Migali C-RO8-LP 8 Burner Range, (2) Ovens, 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. 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.

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.

Related Categories

• Commercial Stoves and Ranges
• Commercial Ovens
• Commercial Grills and Griddles
• Commercial Fryers

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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.