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Commercial Oven Ranges

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Commercial oven ranges put a hob and an oven in a single footprint, which is the backbone of most restaurant and cafe kitchens.

Ranges come in gas, electric and induction, with four, six or eight burners over a static or convection oven. Our commercial oven ranges include four burner models for a cafe up to eight burner models for a high-volume kitchen, so you can buy the size that suits your business at its current size, then size up as your business grows. See commercial gas oven ranges and commercial electric oven ranges.

We can arrange installation, and bundle it with the equipment under SilverChef Rent-Try-Buy, who can fund the whole package, with the option to upgrade or hand equipment back as things change.

These are the top FAQs for Commercial Oven Ranges

Gas, electric or induction range?

Gas responds fastest on the hob; electric ovens bake more evenly; induction gives the most control with the least heat in the room, as long as your pans are induction compatible.

See commercial induction cooktops.

How many burners do I need?

Count pans at peak, not covers. Four suits a cafe, six most restaurants, eight high-volume kitchens.

See commercial gas cooktops.

Is a range better than separate units?

It saves space and cost. Separate hobs and ovens give more capacity and let one be serviced without losing both.

See commercial ovens.

Who can install it?

A licensed gas fitter, and natural gas and LPG models are different. Converting one to the other needs a kit and certification.

Our installation partner can arrange installation.

Does it need extraction?

Gas cooking generally requires extraction over the whole cooking footprint, set by local requirements rather than by the appliance.

See commercial kitchen exhaust hoods.

What clearances does a range need?

Manufacturer clearances to walls and neighbouring equipment, plus room for the oven door. Plan it before the line is built.

Stands are in gas cooking equipment stands.