Blue Seal G54C Gas Range with Griddle and Fan Oven

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.