Commercial Oven Ranges

One footprint, two jobs

A commercial oven range puts a cooktop over an oven, which is why it is the backbone of almost every small kitchen: you get the burners and the oven in the floor space of one machine. In a bigger kitchen the two get separated — a modular cooktop run over refrigerated bases, and ovens elsewhere — but for most sites the range is the right answer.

Burner count and what sits on it

Count the pans you need on at once at peak, then add one. Four and six burner models cover most menus; a solid-top range gives you one large even surface instead, which suits stocks and sauces that sit rather than pans that move. Some ranges combine both.

The oven underneath matters more than people expect

Check whether the oven base is a full-size one that takes a standard tray, and whether it is static or fan-forced. A static oven under a busy top is fine for roasting and finishing; if you are baking in it, you want the fan.

Gas or electric, and the install

Gas ranges dominate for cost and control. Whichever you choose, check the gas or electrical supply at the site and the extraction above before you commit — a range is a fixed installation, not something you shuffle later. See our rangehoods and exhaust canopies.

If you do not need the oven

Benchtop and modular cooktops without an oven base are on our cooktops, griddles and chargrills page.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.