Executive snapshot: how to decide in 60 seconds

• Breakfast-leaning café / fast-turn pans / minimal baking? A boiling top + compact combi or benchtop convection often beats a full oven range for footprint, ventilation and cleaning.
• Bistro / pub / trays, roasts, gratins every service? A full oven range (GN 2/1 static or convection) gives the tray depth your pass relies on.
• Stocks, ramen, pho, pasta station? Pair a boiling top with a dedicated stock-pot burner (≈60–90 MJ/h models available) for continuous volume; the under-hob oven is often idle heat you don’t need.
• Electrification constraints (landlord / tenancy / local policy)? Consider an electric range or induction boiling tops (zones up to ~5 kW in our range) and size your switchboard early.

What each unit actually is (with typical power)

Boiling top (cooktop only): open burners or hot plates on a cabinet or leg base. No under-hob oven. You gain storage/service access instead of a baking cavity.

Full oven range: cooktop above a static or convection oven (commonly GN 2/1). Gas versions combine open burners and a gas oven burner; electric versions use radiant/sealed plates or induction above an electric oven.

Why this matters: matching 15-minute peak covers to the active surface (burners/plates) and tray volume (oven shelves) determines whether rails back up during service.

The 6-factor decision matrix

Power & recovery: MJ/h and kW you can cite

Instead of guessing, plan with published data from models we stock (examples below; verify on the linked pages in the Model snapshots section):

• Six-burner gas range (Waldorf RN8610GC): 28 MJ/h per burner (cooktop), with a 30 MJ/h gas oven. Great “all-rounder” spec for pubs/bistros.
• Eight-burner gas range (CookRite ATO-8B-F-NG): 21 MJ/h per burner × 8 plus a static oven—efficient for high-pan turnover where super-high MJ/h isn’t essential.
• Ten-burner, double-oven (American Range AAR.10B): 26 MJ/h per burner, total gas supply ≈310 MJ/h—for large lines and functions.
• Electric range (Blue Seal E56D): 6×2.4 kW plates over a 6.5 kW electric oven (≈21 kW total)—easy to clean, predictable heat.
• Compact convection + hotplate (Turbofan E931M): 3.1 kW oven with cooktop plates (front 2 kW, rear 1.5 kW) for backup/overflow baking.
• Induction range (examples in our range): commercial zones commonly up to ~5 kW per zone; extremely fast ramp and low room heat spill.

Ventilation & compliance in Australia

Gas installations (licensing & rules): the current general installation standard is AS/NZS 5601.1:2022 (published 30 Sep 2022). Always engage a licensed gasfitter and follow the appliance manual and data plate.

Kitchen exhaust design: commercial hood design references AS 1668.2 for mechanical ventilation. Designers use canopy overhangs, capture/containment calculations and worst-case process methods (e.g., mixing a char device under the same hood typically drives the duty).

Certification: gas catering appliances sold here carry a certification mark and an approval/data plate. You can check certification on recognised directories (AGA/GTRC), and your local council may ask for commissioning paperwork at fit-out.

Practical takeaway: under a single canopy, the greasiest/smokiest/highest-risk process will dominate the hood duty. Decide early whether solid-fuel or high-heat char will share a hood with ranges—this avoids redesigns.

Capacity planning: the 15-minute window method

For lines that run hard, plan around your peak 15-minute ordering window. List what must be moving during the spike, then size the active surface and tray volume to prevent tickets from backing up at the pass.

Step-by-step

1. List peak menu items (e.g., frypan eggs, sauces, pasta, steaks, baked trays).
2. Time the dwell per item (from your current service or a timed test).
3. Compute concurrent positions:
   Concurrent positions ≈ (orders in 15 min × dwell time in minutes) ÷ 15.
4. Map to equipment: each open burner/plate = 1 pan position; a GN 2/1 oven shelf may carry multiple positions per tray.
5. Add 20–30% headroom to ride out recovery dips and staff movement.

Worked micro-example

A 70-seat café needs 36 eggs in 15 minutes with 3-minute pan dwell. Positions ≈ (36×3)/15 = 7.2 → round to 9 with headroom. A six-burner boiling top plus one double-frypan station meets spec; a full oven range adds tray buffer only if you actually use it.

Energy & ROI—clear maths you can reuse

Ranges and boiling tops are run-hard equipment. If the under-hob oven is rarely used, a full oven range adds heat and cleaning without output. Conversely, if you fill trays every service, that oven earns its keep.

Use the same formulas for gas or electric

• Gas hours cost ≈ (MJ/h × hours) × $/MJ. (1 MJ ≈ 0.2778 kWh)
• Electric hours cost ≈ (kW × hours) × $/kWh.

Note: plug in your actual tariff from your energy bill. The equations are fixed; only your $/MJ or $/kWh changes.

Model snapshots (specs you can verify)

Here are representative specs from models we carry. Use them to set realistic expectations for heat, trays and electrical/gas allowances. Click through to confirm details and download brochures where available.

Always confirm nameplate ratings and clearances on the product page/manual before ordering.

Real-world menu scenarios (3 worked examples)

A) All-day breakfast café (70 seats; 8–10 min turns at peak)

• Peak window: 45 egg orders + 20 pancakes in 15 minutes; egg pan dwell 3 min; pancakes 4 min.
• Positions: Eggs ≈ (45×3)/15 = 9; pancakes ≈ (20×4)/15 = 5.4 → 6; add 30% headroom → ~20 concurrent positions.
• Line pick: Boiling top (six burners at ~28 MJ/h each) + extra plate/pan station + benchtop convection (e.g., E931M) for bacon/holds.
• Ventilation: hood sized for open burners only; no extra oven plume; easy to capture/maintain.

B) Bistro & function room (120 seats; roasts + gratins + à la carte)

• Peak window: 60 mains, half tray-backed sides, 10 roasts resting.
• Line pick: Full oven range with GN 2/1 static/convection oven (gas ~30 MJ/h or electric ~6.5 kW). For banquets, consider a second oven or combi.
• Ventilation: plan make-up air and door-open plumes; oven vents add to convective load—flag early with the mechanical designer.

C) Ramen/stock/pasta station (continuous boils)

• Need: long-hour simmer with fast recovery after large drops.
• Line pick: Boiling top for pans, plus a dedicated stock-pot burner (e.g., 80–90 MJ/h single-hole) and a small convection for sides.
• Why: under-hob ovens don’t lift broth output; a heavy stock-pot does.

What’s next: induction & electrification

Several landlords and jurisdictions are steering new builds toward electric fit-outs. If you’re fitting out a new tenancy or planning a major refit, price an electric/induction line in parallel with gas, so switchboards, distribution and hoods are future-proof. Commercial induction zones in our range reach up to ~5 kW per zone with fast ramp-up, lower radiant heat into the room, and flat-glass cleanability. Plan for cookware compatibility and adequate electrical capacity.

Buyer checklist & specification notes

• Model & approvals: brand, model, certification details, data-plate snapshot (gas type, MJ/h, serial). Keep brochure/manual PDFs with the purchase order.
• Power budget: open-burner MJ/h (gas) or element/zone kW (electric); oven kW or MJ/h; phase, plug and breaker size.
• Oven spec (if buying a range): GN size, shelf count, static vs convection, loading at service temperature.
• Ventilation inputs: give your hood designer the final line-up. Confirm they’re referencing AS 1668.2 and tenancy constraints (make-up air, discharge locations).
• Cleaning regime: removable trivets & spill trays; oven liners/racks; daily/weekly cleaning tasks in the manual.
• Service access: panel removals, isolation valve access, labelled electrical isolator.

HowTo: Daily/weekly cleaning & commissioning checks

Daily (front of house opens → close)

• Scrape and hot-soak trivets, spill trays and oven racks; wipe fronts and controls.
• Empty drip trays; inspect burner caps/ports and re-seat correctly.
• Visually check hood filters; swap/clean if saturated. Never store items on hoods/ducts.

Weekly (or sooner if heavy use)

• Deep-clean filters; check plenum surfaces behind filters.
• Check oven door gaskets/hinges; clean fan guards on convection models.
• Confirm access panels are clear for duct maintenance; schedule a professional clean at intervals appropriate to your cooking load.

Commissioning checklist (handover day)

• Record data-plate ratings, gas type or electrical load; photograph serial plates.
• Verify flame failure and ignition on all burners; verify element/zone control on electric/induction.
• Witness hood capture with typical loads; confirm make-up air and discharge locations per design.
• File installer’s compliance paperwork and manuals; set a calendar reminder for first maintenance.

FAQs

Browse models & talk to us

Cooking Equipment | Boiling Tops / Cooktops | Oven Ranges | Stock-Pot Burners | KW Commercial Kitchen (Home)

Want a burner-to-covers plan and a ventilation brief for your site? Call 1300 001 366 or message us—our team will map your menu to the right spec and send a one-page summary you can file with your fit-out.

Reference links you can verify

• AS 1668.2:2024 overview & release note (Standards Australia)
• AS/NZS 5601.1:2022 overview (VBA) and alerts (Energy Safe Vic)
• Council fact sheet on hood triggers, process types & worst-case method
• AIRAH HVAC&R Nation: kitchen hood safety & maintenance (access panels, distances, cleaning frequency)
• AGA gas product certification & directory
• Victoria Gas Substitution Roadmap (context for electrification in new builds)

Standards themselves are paywalled. The links above point to official overviews and authority pages so your team can validate the key facts.