Commercial Range

Buying Guide

The range is one of the most versatile pieces of equipment in a commercial kitchen, with the ability to fry, grill, broil, saute, boil, braise, simmer, warm and even bake! Whether you are opening a new restaurant and are considering the purchase of a range, or looking to replace the one you currently have, this handy guide will walk you through the most important purchasing considerations to help you select the best product for your needs!

What Type of Range Do I Need?

Commercial Ranges

We offer ranges of several different types, with a large number of options and configurations to choose from. Let's start with the basics.

The two basic types of ranges in the industry are usually referred to as "Restaurant Ranges" and "Heavy Duty Ranges", which may also be called "Master Series" or "Modular" ranges. Restaurant Ranges are the most common type, and are designed with ease of use and durability in mind.

Heavy Duty ranges are designed for higher volume usage, and boast more durable construction, and often are available with more features and options.

Restaurant Ranges

  • Designed to stand alone, available in a variety of widths in 12" increments from 24" to 72"; gas connection usually in back
  • Somewhat lighter duty construction than a heavy duty range, but still designed for busy commercial kitchens; most common choice in the industry.
  • Burners provide plenty of BTUs for most cooking tasks.
  • Less expensive.

Heavy Duty Ranges

  • Designed to be banked together "in battery" with other ranges or pieces of equipment; gas connection is often on front or side to facilitate this.
  • Designed for heavy, high volume use; often thicker gauges of metal and more welded components
  • Higher energy output per burner than a restaurant range.
  • More expensive.

Specialty Ranges

We also offer a few specialty types of ranges:

Cooking Performance Group CPG-SP-18J-13 Wok Range - 105,000 BTU

Wok Ranges

are used primarily in Asian cooking establishments for preparing stir-fry dishes. They're specially designed with high-BTU burners and a raised ring that supports round bottomed woks to deliver the high temperatures needed for this style of cooking.

Cooking Performance Group CPG-SP-18-2 Stock Pot Range - 70,000 BTU

Stockpot Ranges

boast a lower height and only one or a few burners and are specifically for heating large stockpots full of liquid. This low height reduces the risk of spills and makes it easier to lift the large and heavy pots, improving worker comfort and safety.

What Size Range Do I Need?

The most common range widths are 36", 48", and 60", but models are available anywhere from 12" up to 72". When determining the best size range for your kitchen, keep the following things in mind:

Hood Space

Most health/safety codes require the hood to extend at least 6" beyond each piece of equipment you put under it. For example, if you have a 48" wide hood, the widest range you could put underneath it would be a 36" model. It's always best to check with your local regulators to be sure.

Menu & Application

If you're only serving breakfast, do you need open burners, or would you be better off with a griddle or griddle top? If you serve a wider variety of food or different meals, think about how many burners versus griddle space, etc. you might need.

  • Most range manufacturers offer griddle options in 12" wide increments, so you can tailor the exact configuration of griddle space versus burners to match your cooking needs
  • Some sizes, such as 24" and 48" typically feature "space saver" ovens

What Top Configuration Do I Need?

You should select the top configuration based on what you want to do with your new range. Here are the main types:

Gas Open Burner

  • Most common in the industry
  • BTUs for most models range from 30,000 per burner on a Restaurant Range up to 35,000 per burner on Heavy Duty models
  • Excellent for a variety of cooking styles and techniques including boiling or frying with a pot or pan

Hot Top, AKA Even-Heat Top

  • Smooth surface makes it easy to move large pots or pans around
  • Designed for use with stockpots

Tubular Electric & French Top Electric

  • Tubular burners heat up fast and are great for saute
  • French tops provide a softer, more even heat that's great for stockpots. They are also easier to clean

Griddle Top

  • Commonly used in restaurants that serve breakfast, or where cooking on a griddle makes sense for a lot of menu items
  • Great for eggs, pancakes, grilled sandwiches, burgers and anything else that doesn't need to be cooked in a pot or pan

Combination Surface

  • Common configurations include several burners plus a hot top, or a griddle plus burners
  • Best for applications where you want to make the most out of available hood space; can do multiple types of cooking on a single piece of equipment

Additional Options and Accessories to Consider

Garland GIR36 35 1/2 inch Range Mount Infra-Red Salamander Broiler for G36 Series Ranges

Salamanders

use infrared heat to do anything from melting cheese in a sandwich to cooking a thick steak.


Garland IRCMA-48 48 inch Countertop Cheese Melter - 40,000 BTU

Cheesemelters

look a lot like salamanders, but generally use tube-type heating elements to provide a more gentle heat. They're great for holding hot foods or finishing off dishes topped with cheese.
Cooking Performance Group 60-CPGV-6B-24RG-S26 6 Burner Gas Range with 24 inch Raised Griddle/Broiler and Two 26 1/2 inch Standard Ovens

Griddle Broilers

are another common option, and is built right into the range top. It combines a raised griddle, with a broiler area underneath for finishing or melting cheese right before plating.

Oven Bases

comprise of either a "space saver" oven, which is approximately 20" wide by 26" deep, or a "standard size" oven which is 26" wide or more, depending on the overall size of the range.
  • With a space saver oven, you'd only be able to put in full size sheet pans lengthwise; with a standard oven you could put pans in either way. If you're using multiple racks, you can "stagger" the facing of the pans for more even heating.
  • Keep in mind that these do not heat as evenly as a dedicated convection oven, so if you plan to do a lot of baking, you might be better off choosing a storage base and purchasing a separate convection oven.

Storage Bases

are simply an open cavity beneath the range top, in lieu of an oven, and provide a place to hold pots, pans, and other kitchen tools close at hand.

Electronic Ignition

for gas burners is an option on some ranges. It eliminates the need for a standing pilot light and can save you some energy. However, they also add to your purchase price and are expensive to replace.

Casters

are a good choice because it makes cleaning around and under your range easier. Make sure to use a quick disconnect gas hose with restraining device if you order casters.

Caster Ramps

like the Dormont Caster Placement System, are a good accessory to purchase along with casters for your range. It lets you easily place your range back exactly where it belongs once you clean under it, maintaining proper hood coverage.

Gas Hoses

are easy to purchase with your range from us. We have the correctly sized quick disconnect gas hose kit with restraining hardware as a Companion Item with all of the ranges we sell.