What’s inside this buyer’s guide

 

1. Introduction
2. Types of commercial range ovens
3. Main things to consider when choosing a commercial range oven 
4. Best commercial range oven brands in Canada
5. Used commercial range oven – worth considering?
6. Warranty and insurance
7. Commercial range ovens frequently asked questions
8. Commercial range oven terminology 
9. How to maintain your commercial range oven?
10. How often should a commercial range oven be serviced?
11. Save your cash, use ours!

 

From searing the perfect steak to baking decadent desserts, unlock a world of gastronomic dishes with the best commercial range oven in your kitchen. 

Commercial range ovens combine a stove and oven in a single unit and are known for their extreme versatility.

They can handle a wide range of cooking tasks, from boiling and sautéing to baking, broiling, and grilling, making them an indispensable companion in any Canadian restaurant, catering business, or commercial kitchen.

When selecting a commercial range, it is critical to consider various factors such as the range size, number of burners, fuel type, and overall construction quality.

In this guide, we'll provide you with all the necessary information — including the types, styles and top commercial range ovens available in Canada — to help you make an informed decision.

 

Types of commercial range ovens

Heavy-duty commercial range

Heavy-duty commercial ranges are the ideal choice for high-volume cooking in demanding kitchens, such as those found in large restaurants, hospitals, and correctional facilities.

These ranges are designed to withstand heavy use and are typically more durable and rugged than standard restaurant ranges.

Commercial heavy-duty ranges often feature more powerful burners, thicker gauge steel, and stronger grates, making them better at handling larger and heavier pots and pans.

These ranges are often banked together "in battery" with other ranges to increase cooking capacity or combined with other equipment, such as a griddle or charbroiler, for more versatility.

The primary distinction between a heavy-duty commercial range and a standard restaurant range is that the former is designed to meet the demands of a high-volume commercial kitchen, while the latter is better suited for smaller, less busy kitchens.

 

Restaurant range

A restaurant range is typically less powerful than their heavy-duty counterparts, has fewer burners, lighter grates and is made of thinner gauge steel.

While these ranges are as versatile as the heavy-duty models in cooking, they are much more suitable for use in small to medium-sized commercial kitchens, with less volume demand.

The primary distinction between the two is that the heavy-duty ranges are more suitable for higher volume demands, while the restaurant ranges are best for comparatively low-volume commercial cooking.  

 

Electric vs gas ranges

Electric commercial range

Commercial electric range ovens are run by electricity, are easier to install and maintain compared to the gas ranges because they don’t need a gas line or dedicated ventilation system to operate.   

Compared to gas ranges, these models offer more steady and precise temperature control, which is ideal for delicate recipes that need consistent and well-controlled heat. 

On the downside, the electric models are slower to heat up and cool down, plus may not be as energy-efficient as the gas models, leading to more energy bills.

Additionally, they might fail to add the coveted flavour and char to the food as efficiently as gas ranges 

 

Gas commercial range

Commercial gas ranges use propane or natural gas as fuel.

Here the burners produce an open flame, which heats the cookware placed directly on top of it and ensures high heat output.  

Cooking techniques like searing or sautéing that require quick heat adjustments are easier to carry out in gas ranges because they offer prompt temperature control.

Gas ranges are priced higher than the electric models and are comparatively difficult to install, but their operating cost is typically lower because natural gas and propane are cheaper than electricity.

In contrast to the electric models, the open flame of a gas range can add the coveted flavour and texture to the food, like the char on grilled steak or the caramelized sugar on top of desserts.    

Electronic ignition

There are gas ranges with electronic ignition that are typically less energy intensive compared to a model with a standing pilot light.

However, these models are pricier and repairing can be more expensive.

 

Dual-fuel commercial range

Commercial dual-fuel ranges typically have gas burners and an electric oven.   

The electric oven ensures precise temperature control and even heating, while the gas burners offer faster cook times and versatile cooking options — combining the best of both worlds in a single unit. 

The disadvantage of these models is that they need both electricity and gas connections, hence installation costs more.

Also, repairing can be difficult and more expensive.      

 

What size stove do I need?

The width for commercial ranges typically varies between 24 inches and 72 inches, with 48 inches and 36 inches models being the most popular choices. 

When deciding the size, consider the following:

Kitchen space

Decide where you will place the range, take accurate measurements and choose a size that will fit properly.

Hood size

According to the National Building Code of Canada (NBCC), your hood should extend at least 6 inches beyond the outer edges of your cooking surface on both sides.

So, if you have a 48” hood, your range should not be more than 36” wide. 

Cooking needs

Larger establishments with high demands will require larger cooktops with more burners, but a smaller model with fewer burners can be sufficient for a café or small restaurant.

If you are getting combination cooktops, decide how much griddle space and how much burner space you’ll need.   

Budget

The larger the range, the more expensive it will be, but a larger model will serve even high-volume demands efficiently, giving more flexibility.

 

Different types of stove tops

Gas open burners

Open gas burners, commonly made of cast iron or steel and placed over a gas line, are a popular choice for commercial kitchens.

They allow direct flame contact with the cookware and are good for boiling, frying, and sautéing quickly.

While the most common number of open burners in a range is four or six, some ranges may feature as few as two or as many as 12 burners.

One of the advantages of open burners is their high heat output and direct heat control, which enables precise temperature control and rapid cooking times.

However, compared to other cooktops, they can be more challenging to clean, as food and debris easily fall into the burner grate and can accumulate over time if not cleaned daily.

If you are looking for versatility, get a range that is equipped with a combination of open burners and grill or griddle top.

 

Gas sealed burner

Gas sealed burners are sealed from the cooking area, making them simpler to clean and reducing the risk of spills or drips that may damage the stove.

They are typically brass or aluminum made and placed over a gas line.

They are ideal for tasks like simmering, sautéing, and boiling.

In gas sealed burners, the heat is distributed more evenly, and lack of air circulation ensures less heat loss.

Though easier to clean and more efficient, sealed burners do not offer as much direct-heat control as open burners, making them less suitable for high-heat searing or stir-frying.

 

Griddle top

A griddle top provides a flat, smooth cooking surface made of stainless steel or chrome-plated steel.

Griddle tops are ideal for frying, searing, sautéing, and grilling and are typically used for cooking dishes like pancakes, eggs, bacon, and sandwiches that need a flat surface.

Griddles are available in a wide range of sizes, starting from 12 inches to 72 inches.

Since they have a large surface area, they’re ideal for cooking large quantities of food simultaneously.

However, griddles are more difficult to clean and may need specialized cleaning tools.

Commercial ranges can be equipped with a combination of griddle tops and open burners for more versatility.

 

Charbroiler

A charbroiler utilizes either an open flame or an electric element to cook food directly over the metal grates, creating a distinct and coveted charred and smoky flavour in barbecue and grilled items.

Meat, including chicken, steak, and seafood, are often cooked in a charbroiler. They are also good for grilling vegetables.

Charbroilers can be combined with other cooking surfaces like griddle tops and burners to provide more flexibility in a commercial setup.

 

French top

A French top provides a flat cooking surface typically made of cast iron and divided into multiple concentric rings, each with varying levels of heat output.

This allows for precise temperature control. Chefs can adjust the heat by moving pots and pans to different parts of the surface according to their cooking requirements.

French tops are ideal for dishes that need slow cooking, such as sauces and stews.

They are also good for dishes that need delicate heat control, like caramel or chocolate.

French tops offer a larger and more versatile cooking surface, suitable for different types of cooking techniques.

  

Hot top

A hot top provides a flat and solid cooking surface with several heating elements placed underneath.

These typically electric heating elements provide even and consistent heat across the cooking surface.

Hot tops are used for simmering sauces, holding food for service, or keeping dishes warm.

They are also well-suited for sautéing or frying. Hot tops are generally smaller in size compared to other commercial range cooktops.

They are more specialized, and in a commercial kitchen, they are often used in combination with other types of cooktops for more versatility.  

 

Induction cooktop

Induction cooktops are technologically more advanced.

They use electromagnetic fields to directly heat cookware, without heating the surface of the cooktop.

However, induction cooktops work only with magnetic cookware, commonly made of cast iron or stainless steel.

The magnetic field created by the cooktop interacts with the iron molecules in the cookware and generates heat, resulting in faster heating and minute temperature control.

Commercial induction ranges are known for speed and efficiency.

They can handle tasks like boiling water, sautéing, and stir-frying in minutes. Induction models are also considered safer than the traditional varieties as they do not produce an open flame, and the cooktop surface remains comparatively cool to the touch.

Induction cooktops are much more energy-efficient and produce less ambient heat than other cooktops, making them an excellent choice for compact kitchens or sites with limited ventilation.

On the downside, they require induction cookware, and you might need to buy a totally new set for it.

Induction cooktops will also cost you more and might be more expensive to repair.

 

Combination surfaces

Combination surface cooktops, or hybrid cooktops, are gaining quick popularity in Canadian commercial kitchens due to their versatility in providing multiple types of cooking surfaces in a single unit.

The most common configurations are: griddle and open burners, French top and open burners and charbroiler and open burners. 

Chefs can perform multiple cooking methods on a single range simultaneously, which increases productivity and efficiency.

It is especially helpful in busy kitchens where space is limited and several dishes need to be prepared at the same time.

Combination surfaces often offer more precise temperature control, which makes them perfect for preparing delicate dishes that demand specific cooking temperatures.

 

 

Finding the right range base

Oven bases

The most common oven base in a Canadian commercial range is a standard oven, although some chefs prefer convection ovens for their shorter cooking times, even browning, and lower energy consumption.

Large, full-size ovens are typically the most practical choice as they can handle various cooking tasks at once, plus, accommodate large sheet pans without struggle.

Smaller ovens, on the other hand, are for kitchens where space is at a premium.

Although these “space-saver” ovens are narrower, they might still hold full-size sheet pans lengthwise.

Commercial ranges can have multiple ovens or a combination of an oven and a storage cabinet in the base.

If baking is a significant part of your menu, it may be wise to choose a storage base and invest in a separate convection oven.

 

Refrigerated bases

If you already have an oven in your kitchen, you may use the space under the cooktop for refrigeration.

A refrigerated base will give you quick and easy access to refrigerated ingredients and dishes.

This can be particularly useful in busy kitchens where speed and efficiency are vital.

It can also help reduce the dependency on a separate refrigeration unit, save space, and possibly lower costs.

 

Storage bases

Don’t need an oven or a refrigerator in your range?

Just ask for a storage base. It will provide additional storage space for kitchen utensils, keeping them within easy reach.

The most common widths for storage bases in commercial kitchens are 24”, 36”, and 48”.

Open storage bases are often preferred for easier access but can appear messy.

The models with doors look tidy but may be more difficult to access.

 

 

Other things to consider when choosing a commercial range oven

Number of range burners

When selecting a commercial range, it's important to consider the number of burners required based on your kitchen's expected output and menu variety.

Commercial ranges usually come with 2 to 12 burners, but ranges with 6 to 10 burners are most common in Canadian commercial kitchens.

While more burners will offer greater cooking flexibility, they also increase fuel consumption and require more space.

 

Range burner output

The capacity of a commercial range burner is calculated in British Thermal Units (BTUs).

Higher BTUs indicate greater heat production per hour.

The burner BTU needed for an establishment depends on the type of cooking and volume of food prepared.

For example, high-volume restaurants may need burners with BTUs ranging from 25,000 to 35,000, while for smaller cafes or catering businesses burners with 10,000 to 15,000 BTUs may be sufficient.

It's crucial to match the burner strength to your specific cooking needs for optimal performance and efficiency.

 

Installation

Installing a commercial range requires careful planning and several crucial steps.

Selecting the appropriate location, installing the required gas or electric hook-ups, and ensuring proper ventilation are some of the most important things you need to do before the installation.

Choose a location with enough space for the range to fit comfortably and away from any combustible materials.

For proper air circulation, installing a ventilation hood above the range is mandatory.

It will remove smoke, grease, and heat from the kitchen, keeping the environment comfortable for your staff.

The hood size should be larger than the range and have enough capacity to keep the inside air clean.

Installing fire suppression systems, gas shutoff valves, and other safety features may also be necessary to comply with local codes and regulations.

Consult a licensed professional about the commercial range installation codes in your area to know more.

 

Energy efficiency

Electric ranges are more energy-efficient than gas ranges as they convert electricity into heat, instead of natural gas or propane.

Commercial induction ranges, on the other hand, are the most energy-efficient type of electric range, because they heat only the cookware, not the air around it.

Gas ranges need proper installation and continuous maintenance to function efficiently.

Sealed gas burners are typically more energy efficient as they help to prevent heat loss and increase efficiency.

Gas ranges with electronic ignition are more energy-efficient compared to the models with standing pilot lights.

There are also energy-efficient ranges that use one pilot light for two burners (flash tube system).

In Canada, commercial ranges must meet the minimum energy performance standards (MEPS) set by the Energy Efficiency Act and the Energy Efficiency Regulations.

The MEPS for commercial ranges depends on the total cooking capacity of the range and the type of burners used.

According to the regulations, commercial ranges should be labelled with an energy performance indicator (EPI) showing their energy efficiency level.

 

Safety features

Commercial ranges come with a number of safety features to minimize the risk of accidents.

Some of the common safety features are:

Flame failure devices

These devices work as an automatic switch, shutting off the gas supply immediately in case the flame goes out.

It plays a crucial role in preventing gas leaks and potential fire incidents. 

Automatic shut-off

This feature turns off the burner automatically after a certain time to eliminate the chance of overheating or fire.

Pilot light safety feature

If the flame of the standing pilot light goes out, the absence of heat is detected by a thermocouple sensor which turns off the gas flow to the burner, preventing potential gas risk and accident.

Door interlocks

This feature prevents the oven door from opening during operation, averting accidental burns. 

Heat shields

Heat shields reflect the heat away from the knobs and control panel, protecting the operator from burns.

Overheat protection

The overheat protection feature turns off the burner automatically if the temperature reaches close to a dangerous level.

 

Ease of use and cleaning

There are various features that can make a commercial range easier to use and clean.

Here are some of them:

User-friendly controls

The control buttons and knobs should be clearly marked and placed in a place that’s easily accessible from the front.

The controls should be simple to understand and operate.

Even heat distribution

A range that uniformly distributes heat across the cooking surface simplifies cooking and makes it easy to prepare every dish to perfection.

Quick and precise temperature adjustments

The range should allow quick and precise temperature adjustments.

This is particularly important when cooking delicate dishes that require specific temperatures.

Easy-to-clean surfaces

The range surfaces should be easy to clean.

Smooth-top surfaces and detachable grates can be cleaned quickly.

Sufficient cooking space

The range should have enough cooking space to accommodate the dishes you plan to prepare in a batch.

Well-designed oven

The oven should have features that make it simple to access and clean, such as removable racks and self-cleaning alternatives.

 

Budget

The price of a commercial range depends on its size, type, features and quality.

The brand value also plays an important role in the price.

In Canada, commercial ranges from reputed brands are available from around $2,000.

The price can go up to $10,000 or more depending on the make and model.

Specialty ranges and larger customized models are generally pricier.

Apart from the upfront price of the range, you also need to factor in the incidental costs, like the cost of professional installation or transport cost to your establishment in your budget.

You might also need to get new cookware if you are getting an induction model.

 

 

Best commercial range oven brands in Canada

Garland

A leading manufacturer of commercial kitchen equipment based in Mississauga, Ontario.

Garland has a rich history that dates back to 1864 when the original Garland stove was created.

Garland has continued to innovate and improve its product range to meet the evolving needs of the food service industry.

Garland’s wide product range covers multiple styles and sizes of high-quality and reliable cooking equipment, such as commercial ranges, ovens, grills, fryers, and griddles.

Garland is a trusted brand in the commercial kitchen equipment industry of Canada.

 

G36-6R

This G series, 36” restaurant range oven with a 27” deep worktop surface and stainless steel construction is designed to handle the demands of busy kitchens.

It features six high-performance burners and is equipped with a cast iron grate that provides a sturdy and durable surface for pots and pans.

The spacious standard oven has a temperature range of 150°C to 260°C and comes with two adjustable racks.

It also features a removable crumb tray and grease drawer for easy cleaning and maintenance. 

Key features:

• Primary power source: Gas
• Dimensions (W x D x H): 35 ½” x 34 ½” x 45 3/8”
• Oven interior dimensions (W x D x H): 13” x 26” x 26 ¼“
• Open burners: 6
• Gas connection: 3/4" NPT (19 mm)
• Capacity: 236,000 BTU/hr

 

36E Series Model 36ER32

A top-of-the-line commercial range used by professional chefs.

With a fully welded frame, heavy-duty cast iron grates, and a stainless steel exterior, this range is built to withstand the high-volume demand of any busy commercial kitchen. 

Featuring an electro-mechanical heavy-duty oven thermostat, three thermostat controlled 36” all-purpose worktop areas with two sections and three heat zones, plus chrome plated four positions removable rack guides the model delivers precise temperature control and flexibility.    

Key features:

• Primary power source: Electricity
• Dimensions (W x D x H): 36" x 36" x 63"
• Oven size (W x D x H): 26.25" x 29" x 13.5" 
• Capacity: 21.5kW
• Electric connection: 208V – 240V
• Phase: 1 phase / 3 phase

 

 

Imperial

Imperial is a renowned supplier of commercial cooking equipment in the Canadian hospitality industry.

With its head office in California, the brand has been in operation since 1957 and is recognized as a global brand.

Imperial products are known for sturdy construction and dependable service, ideal for commercial kitchens.

Their product includes commercial ranges, fryers, salamanders, stock pots, cheese melters and more.

 

IHR-G18-2-C

This heavy-duty commercial range oven from Imperial brings power and flexibility to any commercial kitchen.

The combination of an 18” wide griddle top with two open burners and a powerful convection oven, makes it a compact unit ideal for busy kitchens with space limitations.  

Polished, thick griddle plate for even heat distribution, anti-clogging, cast iron burners, and all stainless steel tubing with solid brass components ensure long and efficient service.

The convection oven features an electronic ignition system with radiant solenoid valves and comes with 3 chrome oven racks.  

Key features:

• Primary power source: Gas
• Dimensions (W x D x H): 36” x 38” x 36”
• Oven size (W x D x H): 26 ½” x 22 ½” x 14”
• Open burners: 2 x 40,000 BTU/hr
• Oven output: 35,000 BTU/hr
• Output (total): 155,000 BTU/hr (45kW)

 

IHR-G24-2-M

This gas commercial range with a 24” griddle top, two open burners and a modular base, that you can customise for a standard oven, a convection oven or even a refrigerator or storage base, is an efficient model ideal for commercial establishments.

Featuring a high quality griddle plate with ‘U’-shaped, 30,000 BTU burners located every 12” it can prepare a wide range of breakfast, lunch or dinner items.

Key features:

• Primary power source: Gas
• Dimensions (W x D x H): 36” x 38” x 36”
• Oven size (W x D x H): 26 ½” x 22 ½” x 14”
• Open burners: 2 x 40,000 BTU/hr
• Griddle: 2 x 30,000  BTU/hr
• Output (total): 130,000 BTU/hr (45kW)

   

 

Wolf

Established in 1934 by brothers Al and Hyman Wolf in Los Angeles, Wolf’s brand name is synonymous with quality products and top-notch customer service.

For years the company has provided the food service industry with simple, dependable, and durable energy-efficient commercial kitchen equipment, known for trouble-free performance. 

Wolf is covered by fellow ITW Food Equipment Group division Hobart Service with an extensive network across the US and Canada.   

Wolf’s extensive product line covers commercial gas ranges, griddles, fryers and ovens in different sizes and specifications to meet the unique needs of Canada’s commercial kitchens.

C36S-6BN

This 36” challenger XL series restaurant range with a fully MIG welded frame, stainless steel construction, and heavy-duty cast grates is designed to offer long, uninterrupted service for minimum maintenance.

The 6-burner commercial gas range with lift-off burner heads, and shrouded flash tube pilot system delivers great energy efficiency.

A 35,000 BTU/hr standard oven with baker depth oven cavity that fits two racks capable of holding full-size sheet pans side-to-side or front-to-back ensures you can cater to high-volume demands efficiently.        

Key features:

• Primary power source: Natural gas
• Dimensions (W x D x H): 36” x 34” x 58”
• Oven size (W x D x H): 26 3/8“ x 27” x 14”
• Open burners: 6 x 30,000 BTU/hr
• Oven capacity: 35,000 BTU/hr
• Oven temperature range: 120–260 °C
• Total output: 215,000 BTU/hr

 

C72SC-8B24GN

With eight powerful burners and a 24” manual griddle, this one of the best commercial gas range provides versatile cooking options for a variety of dishes.

The combination of one standard oven and one convection oven means you can cook or bake in high volume simultaneously in the same unit.

A durable construction with an energy-saving design, plus cool touch oven door handles for maximum safety.

Each oven has a standard baker’s depth cavity, the standard oven fits two oven racks, while the convection oven accommodate three oven racks and a single phase blower motor.  

Key features:

• Primary power source: Natural gas
• Dimensions (W x D x H): 72” x 41” x 58”
• Oven size (W x D x H): 26 3/8“ x 27” x 14”
• Open burners: 8 x 30,000 BTU/hr
• Manual griddle: 24”
• Oven capacity: 2 x 35,000 BTU/hr
• Oven temperature range: 120–260 °C
• Total output: 350,000 BTU/hr

 

Vulcan

Vulcan, a world-renowned manufacturer of high-quality commercial kitchen equipment, boasts a long-standing history that spans over 150 years.

The brand is widely known for its diverse selection of premium products including charbroilers, fryers, griddles, ovens, ranges, steamers, and other essential kitchen appliances.

Vulcan has a global presence, catering to the needs of chefs and food service professionals worldwide.

Vulcan has three different range series – the V series heavy duty ranges, Endurance restaurant ranges, and SX ranges.

Each of these series is designed to serve the specific needs of commercial kitchens of different sizes and volume requirements. 

 

36S-6BN

One of the best commercial ranges for restaurants from Vulcan’s Endurance restaurant range series, ideal for busy kitchens as well as smaller operations.

This 6-burner commercial gas range oven has lift-off burner heads, a shrouded flash tube pilot system and heavy-duty cast grates with easy lift-off at the front and rear.

The standard oven with baker’s depth cavity fits full-size sheet pans both side-to-side and front-to-back, giving you maximum baking flexibility.  

Key features:

• Primary power source: Natural gas
• Dimensions (W x D x H): 36” x 34” x 58”
• Oven size (W x D x H): 26 3/8“ x 27” x 14”
• Open burners: 6 x 30,000 BTU/hr
• Oven capacity: 35,000 BTU/hr
• Oven temperature range: 120–260 °C
• Total output: 215,000 BTU/hr

 

V6B36C

If you are looking for a commercial range oven that can work the whole day and yet provide great longevity without having to repair frequently, this 36” range can be the perfect fit.

With six 35,000 BTU/hr. burners plus a 32,000 BTU/hr. convection oven, this heavy-duty range is perfect for cooking everything from omelettes for breakfast to Tourtière for dinner, as well as baking your top-selling desserts in a jiffy.

The model features a complete stainless steel construction, heavy-duty cast grates and porcelain oven cavity that ensures easy cleaning and longevity.

Key features:

• Primary power source: Natural gas
• Dimensions (W x D x H): 36” x 36 ¼ ” x 36”
• Oven size (W x D x H): 27“ x 27” x 13”
• Open burners: 6 x 35,000 BTU/hr
• Oven capacity: 32,000 BTU/hr
• Oven temperature range: 120–260 °C
• Total output: 260,000 BTU/hr

 

 

BlueStar

BlueStar has been dedicated to crafting high-quality, professional-grade cooking equipment since 1880.

With a rich history that spans over 140 years, the brand has established itself as a leading commercial kitchen appliance manufacturer.

Their innovative products, including ranges, ovens, cooktops, and hoods, are designed to meet the best standards of professional chefs and busy restaurants.

BlueStar is a brand that is committed to quality and performance, and its products are built to last, ensuring that your investment provides you with years of reliable service. 

BlueStar manufactures gas and dual fuel ranges.

Platinum, RNB and Nova are some of the top-selling commercial range lines from the brand.

 

RNB608GV2

This 60” range with a 12” griddle from the RNB series delivers top performance with high energy efficiency.

Available in 1000+ colour and finish options, this commercial gas range with griddle is handcrafted in Pennsylvania.

Featuring 22,000 BTU UltraNova™ open burners and a 15,000 BTU integrated griddle, plus an extra-large convection oven that fits 18" x 26" commercial baking pans, the range gives the flexibility and efficiency your kitchen needs.

Apart from the colour and finish, the model also has several other customization options, such as burner configuration, integrated cooktop option, door option and more.

Key features:

• Dimensions (W x D x H): 59.875” x 24” x 36.75”
• Oven size (W x D x H): 26.25“ x 20” x 15”
• Total number of burners: 8
• Top burner rating: 22,000 BTU/hr
• Simmer burner rating: 9,000 BTU/hr
• 12” griddle rating: 15,000 BTU/hr
• Large oven burner rating: 30,000 BTU/hr

 

BSP304B

With unsurpassed power and performance in a compact 30” sleek model, this four burner range is ideal for small to medium-volume productions.

Features 25,000 BTU PrimaNova™ open burners with innovative Interchangeable Griddle/Charbroiler, complete with a gentle 130° simmer burner so that you can cook a range of dishes to perfection.

Plus the convection oven with PowR Oven™ for 40% faster preheating allows you to bake the most delicious desserts in less time.

Key features: 

• Dimensions (W x D x H): 29.875” x 24” x 36.75”
• Oven size (W x D x H): 26.25“ x 20” x 15”
• Total number of burners: 4
• Top burner rating: 25,000 BTU/hr
• Simmer burner rating: 9,000 BTU/hr
• Infrared broiler rating: 15,000 BTU/hr
• Oven burner rating: 25,000 BTU/hr

 

Used commercial range oven – worth considering?

Spending thousands of dollars on a new commercial range oven can put a strain on your budget and cash flow.

If you’d prefer not to invest a lot of money in a range oven, a cheaper, pre-owned appliance might be the solution you’re looking for.

SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.

The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.

Considering the effective, or useful, life of a commercial range oven is around 10 years, you can be sure our Certified Used commercial range ovens has plenty of life left in it.

You can either buy or finance the ‘Certified Used’ (and clearance) equipment on our website.

We’re one of the few financiers, if not the only one, in Canada that funds second-hand commercial kitchen equipment.

Read more about ‘Certified Used’ equipment

 

 

Warranty and insurance

Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.

If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.

Carefully study the warranty to understand exactly what is and isn't covered.

SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ and clearance equipment.

Business insurance covers loss or damage to your commercial kitchen equipment and other property.

This cover typically includes fire, accident, and theft. Some insurers also offer equipment-breakdown cover.

Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.

If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it. 

 

 

Commercial range ovens frequently asked questions

What is a commercial range?

A commercial range oven is a standalone piece of kitchen equipment, commonly used in commercial kitchens.

It typically includes one or a combination of cooktops and one or more ovens, providing chefs with the ability to perform a wide range of cooking tasks on a single unit.

Commercial range ovens can be customized with additional features such as griddles, broilers, or salamanders, depending on the specific needs of the kitchen.

 

What is the best oven range to buy?

Several makes and models of commercial range ovens from leading commercial kitchen equipment brands are available in Canada.

However, there’s no one ‘best’ model because it all depends on your requirements and which model fits you best.

Refer to ‘Best commercial range oven brands in Canada’ to know about some of the top commercial range oven manufacturers and their most popular models. 

 

Are commercial range hoods compulsory?

Yes, commercial range hoods are mandatory in Canada to ensure the safety and comfort of kitchen staff and customers.

These exhaust hoods are regulated by the National Building Code of Canada, which sets out minimum requirements for ventilation in commercial kitchens.

Additional regulations and standards may also apply, such as the Canadian Standards Association (CSA) B149.1 Natural Gas and Propane Installation Code.

To comply with these regulations and standards, businesses must install and maintain an appropriate commercial range hood system in their kitchens.

 

How much does a commercial range oven cost in Canada?

The cost of a commercial range oven in Canada varies depending on various factors, including the size, features, brand, and construction.

As a rough estimate, a basic commercial range with four burners and a single oven can cost anywhere from $2,500 to $6,500.

However, larger and more advanced commercial ranges with additional features like griddles, broilers, or multiple ovens will cost significantly higher.

Some high-end commercial ranges can cost upwards of $22,000 or more. Consider your business's specific needs and budget when selecting a commercial range.

 

 

Commercial range oven terminology 

Backsplash

A backsplash is a vertical stainless-steel plate placed behind the range’s cooktop to protect the wall from splatters, grease, and heat.

 

Burner output

Burner output is the amount of heat produced by each burner on the range, and it is measured in British Thermal Units (BTUs).

 

Crumb tray

A crumb tray is a removable tray situated at the bottom of the range for collecting food crumbs and other debris during cooking, making it easy to clean.

 

Drip pan

It is a pan situated beneath the range’s cooking surface for catching grease, food debris, and spills that occur during the cooking process, keeping the cooking area clean.

 

Electronic igniter

An electronic igniter generates a spark that kindles the gas when the burner or oven control knob is turned on, providing a reliable ignition source.

It is a safer and more energy-efficient alternative to the traditional continuous pilot flame used in older gas ranges.

 

Pilot light

The small continuously burning flame that ignites the burners and oven when the gas is passed through it.

It is an older technology and has been mostly replaced by electronic igniters in modern commercial ranges.

 

Split grates

Split grates are grates separated by a gap or space in between them.

Unlike continuous grates that cover the entire cooking surface of the range, split grates can be removed to accommodate larger or oddly shaped pots and pans or to create separate cooking zones on the range.

 

Thermostat

A thermostat controls the temperature of the oven or cooktop.

It typically consists of a temperature-sensitive switch connected to the heating elements or burners, turning them on or off to maintain a consistent cooking temperature as set by the user.

 

Warming drawer

A warming drawer, also known as a baking drawer, is a compartment built into a commercial range to keep food warm before serving.

It typically consists of a metal box with insulated walls and a heating element that provides low and consistent heat to keep food at a safe and desirable temperature.

 

Tips to clean a commercial range oven

Keeping your commercial range clean is vital to ensure food safety and better hygiene.

It also helps to maintain performance and improves the equipment’s lifespan.

Here are some tips to keep your commercial range oven clean: 

 

Wipe down the range after each use

After cooking, use a damp cloth or sponge to wipe down the cooktop and oven.

This will prevent grease and food buildup that can be difficult to clean later.

Use the right cleaning products

Choose a commercial range-specific degreaser or a manufacturer recommended degreaser.

Avoid abrasive cleaners or steel wool, as they can scratch and damage the surface.

 

Clean the burners and grates

Remove the burners and grates and soak them in warm, soapy water to remove any stubborn grime or residue.

Use a brush or scraper for deep cleaning.

 

Clean the oven and warming drawer

If your commercial range has an oven or warming drawer, ensure that you clean them regularly using an oven cleaner or other suitable cleaning products.

 

Schedule deep cleaning

Deep clean your range at regular intervals, such as once a month or every few months, depending on the frequency of use.

This may involve removing some components of the range and cleaning them more thoroughly.

 

 

How often should a commercial range oven be serviced?

Servicing frequency should be determined according to the recommendations of the manufacturer, the extent of use and how the range is being used.

Typically, a commercial range needs professional servicing at least once a year to upkeep performance and ensure risk-free operation.

In addition to annual servicing, schedule immediate maintenance in case there is any unusual noise, irregularities in flame, or a drop in performance. 

 

 

Save your cash. Use ours!

Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.

Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generates.

Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.

You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.

If you decide to buy the equipment, we’ll give you back 60% of the net rent you paid in the first year and 20% of any rental payments thereafter — to put toward the purchase price.

Read more about Rent–Try–Buy.