Migali C-RO-36G-LP 36" Griddle, (1) Oven, Liquid Propane

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.

Who These Are For

These are built for restaurant owners, kitchen managers, and foodservice operators. Serious home cooks sometimes want the extra power and durability too. If you plan to install one at home, be aware there are extra requirements. See the FAQ for details.

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.
• NSF certification: Needed for most commercial kitchens. Check your local codes before you buy.
• Installation: You need the right gas line size, a licensed installer, and a hood system that matches the BTU output.
• Warranty and parts: Choose brands with domestic service and parts in stock.
• 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

Can I install a commercial gas range in my home?

Sometimes. True commercial units need a commercial hood, the right gas line size, and may not pass residential inspection. If you want commercial power at home, look for pro-style units made for residential use. Always have a licensed installer check your setup before you buy.

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.

Migali Industries has been manufacturing commercial refrigeration equipment for over 60 years, starting from a modest garage in South Philadelphia. What began with metal kick-plates and custom stainless cabinetry eventually evolved into a full line of foodservice refrigeration. Still family owned, Migali is known for its steady commitment to reliable products and practical innovation. The Competitor Series reflects this approach—clean design, thoughtful features, and solid components at a fair price. With roots in craftsmanship and a focus on long-term customer success, Migali continues to support foodservice professionals across the globe with dependable equipment and consistent service.