Cooktops with ovens—also known as commercial ranges—combine high-output open burners with a full-size oven in one compact footprint. Perfect for busy Australian commercial kitchens, they let chefs sauté, boil, sear and bake from the same workstation.
Ideal for restaurants, cafés, pubs, catering kitchens and production sites, commercial ranges deliver strong burner performance, large oven capacity and durable stainless-steel construction built for daily heavy use.
Explore our models below to choose your ideal burner layout, oven type and cookline configuration.
Commercial Cooktops
Gasmax GBS4TS 4-Burner Gas Range with Oven – 182MJ/h, Flame Failure Protection
Commercial Cooking Equipment
Commercial Cooking Equipment
Verro VOV-SB2-GRP3 Gas Oven Range – 2 Burners + 300mm Grill Plate, 600mm
Commercial Cooking Equipment
Verro VOV-SB2-CBR3 Oven + 2 Burners + 300mm Char Broiler – 600mm
Commercial Cooking Equipment
Commercial Cooking Equipment
Waldorf RN8110G Gas Target Top Oven – 900mm Range with Static Oven | Ideal for Multi-Pot Cooking
Commercial Cooking Equipment
Waldorf RN8610GC Gas Range – 900 mm, 6 Burners with GN2/1 Convection Oven
Commercial Cooking Equipment
CookRite ATO-8B-F-NG 8 Burner Gas Oven Range – Natural Gas, Static Oven
Commercial Cooking Equipment
Blue Seal E56C Electric Oven Range – 4 Burner + 300mm Griddle + GN2/1 Oven
Commercial Cooktops
Blue Seal E56D Electric Oven Range – 6 Burner Cooktop + GN2/1 Convection Oven
Commercial Cooking Equipment
Commercial Cooking Equipment
Commercial Cooking Equipment
ElectMax IC9-4B Induction Range – 4 Burners with Convection Oven, 415V
Commercial Cooking Equipment
American Range AAR.6B.24G 60” Oven Range – 6 Burner & 600mm Griddle
Commercial Cooking Equipment
American Range AAR.8B.12G Gas Oven Range – 8 Burners + 305mm Griddle, Double Oven
Commercial Cooking Equipment
Commercial Cooking Equipment
American Range AAR.6B.NV 36” Innovection Oven Range – 6 Burner
Commercial Cooking Equipment
American Range AAR.2B.24G 36” Oven Range – 2 Burner & Griddle
Commercial Cooking Equipment
American Range AAR.4B.12G 36” Oven Range – 4 Burner + 305mm Griddle
Commercial Cooking Equipment
Commercial Cooking Equipment
Commercial Cooking Equipment
Commercial Kitchen Equipment
Turbofan E931M Full-Size Electric Convection Oven with 4-Element Cooktop
Commercial Cooking Equipment
Fagor Kore 900 Series Electric 4 Burner + Oven C-E941 | 22kW | 415V
Commercial Cooktops
Commercial Cooking Equipment
Commercial Cooking Equipment
Gasmax GBS4TLPG 4 Burner Gas Oven – Flame Failure, Heavy Duty, LPG
Commercial Cooking Equipment
Gasmax GBS4T 4 Burner Gas Stove with Oven – Flame Failure, 162MJ/h
Commercial Cooking Equipment
Cobra CR9D Gas 6-Burner Cooktop with 2/1 GN Static Oven – 160MJ/h
Commercial Cooking Equipment
Commercial Cooktops
CookRite AT80G4B-O-NG 4 Burner Gas Cooktop with Oven – 600 mm
Commercial Cooking Equipment
CookRite ATO-8B-F-LPG 8 Burner Gas Oven Range – LPG | 304 Stainless
Commercial Kitchen Equipment
CookRite AT80G8B-O 8 Burner Gas Cooktop & Oven – NG / LPG | Ideal for Commercial Kitchens
Commercial Kitchen Equipment
CookRite AT80G6B-O 6 Burner Gas Cooktop with Static Oven – LPG / NG
Commercial Kitchen Equipment
Commercial Kitchen Equipment
Kenna Commercial Gas Stove with Oven – 4 or 6 Burners, Heavy-Duty
Buying Guide: Commercial Ranges (Cooktops with Ovens)
A commercial range combines powerful burners with an integrated oven, enabling chefs to handle multiple cooking tasks in one station. Ranges remain the central engine of many Australian kitchens.
1. Burner Configuration & Hob Layout
- 4-Burner (600mm): Compact, ideal for cafés and tight cooklines.
- 6-Burner (900mm): Industry standard—fits full GN 2/1 trays.
- 8-Burner (1200mm): Best for high-volume restaurants.
- Griddle Options: Replace 2 burners with a 300–600mm flat plate.
Burner Output: Most units deliver 18–30 MJ/h per burner for wok, sauté and boiling tasks.
Safety: Many ranges include Flame Failure Protection (FFS).
2. Oven Type, Capacity & Construction
- Static Oven: Bottom-up heat—great for roasting and slow cooking.
- Fan-Forced Oven: Circulated heat for even baking across multiple trays.
Capacity: Most 900mm units support GN 2/1 trays or multiple GN 1/1 trays.
Oven Lining: Porcelain enamel for heat retention, stainless steel for durability and easier cleaning.
3. Gas vs Electric
- Gas (NG/LPG): Instant flame control and strong heat—preferred by chefs.
- Electric: Even heat and simpler cleaning—ideal where gas is restricted.
Electrical Note: Electric ranges may require 20A, 32A or 3-phase.
Gas Connection: Most commercial ranges use a 3/4” BSP inlet.
4. Ventilation & Compliance (AS 1668)
All commercial ranges require compliant extraction. Under AS 1668, your canopy must:
- Cover the full appliance width
- Extend at least 150mm beyond each side
- Capture heat, grease and combustion fumes effectively
5. Workflow Efficiency & ROI
Commercial ranges consolidate burners and an oven into a single footprint.
- One unit = cooktop + oven: Saves equipment and floor space.
- Faster workflow: Cook, sear and roast without moving across the kitchen.
- ROI Example: Avoiding a separate oven saves $1,500–$3,000.
- Cookline efficiency: Reduced pan movement improves ticket times.
6. Leading Commercial Range Brands
- Blue Seal: Industry-leading burner output and reliability.
- Waldorf: Super-heavy-duty modular systems for hotels and institutions.
- Thor: Practical value for fast-paced venues.
- Giorik: European engineering with efficient fan-forced ovens.
- American Range: High-output US-style cookline performance.
- Gasmax & Cookrite: Cost-effective options for cafés and restaurants.
7. Summary
Commercial ranges provide high-output burners and a full-size oven in one footprint—ideal for kitchens that need strong heat, fast workflow and versatile cooking options without adding extra equipment.
Related Cooking Equipment
Explore more options in our cooking equipment range:
Frequently Asked Questions
Can Gastronorm trays fit in the oven?
Yes—most 900mm ranges fit GN 2/1 or multiple GN 1/1 trays.
Do these ranges require a canopy?
Yes—AS 1668 requires full-width extraction with a 150mm overhang.
Blue Seal vs Waldorf?
Blue Seal suits most restaurants; Waldorf is the heavy-duty option for large-volume sites.
Need help choosing the right range? Call 1300 001 366.