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The Restaurant Range:  The work horse in the restaurant kitchen. 

There are many different configurations and things to consider when deciding on the type of range a restaurant will need.  Choosing the right one is not difficult, there are just a few things to consider before buying one. 

The Top, Middle, and Bottom Configurations to Consider

Typical Commercial Restaurant Ranges are seperated into three different sections that can have any number of different configurations. 

The Top:  Usually a shelf used to hold your pots and pans; sometimes a cheese melter or salamander is bolted or welded to the shelf.

The Middle:  Any number of configurations of burners, griddles, and char-broilers, depending on the size of the range.

The Bottom:  Usually a standard restaurant oven is at the bottom of a typical range; can also be ordered with a storage shelf instead, or even better as a commercial restaurant convection oven, allowing one to cook faster and more efficiently with more control of the finished product.

Type of Gas: Natural or Liquid Propane, and note if the elevation is above 2000 feet so the manufacturer knows how to set the gas regulator.




Image Name Price  
Imperial Ranges, 36" Gas Imperial Ranges, 36" Gas
Restaurant Range, 36", gas, (6) 28,000 BTU open burners, one 26-1/2" standard oven, stainless front, landing l…
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Imperial Restaurant Range 60" Standard Oven Imperial Restaurant Range 60" Standard Oven
Restaurant Range, 60", gas, (10) 28,000 BTU open burners, two 26-1/2" standard ovens, stainless front, landing…
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