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Commercial Gas Ranges
Commercial gas ranges are the backbone of most professional kitchens. They're built for volume, heat recovery, and daily use, things a residential stove can't keep up with. If you're running a restaurant, managing a kitchen, or outfitting a new foodservice space, this is where you start. The right range keeps up with back-to-back services, stands up to daily cleaning, and gives your cooks the control they need. Choose from open burner ranges or models with built-in griddles, depending on how your kitchen runs.
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Venancio R602ST-60B 60" Elite Range with 10 Burners and 2 Ovens, Restaurant Series
Original price $6,800.24 - Original price $6,800.24Original price$6,800.24$6,800.24 - $6,800.24Current price $6,800.24FREE SHIPPING
The Restaurant Series If you are looking for something simple, and durable that offers significant value and cost efficiency, then; nothing compare...
View full detailsOriginal price $6,800.24 - Original price $6,800.24Original price$6,800.24$6,800.24 - $6,800.24Current price $6,800.24
Common Types and Configurations
- Open burner ranges: The standard in most restaurant kitchens. Direct flame, easy to clean, and parts are easy to find.
- Hot top ranges: Solid steel surface gives consistent, even heat. Best for soups, sauces, and holding food at temperature.
- Range with griddle: Burners on one side, flat griddle on the other. Common in breakfast spots and busy diners.
- 30-inch ranges: Compact size for smaller kitchens, but still built to commercial standards.
- Heavy duty ranges: Thicker steel, higher BTU, reinforced grates. Made for kitchens that run all day.
What to Look at Before You Buy
- BTU output: Most commercial burners run 25,000 to 35,000 BTU. Higher output gives faster recovery but uses more gas.
- Gas type: Most units are set up for natural gas. If you use propane, make sure LP conversion is available before you order.
- Size: Measure your space carefully. Ranges come in 24, 30, 36, 48, and 60 inch widths. Make sure you have clearance for doors and traffic.
- Installation: You need the right gas line size, a licensed installer, and a hood system that matches the BTU output.
- Oven or base: Some ranges have a standard oven, others a convection oven or open storage base. Pick what fits your menu.
Frequently Asked Questions
What's the difference between a heavy-duty and a standard commercial range?
It comes down to build quality and output. Heavy-duty ranges use thicker steel, higher BTU burners, and grates that stand up to constant use. Standard commercial units are fine for lower-volume kitchens. If your burners run nonstop across multiple services, choose heavy-duty. It will last longer and give you fewer problems.
How many burners does my kitchen actually need?
It depends on your menu and how busy your peak service is. A small cafe can get by with a 4-burner, 30-inch range. Most full-service restaurants need at least 6 burners, sometimes with a griddle. If you are always maxing out burners during service, you need more range, not more cooks.
How do I know which size range is right for my kitchen?
Start with your menu and your busiest service. A 4-burner, 30-inch range works for tight spaces and lighter menus. A 6-burner, 36-inch range covers most full-service restaurant needs. If you're running multiple stations or high-volume service, look at 48-inch or 60-inch units. Always measure your floor space and factor in clearance for doors, ventilation, and staff movement.