Combination cooktops allow you to build a custom workstation tailored to your menu.
By combining open burners, griddles, and chargrills on top with a functional base below, you create a seamless workflow.
Cook & Store Solutions: Whether you need a standard Oven Base for baking, or a Refrigerated Base (Chef Base) to keep ingredients right under the grill, we supply modular systems from Blue Seal, Waldorf, and Thor.
Select your combo setup below: 👇
Cafe Equipment
B+S K+ Series KBT-SB2-GRP6 Combination Two Burners & 600 mm Grill Plate – 104 MJ/h NG
Cafe Equipment
B+S K+ Series KBT-GRP3-CBR3 Combination 300 mm Grill Plate & Char Broiler – 56 MJ/h NG
Commercial Cooking Equipment
Giorik TG76FTRT.N 1200mm Solid Top & Gas Burner Oven – 132.4MJ
Burners / Cooktops
Blue Seal G518C-LS 1200mm | 6 Gas Cooktop + 300mm Griddle on Stand
Commercial Cooking Equipment
American Range AAR.6B.24RG Combination Oven Range – 6 Burner
Burners / Cooktops
Waldorf 800 Series 4 Burner Gas Cooktop with Griddle and Refrigerated Base – RN8603G-RB
Burners / Cooktops
Waldorf 900mm Gas Cooktop with Refrigerated Base – RN8600G-RB
Burners / Cooktops
Waldorf RN8603E-RB Cooktop | 900mm Electric with Refrigerated Base
Burners / Cooktops
Burners / Cooktops
Thor 4 Burner Oven with 12″ Griddle with flame failure – LPG TR-4F-G12F LPG
Buying Guide: Commercial Combination Cooktops
A combination cooktop unit is the ultimate in kitchen efficiency. Instead of buying separate appliances, you integrate multiple cooking methods (boil, grill, sear) into one station, and utilise the space underneath for cooking or storage.
1. The Top: Mixing Your Heat Sources
- Burners + Griddle: The classic café setup. Boil pasta or sauces on the open burners while cooking eggs and bacon on the flat plate.
- Burners + Chargrill: Perfect for burger bars and steakhouses. Sear meat on the grill and finish sauces or sides on the burner.
- Full Modular Line-up: Bank multiple units together to create a seamless stainless steel benchtop with exactly the equipment you need.
2. The Base: What goes underneath?
The space under your cooktop is valuable real estate. Choose the base that fits your workflow:
- Oven Base (The "Range"): The traditional choice. Ideal if you need to roast, bake, or keep food warm. Perfect for compact kitchens that don't have space for a separate combi oven.
- Refrigerated Base (Chef Base): The high-speed choice. Heavy-duty drawers hold GN pans of fresh meat/veg directly under the grill. The chef grabs a steak from the drawer and throws it straight on the grill—zero walking time.
- Cabinet / Shelf Base: The storage choice. Keeps pots, pans, and oil accessible. Best if you already have plenty of fridge and oven capacity elsewhere.
3. Gas vs Electric
- Gas (NG/LPG): Fast response, high heat. Standard for most modular cooktops.
- Electric: Stable heat, easier cleaning. Often used in hotels or casinos with strict fire safety rules.
Frequently Asked Questions
Can I put a griddle on top of a fridge base?
Yes. This is called a "Chef Base" setup. However, the fridge must be a heavy-duty commercial unit designed to carry the weight of the equipment and withstand the heat radiating from above. We supply purpose-built Chef Bases for this exact reason.
Can I change the configuration later?
With Modular Systems (like Blue Seal Evolution or Waldorf), yes. These units are designed to be unclipped and rearranged if your menu changes, offering future-proof flexibility.
Do I need a canopy for the whole line?
Yes. Your extraction canopy must cover the entire width of the cooking equipment bank, extending at least 150mm on each side to capture all smoke and grease.
Building a dream kitchen? Browse our modular units above or call 1300 001 336. We can help you design a "Burner + Griddle + Fridge" station that perfectly fits your workflow.