Commercial Ranges: Additional Features To Be Aware Of


In addition to top configurations, ranges almost always have an oven or a storage base below the cooking surface. (There are some other notable features that are important to talk about with your Account Manager, since they can be valuable options when it comes to your particular commercial range.)

Oven Bases

An oven base is available beneath a commercial range as another cooking option for baking, roasting, warming and more.

Ovens Below: oven base

Standard bake ovens can be used for various baking or roasting applications, but convection ovens are another preferred option in commercial kitchens. These use convection heat from an internal fan for improved cooking speed and efficiency.

Full Size Ovens:

Full size ovens are suitable for 18″x26″ sheet pans or large roasting pans.

Half Size or “Space saver Ovens”:

Half size ovens are suitable for 13″x18″ sheet pans or smaller roasting pans.

Oven Temperature:

Oven temperatures are operated by manual thermostatic controls (typically 150-500ºF) and may include a cook timer.

Extra Racks:

Extra oven racks are available if needed (usually only one or two comes standard).

Storage Bases

Full Size Ovens:

Full size ovens are suitable for 18″x26″ sheet pans or large roasting pans.

Storage Below:

Storage bases include a storage cabinet, or a combination of one oven and one storage cabinet.

Thermostat Griddle Control for Griddle Units: griddle controls

This option offers improved control over the standard manual valve control. This gives the chef consistent and accurate temperature control of the griddle surface. It’s a great option for breakfast/lunch menus consisting of delicate foods such as eggs, pancakes and grilled sandwiches.

Electronic Ignition:

Electronic ignition refers to the method by which the burners light. An automatic pilot light starter eliminates the need for constant flame pilots for more efficient energy use.

Casters: caster

Casters are a good choice in lieu of legs for greater range mobility. Health departments require cooking equipment to be mobile for improved cleanliness. When in doubt, check with your local codes to see what your health department requires.

Stainless Steel Sides:

A fully stainless steel exterior is available instead of standard painted sides. This is mainly for visual purposes but it would be a plus for an open kitchen setup.

Plate-shelf: stainless steel range shelving

A plate-shelf-also known as a “belly rail”-can be attached to the front of the range to provide a convenient shelf for plating food after cooking. This also protects the chef from getting too close to the heat of the range surface while.

Back Shelf/Rear Flue Configurations:

There is the option to select one or more storage shelves along the back of the range, either for stashing pots and pans or for attaching extra equipment like a salamander broiler.

Life Expectancy:

On average, ranges last 7 to 10 years in a commercial kitchen setting.


One year parts and labor is a typical range warranty.


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