Cooking burners – find manufacturers and suppliers

Cooking burners generate an open gas flame for heating, cooking and keeping food, liquids and other suitable media warm.

They are usually operated with propane, butane, natural gas or suitable gas mixtures.
Cooking burners combine fuel gas and combustion air and produce a flame adapted to pots, pans, kettles or other vessels.
They are used in commercial kitchens, catering businesses, mobile cooking stations, construction sites, events, food processing and commercial outdoor areas.
Depending on the application, they are available as single-flame burners, ring burners, multi-flame burners, table burners or components of complete gas cookers.
The following provides an overview of typical designs, applications, advantages, limitations and important selection criteria for cooking burners.

Types of cooking burners

Single-flame cooking burners

Single-flame cooking burners produce one spatially concentrated flame.
They are suitable for smaller pots, kettles and vessels as well as applications with moderate heat requirements.
Depending on the design, the flame output can be adjusted by means of a valve.
For uniform heating, the burner must match the size of the cooking vessel.

Ring burners

Ring burners distribute the flame in a circular pattern beneath the cooking vessel.
This allows larger pots, kettles and pans to be heated more evenly.
Ring burners are available with one or several flame rings.
The number and arrangement of the burner openings influence heat distribution and output.

Multi-flame cooking burners

Multi-flame cooking burners have several burner openings or burner rings.
They produce a larger heated area and are suitable for large cooking vessels and high heat outputs.
The gas supply must be sufficiently dimensioned for the total gas flow.
Uniform flame distribution prevents local overheating of the vessel base.

Atmospheric cooking burners

Atmospheric cooking burners draw in part of the required combustion air through the flow of the escaping gas.
Additional air reaches the flame from the surrounding environment.
A separate fan is not required for this type of burner.
Gas pressure, nozzle dimensions, air supply and burner geometry influence combustion quality.

Cooking burners for liquefied petroleum gas

Cooking burners for liquefied petroleum gas are generally operated with propane or butane from gas cylinders or cartridges.
They are suitable for mobile cooking stations, outdoor areas, events and locations without a fixed gas connection.
The pressure regulator, hose, connections and burner must be suitable for the gas type and operating pressure.
For high outputs, the vaporisation capacity of the gas cylinder must also be considered.

Cooking burners for natural gas

Natural gas cooking burners are connected to a fixed gas supply.
They are mainly used in stationary commercial kitchens, production facilities and catering establishments.
The burner nozzles and gas valves must be matched to the gas properties and supply pressure.
Conversion between natural gas and liquefied petroleum gas is only permitted with components intended for this purpose.

Table and floor-standing cooking burners

Table and floor-standing cooking burners are equipped with frames or supports for cooking vessels.
They form a compact cooking station and can be used in mobile or stationary applications depending on the design.
The load-bearing capacity must match the weight of the filled cooking vessel.
A stable position and sufficient distance from combustible surfaces are required.

Applications of cooking burners

Catering and commercial kitchens

In catering and commercial kitchens, cooking burners are used for cooking, frying, heating and keeping food warm.
High outputs allow large quantities to be heated quickly.
Controllability, cleanability and reliable ignition are important for daily operation.
The burners must be compatible with the existing cooking equipment and gas installation.

Food processing

Cooking burners heat kettles and vessels used in food production and processing.
They are used, for example, for boiling, scalding, heating and keeping products warm.
Uniform heat distribution can reduce the risk of temperature-sensitive products burning onto the vessel.
Materials and surfaces must be suitable for the hygienic requirements of the respective operation.

Mobile cooking stations and events

Mobile cooking burners are used at markets, festivals, catering operations and events.
Liquefied petroleum gas allows operation independently of the electricity grid.
Transport, installation and gas supply must be organised safely.
Adequate ventilation is required in covered or enclosed areas.

Construction sites and assembly work

On construction sites, cooking burners can be used to heat water, food or suitable process media.
Robust designs and simple operation are advantageous in these environments.
The burner must be placed on a stable, non-combustible surface.
Gas cylinders must be protected against falling over, heating and damage.

Agriculture and direct marketing

In agricultural operations, cooking burners are used to heat larger vessels and process products.
Typical applications include boiling, scalding, cleaning and heating water.
Mobile systems can be used at changing locations.
The required output depends on vessel size, filling volume and desired heating time.

Outdoor kitchens and commercial outdoor areas

Cooking burners are used in outdoor kitchens, market stalls and mobile catering units.
Wind protection and suitable burner covers can improve flame stability.
Weather conditions must not impair safe gas flow or operation.
Corrosion-resistant materials are advantageous for permanent outdoor installation.

Advantages of cooking burners

• Rapid provision of high heat output
• Direct and easily adjustable heat supply
• Suitable for small and large cooking vessels
• Mobile and stationary versions available
• Operation with liquefied petroleum gas or natural gas possible
• Ring and multi-flame burners for uniform heat distribution
• Short heating times
• No electrical mains connection required for gas-powered operation
• Robust designs for commercial applications
• Integration into gas cookers, cooking stations and production systems

Limitations of cooking burners

• Open flames create fire and burn hazards.
• An adequate supply of combustion air is required for operation.
• Incomplete combustion can produce carbon monoxide and other undesirable combustion products.
• Gas type, gas pressure, nozzles and burner must be matched correctly.
• Wind can deflect or extinguish the flame.
• Hot burner parts and cooking vessels remain heated for some time after shutdown.
• Gas cylinders and cartridges must be transported and stored safely.
• Burners that are too small may heat large vessels only slowly.
• Flames that are too large can extend beyond the sides of the vessel.
• Contaminated burner openings impair the flame pattern and combustion.
• Open gas flames are not readily suitable for potentially explosive areas.
• Special ventilation and flue gas requirements may apply in enclosed spaces.

Important selection criteria for cooking burners

Gas type

The first step is to determine whether the burner is to operate with natural gas, propane, butane or another suitable gas.
Gas types differ in calorific value, density and required operating pressure.
The nozzle, burner, valves and connections must be explicitly suitable for the intended gas type.

Burner output

The required output depends on the size and filling volume of the cooking vessel as well as the desired heating time.
Large kettles and high liquid volumes require more heat than smaller pots.
Excessive output can cause uneven heating or flames extending beyond the vessel.
Adjustable output increases the range of possible applications.

Size of the cooking vessel

The diameter and shape of the burner must match the base of the cooking vessel.
A burner that is too small heats only a limited area.
A burner that is too large can direct heat past the vessel.
Ring or multi-flame burners are often advantageous for large vessels.

Flame control

A finely adjustable gas supply allows the heat output to be adapted to the cooking process.
High output is required for rapid heating, while a smaller flame is sufficient for keeping products warm.
The control valve should be safe and easy to operate even when work gloves are worn.

Gas pressure and pressure regulator

The burner must be capable of operating at the intended gas pressure.
For liquefied petroleum gas, a suitable pressure regulator reduces the cylinder pressure.
Incorrect pressure can result in insufficient output, an unstable flame or unsafe operation.
All components must be designed for the same pressure range.

Ignition

Cooking burners are started manually, by piezo ignition or by an electrical ignition system.
An integrated ignition system facilitates frequent switching on and off.
For professional applications, the ignition system should be robust, well protected and easy to maintain.

Flame monitoring

Flame monitoring is required for many stationary or professional cooking appliances.
It interrupts the gas supply if the flame goes out unintentionally.
This prevents unburned gas from escaping in an uncontrolled manner.
The safety equipment must suit the intended application.

Load-bearing capacity and stability

The frame, support and burner housing must safely carry the weight of the filled cooking vessel.
A wide and stable base reduces the risk of tipping.
Adjustable feet or special frames may be required for uneven outdoor surfaces.

Materials and cleanability

Cooking burners are often made of steel, cast iron, stainless steel or combinations of these materials.
Corrosion-resistant and easy-to-clean surfaces are advantageous in catering and food processing.
Burner openings must be accessible for cleaning and maintenance.

Installation location

Indoor and outdoor areas place different demands on ventilation, wind protection and corrosion resistance.
For indoor use, the combustion air supply and, where necessary, flue gas removal must be considered.
Outdoors, wind, moisture and safe positioning of the gas supply are particularly important.

Hose and connections

Gas hoses, couplings and connections must be approved for the gas type, pressure and operating conditions.
The hose length should provide sufficient freedom of movement without creating unnecessary trip hazards.
Hoses and sealing points must be inspected regularly for damage and leaks.

Gas consumption

Gas consumption influences operating costs and the required size of the gas supply.
Consumption values should be evaluated together with burner output and heating time.
High gas withdrawal rates may require several cylinders or special supply systems.

Safety distances

A sufficient distance must be maintained from combustible walls, furniture, packaging and other materials.
The flame must not extend beyond the edge of the cooking vessel.
Suitable fire-extinguishing equipment should be available at the place of use.

Maintenance and spare parts

Burner openings, valves, ignition systems, hoses and connections must be inspected regularly.
Grease, food residues and other contamination can alter the flame pattern.
Reliable availability of burner heads, valves, nozzles and ignition components supports long-term operation.

Summary

Cooking burners generate open gas flames for cooking, heating and keeping food, liquids and suitable process media warm.
Depending on the application, single-flame burners, ring burners, multi-flame burners, liquefied petroleum gas burners or natural gas versions are used.
Typical applications include catering, commercial kitchens, food processing, mobile cooking stations, construction sites and agricultural operations.
The main selection criteria include gas type, burner output, vessel size, flame control, operating pressure, stability and safety equipment.
For safe and economical operation, the burner, gas supply, cooking vessel and operating environment must be properly matched.

Cooking burners are available from various manufacturers and suppliers. Comprehensive information about manufacturers and suppliers of cooking burners from around the world can be found on Exportpages.