Pasta Cookers

Q: What's the difference between single-well and double-well pasta cookers?

A single-well cooker heats one shared tank of water, the simplest to run and clean. A double-well unit splits into two independently controlled tanks, so you can hold different temperatures, keep flavours from crossing over, or boil pasta in one well while blanching vegetables in the other. Double-well earns its larger footprint in kitchens with a varied boiled menu.

Commercial gas pasta cookers for Australian restaurants, cafés, caterers and Italian eateries — gas-fired boiling units with perforated baskets that cook pasta, noodles, gnocchi and dumplings to order without tying up a stockpot on the range. This range runs from compact countertop models through to freestanding multi-basket units, and sits alongside the rest of our commercial cooking equipment. If you're weighing gas against electric, browse the full set of options before you size a unit.

Who these cookers are for

If pasta, noodles or dumplings move in volume across your service, a dedicated cooker is what keeps the range free for everything else. Italian restaurants and pasta bars run them so each portion cooks in its own basket and plates the moment it's ready; Asian kitchens and noodle bars use them for ramen, udon and dumplings; pubs, clubs and caterers lean on gas for the fast water recovery that holds up when a function lands twenty covers at once. Gas appeals where the kitchen already runs a gas line and the operator wants strong, responsive heat and lower running cost than electric over a busy week.

What's in scope

By basket count

The basket count sets how many portions you can cook independently at the same time. Smaller units carry two to four baskets for à la carte service; high-volume models run six or more so a pasta section can fire multiple orders in parallel without queuing.

Single-well and double-well

Single-well cookers heat one shared tank of water — simplest to run and clean, ideal where everything boils in plain water. Double-well units split into two independently controlled tanks, so you can hold different water temperatures, keep flavours separate, or run pasta in one well and blanch vegetables in the other.

Countertop versus freestanding

Countertop pasta cookers sit on a bench or stand for a small footprint — the fit for cafés and compact lines. Freestanding floor models carry larger water volumes and more baskets for a high-output pasta section. For lower-volume sites that boil only occasionally, a benchtop deep fryer body style gives you a sense of the countertop footprint these units share.

Gas models

Every unit in this range is gas-fired — natural gas or LPG — with burners under the well for direct, responsive heat and quick recovery between baskets. Gas needs a compliant connection from a licensed gas fitter, which is the main install difference from a plug-in electric model.

How to choose a gas pasta cooker in three steps

Picking the right unit comes down to three questions, in order.

Step 1 — How many baskets at your peak?

Count the portions you need cooking at once during your busiest pasta window, not your daily total. Each basket cooks independently, so a four-basket unit fires four orders in parallel. Under-spec the basket count and your pasta section queues; over-spec it and you're heating water you never use. Match the basket count to your peak covers, then check the water volume the well holds.

Step 2 — Single or double well, gas connection

Decide whether one shared tank suits your menu or whether two independently controlled wells earn their footprint. Then confirm the gas supply: check whether the model runs on natural gas or LPG, and that your site has — or can run — a compliant gas line. A licensed gas fitter must connect any commercial gas appliance in Australia, so factor that into the install.

Step 3 — Check footprint and ventilation

Measure the bench or floor space, then confirm the unit fits under your exhaust canopy — gas appliances produce heat and combustion by-products, so they belong under mechanical ventilation per your kitchen's compliance setup. Allow the clearances on the spec sheet around and behind the unit for airflow and servicing.

Pairing your pasta section

A pasta cooker rarely works alone. Most pasta and noodle sections sit beside open burners for sauces and stir-fry, so it's worth looking at commercial gas cooktops at the same time to keep the line on one fuel and one canopy. Kitchens that also fry — arancini, crumbed cutlets, sides — often add a unit from our commercial deep fryers range so the boiling and frying stations sit together.

Popular picks: two solid starting points are the GasMax V-pan 6-basket LPG pasta and noodle cooker for a high-output pasta section, and the more compact Benchstar 10L pasta cooker where bench space is tight.

Frequently asked questions

What is a commercial pasta cooker?

A commercial pasta cooker is a boiling unit with a heated water well and perforated baskets that cook pasta, noodles, gnocchi or dumplings to order. The baskets lift out so a portion drains and plates the moment it's done, which keeps each serve cooked to the right texture and frees your range from a permanently simmering stockpot.

Is a gas or electric pasta cooker better?

Gas gives strong, responsive heat and fast water recovery between baskets, and usually costs less to run where you already have a gas line — which is why busy pasta and noodle sections tend to choose it. Electric models are simpler to install (they plug in, no gas fitter) and suit sites without gas. If your kitchen runs gas and pasta moves in volume, gas is generally the stronger fit; for a low-volume café, an electric benchtop unit can be enough.

How many baskets do I need?

Size by your peak service, not your daily total: count the portions you need cooking at the same moment during your busiest window and match the basket count to that. À la carte sites often run two to four baskets; a dedicated pasta bar or high-volume kitchen wants six or more so orders fire in parallel instead of queuing.

Do gas pasta cookers need a gas fitter to install?

Yes. Any commercial gas appliance in Australia must be connected by a licensed gas fitter to a compliant supply, and the unit should sit under your kitchen's mechanical exhaust canopy. Confirm whether the model you're looking at runs on natural gas or LPG before you book the install, as the connection and regulator differ.

What's the difference between single-well and double-well pasta cookers?

A single-well cooker heats one shared tank of water — the simplest to run and clean. A double-well unit splits into two independently controlled tanks, so you can hold different temperatures, keep flavours from crossing over, or boil pasta in one well while blanching vegetables in the other. Double-well earns its larger footprint in kitchens with a varied boiled menu.

Can I cook noodles and dumplings in a pasta cooker, not just pasta?

Yes. The same boiling-and-basket design suits ramen, udon, soba, dumplings and gnocchi, which is why many models are sold as pasta and noodle cookers. Use separate baskets to keep different products and flavours apart through service.

Do you deliver pasta cookers across Australia?

Yes. Commercial Kitchen Store ships nationwide, and Australian-based phone support is available on 1300 111 901 if you need help sizing a unit to your covers. For cover details, see our warranty and service information.