Thinking about converting your gas oven to propane? It’s a smart move for many Washington food businesses, but it's not as simple as just switching the fuel line. You'll need a specific conversion kit that swaps out key parts like the gas orifices and regulator. This isn't just a suggestion—it's essential for safely handling propane's higher energy density and pressure, preventing dangerous flare-ups and making sure your oven runs efficiently.
Think of it as recalibrating your equipment to speak a different fuel language.
Deciding if Propane Conversion Is Right for Your Kitchen
Before you even touch a wrench, let's talk about why this conversion is a game-changer for so many kitchens. It usually boils down to two things: location and power.
If your business is a food truck or located somewhere without natural gas lines, propane isn't just an option—it's your lifeline. We see this all the time with mobile kitchens that need self-contained fuel to run everything from high-BTU deep fryers to their pizza prep tables. Propane gives you the freedom to set up shop anywhere, from a busy Seattle street fair to a remote catering gig.
The Power Behind Propane
So, why can't you just hook up a propane tank to a natural gas oven and call it a day? It all comes down to the chemistry. Propane packs a much bigger energy punch.
To put it in perspective, propane delivers about 2,516 BTUs (British Thermal Units) per cubic foot. Natural gas? Only around 1,030 BTUs per cubic foot. That means propane has more than double the energy in the same amount of space, which is a huge deal in a commercial kitchen that needs serious heat, fast.
This is exactly why a proper conversion using a manufacturer-approved kit is non-negotiable. It's about protecting your staff, your customers, and your investment in that expensive equipment.
Natural Gas vs Propane At a Glance for Commercial Kitchens
To make the choice clearer, here’s a quick rundown of what you’re looking at with each fuel source. This table breaks down the key differences to help you decide which is the right fit for your operation.
| Feature | Natural Gas | Propane (LP) |
|---|---|---|
| Energy Output | Lower (approx. 1,030 BTU/cu. ft.) | Higher (approx. 2,516 BTU/cu. ft.) |
| Availability | Requires connection to a utility pipeline | Highly portable, stored in tanks on-site |
| Best For | Stationary kitchens in serviced areas | Food trucks, remote locations, catering |
| Storage | Delivered continuously via pipeline | Requires on-site storage tanks |
| Environmental | Burns cleaner than propane | Burns very clean, low emissions |
| Cost | Generally lower unit cost, but prices vary | Often higher unit cost, but more efficient |
Ultimately, both are fantastic fuel sources, but your business model and location will really dictate the best path forward.
Aligning Your Equipment with Your Fuel Choice
Honestly, the easiest route is to plan for your fuel source from the very beginning. When you're sourcing your gear from a supplier like us here at Seattle Restaurant Equipment, you can make sure everything is compatible right out of the box.
Think about how your fuel choice impacts your entire kitchen flow:
- Your Cooking Line: Getting propane-compatible (or easily convertible) convection ovens, ranges, and deep fryers from the start will save you a ton of headaches.
- Refrigeration: While your commercial refrigerators and commercial freezers are electric, their placement matters. You'll want to arrange your undercounter refrigerators and undercounter freezers to create a smooth workflow around your propane-powered cooking station.
- Specialty Stations: Don't forget about your sandwich prep tables or pizza prep tables, especially if they have built-in heating elements. Even some Seattle bar equipment might use gas, so it’s something to keep in mind.
Your fuel source really does shape your kitchen's capabilities. If you want to dive deeper, our guide comparing LP gas vs. natural gas gives restaurant owners even more to think about. At the end of the day, a well-planned kitchen with the right gear is the foundation for any successful food business in Washington.
Getting Your Propane Conversion Kit and Tools Ready
Any successful oven conversion is all about the prep work. Seriously, before you even think about turning off the gas or grabbing a wrench, you need to have every single part and tool laid out and ready to go. Think of it as your pre-flight checklist. Getting this right makes the whole job faster, easier, and a heck of a lot safer.
First up is the propane conversion kit. This isn’t something you can just grab off a shelf at the hardware store. It has to be the specific kit made by your oven's manufacturer for your exact model. Trying to rig it with a generic or mismatched kit is a massive safety hazard—we’re talking leaks and fires—and it will absolutely void your warranty. Don't risk it.
So what’s in the box? Usually, it’s just two key things:
- New Orifices: These are tiny, precision-drilled brass fittings. The hole in a propane orifice is way smaller than one for natural gas. That’s because propane is under higher pressure and packs more energy, so you need to restrict the flow.
- Regulator Conversion Parts: This is typically a new spring and maybe a different cap or adjustment screw for your oven’s internal regulator. You're changing the pressure setting from the 3.5-4 inches of water column (WC) for natural gas up to the 10-11 inches WC needed for propane.
The Tools of the Trade
Once you have the right manufacturer-approved kit, it's time to gather your tools. You don't need a professional mechanic's setup, but having the right tools on hand will save you from a world of frustration and prevent you from stripping a bolt or damaging a fitting.
Here's what I always make sure I have within arm's reach:
- Socket Wrench Set: A good set with a mix of deep and shallow sockets is your best friend here. You’ll need it for getting burner assemblies off and accessing the orifices buried underneath.
- Adjustable or Pipe Wrenches: You’ll need two of these. One to hold the gas pipe steady and one to turn the fittings. This is critical for safely disconnecting and reconnecting the main gas line without putting stress on your pipes.
- Nut Drivers: These are basically screwdrivers with a socket on the end. They are perfect for getting at those small bolts and screws in tight corners where a normal socket wrench just won’t fit.
- Gas-Rated Pipe Thread Sealant: This is non-negotiable. Do not use standard white Teflon tape. You need the yellow stuff—pipe dope or tape that is specifically rated for gas lines. This is what guarantees a secure, leak-proof seal.
A Few Pro Tips I've Learned Over the Years
I’ve done a ton of these conversions, and I’ve picked up a few simple tricks that make the job go much smoother. These little things can save you from some big headaches.
Get yourself a magnetic parts tray. Trust me on this one. Those little brass orifices are experts at rolling off the counter and disappearing into the darkest, most unreachable corner of your kitchen. A magnetic tray keeps everything—orifices, screws, brackets—right where you left it.
And here’s another one: always keep the old natural gas orifices. Don't toss them. Put them in a little ziplock bag, label it "Natural Gas Orifices for [Oven Model]," and tape it to the back of the oven. If you ever move or need to switch back, you’ll be a hero for having the exact parts ready to go.
Here’s a step people often skip: clean as you go. Before you remove an old orifice, use a small brush or a can of compressed air to clean any gunk or debris from around the burners. This keeps dirt from falling into the gas lines, which can cause clogs and all sorts of performance problems down the road.
Finally, use your phone. Take pictures at every single stage of taking things apart. When you're staring at a pile of parts and can't remember exactly how that burner bracket fits, a quick look at a photo is a lifesaver. It turns a potential puzzle back into a simple reassembly job.
The Hands-On Steps for a Safe and Successful Oven Conversion
Alright, let's get our hands dirty. This isn't just a race to swap parts; it's a careful procedure where safety and precision are everything. We’ll move through this conversion methodically, focusing on doing it right so your oven performs flawlessly—and safely—on its new fuel source.
First Things First: The Safety Shutdown
Before you even think about touching a wrench, your absolute first priority is creating a safe workspace. That means completely cutting the oven off from its power and fuel. No shortcuts here.
Find the main gas shutoff valve for the oven, which is usually a lever on the wall right behind it. Turn that handle so it’s perpendicular to the gas pipe. That cuts the flow. Simple as that.
Next, unplug the oven from the wall. A lot of modern commercial ovens have electronic igniters and digital controls that need electricity. Pulling the plug guarantees there’s no chance of an accidental spark or shock while you work. Before you start, it's also a smart move to review all gas oven safety protocols so you know exactly what to do in any situation.
This quick visual breaks down the prep work: having the right kit, tools, and a safety-first mindset are the foundation for everything that follows.
Swapping Out the Burner Orifices
With the oven safely powered down, it’s time to get to the heart of the conversion: the orifices. These little brass fittings are the gatekeepers, controlling how much fuel gets to the burners. The propane orifices will have a much smaller opening to account for the higher pressure and energy density of the fuel.
For the Main Oven Burners You’ll need to get inside the oven cavity. Pull out the racks and remove the bottom metal plate to get to the main burner tube. A couple of screws or clips usually hold it in place. Once you lift that out, you'll spot the natural gas orifice screwed into the gas valve at the back.
Using a socket wrench or a nut driver, carefully unscrew the old orifice. Go slow to avoid stripping the soft brass. Thread in the new, smaller propane orifice from your kit until it’s snug, but don’t crank down on it.
For Stovetop Burners (if you have a range) If your unit is a range, you're just repeating the process for each burner on top. Take off the grates and burner caps, and you might need to unscrew the burner heads themselves to see the orifices underneath. Just like before, gently swap the old for the new.
A tip from the field: Sometimes these fittings can be a real pain, seized up from years of grease and heat. If one won’t budge, hit it with a small amount of penetrating oil and give it ten minutes to work its magic. This trick can save you from stripping the fitting and turning a simple job into a headache.
Dialing in the Air Shutters
Once the new orifices are in, the next crucial adjustment is for the air shutters. This is usually a small, movable collar on the burner tube that controls how much oxygen mixes with the gas. Propane needs a different air-to-fuel ratio than natural gas to burn cleanly.
Look for a small locking screw on the shutter. Loosen it just enough so you can rotate the collar. For propane, you’ll want to open the shutter a bit more than it was for natural gas. A good starting point is about halfway open. We'll fine-tune this later when we test the flame.
Don't skip this. Too little air gives you a lazy, yellow, sooty flame that will coat your equipment in carbon. Too much air can make the flame "lift" off the burner or create a roaring noise, which is just inefficient and can cause ignition problems. Getting this balance right is key for the performance of all your gas equipment, from the main oven to your deep fryers.
Installing the New Propane Regulator
The last piece of the puzzle is the gas pressure regulator. Your conversion kit should have a new spring, cap, or instructions for flipping an internal pin. This device is responsible for stepping down the high pressure from the propane tank to the gentle 10-11 inches of water column your oven is designed to use.
Find the regulator, which is typically where the main gas line connects to the appliance. Carefully unscrew the cap, take out the natural gas spring or pin, and replace it with the new propane component from your kit.
Make sure you screw that cap back on tight to prevent any leaks. This step is what officially tells the appliance it's running on propane, ensuring the new orifices get fuel at the right pressure. Without this change, the oven would be dangerously over-fueled and pose a serious fire risk. A properly running gas line is just as vital to a kitchen as its commercial freezers or sandwich prep tables.
Final Testing and Calibration for Peak Performance
Alright, you've got the new orifices and regulator installed. You’re in the home stretch, but don’t get ahead of yourself. This final phase of testing and calibration is, without a doubt, the most critical part of the entire job. Skipping these checks isn't an option in a commercial kitchen—it’s a risk you just can't afford.
This is where you double-check your own work, fine-tune the oven for its new fuel, and make absolutely certain every connection is leak-free. Think of it as your final quality control inspection before that oven goes back on the line, ready to serve your Seattle coffee shop or busy restaurant.
Performing a Meticulous Leak Test
First thing's first: you have to check for gas leaks. The best method is still the old-school one—a simple soap and water solution. Just mix some dish soap and water in a spray bottle and give it a good shake until it’s nice and bubbly.
Turn the main gas line back on and start spraying every single connection point you touched. Hit the main line connection, the fittings on the regulator, and any other joints or unions. Now, watch closely. If you see bubbles start to grow or foam up, that’s your sign of a gas leak. Shut the gas off immediately, tighten that fitting, and test it all over again.
Never, ever use a match or lighter to check for gas leaks. The soap-and-water test is the only safe way to do this. Even a tiny, undetected propane leak can build up fast, creating a serious fire or explosion hazard.
Verifying Gas Pressure with a Manometer
Once you're 100% sure there are no leaks, it's time to check the gas pressure. Propane needs to run at a higher pressure than natural gas, and your new regulator must be set correctly. For this, you’ll need a manometer, which is a gauge used to measure gas pressure.
Typically, propane systems in commercial kitchens should be set to 10-11 inches of water column (WC), but always check the oven’s manual for the exact spec. Connect your manometer to the regulator's test port and fire up the oven. You may need to tweak the adjustment screw on the regulator until you get a stable reading right in the manufacturer's recommended range.
Getting this right isn't just a technical detail. Incorrect pressure will cause all sorts of problems:
- Too Low: You'll get weak flames, frustratingly slow preheat times, and food that cooks unevenly.
- Too High: This is extremely dangerous. It can cause flames to "lift" off the burners, produce excess carbon monoxide, and wreck the oven's internal parts.
Fine-Tuning the Flame and Air Shutter
Now for the visual check. A perfect flame is the best indicator of a clean, efficient oven. Turn on a burner and take a close look at the flame.
What you're looking for is a steady, quiet, mostly blue flame with just the slightest hint of yellow at the very tips. If you're seeing tall, lazy, yellow-orange flames, your fuel-to-air mix is too rich (not enough oxygen). This creates soot that will gunk up the inside of your oven and blacken your cookware.
On the other hand, if the flame is noisy, jumping off the burner, or seems like it's about to blow itself out, the mixture is too lean (too much air). Go back to the air shutter we talked about earlier and make small adjustments. Give the flame a few seconds to stabilize after each tweak. For a deeper dive into appliance temps, check out our guide on how to test the temperature of an oven.
Conducting a Full System Check
With the flame dialed in, you have one last thing to do: a full operational check. Run the oven through a complete heating cycle. Set it to a specific temperature and use a separate oven thermometer to confirm it heats up accurately and holds that temperature.
Listen to the electronic ignition—it should click a few times then ignite the burner smoothly. Make sure all the burners, both in the oven and on the cooktop (if it has one), light up properly and stay lit.
Once you’ve confirmed everything is working exactly as it should, the conversion is officially done. Your equipment is now safely and properly converted, ready for the daily grind of a commercial kitchen.
Navigating Washington State Regulations and Professional Help
In any commercial kitchen, whether it's a high-volume Seattle spot or a cozy Spokane cafe, staying compliant is just as critical as the food you serve. When you're looking into how to convert gas oven to propane, you’re doing more than just a technical swap. You're taking on a serious legal and safety responsibility.
Washington state, and cities like Tacoma and Bellevue, have strict codes for any modifications to gas appliances. These rules aren't just bureaucratic hurdles; they exist to protect your staff, your customers, and your entire business from the very real dangers of bad gas line work. A conversion that isn't up to code can mean a failed health inspection, a voided insurance policy, or much, much worse.
Understanding Local Seattle Codes
Around Seattle, any change to a commercial gas appliance usually gets the attention of both the local fire marshal and the building department. While a veteran restaurant owner with a lot of hands-on experience might feel up to the task, many areas require a licensed professional to do the work or, at the very least, sign off on it.
This is to make sure every piece of equipment, from your main oven to the undercounter freezers that are the backbone of your kitchen's flow, operates safely and legally. Skipping this step can lead to hefty fines and even force you to shut down.
When to Call a Certified Gas Technician
So, how do you know when to DIY it versus when to bring in an expert? It’s tempting to save a few bucks on labor, but some situations absolutely require a professional touch. Your safest bet is to call a certified gas technician if:
- You're Unsure About Any Step: If any part of the conversion feels confusing or you aren't 100% confident, stop what you're doing and call a pro.
- Your Equipment is Complex: High-end convection ovens, big multi-burner ranges, or older, quirky models often have complex systems that need specialized knowledge.
- Local Laws Mandate It: Many Washington jurisdictions legally require a licensed gas fitter for commercial jobs. It's a matter of public safety.
- You're Not Equipped for a Thorough Leak Test: A professional has calibrated tools like a manometer to get the pressure just right and can sniff out the tiniest leaks that you might miss.
The peace of mind you get from knowing a pro handled the job and it's fully up to code is invaluable. Think of it as an investment in the safety of your business and everyone in it, protecting everything from your Seattle bar equipment to your primary cooking stations.
The Bigger Picture: Propane in the Market
Choosing propane puts you in line with a major global trend. The worldwide propane market is a massive, multi-billion dollar industry that just keeps growing. In 2025, the global market was valued at US$ 99.6 billion, and it's projected to hit US$ 166.9 billion by 2036.
After you've finished the oven conversion, knowing how to detect gas leaks is absolutely crucial. It's the final, non-negotiable safety check before you start calibrating your oven, whether you did the work yourself or had a professional handle it.
Ultimately, dealing with regulations is just part of running a successful restaurant. If you want more details on the conversion process itself, check out our guide on converting a natural gas range to propane. This will help ensure your whole kitchen, from the pizza prep tables to the deep fryers, is both efficient and completely compliant.
Common Questions About Propane Oven Conversions
If you're thinking about how to convert a gas oven to propane, you're not alone. We get a lot of questions from Washington restaurant owners on this exact topic. Here are some of the most common ones we hear, with straightforward answers to help you figure out the best path for your kitchen.
Can I Convert Any Commercial Gas Oven to Propane?
Not always, and this is the absolute first thing you need to check. Take a close look at your oven's data plate, which is usually on the back or just inside the door. If it’s clearly marked "Natural Gas Only," then the answer is a hard no. You cannot safely or legally convert it.
Trying to convert an appliance that isn't designed for it is a serious fire hazard. The good news is that most commercial-grade equipment is built to be field-convertible. For any appliance you get from Seattle Restaurant Equipment, from commercial refrigerators to your main cooking line, our team can confirm its propane compatibility before you even make the purchase.
What's the Cost for a Professional Conversion in the Seattle Area?
Hiring a licensed professional in the Seattle metro area to handle an oven conversion will typically run you between $150 and $400. This doesn't include the cost of the manufacturer's conversion kit itself. The final price tag usually comes down to how complex the oven is and the technician's travel time.
Sure, a DIY approach saves you the labor cost, but bringing in a pro ensures the job is done safely and is fully compliant with local Washington codes. This is a huge deal when it comes to passing health and safety inspections for all your gear, including specialized items like pizza prep tables and your trusty deep fryers.
A professional installation buys you peace of mind and legal compliance. Think of it as an investment in the safety of your staff and business. It makes sure every piece of equipment, from your main cooking line to your Seattle coffee shop refrigerators, is 100% up to code.
What Are the Red Flags of a Bad Conversion?
An improper conversion isn't just a minor mistake; it creates immediate and serious safety risks. You absolutely need to know the warning signs so you can act fast. If you spot any of the following, shut down the gas supply right away:
- Sooty Yellow Flames: Your burners should have a steady, crisp blue flame. If you see tall, lazy, or yellow flames, that means incomplete combustion is happening, which produces soot and dangerous carbon monoxide.
- A Lingering Gas Smell: Propane has a very distinct "rotten egg" smell added to it for safety. If you smell gas after the job is supposedly done, you have a leak. Period.
- Trouble Igniting: Are the burners hard to light? Do they refuse to stay lit? That's a classic sign that the fuel-to-air ratio or gas pressure is all wrong.
These symptoms are major red flags. Don't try to tinker with it yourself—turn off the gas and get a certified technician on the phone immediately. This is about protecting your entire operation, from the sandwich prep tables to your main oven.
Do I Really Need a Different Gas Hose for Propane?
Yes, you 100% do. This is a non-negotiable safety step. Propane operates at a much higher pressure than natural gas, which means you must use a hose and regulator specifically rated for propane (LP) gas.
Using a natural gas hose on a propane system is just asking for trouble. It can degrade and leak under the higher pressure. Make sure all your connection hardware is commercial-grade and meets local Seattle and Washington state safety standards. The right connections are just as critical for your Seattle bar equipment as they are for primary cooking appliances like ovens and fryers.
At Seattle Restaurant Equipment, we provide the reliable, commercial-grade appliances your Washington foodservice business needs to thrive. Whether you're outfitting a new kitchen with undercounter refrigerators and undercounter freezers or upgrading your cooking line, we offer value, fast shipping, and expert support. Equip your kitchen with the best by visiting Seattle Restaurant Equipment.