What’s inside this buyer’s guide
Introduction
Types of commercial range ovens
Main things to consider when choosing a commercial range oven
Best commercial range oven brands in Australia
Used commercial range oven – worth considering?
Warranty and insurance
Questions to ask when shopping for a commercial range oven
Commercial range ovens frequently asked questions
Commercial range oven terminology
How to maintain your commercial range oven?
How often should a commercial range oven be serviced?
Save your cash, use ours!
Combining a stove and oven in the same unit, commercial ranges are incredibly versatile pieces of equipment that can handle a wide variety of cooking tasks.
From boiling, sautéing, and simmering to baking, broiling, and grilling, commercial ranges can handle it all.
When choosing a commercial range, it's important to consider several factors, including the size of the range, the number of burners, the fuel type, the overall quality of construction.
In this buying guide, we’ll provide you with all the information you need to make an informed decision when selecting a commercial range for your restaurant, catering business or commercial kitchen.
Types of commercial range ovens
Heavy-duty commercial range
Heavy-duty ranges are designed for high-volume cooking in busy kitchens in, for example, hospitals, correctional institutions, and large restaurants.
Built to withstand heavy use, they’re typically more durable and rugged than restaurant ranges.
Heavy-duty ranges often have more powerful burners, thicker gauge steel, and stronger grates, making them better able to handle larger and heavier pots and pans.
They’re often banked together "in battery" with other ranges to increase cooking capacity and/or other equipment such a griddle or charbroiler to increase cooking versatility.
The main difference between a heavy-duty range and a restaurant range is that the former is designed to handle the demands of a high-volume kitchen, while the latter is better suited to smaller, less busy kitchens.
Restaurant range
A restaurant range is designed for use in small to medium-sized kitchens, such as those found in cafes, bistros, or small restaurants.
They’re typically less powerful and durable than heavy-duty ranges and have fewer burners, thinner gauge steel, and lighter grates.
While they have similar cooking capabilities as heavy-duty ranges, they’re not designed to handle the high-volume demands of busy commercial kitchens.
The main difference between a restaurant range and a heavy-duty range is that the former are better suited to smaller kitchens with lower cooking demands.
Electric vs gas ranges
Electric commercial range
Electric ranges are powered by electricity, typically either a coil or a smooth-top surface.
They’re typically easier to install and maintain than gas ranges since they don’t require a gas line or ventilation system.
Commercial electric ranges also offer more consistent and precise temperature control than gas ranges, which can be important for delicate dishes that require a steady and controlled heat source.
However, they typically take longer to heat up and cool down than gas ranges and may not be as efficient, resulting in higher energy bills.
Also, they may not provide the same level of flavour and char as gas ranges, which can be important for certain types of cooking.
Gas commercial range
Gas ranges use natural gas or propane to produce heat and cook food.
They have burners that produce an open flame, which heats up the cookware directly, providing a high level of heat output.
The temperature control offered by gas ranges offer makes them well-suited for cooking techniques that require rapid adjustments in heat, such as searing or sautéing.
While gas ranges are more expensive to buy and install than electric ones, their operating cost is typically lower, as natural gas and propane are less expensive than electricity.
In contrast to electric ranges, the open flame of a gas range can provide a unique flavour to dishes, such as the char on grilled meats or the caramelization of sugar in desserts.
Electronic ignition
Some ranges with gas burners give you the option of an electronic ignition, which uses less energy than a standing pilot light.
However, an electronic ignition increases the price of the range and is expensive to replace.
Dual-fuel commercial range
A dual-fuel commercial range combines the features of both gas and electric ranges. It typically has gas burners on the cooktop and an electric oven.
Someone might choose to get a dual-fuel commercial range because it offers the best of both worlds: precise temperature control and even heating from an electric oven, and fast cook times and versatile cooking options from gas burners on the cooktop.
However, because dual-fuel ranges require access to gas and electrical connections, they’re generally more expensive to install and can be more difficult to repair.
What size of stove do I need?
The width of commercial stoves commonly ranges from 24 inches to 72 inches, with 36 inches and 48 inches being the most popular sizes.
When choosing a size for a commercial stove, there are a few main things to consider:
Kitchen space
Measure the space where the stove will be placed and ensure that the chosen size will fit comfortably.
Hood size
In Australia the ventilation hood for a commercial stove must have a minimum overhang of 6” on both sides.
If your hood is 48”, for argument’s sake, your range cannot be wider than 36”.
Cooking needs
Larger restaurants with higher cooking demands may require larger stoves with more burners, while smaller restaurants or cafes may only need a smaller stove with fewer burners.
Also consider how much burner versus griddle space you might need.
Budget
The price of a stove generally increases with size.
However, while a larger stove may be more expensive, but it may also be more efficient for a business with high cooking demands.
Open gas burners allow direct flame contact with the cookware.
They’re typically made of cast iron or steel and are positioned over a gas line.
They’re commonly used for boiling, frying, and sautéing.
The most common number of open burners is four or six, however ranges can also have as little as two or as many as 12 burners.
Open burners offer the advantage of high heat output and direct heat control, allowing for precise temperature control and rapid cooking times.
However, they can also be more difficult to clean than other styles of stovetops, as food and debris can fall into the burner grate and accumulate over time.
It’s common for commercial ranges to have a combination of open burners and griddle tops, which can be used for cooking foods that require a flat surface.
Gas sealed burner
As their names suggests, sealed burners are sealed from the cooking area, making them easier to clean and reducing the risk of spills or drips causing damage to the stove.
The burners are typically made of brass or aluminium and are positioned over a gas line.
Sealed burners are commonly used for simmering, boiling, and sautéing.
The sealed design of the burners also makes them more efficient, as the heat is more evenly distributed and there is less heat loss due to air circulation.
Though they’re easier to clean and more efficient, sealed burners don’t offer as much direct-heat control as open burners, making them less suitable for certain types of cooking such as high-heat searing or stir-frying.
Griddle top
A griddle top is a flat, smooth cooking surface made of metal, typically stainless steel or chrome-plated steel.
It’s heated with gas or electric elements underneath the plate. Griddle tops can be used for frying, searing, sautéing, and grilling.
Commercial gas range with griddles are commonly used for cooking foods that require a flat surface, such as pancakes, eggs, bacon, and sandwiches.
The most common sizes are 12”, 24”, 36”, 48” and 72”.
Because of their large surface area, they’re ideal for cooking large quantities of food at once.
They can be more difficult to clean and require a separate set of tools compared to other commercial range cooktops.
It’s common for commercial ranges to have a combination of griddle tops and open burners, which can be used for cooking with pots and pans.
Charbroiler
Charbroilers work by using an open flame or electric element to cook food directly over metal grates.
This creates a charred, smoky flavour that is highly desired in certain types of cuisine, such as barbeque or grilled dishes.
Charbroilers are typically used for cooking meat, such as steak, chicken, and seafood, but can also be used for grilling vegetables or other foods.
In contrast to the indirect heat used by griddle tops, charbroilers use direct heat from an open flame or electric element to cook food.
This difference in heat source gives charbroiled foods their distinct flavour and texture.
Charbroilers can also be used in combination with other cooking surfaces, such as griddle tops and burners, to provide a wider variety of cooking options on a commercial range.
French top
A French top is a large, flat cooking surface typically made of cast iron and divided into multiple concentric rings that each have different levels of heat output.
This allows for more precise temperature control, as chefs can move pots and pans to different areas of the surface to adjust the heat.
French tops are particularly well-suited for slow-cooking dishes, such as stews or sauces, as well as for dishes that require delicate, precise heat control, such as caramel or chocolate.
Compared to other commercial range cooktops, French tops offer a larger, more versatile cooking surface that allows for a wider range of cooking techniques..
Hot top
A hot top has a flat, solid surface with a number of heating elements underneath.
These heating elements are typically electric, and they provide a consistent and even source of heat across the surface of the cooktop.
Hot tops are typically used for tasks such as simmering sauces, keeping dishes warm, or holding food for service.
They’re also well-suited for tasks such as sautéing or frying, as they provide a consistent and even heat source.
Compared to other commercial range cooktops, hot tops are generally smaller and more specialised, and are often combined with other types of cooktops to create a more versatile cooking setup.
Induction cooktop
Induction cooktops use electromagnetic fields to heat cookware directly, without heating the surface of the cooktop itself.
The cookware needs to be made of a magnetic material like cast iron or stainless steel.
The magnetic field generated by the cooktop interacts with the iron molecules in the cookware and produces heat, allowing for precise temperature control and faster heating times than other cooktops.
Induction cooktops are typically used for tasks such as boiling water, sautéing, and stir-frying, and are favoured by chefs for their speed and efficiency.
They’re also safer, as they don’t produce an open flame and the cooktop surface remains relatively cool to the touch.
Compared to other commercial range cooktops, induction cooktops are more energy-efficient and produce less ambient heat, making them a good option for small kitchens or locations with limited ventilation.
However, they require specific types of cookware and are generally more expensive.
Combination surfaces
Combination-surface cooktops, also known as hybrid cooktops, are becoming increasingly popular in commercial kitchens because they offer the versatility of different cooking surfaces in a single range.
The most common configurations include griddle and open burners, charbroiler and open burners, and French top and open burners.
They allow chefs to perform multiple cooking methods on a single range, increasing efficiency and productivity in the kitchen.
This can be especially useful in busy kitchens where space is limited and multiple dishes need to be prepared at the same time.
These cooktops often have more precise temperature control, making them ideal for delicate dishes that require specific cooking temperatures.
Finding the right range base
Oven bases
The most popular oven base used in a commercial range is the standard oven, though some chefs prefer convection ovens for their faster cooking times, better browning and less energy use.
Full-size ovens are the most practical, as they can accommodate large sheet pans and handle a variety of cooking tasks.
Smaller ovens (e.g. half-size) are also available for kitchens in which space is at a premium.
While these ‘space-saver’ ovens narrower, they’re still able to hold full-size sheet pans lengthwise.
Some commercial ranges have multiple ovens or a combination of an oven and a storage cabinet in the base.
If you plan to do a lot of baking, it may be prudent to opt a storage base and get a separate convection oven.
Refrigerated bases
If your kitchen already has a combi oven, you may decide to use the space under your ranges for refrigeration.
A refrigerated base provides quick and easy access to refrigerated ingredients, especially helpful in busy kitchens where speed and efficiency are essential.
It can also help reduce the need for separate refrigeration units, saving space and potentially reducing costs.
Storage bases
A storage base provides additional storage space for pots, pans, and other kitchen utensils, helping to keep them close at hand.
The most common widths for storage bases are 24”, 36”, and 48”.
Open storage bases provide easier access to their contents but can look untidy, while those with doors are neater-looking but trickier to access.
It's important to match the burner strength to your specific cooking needs to ensure optimal performance and efficiency.
Other things to consider when choosing a commercial range oven
Number of range burners
When choosing the number of burners for a commercial range, you’ll need to consider your kitchen’s output, including the menu variety.
Commercial ranges generally have 2 to 12 burners; most commercial kitchens use ranges with 6–10 burners.
More burners allow for greater cooking flexibility, but can also increase costs and require more space.
Range burner output
The strength of a commercial range burner is measured in British Thermal Units (BTUs).
The higher the BTUs, the more heat the burner can produce.
The burner BTUs recommended for different food service establishments vary according to the type of cooking and volume of food prepared.
For example, high-volume restaurants may require burners with BTUs ranging from 25,000 to 35,000, while smaller cafes or catering businesses may only need burners with 10,000 to 15,000 BTUs.
It's important to match the burner strength to your specific cooking needs to ensure optimal performance and efficiency.
Installation
The installation of a commercial range involves several key steps, including selecting the right location, installing gas or electric hook-ups, and ensuring proper ventilation.
It’s important to choose a location with enough space for the range and to ensure it is placed away from any combustible materials.
It’s mandatory to have a ventilation hood installed above the range to ensure proper air circulation and to remove smoke, heat, and grease.
The size of the hood should be larger than the range and should have a fan with enough capacity to exhaust the air outside.
It may also be necessary to install fire suppression systems, gas shutoff valves, and other safety features to ensure compliance with local codes and regulations.
It’s recommended you consult a licensed professional about the installation of your commercial range.
Energy efficiency
Electric ranges tend to be more energy-efficient than gas ranges, as they convert more of the electricity used into heat.
Induction ranges are the most energy-efficient type of electric range, as they only heat the cookware directly, rather than heating the air around the cookware.
Gas ranges can also be energy-efficient, but they require proper installation and maintenance to ensure they’re functioning efficiently.
Look for ranges with sealed burners, which help to prevent heat loss and increase efficiency.
Gas ranges with an electronic ignition are more energy-efficient than ones with standing pilot lights, while ranges that use one pilot light for two burners (flash tube system) are more energy-efficient than ranges that have one pilot light per burner.
In Australia, commercial ranges are not required to have energy-efficiency ratings as they are not covered under the Energy Rating Label program.
However, they must comply with minimum energy performance standards (MEPS) set by the government.
Safety features
Commercial ranges are equipped with various safety features to prevent accidents and injuries in commercial kitchens.
Some of the most common safety features include:
Flame failure devices
These devices automatically shut off the gas supply if the flame goes out, preventing gas leaks and potential fires.
Automatic shut-off
Some commercial ranges have an automatic shut-off feature that turns off the burner after a certain period of time, reducing the risk of overheating or fire.
Pilot light safety feature
If the standing pilot light’s flame goes out, a thermocouple sensor will detect the absence of heat and shut off the flow of gas to that burner, preventing any potential gas leaks.
Door interlocks
Door interlocks prevent the oven from operating when the door is open, preventing accidental burns.
Heat shields
Heat shields protect the operator from accidental burns by reflecting heat away from the control panel and knobs.
Overheat protection
Some commercial ranges are equipped with overheat protection that automatically shuts off the burner if it reaches a dangerous temperature.
Ease of use and cleaning
There are several features that can make a commercial range easier to use and clean.
Here are a few:
User-friendly controls
The controls should be easy to understand and use.
The buttons and knobs should be clearly labelled and positioned in a way that makes sense.
Consistent heat distribution
A range that distributes heat evenly across the cooking surface will make it easier to cook dishes to perfection.
Quick and precise temperature adjustments
The range should allow for quick and precise adjustments to the temperature.
This is especially important when cooking delicate dishes that require specific temperatures.
Easy-to-clean surfaces
The range should have surfaces that are easy to clean, such as smooth-top surfaces or removable grates.
Adequate cooking space
The range should have enough cooking space to accommodate the dishes you want to prepare.
Well-designed oven
The oven should be designed with features that make it easy to access and clean, such as removable racks and self-cleaning options.
Budget
The price range of a commercial range in Australia can vary widely depending on the size, features, and quality of the range.
Generally, commercial ranges can range from around $1,000 for a basic model to $10,000 or more for a high-end model.
Some specialty ranges or larger units can be even more expensive.
In addition to the upfront cost of the range, there are several incidental costs that need to be factored into your budget when purchasing a commercial range, including professional installation, which can add thousands of dollars to your overall costs.
Best commercial range oven brands in Australia
WALDORF
BLUE SEAL
GOLDSTEIN
LUUS
AMERICAN RANGE
TRUEHEAT
Warranty and insurance
Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.
If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.
Carefully study the warranty to understand exactly what is and isn't covered.
SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ and clearance equipment.
Business insurance covers loss or damage to your commercial kitchen equipment and other property.
This cover typically includes fire, accident, and theft. Some insurers also offer equipment-breakdown cover.
Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.
If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it.
Commercial range ovens frequently asked questions
What is a commercial range?
A commercial range is a large, freestanding piece of commercial kitchen equipment that typically includes multiple burners or cooking surfaces, as well as one or more ovens.
Some commercial ranges may also come with additional features, such as griddles, broilers, or salamanders, which can expand their cooking capabilities.
Are commercial range hoods compulsory?
Yes — ventilation hoods or exhaust hoods are mandatory for commercial ranges in Australia.
The use of hoods is regulated by the Building Code of Australia (BCA), which sets out minimum requirements for ventilation in commercial kitchens to ensure the safety and comfort of workers and patrons.
Other regulations and standards may apply.
For example, the Australian Standard AS 1668.2 sets out requirements for the design and installation of mechanical ventilation systems in commercial kitchens.
It’s important for businesses to comply with all relevant regulations and standards.
How much does a commercial range cost in Australia?
The cost of a commercial range in Australia can vary widely depending on several factors, such as the size, brand, features, and materials used in its construction.
As a general guide, a basic commercial range with four burners and a single oven can cost anywhere from $2,000 to $5,000.
However, larger and more advanced commercial ranges with additional features like griddles, broilers, or multiple ovens can cost significantly more.
Some high-end commercial ranges can cost upwards of $20,000 or more.
Commercial range oven terminology
Backsplash
A vertical, stainless-steel panel located behind the range that protects the wall from heat, grease, and other cooking-related splatters.
Burner output
The amount of heat produced by each range burner, which is measured in British Thermal Units (BTUs).
Crumb tray
A removable tray located at the bottom of the range that collects food crumbs and other debris that fall during cooking..
Drip pan
A pan underneath the cooking surface of the range that catches grease, food debris, and other spills that occur during the cooking process. .
Electronic ignitor
Generates a spark that ignites the gas when the burner or oven control knob is turned on, providing a reliable ignition source.
They are a safer and more energy-efficient alternative to the traditional continuous pilot flame used in older gas ranges.
Pilot light
A small flame that burns continuously to ignite the burners and oven in a gas range.
It is an older technology that has been largely replaced by electronic ignitors in modern commercial ranges..
Split grates
Grates separated by a gap or space in between them.
Unlike continuous grates — a single, unbroken piece that covers the entire cooking surface of the range — split grates can be removed to accommodate larger or oddly shaped pots and pans, or to create separate cooking zones on the range.
Thermostat
A device that controls the temperature of the oven or cooktop.
It’s typically a temperature-sensitive switch connected to the heating elements or burners and which turns them on or off to maintain a consistent cooking temperature..
Warming drawer
A compartment built into a commercial range or separate unit that is designed to keep food warm before serving.
It typically consists of a metal box with insulated walls and a heating element that provides a low and consistent heat to keep food at a safe and desirable temperature.
It’s also known as a baking drawer.
Tips to clean a commercial range oven
Keeping a commercial range clean is important for food safety and hygiene, as well as for maintaining the performance and lifespan of the equipment.
Here are some tips on how to keep a commercial range clean:
Wipe down the range after each use
Use a damp cloth or sponge to wipe down the cooktop and other surfaces on the range after each use.
This will help to prevent grease and food build-up that can be difficult to clean later.
Use the right cleaning products
Use a degreaser or other cleaning product specifically designed for commercial ranges.
Avoid using abrasive cleaners or steel wool, as they can scratch and damage the surface of the range.
Clean the burners and grates
Remove the burners and grates and soak them in warm, soapy water to remove grease and food build-up
Use a brush or scraper to remove any stubborn grime or residue.
Clean the oven and warming drawer
If your range has an oven or warming drawer, be sure to clean them regularly using an oven cleaner or other appropriate cleaning product.
Schedule deep cleaning
Schedule a deep cleaning of the range at regular intervals, such as once a month or every few months, depending on the level of use.
This may involve removing certain components of the range and cleaning them more thoroughly.
How often should a commercial range oven be serviced?
Servicing frequency will depend on the manufacturer's recommendations, the amount of use, and the conditions in which the range is being used.
However, as a general guideline, a commercial range should be serviced at least once a year to maintain its performance and ensure that it is operating safely.
In addition to annual servicing, it’s important to schedule maintenance and repairs as soon as any issues are detected, such as unusual noises, uneven cooking, or irregular flames.
Save your cash. Use ours!
Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.
Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generates.
Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.
You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.
If you decide to buy the equipment, we’ll give you back 75% of the net rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.
For more information call CHIONE to discuss in more detail.