divided into separate temperature zones that run simultaneously. The open stand means it can be positioned as a standalone unit or integrated into a modular cooking suite without difficulty.

Machined steel plate construction is what makes this griddle reliable under sustained service pressure. The plate holds heat well when portions are loaded in quick succession, so recovery between loads is steady rather than erratic. During a busy breakfast or brunch service — where the surface is loaded and reloaded continuously — that thermal consistency keeps output predictable. The three-zone arrangement also gives the kitchen team genuine flexibility, allowing eggs, proteins, and bread products to run at appropriate temperatures at the same time without interference between zones.

From a day-to-day operational standpoint, the practical advantages include:

• Three independently controlled zones for simultaneous multi-temperature cooking
• Even heat retention across the plate reduces inconsistent results during peak periods
• Safety overheat cut-out provides protection during extended or high-load service
• Enamelled control panel wipes down quickly at end of service
• Front legs and rear castors allow repositioning without removing the unit from service

Installation is more straightforward than a comparable gas griddle — there is no gas supply, regulator, or flue requirement — but the combined element load does place a meaningful demand on your electrical circuit. It is worth confirming your kitchen's supply capacity with your electrician before the unit arrives. Ventilation above the cooking position is advisable regardless, as any griddle operating at high surface temperatures will generate heat and vapour during service.

This model is well suited to cafés, hotel breakfast operations, pub kitchens, and mid-volume restaurant services that need a dependable flat-plate electric griddle within a compact footprint. For sites running very high continuous throughput across a full service period, a wider or higher-output unit may be worth considering to avoid the plate being under sustained overload at peak.

If you would like to talk through whether this griddle is the right fit for your kitchen's volume and electrical setup, our team is happy to help before you commit.

The Blue Seal EP516-LS is a freestanding 900mm electric griddle built around a thick machined steel cooking plate. The plate thickness is a deliberate engineering choice — the thermal mass it provides holds surface temperature steady when food is loaded, rather than allowing the surface to spike and dip under the pressure of a busy service. Six stainless steel sheathed elements distribute heat evenly across the full width of the plate, and each zone is thermostatically controlled independently, allowing operators to run different temperatures across the surface at the same time.

In a working kitchen this type of griddle earns its place through consistent, predictable throughput. The heavy plate retains heat effectively across back-to-back covers, and recovery between loads is reliable — both of which matter when service pace does not allow for waiting. Overheat protection and safety cut-out circuitry provide a practical safeguard for operators running the unit across extended shifts.

From a day-to-day operational standpoint, the key advantages are:

• Even heat distribution across the full surface reduces cold spots and uneven results
• Independent zone control supports simultaneous cooking at different temperatures
• The enamelled control panel wipes down quickly at the end of service
• Rear castors allow the unit to be pulled forward for cleaning or repositioning
• The open stand improves airflow and provides accessible space beneath

Installation requires a three-phase electrical supply and adequate overhead extraction — typically a canopy ventilation system above the cooking line. Floor loading, footprint, and access for servicing should all be considered before the unit is positioned. The EP516-LS works equally well as part of a modular cooking suite or as a standalone piece, depending on the kitchen layout.

This griddle is well suited to medium to high-volume operations — restaurants, hotels, contract catering sites, and similar environments where the griddle sees regular daily use across full service periods. For very high-throughput sites or operations requiring a wider cooking surface, a heavier-duty model may be worth considering. For lighter-use kitchens, a more compact unit is likely to be more practical and more economical to run.

If you are weighing up whether the EP516-LS is the right fit for your kitchen — in terms of output, line position, or electrical supply — the team is happy to talk it through before you commit.

The Blue Seal EP518-LS is a 1200mm wide free-standing electric griddle designed for continuous, high-volume cooking in professional kitchen environments. A thick machined steel plate is heated by multiple stainless steel sheathed elements, with thermostatically controlled zones running independently across the full cooking surface. The unit is supplied on an open stand with fixed front legs and rear castors, which makes repositioning within a kitchen line manageable without requiring the unit to be fully lifted.

In practice, a griddle of this width earns its place where throughput is the primary concern. Hotel breakfast operations, large restaurant service lines, central production kitchens, and event catering setups running extended services are all environments where the EP518-LS is commonly deployed. The machined steel plate holds temperature consistently under sustained load, and being able to run different zones at different intensities simultaneously means items with varying heat requirements can be cooked side by side without compromising either. A built-in safety cut-out adds a sensible layer of protection during long services.

From a day-to-day operational standpoint, the key advantages are:

• Wide cooking surface reduces batching delays during high-volume service periods
• Machined steel plate delivers even heat distribution across the full width
• Independent zone thermostat control allows flexible simultaneous cooking
• Enamelled control panel wipes down quickly between services
• Castored stand makes repositioning practical without lifting the unit

This is a three-phase electric unit and requires an appropriate electrical supply and circuit protection — it is not compatible with a standard single-phase connection. The size and weight of the unit mean that floor loading and access routes are worth assessing before delivery is arranged. Adequate overhead extraction must be in place before the unit is brought into service.

The EP518-LS is well suited to kitchens with consistent, high-volume griddle demand and the electrical infrastructure to support it. Smaller operations or those with limited electrical capacity may find a shorter model within the same range a more practical choice. Equally, very high-volume or multi-station production environments are worth a conversation to confirm this specification is the right fit for the workload.

If you'd like to talk through whether this griddle suits your kitchen layout, service pattern, or electrical setup, the team is happy to help you work it out before you make a decision.

The Blue Seal G592-B is a bench-mounted gas chargrill with a 300mm cooking width. It produces heat through a combination of radiant and direct flame, delivering the char marks and grilled flavour that define this style of cooking. It handles meat, fish, and vegetables equally well, and is built as a compact unit for kitchens where chargrilled dishes feature on the menu without forming the backbone of the entire production line.

In service, the G592-B performs reliably at low to mid output volumes. The continuous pilot burner means the grill responds promptly as orders arrive, without the delay of a cold start. The reversible cast iron grate sections are a practical detail worth noting — flipping them mid-service gives a clean cooking surface immediately, without the need to stop and clean down. For kitchens running chargrill covers steadily throughout a service, the unit holds its performance without demanding constant attention.

From a day-to-day operational perspective, it is straightforward to maintain:

• Lift-out grate sections allow thorough access for end-of-service cleaning
• Front grease channel collects run-off and is quick to empty and wipe down
• Enamelled control panel resists grease build-up and cleans easily
• Stainless steel side splash guards protect adjacent surfaces during service
• Reversible grates extend the usable cooking surface between deep cleans

As a bench-mount model, the G592-B requires a stable, heat-resistant surface and adequate clearance on all sides. A canopy extraction system is standard practice with any gas chargrill and should be confirmed as suitable before installation. The unit is available in natural gas and LPG configurations — confirming your gas supply type before ordering is important, as this cannot be changed after despatch. No stand is supplied as standard.

This model is well suited to restaurants, pub kitchens, and smaller grill operations where chargrilled dishes appear regularly but are not the primary production focus. For high-volume sites where the chargrill carries a significant portion of the kitchen's output across a full service, a wider unit with greater capacity would be a more appropriate choice.

If you would like to talk through whether the G592-B is the right fit for your volumes, or have questions about gas supply, extraction, or bench positioning, the team is happy to help before you go ahead.

The Blue Seal G91B is a 900mm wide gas salamander designed for sustained, heavy-duty use in commercial kitchens. It operates via two independent infrared burner zones, each controlled separately, giving the operator precise control over heat output across the full working width. Piezo ignition and flame failure protection are fitted as standard, keeping the unit reliable and safe throughout the course of a busy service.

In practice, a salamander of this size earns its place by handling a broad range of finishing tasks consistently — grilling, glazing, browning, toasting, and holding — without losing pace during peak covers. The dual-zone arrangement means operators can run a single side during quieter periods and bring both zones up when demand rises, which avoids running the unit at full output unnecessarily throughout the day.

From an operational standpoint, the G91B offers several practical advantages:

• Dual independent burner zones allow flexible heat management across the full width
• Piezo ignition provides reliable lighting without a standing pilot flame
• Four-position rack with flat and inclined settings to suit different tasks and product depths
• Chrome wire rack with heat-resistant handles for safe, quick repositioning during service
• Bench or wall mounting options to suit different kitchen layouts

Installation requires a properly sized natural gas or LPG supply and adequate overhead clearance for radiant heat dissipation. Wall mounting demands a structurally sound fixing surface, and the unit should be positioned within the effective draw of an extraction canopy. Gas connection and commissioning must be carried out by a Gas Safe registered engineer.

The G91B is well suited to mid-to-high volume operations — hotel kitchens, pub restaurants, and à la carte kitchens where the salamander sees regular, sustained use through service. The 900mm working width allows multiple items to be finished simultaneously. For lower-volume sites or kitchens where bench space is limited, a narrower model would be more practical. For very high-throughput operations where the salamander runs at near-constant capacity, it is worth discussing whether a heavier-duty unit would be a better long-term fit.

If you'd like to talk through whether the G91B is the right match for your kitchen setup and service style, the team is happy to help before you commit.

The Blue Seal GT45 is a floor-standing single pan gas fryer built around Blue Seal's patented Vee Ray infrared burner system. Rather than using conventional open burners beneath the pan, the Vee Ray design radiates heat directly into the oil from submerged infrared elements. The result is more even heat distribution across the oil body and measurably better fuel efficiency than traditional gas fryer configurations — a meaningful consideration for any operation keeping a close eye on running costs.

In a working kitchen, the GT45 holds up well under sustained demand. The infrared system supports strong oil recovery after batches are loaded, which matters when the fryer is running continuously through a busy service. The open pan design keeps daily operation straightforward — there are no tubes or complex internal structures to contend with when clearing sediment or carrying out end-of-day cleaning, and the wide drain valve allows used oil to be emptied quickly.

Practical advantages worth noting for day-to-day operation:

• No electrical connection required — piezo ignition and millivolt gas valve operate independently of mains power
• Flame failure protection and overheat safety cut-out provide reliable protection during service
• Compatible with natural gas or LPG — fuel type must be confirmed at point of order
• Stainless steel construction throughout supports durability and ease of cleaning
• Rear castors and fixed front legs allow the unit to be repositioned for thorough cleaning underneath

Because the GT45 requires no electrical supply for operation, it offers useful flexibility in kitchen positioning. That said, adequate extraction and ventilation remain essential regardless of placement, and installation must be carried out by a Gas Safe registered engineer. Natural gas and LPG versions are not interchangeable in the field, so the correct fuel type needs to be confirmed before the order is placed.

The GT45 is well suited to pubs, cafés, smaller restaurants, and catering operations where a single pan handles the core frying output. It performs particularly well in sites where a mains electrical supply to the fryer position is limited or unavailable. Sites with very high continuous frying volumes — dedicated fish and chip operations or high-throughput quick service environments — may find a twin pan or higher-output model better matched to the demand they place on a fryer.

If you'd like to talk through whether the GT45 fits your kitchen in terms of frying volume, gas supply, or site layout, the team is happy to help before you place an order.

The Blue Seal GT46 is a floor-standing twin-pan gas fryer built around Blue Seal's Vee Ray infrared burner system. Rather than conventional open-flame burners positioned beneath the pan, the Vee Ray system heats the oil from within the pan walls themselves. This produces faster heat transfer and more even temperature distribution across the frying zone — a meaningful difference during continuous service.

Recovery time between drops is one of the most practical measures of a fryer's usefulness in a working kitchen. The Vee Ray burner design helps maintain consistent oil temperatures when both pans are running simultaneously under sustained demand, which is where many conventional fryers begin to fall short. The open-pan configuration also makes end-of-service cleaning more manageable than tube-style alternatives, and the large drain valve allows oil changes to be completed efficiently without excessive downtime.

From an operational standpoint, the GT46 offers several practical advantages:

• Millivolt gas valve with Piezo ignition — no electrical connection required for operation
• Flame failure protection fitted as standard for safe use in busy service environments
• Lift-out elements and enamelled control panel simplify daily cleaning routines
• Heavy-duty stainless steel construction suited to continuous daily use
• Rear castors and fixed front legs allow repositioning without fully lifting the unit

Because the GT46 requires no electrical connection to operate, it is particularly well suited to kitchens where electrical capacity near the cooking line is constrained. The principal installation requirements are a gas supply — natural gas or LPG — and an appropriate ventilation canopy overhead. The unit's footprint is most at home on a medium to large cooking line; in smaller kitchens, a single-pan model would typically make better use of available space and gas load.

The GT46 is commonly used in pubs, fish and chip operations, hotels, and contract catering kitchens where frying output needs to keep pace with consistent demand across both tanks. Operations with lighter or more occasional frying needs may find a single-pan model more appropriate. At the other end of the scale, very high-volume sites running multiple fryers simultaneously may find a heavier-duty alternative better suited to their throughput.

If you'd like to talk through whether the GT46 suits your service volumes, kitchen layout, or gas supply, our team is happy to help before you commit to a purchase.

The Blue Seal GT60 is a floor-standing single pan gas fryer built around Blue Seal's patented Vee Ray infrared burner system. Rather than using conventional tube burners submerged in the oil, the Vee Ray design heats via radiant panels positioned below the pan. This reduces the area of heat directly in contact with the oil — a distinction that has measurable consequences for oil life and frying consistency across a busy service.

In high-volume kitchens where the fryer runs near-continuously through peak periods, the open pan design and large oil capacity support sustained throughput without the recovery delays that can disrupt service on lower-output units. The infrared burner arrangement also tends to produce less carbonisation at the base of the pan compared to tube-style fryers, meaning oil quality holds up better between changes and the frequency of deep cleaning is reduced.

Key operational features worth noting:

• Millivolt gas valve and piezo ignition — no electrical supply required for operation
• Flame failure protection fitted as standard
• Large drain valve for efficient oil changes and pan management
• Lift-out pan components to simplify day-to-day cleaning
• Compatible with natural gas and LPG — specify at point of order

Installation is relatively straightforward for a high-output gas fryer. No electrical connection is needed, the unit sits on front legs with rear castors for repositioning, and it connects to a standard commercial gas supply. Adequate overhead extraction and appropriate clearance from combustible surfaces are required, as with any gas appliance. All gas connections must be made by a Gas Safe registered engineer.

The GT60 is well suited to restaurants, pub kitchens, fish and chip operations, and any catering environment where frying demand is consistently high. As a single pan unit, sites running very high simultaneous throughput across multiple fried product lines may benefit from a twin pan configuration or an additional fryer alongside it. For operations with more modest frying volumes, a smaller model in the Blue Seal range may be a closer match to actual demand and running costs.

If you would like to talk through whether the GT60 suits your service volumes or gas supply setup, the team is happy to help before you place an order.

The Blue Seal G47 is a single-pan gas pasta cooker built for continuous use in a working commercial kitchen. It uses a patented infrared burner system to heat the pan efficiently, and offers three operating modes — boil, simmer, and standby — giving the kitchen team practical control over energy use during quieter periods between covers. The unit can be specified for natural gas or LPG to match whatever supply is available on site. Four stainless steel wire baskets with moulded handles and a support grid are included as standard.

In a busy pasta station, the speed at which water returns to the boil after a basket is loaded has a direct effect on how consistently you can turn tables. The infrared burner is designed with this recovery in mind, helping to sustain throughput when the station is under sustained pressure. A safety cut-out thermostat provides protection against overheating and low-water conditions — a useful safeguard during a hectic service when the unit may not be under constant attention.

From a day-to-day operational standpoint, the G47 is practical to run and straightforward to keep clean:

• Piezo ignition with flame failure protection for safe, reliable start-up
• Hinged basket drain stand keeps the pasta station orderly during service
• 25mm drain valve simplifies water changes and end-of-service cleaning
• Enamelled control panel holds up well to the daily wear of a kitchen environment
• Heavy-duty stainless steel construction throughout for durability under regular use

The G47 requires a gas supply connection and suitable overhead extraction compliant with current ventilation regulations. Installation must be carried out by a Gas Safe registered engineer. Allow sufficient clearance around the pan for safe basket handling during service, and ensure clear access to the drain valve for routine cleaning.

This model is well suited to restaurants, hotel kitchens, and catering operations where pasta features regularly on the menu and consistent throughput at service is a priority. It is a practical choice for mid-volume single-station use. Sites with significantly higher demand, or those running pasta across multiple sections simultaneously, may find a twin-pan or higher-capacity unit a better fit for the way their kitchen operates.

If you'd like to talk through whether the G47 suits your service volumes or discuss the installation requirements before committing, our team is happy to help you work through it.

The Blue Seal Cobra CR6D is a gas range built around a four-burner hob and a thermostatically controlled static oven. It sits within Blue Seal's medium-duty Cobra line — equipment designed for commercial kitchens that need dependable, uncomplicated performance without the footprint or cost of a full heavy-duty suite.

In service, the four cast iron burners handle the heat cycling and general wear of regular daily use reliably. Each burner operates independently, which allows the cook to run different tasks simultaneously across the hob without one zone affecting another. The static oven beneath is suited to roasting, baking, and holding where consistent, repeatable temperature matters more than the air movement a fan-assisted oven provides. The solid side-hinged door opens clear of the oven cavity, which is a practical detail in tighter kitchen layouts where the space around the range is limited.

• Four independently controlled burners for concurrent cooking during service
• Thermostatically controlled static oven for repeatable oven results
• Cast iron burner grates that are durable and straightforward to remove for cleaning
• Side-hinged oven door suits restricted bench or pass arrangements
• Cobra modular format allows integration into a continuous cooking line

As a gas appliance, the CR6D must be installed and commissioned by a Gas Safe registered engineer. Adequate extraction is essential — a canopy or mechanical ventilation system should be in place before the unit goes into service. The Cobra design is modular, so if you are considering building out a cooking suite later, this unit can sit flush alongside other Cobra equipment.

The CR6D is well suited to small restaurants, cafés, pub kitchens, and similar operations running moderate service volumes where a reliable gas range with oven covers the core cooking requirement without over-specifying. For kitchens running longer services, higher covers, or requiring fan-assisted oven performance, a heavier-duty model would be worth considering.

If you want to talk through whether the CR6D fits your service pattern and kitchen layout, the team is happy to help before you go ahead.

The Blue Seal Cobra CR9D is a six-burner gas range with an integrated static oven. It sits within Blue Seal's Cobra series, which occupies a practical middle ground between light-duty catering equipment and heavier-duty units built for high-throughput operations. It is a straightforward, well-built piece of kit designed for kitchens that need reliable, uncomplicated performance across a full service day.

In practice, the CR9D handles the sustained cooking load common in a busy café, small restaurant, or pub kitchen. The cast iron burners distribute heat evenly and withstand the thermal cycling of repeated services without undue wear. The static oven performs reliably for roasting, baking, and holding — the consistent bottom heat suits menus built around roasting trays or oven-to-table dishes. It won't match the recovery speed or temperature precision of a fan-assisted oven, but for many kitchens a static chamber is exactly what the workflow calls for.

Practical advantages worth noting:

• Cast iron burners retain heat well and are straightforward to remove and clean after service
• Manual pilot ignition is simple to operate and easy to maintain under daily kitchen use
• Thermostatic oven control supports repeatable results without constant monitoring
• Compatible with other Cobra series equipment for modular cooking suite configurations
• Solid hinged oven door retains heat efficiently and is robust enough for heavy daily use

Installation requires a Gas Safe registered engineer for all gas connections. Adequate extraction is essential — a correctly positioned canopy over both the hob and oven is required for compliance and operator comfort. The unit integrates well into a linear cooking run or modular suite. Before delivery, it is worth checking floor loading and access routes, particularly in basement or upper-floor kitchens.

The CR9D is well suited to small-to-medium restaurants, cafés, pub kitchens, and staff canteens running one or two services a day at moderate covers. Where a kitchen is running longer service periods, higher covers, or a menu that demands more from the oven, a heavier-duty range with a fan-assisted oven may be the more appropriate choice. Equally, if your menu is predominantly hob-based with minimal oven use, a different configuration may serve the kitchen better.

If you're weighing up whether the CR9D is the right fit for your operation, the team is happy to talk it through.

The Blue Seal Cobra CS9 is a wall-mounted gas salamander designed for commercial kitchen use. It runs on natural gas or LPG and uses two infrared surface combustion burners positioned in the ceiling of the cavity. Each burner operates independently, giving the chef genuine zone control without committing full output when only part of the grill is needed.

Infrared burners respond quickly and deliver consistent radiant heat across the cavity. In practice, this suits the stop-start rhythm that most salamanders see during service — rapid browning, glazing, or gratinating when demand spikes, with the option to hold one zone at lower intensity between covers. A busy pass benefits from that flexibility, particularly during a multi-course service where finishing requirements shift constantly.

From a day-to-day operational standpoint, the CS9 offers several practical advantages:

• Independent burner control for simultaneous zone management during varied service
• Infrared surface combustion delivering responsive, even radiant heat
• Flame failure protection on each burner as standard
• Removable drip tray for straightforward end-of-service cleaning
• Wall-mount bracket included, keeping the worktop beneath fully clear

Installation requires a gas supply — natural gas or LPG — and a secure wall fixing at a height suited to your pass or prep area. The bracket is supplied, but it is worth confirming that your wall construction is appropriate for the load and that the proposed mounting height works with your team's workflow before ordering. Maintain clearance around the unit in line with manufacturer guidelines and local gas safety regulations.

The CS9 is well suited to restaurants, pub kitchens, and hotel operations running regular service. For sites where a salamander is in near-constant use across a long double-sitting service or high-volume operation, a higher-output model may be worth considering. Smaller operations with lighter demand will find lower-output alternatives in the range.

If you would like to talk through how the CS9 fits your kitchen setup or have questions about gas connection and installation before going ahead, the team is happy to help.