A good gas restaurant range is the center and the soul of a commercial kitchen, and every kitchen is different. Choosing the best unit to suit your specific needs can be a challenge, and this guide is intended to help you select the perfect range for your restaurant.

Construction and Size
Commercial kitchens come in an many sizes and shapes, and each one has different commercial range needs depending on what is cooked and in what volume on a daily basis. Properly sizing your restaurant range is important for two reasons.

First, the larger the range, the more energy it will consume, so you want to make sure the range you buy isn’t so big that it burns through your monthly budget. Secondly, smaller ranges may not have the capacity or the configuration you need to quickly prepare the items on your menu. Optional add-ons like charbroilers and griddles may greatly increase the efficiency of your line and are only available on larger ranges.

Some general principles to keep in mind when
looking at gas ranges:

• The most common range dimensions are 24”, 36”, 48”, 60”, and 72”
• The most common configurations are 4, 6, 8, or 10 burners
• Add optional griddle or charbroiler
• Choose a standard oven, convection oven, or cabinet base

Restaurant ranges vary in their construction specifications, and you’ll want to select a model that works for your unique situation. For example, heavy duty ranges feature thicker burner grates, a higher BTU output, and the ability to be connected in series with other units. This type of range is perfect for large volume operations that need a lot of heating power and typically use stock pots or other large capacity commercial cookware.

A heavy duty unit requires a lot more up front and operating expense and therefore isn’t the right choice for smaller or more specialized operations. In those cases a smaller freestanding unit (i.e. not connected in series with other heavy duty cooking equipment) is the right choice, giving you more flexibility and requiring less investment.