Comstock-Castle CS-PC11-6, 16 In. Custom Gas Pasta Cooker

Founded in 1838 in Quincy, Illinois, Comstock-Castle is America's oldest stove manufacturer still in operation. The company grew from a frontier hardware shop into a grey-iron foundry that helped make Quincy the nation's stove-production hub by the early 1900s. Seven generations later, Comstock-Castle still designs and union-builds commercial cooking equipment in the same Quincy facility, with ranges, griddles, charbroilers, fryers, and modular cook lines configurable from 24 to 72 inches to match your menu. Built to outlast the kitchens that put them on the line.

A commercial pasta cooker, also called a commercial pasta boiler, boils water in a deep tank and cooks pasta in perforated baskets, the same way a fryer holds oil. Drop a basket of spaghetti, penne, or noodles into the rolling boil, then lift it out to drain when the timer is up. The format cooks large batches fast and evenly, which is why Italian restaurants, pizza shops, delis, and high-volume kitchens rely on it instead of stockpots on the range. Many units also rethermalize pre-cooked pasta, reheating portions to serving temperature on demand.

These cookers run on gas or electricity. Gas models heat water quickly and suit high-volume lines, while electric models give precise temperature control and drop onto a countertop without a gas connection. Tanks range from small countertop pots to large floor-standing units, with single or double tanks so you can run different shapes or sauces at once. Higher-end machines add automatic water fill and starch removal to keep the water clean across a long service.

Every commercial pasta cooker in this collection is built for daily restaurant and foodservice use. Common configurations, what to check before buying, and the questions buyers ask most often follow below.

Common Types and Configurations

• Gas pasta cooker: A natural gas pasta cooker heats the tank fast for high-volume work, from 45,000 up to 156,000 BTU across floor and single-tank models.
• Electric pasta cooker: Countertop units with precise temperature control, from 2,400W up to 9 kW, easy to add without a gas line.
• Countertop pasta cooker: Compact electric models with 4 to 9 liter tanks for a single station or lighter service.
• Floor model pasta cooker: High-capacity gas units with 11 to 24 gallon tanks and 6 to 12 baskets for busy lines.
• Single and double tank: Double-tank models cook two shapes, or pasta and sauce, at the same time without cross-mixing.
• Baskets and automation: Round, rectangular, and mesh baskets, with automatic water fill and starch removal on select models.

What to Look at Before You Buy

• Gas or electric: Gas heats faster and suits high-volume lines; electric gives precise control and needs no gas connection.
• Capacity: Tanks span small countertop pots to 24 gallon floor models. Match tank size and basket count to your covers per hour.
• BTU or wattage: Gas units run 45,000 to 156,000 BTU; electric units run 2,400W to 9 kW. More power means faster recovery between baskets.
• Single or double tank: A double tank lets you cook two shapes, or pasta and sauce, without cross-mixing flavors.
• Baskets: Round, rectangular, and mesh baskets fit different shapes. Count the baskets against how many orders you fire at once.
• Water management: Automatic water fill and starch removal keep the boil clean and cut manual top-ups during a rush.
• Footprint and power supply: Countertop electric needs only an outlet, while floor gas models need a gas line and floor space.

Frequently Asked Questions

How Do Commercial Pasta Cookers Work?

A commercial pasta cooker heats water to a rolling boil in a deep tank, then cooks pasta in perforated baskets submerged in the water. You drop a basket of pasta into the boil, set the timer, then lift and drain it when it is done. Gas burners or electric elements keep the water hot and recover heat fast between baskets, so the cooker turns out large, even batches. Many units also rethermalize pre-cooked pasta, submerging portions to bring them back to serving temperature.

Should I Choose a Gas or Electric Pasta Cooker?

Choose gas for high-volume lines. A gas pasta cooker heats water faster and recovers heat quickly between baskets, which keeps a busy line moving. Choose electric for precise temperature control and easy installation, since an electric pasta cooker needs only an outlet and no gas connection. Countertop electric units suit smaller operations, while floor gas units handle the highest volume.

What Size Commercial Pasta Cooker Do I Need?

Match tank size to your volume. Compact countertop models hold 4 to 9 liters for a single station or light service. Floor gas models hold 11 to 24 gallons with 6 to 12 baskets for high-volume kitchens. Count how many orders you fire at peak, then pick a tank and basket count that keeps up without crowding the water.

Related Categories

• Pasta Machines
• Countertop Fryers
• Stock Pot Ranges
• Rice Cookers

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