Commercial Ranges

A commercial range is a heavy-duty cooking appliance designed for professional kitchen output. It combines a cooktop — gas burners, solid tops or griddle plates — with an integrated oven below. Unlike domestic stoves, commercial ranges are built from heavier-gauge steel, run at higher heat outputs and are engineered to handle continuous use across multiple services every day.

You'll find gas ranges, electric ranges, solid top ranges, griddle-top ranges and combination units that pair a griddle with open burners. Oven sections vary too — static ovens, fan-forced ovens and gas ovens are all represented. Brands across the range include Waldorf, Goldstein, Blue Seal Evolution, Baron, Garland, CookRite, Mercury, Fagor Professional, MKN and Zanussi, covering widths from compact 600 mm units up to wide 900 mm and beyond.

Gas ranges heat instantly, give cooks tactile flame control and tend to suit high-volume wok and sauté work. Electric ranges — particularly solid top models — deliver even, consistent heat ideal for sauces and braises. Your choice often comes down to what gas supply your site has, your local energy tariffs and the style of cooking your menu demands. Both fuel types are well represented here from brands like Goldstein and Blue Seal Evolution.

Most commercial kitchens choose between 600 mm, 750 mm and 900 mm wide units. A 600 mm range suits a smaller cafe or a secondary cooking station. A 900 mm unit gives your team more burners or a wider griddle surface for peak service. Think about how many cooks work the line at once, and measure your available run of bench or suite space before you order.

Most freestanding commercial ranges sit directly on the floor, but some operators prefer to raise them on a purpose-built stand for ergonomic reasons or to run a lower oven at a more accessible height. Dedicated range stands are available here to suit compatible units. Always confirm that any stand you choose is rated for the weight of your specific range model before installation.

Yes — a licensed tradesperson must connect any commercial range to a fixed gas line or hard-wired electrical supply. Gas ranges require a certified gas fitter, and high-draw electric ranges typically need a dedicated circuit. Your local council may also require a canopy exhaust system above the range. Check your state's requirements with a qualified installer before the unit arrives on site.

After each service, remove burner grates or solid top plates and degrease with a commercial kitchen cleaner. Wipe down cast iron grates while they are still warm to prevent grease from setting. Griddle plates need scraping, then seasoning with a light coat of oil to prevent rust. Clean the oven cavity regularly — fan-forced ovens in particular benefit from consistent cleaning to maintain even heat distribution and prevent smoke during service.

A routine service by a qualified technician at least once a year is good practice for any commercial range. Gas burner ports can clog over time and affect flame quality; thermocouple and ignition components wear with use. Electric elements and fan motors also benefit from periodic checks. Keeping a service log helps you spot recurring faults early and keeps your range running at its best through busy periods.

Clearance units listed on the site are genuine brand-new stock offered at reduced prices to clear inventory — they are not second-hand or repaired goods. Check the individual product listing for details specific to that unit. If you have questions about a particular clearance model from brands like Waldorf or Fagor Professional, our team can help before you buy.

Prices vary widely depending on fuel type, width, burner count and brand. Compact entry-level units sit at a lower price point, while wide multi-function ranges from premium brands like MKN or Zanussi sit considerably higher. Members save off RRP across the full range of commercial ranges on site, so it is worth logging in before you add to cart.