Commercial range ovens

A oven range (also known as a ‘range oven’ or simply a ‘range’) is a kitchen appliance that combines a stovetop and an oven in a single unit.

They typically feature multiple burners on the stovetop and one or more ovens below.

(‘Stovetop’ and ‘range’ are often used interchangeably; as mentioned above, an ‘oven range’ is a stovetop plus an oven.)

Oven ranges come in various styles, sizes and configurations to accommodate different cooking needs.

They can be powered by gas, electricity, or a combination of both.

Oven ranges have an oven as their base, however some ranges have a fridge, freezer or storage space instead.

The two main types of commercial oven ranges are:

Restaurant range: Designed to stand alone and varying in width from about 600mm to 1,800mm, restaurant oven ranges have a lighter construction than their heavy-duty counterparts. The gas connection is typically at the back of the unit and the burners provide ample BTUs for most cooking tasks. They’re the most common type of range used in the industry.

Heavy-duty range: Designed to be banked together with other pieces of equipment, these oven ranges have thicker-gauge metal than their restaurant counterparts and more energy output per burner. The gas connection is usually on the front or side, to facilitate different equipment-battery configurations.

There are also specialty ranges available, namely:

Wok range: Used for stir-frying and other Asian-style cooking methods, this range features a powerful burner with a raised ring that accommodates round-bottomed woks.

Stock pot range: As its name suggests, this range is designed for cooking food in stock pots. For comfort and safety, the range has a low height, making it easier to lift the pot and reducing the risk of spills.

Here are the main differences between electric ranges and gas ranges:

Heat source: Electric ranges use resistance wires encased in tubular metal elements. Thermostats generally vary from 50oC to 320oC or more. Gas ranges have open burners with a total BTU of 30,000 to 120,000 or more.

Heat-up and cool-down times: Gas burners provide instant heat while electric burners take more time to reach the desired temperature, which can increase overall cook time. Electric ranges also take longer to cool down. (Induction stovetops heat food and liquids faster than conventional electric ones.)

Cooking precision: With a gas range, you can make faster and more precise stovetop heat adjustments than you can with an electric range. However, electric ranges are better for baking, since they heat the oven chamber more evenly than a gas range.

Air quality: Gas ranges can compromise indoor air quality, though exhaust hood mitigate the impact; electric (and induction) ranges pose no such problems.

Charring: You can char foods on a gas range but not on an electric (or induction) one.

Energy-efficiency: Gas ranges are typically more energy efficient than electric ranges. (Induction stovetops are the most energy efficient.)

Installation: Gas ranges require a gas line connection, making installation more complex and expensive compared with electric ranges, which are typically hardwired to a one- or three-phase power supply. (Note that dual-fuel oven ranges require gas and electrical connections.)

Also available are dual-fuel oven ranges, which typically pair a gas stovetop with an electric oven. They give users the precision of a gas stove and the even baking of an electric oven.

The different stovetop configurations on a commercial range are as follows:

Gas open burner: These are most common types of stovetops found on ranges. The number of burners generally vary from 2 to 12, with each burner generating about 30,000 BTU (restaurant range) or 35,000 BTU (heavy-duty range).

Griddle: Griddles have a flat, smooth surface made of cast-iron, stainless steel or other material. The surface is heated by gas burners or electric elements and is used to cook a variety of goods, including pancakes, eggs, burgers, seafood, vegetables, and flatbreads.

Char grill: Also known as charbroilers, char grills feature a series of burners or radiant elements located beneath a grid or grate where the food is placed. They create distinctive sear marks and impart a smoky, char-grilled flavour to meats, seafood, vegetables and other food.

Electric smoothtop: Features a flat, smooth, and seamless glass-ceramic top with electric heating elements underneath. They’re used for boiling, simmering, sauteing and frying and are easy to clean.

Electric coil or solid plate: Electric coil stovetops consist of spiral-shaped metal heating elements that provide direct and intense heat for boiling, frying and searing. Electric solid plates are usually made of cast-iron and are hermetically sealed, making them easier to clean.

Induction surface: Use electromagnetic fields to directly heat the cookware placed on them. They offer precise and fast heating, energy efficiency, and excellent temperature control.

French top: Consists of a large flat cooking surface made of cast-iron or steel. It’s most distinguishing feature is its temperature gradient. The centre of the cooking surface is the hottest, gradually decreasing in temperature towards the outer edges.

Combination surface: Ranges with combination surfaces most commonly pair open burners with a griddle, or open burners with a char grill, or a griddle with a char grill. It enables you to do multiple types of cooking using a single appliance.

Commercial range stovetops typically vary in width from about 600mm to 1,500mm — usually in increments of 300mm or 450mm — but they can be narrower or wider.

Some of the smaller ranges come with ‘space saver’ ovens, which are roughly 500mm wide and 660mm deep and into which full-size sheet pans can be inserted lengthways.

The size of range you get will be dependent on your available space, including the size of your kitchen’s exhaust hood. There are minimum distances your hood must extend beyond each side of the range you put under it. Check with you local regulator to confirm exactly what those distances are.

The size will also be dependent on your menu and level of demand, which in turn will help you determine the number of range burners you need (most models have 6 or 10).

If you offer a wide variety of dishes, consider how much burner versus griddle space you may require (bearing in mind most manufacturers make griddle plates in 300mm increments, allowing you to tailor your stovetop configuration to your needs).

If you opt for a full-size commercial range over a countertop model, chances are it will include more than the burners. Which is to say it will have some sort of base. Here are the most popular types of bases:

Oven bases: These can be conventional or convection ovens, the latter of which uses fans to force hot air around the cavity and cook food more evenly. If you do a lot of baking, it’s recommended you consider a different type of base and get yourself a separate convection oven instead. As its name suggests, a double oven range has two ovens.

Refrigerated bases: Commercial kitchens with dedicated combi ovens sometimes use the space underneath their range for refrigerating food, giving them faster and easier access to their perishable cooking ingredients.

Storage bases: These bases are essentially open cavities beneath the range top that commercial kitchens can use to store pots, pans and other kitchenware, making it readily available. These storage bases can be exposed or concealed by doors.