Choose a commercial range by fuel first, then width and top configuration, then base. Match burners to the pans you run at peak, take an oven base only if you will bake in it, and confirm gas type, voltage, clearances and hood coverage before ordering, because freight equipment cannot be returned once delivered in good condition.
Key takeaways
- Fuel follows the building: confirm natural gas or propane supply, or electrical voltage and phase, before you compare models.
- Size the top to your peak service: count the burners, griddle and broiler space you need at the same moment, not on an average night.
- An oven base earns its place only if you will bake or roast in it regularly; otherwise a storage base holds pans, and serious baking is often better done in a separate convection oven.
- In most jurisdictions the range has to fit under a code-compliant hood, with the clearances listed in the manufacturer's installation manual.
- Confirm gas type, voltage and dimensions in writing before ordering: special-order and freight equipment is not returnable once delivered in good condition.
Start with fuel: gas or electric
Gas is the usual choice for a restaurant line: an open flame responds instantly and works with any pot or pan. Electric ranges make sense where there is no gas service, where the building or landlord restricts it, or where the menu leans on steady, moderate heat rather than hard searing.
Gas ranges are built for either natural gas or propane. The orifices and regulator setting differ, so order the version that matches the building's supply; converting later usually means the manufacturer's kit and a licensed gas fitter. Electric ranges are wired for a specific voltage and phase, commonly 208 or 240 volts in single or three phase, and some lines are offered for the 600 volt service found in many larger Canadian buildings.
Voltage matters more than it looks. An element built for 240 volts that runs on a 208 volt supply produces roughly a quarter less heat, so a range that looked right on paper can feel sluggish on the line. Have an electrician confirm what the panel actually delivers before you choose. For a deeper comparison of the three fuels, see the guide to gas, electric and induction cooking.
Width, burners and top configuration
Commercial ranges are sold by width, commonly from 24 to 72 inches. Open burners are usually arranged in pairs, front and back, on grates about 12 inches wide, so a 24 inch range typically carries four burners, a 36 inch range six and a 60 inch range ten. Many operators give up some burners for a griddle or charbroiler section built into the top.
Count what you need at the busiest moment of service. Walk through a full ticket rail on your heaviest night: which pans are on heat at the same time, and how many are large stock or sauce pots that tie up a burner for hours. Pots that simmer all day are often better moved to a stock pot range, which sits low to the floor so heavy pots do not have to be lifted as high.
- Open burners: the most flexible top, for sautéing, boiling and simmering in any pan.
- Griddle section: a flat steel plate for eggs, pancakes, burgers and sandwiches; thermostatic controls hold a set temperature, manual ones hold a set flame.
- Charbroiler section: grates over radiant burners for grill marks and char, which adds smoke and grease load to the hood.
- Hot top or French top: a solid plate that holds several pots at graded temperatures, often hottest in the centre.
- Step-up burners: the rear row sits higher so pots at the back are easier to see and reach.
- Wok ranges: high-output burners set into rings for wok cooking, usually bought as a separate unit beside the main range.
Oven base, convection base or storage base
The space under the top can hold a standard oven, a convection oven, a storage cabinet or an open stand. A standard oven base suits roasting, braising and moderate baking. A convection base adds a fan for faster, more even baking, at the cost of more parts to service and an electrical connection for the fan even when the range burns gas.
Be honest about whether you will use the oven. A range oven sits low, is awkward to load and heats the cook's legs; if your baking is serious, a dedicated convection or combi oven often does the job better, and a storage base under the range holds pans instead. Check that the oven interior accepts full-size sheet pans in the direction you load them, because some narrower oven bases do not.
Modular range sections without a base can sit on an equipment stand or on a refrigerated chef base, which keeps proteins at the cook's knees in a tight line. Confirm that the stand or base is rated for the weight and heat of the section above it.
Heat output, gas supply and ventilation
On a gas range, every burner, griddle and oven carries a heat rating in BTU per hour on the specification sheet, and the total for the range is what the gas supply has to deliver. Add the range to everything else on the line before you order. A meter or supply pipe sized for a small café may not keep up with a full cooking line, and burners starve when everything is lit at once.
Most Canadian jurisdictions require cooking that produces grease-laden vapour, which includes a range line, to sit under a commercial exhaust hood with a fire suppression system, and the range has to fit inside the hood's footprint with the overhang the hood design calls for. Give the hood contractor the range width, depth and heat ratings early, and check requirements with your local building and fire officials and your provincial gas safety authority.
Clearances matter as much as the hood. The installation manual lists minimum distances to combustible and non-combustible walls. Where the manual allows it, mounting the range on casters with a gas quick-disconnect hose and a restraining cable lets staff pull it out to clean behind it without straining the gas line.
Build quality, controls and service
Look at what the cook touches every day. Heavy cast iron grates that lift off in sections are easier to clean, and lift-off burner heads and removable drip trays save time at close. Stainless fronts and sides resist corrosion, and the backguard style decides what can mount above the range later, such as a shelf, a salamander or a cheese melter.
Ask how the range lights. Standing pilots are simple and need no power to light, while electronic ignition saves the gas a pilot burns but depends on an electrical supply. Oven thermostats, valve quality and access to parts through the manufacturer's service network matter more over the life of a range than any single feature on the brochure.
Check the rating plate for a certification mark recognised in Canada for the fuel, because gas and electrical inspectors look for it. New equipment sold by Norpex carries the manufacturer's warranty, passed through in full; terms vary by manufacturer and product line, and most commercial equipment warranties are void if the unit is installed in a residential setting.
Measuring, ordering and delivery
Measure the space and the path to it. Compare the crated dimensions with the narrowest doorway, hallway, corner, stair or elevator on the way in, and ask whether legs, the backguard or oven doors can come off for the move. The guide to measuring before you order covers clearances and utilities in detail.
Ranges ship by freight carrier. A liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Inspect every freight delivery before signing, note any damage on the delivery receipt and call Norpex the same day. Large and configured ranges are priced by a person on a quote with freight included, and quotes come back within one business day.
- Gas type: natural gas or propane, matched to the building.
- Voltage and phase for electric ranges and for convection bases on gas ranges.
- Width, depth and height, including the backguard and any shelf.
- Top configuration, including which side any griddle or charbroiler sits on.
- Base type: standard oven, convection oven, storage or stand.
- Hood coverage and the clearances in the installation manual.
Common questions
How many burners does a restaurant range need?
- Count the pans on heat at your busiest moment rather than on an average night. A 36 inch six burner range is a common starting point for a small line, and larger kitchens move to 60 inch models or add separate griddles and fryers.
Can I convert a natural gas range to propane?
- Many ranges can be converted with the manufacturer's kit, which changes the orifices and regulator setting, and the work belongs to a licensed gas fitter. Ordering the correct gas type from the start is simpler, since freight equipment is not returnable once delivered in good condition.
Do I need a hood for an electric range?
- In most Canadian jurisdictions, commercial cooking that produces grease-laden vapour needs an exhaust hood whatever the fuel, so an electric range usually still sits under one. Confirm the requirement with your local building and fire officials before planning the line.
Can I install a commercial range in my home?
- Commercial ranges need clearances, gas supply and ventilation that most homes are not built for, and most commercial equipment warranties are void if the unit is installed in a residential setting. Check with the manufacturer and your local authority before buying one for home use.
What is the difference between a range oven and a convection oven?
- A standard range oven heats with a burner or element and still air, while a convection oven adds a fan that moves hot air for faster, more even cooking. A convection base on a gas range usually needs an electrical connection for the fan.