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Commercial Ranges

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A commercial range is a core piece of equipment that many restaurants cannot do without. Ranges are used to cook, grill, broil or perform many other cooking tasks that your kitchen requires. Various sizes and top configurations are available to suit a restaurant’s specific needs.

Countertop Ranges

Commercial Hot Plates
74 Models

Commercial Griddles
215 Models

Commercial Induction Ranges
50 Models

Commercial Charbroilers
111 Models

Portable Gas Stoves
8 Models

Stock Pot Ranges
8 Models

Full-Size Ranges

Restaurant Ranges
518 Models

Heavy-Duty Ranges
96 Models

Wok Ranges
9 Models

Featured Brands

Southbend	Vulcan-Hart
U.S. Range	Thunder Group

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Commercial Ranges Education

Heavy Duty Ranges vs. Restaurant Ranges
There are both pros and cons to heavy duty ranges and restaurant ranges. Differences that should be considered before purchase include cost, durability, power and space limitations.
Salamanders, broiler/griddles, cheesemelters
There are three categories of overfired broilers: cheesemelters, salamanders and griddles/broilers. Heat is radiated in overfired broilers to allow the user to finish products quickly, broil, or melt cheese.
Top Configurations
All heavy duty and restaurant ranges must have a top configuration. Options for top configurations include gas or electric burners, hot top, griddle top, french top, salamanders and cheesemelters.

Most restaurants will need either a heavy- or standard-duty commercial range. Cafeterias, dining halls or large restaurants will want to go with a heavy-duty model because it is designed to keep up with the demands of a high-volume kitchen. Smaller restaurants should only need a standard, restaurant-style model.

Whichever type you need, various top configurations are available for different cooking tasks. Griddle tops and open burners are just some examples. Restaurants that make a lot of grilled meats will want a griddle. Open burners are ideal for sauce pots. Commercial kitchens that focus primarily on soups or stews should consider a specialty range for stock pots.

Commercial ranges are available for Asian restaurants as well. These pieces of equipment feature specialized burner shapes for woks. Many units also have a faucet attached to the back to quickly rinse woks out between food batches.