Cooktops with Ovens

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:

• Commercial Cooking Equipment
• Commercial Burner Cooktops
• Chargrills & BBQs
• Cooktops with Oven Bases

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.