A commercial gas range is often the hardest-working piece of equipment in a kitchen. It runs through every service, takes knocks from pots and pans, and has to deliver steady heat when the dockets are piling up. Pick the right one and it quietly does its job for years. Pick the wrong one and you'll fight it every shift.
Here's a practical way to work through the decision, whether you're fitting out a new restaurant, replacing a tired old unit or planning a full kitchen upgrade.
Start with your menu, not the catalogue
Before you look at a single model, write down what your kitchen actually cooks and how much of it. A café doing eggs, sauces and the odd braise needs something very different from a steakhouse, a busy takeaway or an Asian restaurant moving high volumes through woks.
Ask yourself:
- How many pots and pans are on the go at peak time?
- Do you need an oven underneath, or would that space be better used for storage or refrigeration?
- Is most of your cooking done in pans, stock pots, on a flat griddle or over a char grill?
- Will you need dedicated equipment such as a wok table or a stock pot unit alongside the range?
Many kitchens find that a standard range covers general cooking, while specialised gas equipment handles the heavy lifting. For example, a stock pot burner takes large pots off the main range, and a wok table gives wok cooks the intense heat a standard burner can't.
Burner count and configuration
Ranges commonly come with four, six or eight open burners, and some combine burners with a griddle plate or char grill section. More burners isn't always better. Each burner adds width, gas load and cost, and unused burners are wasted space.
Think about how your line is set up. If two cooks work the range at once, a wider unit with burners grouped sensibly will stop them getting in each other's way. If you do a lot of searing, a griddle section may earn its keep more than two extra burners would.
Oven or no oven?
A range with an oven underneath is convenient for roasting, baking and holding. But if you already have a combi or convection oven, a range on an open stand or with a cabinet base can free up valuable under-bench storage. Be honest about how often you'd actually use the oven before you pay for one.
Measure your space, and your gas supply
Measure the width, depth and height of the space available, and allow for the clearances set out in the manufacturer's instructions. Check that the unit will fit through doorways and down corridors on delivery day. It sounds obvious, but it catches people out.
Just as important is your gas supply. Every gas appliance has a data plate showing its gas type and gas consumption. Your licensed gasfitter needs to confirm that your meter, regulator and pipework can handle the total load of everything in the kitchen running at once, not just the new range. Adding a large appliance to an undersized supply can lead to poor flame performance across the whole line.
Natural gas or LPG
Commercial gas equipment is set up for either natural gas or LPG (propane). Make sure you order the right version for your site. Converting an appliance from one gas type to another is a job for a licensed gasfitter using the manufacturer's approved conversion parts. It is not a DIY job.
Certification and compliance
In Australia, gas appliances must be certified before they can be sold. Look for the certification mark and certification number on the data plate. This applies to second-hand equipment too. Installation must be carried out by a licensed gasfitter, and your exhaust canopy and ventilation also need to suit the equipment underneath. If you're unsure, ask your supplier to explain the compliance details before you buy.
Build quality and serviceability
A commercial range lives a hard life. When you compare units, look at:
- Construction: The gauge and grade of stainless steel, the sturdiness of the frame and the quality of welds and joins.
- Burners and trivets: Heavy-duty trivets that sit flat and stable, and burners that are easy to remove and clean.
- Controls: Knobs and valves that are easy to use and replace.
- Parts and service: How quickly you can get spare parts and a technician. A cheaper import with no local parts support can cost more in downtime than you saved on the purchase.
This is one of the strongest arguments for buying from an Australian manufacturer or a supplier with local backup. When something needs attention mid-week, local parts and people make a real difference.
Think about the whole line
Your range doesn't work alone. Consider how it sits next to your fryers, grills, wok stations and benches. A line made up of matching widths and heights is easier to clean, looks tidier and works better under one canopy. If your space is unusual, ask whether custom-made equipment is an option. Sometimes a unit built to fit is the most practical answer.
Budget for the full cost
The purchase price is only part of the picture. Allow for delivery, installation by a licensed gasfitter, any gas supply upgrades, ventilation changes and ongoing servicing. A well-built range that lasts and is easy to maintain is usually better value than the cheapest option on the day.
Get advice before you buy
Choosing a commercial gas range is easier when you can talk it through with people who build and supply gas cooking equipment every day. At Suha Industries (Complete Commercial Catering Equipment), we manufacture Australian-made gas cooking equipment at our Sunshine North factory and supply catering equipment from trusted brands, so we can help you put together a line that suits your menu and your space.
Call Suha Industries on (03) 9334 5999 for free additional discounts on equipment and a free consultation. You're also welcome to visit our factory and showroom at 2 Henderson St, Sunshine North VIC 3020.