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 New Zealand
5. Used commercial range oven – worth considering?
6. Warranty and insurance
7. Questions to ask when shopping for a commercial range oven 
8. Commercial range ovens frequently asked questions
9. Commercial range oven terminology 
10. How to maintain your commercial range oven?
11. How often should a commercial range oven be serviced?
12. Save your cash, use ours!

 

 

Commercial ranges are culinary powerhouses, seamlessly combining the functionality of a stove and oven in a single, efficient unit.

They are incredibly versatile and capable of tackling a myriad of cooking tasks with finesse.

Whether it's the art of boiling, sautéing, simmering, or the mastery of baking, broiling, and grilling, commercial ranges are up to the challenge.

But how do you choose the perfect one for your establishment?

When deciding on a professional range, there are key factors to consider: the size of the range, the number of burners, the fuel type, and the overall construction quality.

In this buying guide, we will equip you with the necessary information to make an informed decision when choosing a commercial range for your restaurant, catering business, or commercial kitchen.

 

Types of commercial range ovens

Heavy-duty commercial range

Heavy-duty ranges are specifically engineered to meet the demands of high-volume cooking in bustling kitchens, such as those found in hospitals, correctional institutions, and large restaurants.

These ranges are constructed with durability and resilience in mind, surpassing the standards of regular restaurant ranges.

With more robust features like powerful burners, thicker gauge steel, and sturdier grates, heavy-duty ranges excel at accommodating larger and heavier pots and pans.

To enhance their cooking capacity and versatility, they are often grouped together in a "battery" configuration with other ranges or accompanied by additional equipment such as griddles or charbroilers.

The key distinction between heavy-duty and restaurant ranges lies in their suitability for different kitchen settings.

Heavy-duty ranges are built to handle the rigorous demands of high-volume kitchens, while restaurant ranges are better suited for smaller, less busy culinary environments.

 

Restaurant range

Restaurant ranges are designed for small to medium-sized kitchens, like cafes, bistros, or small restaurants.

They are less powerful and durable than heavy-duty ranges, with fewer burners, thinner steel, and lighter grates.

While they have similar cooking capabilities, they are not suited for high-volume demands.

The main difference is that restaurant ranges are better for smaller kitchens with lower cooking needs.

 

 

Electric vs gas ranges

Electric commercial range

Electric ranges utilise electricity as their power source, commonly featuring either a coil or smooth-top surface.

They are known to be easier to install and maintain than gas ranges since they do not require a gas line or ventilation system.

In commercial settings, electric ranges offer more precise and consistent temperature control, which is helpful for delicate dishes requiring steady and controlled heat.

However, they tend to have more prolonged heating and cooling times than gas ranges and may be less energy-efficient, resulting in higher utility costs.

Additionally, electric ranges may not impart the same level of flavour and char as gas ranges, which can be significant for specific cooking styles.

 

Gas commercial range 

Gas ranges utilise natural gas or propane as fuel sources to generate heat for cooking.

Equipped with burners that produce an open flame, they offer a high level of heat output by directly heating the cookware.

The temperature control provided by gas ranges makes them ideal for cooking techniques that require quick adjustments in heat, such as searing or sautéing.

While gas ranges typically have higher upfront costs for purchase and installation compared to electric ranges, their operational expenses are generally lower due to the lower cost of natural gas or propane in comparison to electricity.

In contrast to electric ranges, the open flame of a commercial gas range imparts a distinctive flavour to dishes, like the char on grilled meats or the caramelisation of sugar in desserts.

Electronic ignition

Certain ranges equipped with gas burners offer the choice of an electronic ignition instead of a standing pilot light, resulting in lower energy consumption.

However, it's important to note that opting for an electronic ignition increases the cost of the range and can be expensive to replace.

 

Dual-fuel commercial range

A dual-fuel professional range integrates the functionalities of both gas and electric ranges, usually incorporating gas burners on the cooktop and an electric oven.

The appeal of a dual-fuel commercial range lies in its ability to provide the advantages of both worlds: precise temperature control and uniform heating from the electric oven, as well as swift cooking times and versatile cooking options from the gas burners on the cooktop.

It's important to note that dual-fuel ranges typically require access to both gas and electrical connections, making their installation costs higher and repairs potentially more challenging.

 

What size stove do I need?

The width of commercial stoves commonly ranges from 24 inches to 72 inches.

When selecting a size for a commercial stove, there are several key factors to consider:

 

Kitchen space

Measure the available space and ensure that the chosen size fits comfortably within the designated area.

 
Hood size

In New Zealand, commercial stove ventilation hood requirements adhere to the NZ building code (AS1668).

Typically, there must be a minimum of 150mm (or 6 inches) overhang to the inside edge of the hood gutter.

Consult local building codes and regulations to ensure compliance with the specific hood size and overhang requirements.
 
Cooking needs

Consider the cooking demands of your establishment.

Larger restaurants with higher cooking demands may require larger stoves with more burners, while smaller restaurants or cafes may only need a smaller stove with fewer burners.

Based on specific cooking requirements, assess the required balance between the burner and griddle space.
 
Budget

The price of a stove generally increases with size.

Evaluate your budget and consider the long-term efficiency and productivity benefits of a larger stove for a business with high cooking demands.

 

To obtain accurate and up-to-date information regarding hood size regulations and other specific requirements for commercial kitchen setups in New Zealand, consult local building codes, health departments, or relevant authorities responsible for regulating commercial kitchens in your area.

 

Different types of stove tops

Gas open burners

Open gas burners, typically made of cast iron or steel, allow direct flame contact with cookware.

They are commonly used for boiling, frying, and sautéing.

Ranges can have as few as two or as many as 12 open burners, with four or six being the most common.

These burners offer high heat output, precise temperature control, and rapid cooking times.

However, they can be more challenging to clean due to debris accumulation.

Commercial ranges often combine open burners with griddle tops for versatile cooking options.

 

Gas sealed burner

Sealed burners are designed to be sealed from the cooking area, making them easier to clean and reducing the risk of spills or drips causing damage to the stove.

They are typically made of brass or aluminium and positioned over a gas line.

These burners are commonly used for simmering, boiling, and sautéing.

The sealed design enhances efficiency by evenly distributing heat and minimising heat loss from air circulation.

However, sealed burners provide less direct-heat control than open burners, making them less suitable for high-heat searing or stir-frying.

 

Griddle top

Griddle tops are flat metal cooking surfaces heated by gas or electric elements.

They're versatile for frying, searing, sautéing, and grilling. In commercial kitchens, gas ranges with griddle tops are used for foods like pancakes, eggs, bacon, and sandwiches.

Available in sizes like 12", 24", 36", 48", and 72", they're ideal for cooking large quantities.

Keep in mind that griddle tops may require specific cleaning tools and techniques.

Many commercial ranges combine griddle tops with open burners for added flexibility.

Consider your size, configuration, and cleaning needs when choosing a griddle top for your kitchen.

 

Charbroiler

Charbroilers are designed to cook food directly over metal grates using an open flame or electric element.

This cooking method imparts a desirable charred and smoky flavour, particularly favoured in barbeque and grilled cuisine.

While commonly used for cooking meats like steak, chicken, and seafood, charbroilers can also be utilised for grilling vegetables and other foods.

Unlike griddle tops that employ indirect heat, charbroilers utilise direct heat from an open flame or electric element.

This distinction in heat source contributes to the distinctive flavour and texture of charbroiled foods.

Moreover, charbroilers can be combined with other cooking surfaces, such as griddle tops and burners, to provide a broader range of cooking options on a commercial range.

 

French top

A French top is a large, flat cooking surface made of cast iron, featuring multiple concentric rings with varying heat levels.

This design enables precise temperature control by allowing chefs to adjust the heat by moving pots and pans across different areas of the surface.

French tops excel in slow-cooking dishes like stews and sauces, as well as in recipes requiring delicate heat control, such as caramel or chocolate preparation.

With a larger and more versatile cooking surface compared to other commercial range cooktops, French tops offer enhanced flexibility for a wide range of cooking techniques.

 

Hot top

A hot top is a specialised cooking appliance that features a flat and solid surface supported by heating elements underneath.

These heating elements are usually electric and ensure a consistent and uniform distribution of heat across the entire surface of the cooktop.

Hot tops are commonly employed for various culinary tasks such as gently simmering sauces, maintaining the warmth of dishes, or holding food ready for service.

Moreover, they are particularly suitable for sautéing or frying due to their ability to provide a reliable and even heat source.

Compared to other commercial range cooktops, hot tops are typically smaller and designed for specific purposes.

They are often combined with other types of cooktops to create a more versatile cooking setup, expanding the range of culinary techniques that can be executed.

 

Induction cooktop

Induction cooktops employ electromagnetic fields to directly heat the cookware, passing the needed heat to the cooktop.

For this method to work, the cookware must be constructed from a magnetic material such as cast iron or stainless steel.

This method features precise temperature control and quicker heating times compared to other types of cooktops.

Induction cooktops are commonly utilised for various cooking tasks like boiling water, sautéing, and stir-frying.

They are highly regarded by chefs due to their rapidity and efficiency.

Additionally, they offer enhanced safety features as they eliminate the need for an open flame, and the cooktop surface remains relatively cool to the touch.

Unlike other commercial range cooktops, induction cooktops are more energy-efficient and generate less ambient heat, making them a great choice for compact kitchens or locations with limited ventilation.

 

Combination surfaces

Combination-surface cooktops, also known as hybrid cooktops, are gaining popularity in commercial kitchens due to their ability to provide a range of cooking surfaces within a single appliance.

This versatility allows chefs to employ different cooking methods simultaneously.

Common configurations include combinations such as griddle and open burners, charbroiler and open burners, and French top and open burners.

The advantage of these cooktops lies in their capacity to enhance efficiency and productivity in the kitchen.

By enabling multiple cooking techniques on a single range, they prove particularly valuable in busy kitchens where space is limited, and various dishes need to be cooked simultaneously.

 

Finding the right range base

Oven bases

The standard oven is the most common oven base in commercial ranges, although some chefs prefer convection ovens for their faster cooking times, improved browning, and energy efficiency.

Full-size ovens are practical, accommodating large sheet pans and versatile cooking tasks.

Smaller ovens, like half-size options, are available for space-limited kitchens while still accommodating full-size sheet pans lengthwise.

Some commercial ranges feature multiple ovens or a combination of an oven and storage cabinet in the base.

If extensive baking is planned, choosing a storage base and a separate convection oven might be a wise choice.

 

Refrigerated bases

If your kitchen is equipped with a combi oven, utilising the space beneath your ranges for refrigeration may be a practical choice.

A refrigerated base offers convenient access to chilled ingredients, which proves highly beneficial in fast-paced kitchens where efficiency and speed are paramount.

Additionally, it can help minimise the requirement for separate refrigeration units, resulting in space savings and potentially reducing costs.

 

Storage bases

A storage base provides extra storage for pots, pans, and various kitchen utensils, ensuring convenient accessibility.

The most commonly available widths for storage bases are 24", 36", and 48".

Open storage bases offer easy access to their contents but can appear less organised, while storage bases with doors maintain a neater appearance but may require slightly more effort to access.

 

 

 

Other things to consider when choosing a commercial range oven

 

Number of range burners

When deciding on the number of burners for a commercial range, it is essential to consider the kitchen's production capacity and menu diversity.

Commercial ranges typically offer 2 to 12 burners, with most commercial kitchens opting for ranges featuring 6 to 10 burners.

Having more burners increases cooking flexibility, allowing for the simultaneous preparation of various dishes.

However, it's crucial to consider that additional burners can lead to higher costs and necessitate more space in the kitchen.

 

Range burner output

The power of a commercial range burner is quantified in British Thermal Units (BTUs), where higher BTU ratings indicate a greater heat output.

The recommended BTU range for burner strength varies depending on the type of food service establishment and the volume of food being prepared.

High-volume restaurants typically require burners with BTUs ranging from 25,000 to 35,000, while smaller cafes or catering businesses may find burners with 10,000 to 15,000 BTUs sufficient.

It is crucial to select burner strength that aligns with your specific cooking requirements to ensure optimal performance and efficiency.

 

Installation

Installing a commercial range involves several essential steps to ensure proper functionality and safety.

These steps include selecting an appropriate location, arranging gas or electric hook-ups, and providing adequate ventilation.

Choosing the right location involves considering the available space and keeping the range away from any flammable materials to minimise fire hazards.

Proper ventilation is essential, and it is mandatory to install a ventilation hood above the range.

The size of the hood should be larger than the range itself, and it should be equipped with a fan capable of effectively exhausting smoke, heat, and grease outside.

To adhere to local codes and regulations, additional safety features such as fire suppression systems and gas shutoff valves may need to be installed.

It is recommended to consult with a licensed professional to ensure compliance and proper installation of your commercial range.

 

Energy efficiency

Electric ranges are generally more energy-efficient than gas ranges because they convert more electricity into heat.

Induction ranges are the most energy-efficient among electric options as they directly heat the cookware, minimising energy loss.

Proper installation and maintenance are necessary for commercial gas ranges to ensure optimal energy efficiency.

Sealed burners can prevent heat loss and improve efficiency.

To promote energy efficiency, New Zealand has Minimum Energy Performance Standards (MEPS) that appliances must meet to be sold.

Additionally, the Mandatory Energy Performance Labelling (MEPL) scheme helps consumers compare energy efficiency and running costs through the Energy Rating Label when making purchasing decisions.

 

Safety features

Commercial ranges prioritise safety in commercial kitchens through various features to prevent accidents and injuries.

These include:

 

Flame failure devices

These devices detect when the flame extinguishes and promptly shut off the gas supply, minimising the risk of gas leaks and potential fires.

 
Automatic shut-off

Some commercial ranges are equipped with an automatic shut-off function that turns off the burner after a specific period, reducing the chances of overheating or fire hazards.
 
Pilot light safety feature

A thermocouple sensor detects if the standing pilot light's flame goes out and immediately cuts off the gas flow to the burner, preventing potential gas leaks.
 
Door interlocks

To prevent accidental burns, door interlocks ensure that the oven cannot operate when the door is open, ensuring safe operation.
 
Heat shields

Heat shields are in place to protect operators from accidental burns by redirecting heat away from the control panel and knobs.
 
Overheat protection

Some commercial ranges ha overheat protection mechanisms that automatically shut off the burner if it reaches an unsafe temperature.

 

By incorporating these safety features, commercial ranges prioritise the well-being of kitchen staff and reduce the risk of accidents in commercial kitchen environments.

 

Ease of use and cleaning

Commercial ranges can be designed with features that enhance usability and simplify cleaning.

Here are some notable features:

 

User-friendly controls

Commercial ranges should have intuitive and easy-to-operate controls.

Clearly labelled buttons and knobs, positioned logically, contribute to a user-friendly experience.
 
Consistent heat distribution

A commercial range that evenly distributes heat across the cooking surface, ensures that dishes are cooked uniformly and perfectly.
 
Quick and precise temperature adjustments

The range should enable swift and accurate temperature adjustments, which is crucial for delicately cooked dishes that require specific temperature control.
 
Easy-to-clean surfaces

Ranges with surfaces that are easy to clean, such as smooth-top surfaces or removable grates, simplify the cleaning process and maintain a hygienic cooking environment.
 
Sufficient cooking space

It is important for a commercial range to provide ample cooking space to accommodate the quantity and variety of dishes being prepared.
 
Well-designed oven

The oven should be thoughtfully designed with features that facilitate easy access and cleaning, such as removable racks and self-cleaning options.

 

By incorporating these user-friendly and cleaning-friendly features, a commercial range can enhance efficiency, productivity, and overall satisfaction in a commercial kitchen setting.

 

Budget

The price range of a commercial range in New Zealand can vary widely depending on the size, features, and quality of the range.

Generally, commercial ranges can range from around $3,000 for a basic model to $12,000 or more for a high-end model.

Some specialty ranges or larger units can be even more expensive.

In addition to the upfront cost of the range, there are several incidental costs that need to be factored into your budget when purchasing a commercial range, including professional installation, which can add thousands of dollars to your overall costs.

 

 

Best commercial range oven brands in New Zealand

Blue Seal Evolution

Experience the pinnacle of culinary innovation with the Blue Seal Evolution.

Sleek in design and purpose-built for passionate chefs, it sets new standards in commercial range oven performance, delivering exceptional results with precision and efficiency.

 

Blue Seal Evolution Series G506D - 900mm Gas Range Static Oven

This Blue Seal commercial gas range, features an enamelled oven and door inner, allowing for convenient removal of carbon residue that accumulates during range use.

This feature is particularly useful when preparing delicacies such as sponge cakes, as they tend to absorb flavours easily.

Moreover, the oven is designed to accommodate the largest gastronorms available, specifically the 2/1 gastronorms.

This makes it an excellent choice for busy restaurant kitchens that require a high-capacity unit capable of handling substantial quantities of food.

Key features:

• Material: Stainless steel
• Temperature range: 90°C to 300°C
• Weight: 215kg
• Burners: 6 Cast iron
• Construction: Heavy duty
• Burner output: 28MJ/hr (Open burners)
• Flame failure: Standard
• Pilot burners: Included
• Oven type: 2/1 GN Gas Static Oven
• Door: Drop down

 

Blue Seal Evolution Series G56D - 900mm Gas Range Convection Oven

The gas Blue Seal Evolution Series G56D Convection Oven Range is a reliable and powerful kitchen workhorse.

It features six 7kW open burners and durable vitreous enamel pot stands, making it ideal for busy restaurants or takeaways.

With its spacious convection oven that can accommodate double-sized (2/1) gastronorm pans, it offers ample capacity for cooking large items like turkey or large quantities of baked goods.

Made from robust stainless steel, it ensures easy cleaning and long-lasting durability.

Key features:

• Material: Stainless Steel
• Power Type: 51kW, 230/240V, 10A
• Weight: 212kg
• Construction: Heavy Duty
• Burner Output: 28MJ/hr (Open burners)
• Flame Failure: Standard
• Pilot Burners: Optional

 

Waldorf

 

Experience the best of commercial kitchen excellence with Waldorf Range.

The series embodies bulletproof performance and European-inspired equipment, redefining the ultimate kitchen experience.

With its enhanced speed, power, efficiency, and a fresh aesthetic approach this brand provides limitless creative possibilities for your commercial kitchen space.

 

Waldorf 800 Series RN8110G - 900mm Gas Target Top Static Oven Range

Experience the exceptional power, versatility, and performance of the Waldorf 800 Series RN8110G Solid Top Oven Range.

Its spacious 900mm wide gas-powered target top allows for the simultaneous use of multiple pots and pans, thanks to its precise heat zones controlled by the heavy-duty dial.

The static oven boasts an impressive capacity, accommodating double-sized gastronorm pans. With options for LPG or natural gas, this oven range is a superb choice for any commercial kitchen.

Key features:

• Material: Stainless Steel
• Weight: 259kg
• Top: Heavy Duty Cast Iron with Removable Centre Ring
• Work Surface: Matched Modular Height Machined Top for Seamless Work Surface
• Burner: High Output Dual Ring Cast Iron
• Oven Type: GN 2/1 Gas Static Oven
• Door: Drop Down

 

Waldorf 800 Series RN8823G - 1200mm Gas Range Static Oven

The Waldorf RN8823G offers an excellent combination of 6 open burners, a powerful 1/1 GN static oven, and a versatile 300mm wide griddle, making it perfect for restaurants and takeaways seeking versatility and efficient use of kitchen space.

Built for consistent commercial use, this oven range features robust construction for reliability, sturdiness, and easy cleaning.

Each component has individual burner control, ensuring precise cooking regardless of the dish.

Key features:

• Material: Stainless Steel
• Temperature Range: 100°C to 270°C
• Weight: 302kg
• Construction: Heavy Duty
• Burner Output: 28MJ/hr (Open burners)
• Flame Failure: Standard
• Pilot Burners: Optional
• Griddle Plate Options: 300mm, 600mm, and 900mm
• Simmer Plates: Optional
• Oven Type: Two GN 1/1 Gas Static Ovens
• Door: Drop Down

 

Cobra

Discover the ultimate solution for reliability and capability in commercial cooking equipment with the powerful Cobra Series.

Combining refined styling, versatility, and unmatched performance, Cobra offers a seamless fusion of simplicity and sophistication.

From sleek contemporary restaurants to edgy urban cafes, food trucks, and more, Cobra provides the functionality and flexibility needed to keep pace with the ever-changing demands of the restaurant business.

 

Cobra CR6D - 600mm Four Burner Gas Range Static Oven

Cobra's gas range is equipped with 4 cast iron open burner heads and vitreous enamelled pot stands, providing excellent support for heavy pans during cooking.

The burners feature variable high to low controls, allowing for easy adjustment of cooking power.

The static oven boasts an aluminised oven frame and a fully welded construction, along with a vitreous enamel oven liner, ensuring effortless cleaning at the end of service.

Key features:

• Material: Stainless Steel
• Temperature Range: 80°C to 300°C
• Weight: 115kg
• Oven Type: 4 Burner Gas Range Static Oven
• Door: Side Hinged
• Burners: Cast Iron
• Pot Stands: Vitreous Enamel
• Ignition: Manual Pilot
• Feet: Adjustable Front Feet

 

Cobra CR9B - 900mm Two Burner / Griddle Gas Range Static Oven

The gas Cobra CR9B static oven range is meticulously designed for versatility and reliability. It features two powerful open burners, a 2/1 GN capacity static oven, and a spacious 600mm wide griddle.

Ideal for small to medium-sized kitchens, this high-quality oven range excels in various cooking tasks, from baking potatoes to grilling steaks and boiling stocks.

Each component has individual burner control, ensuring optimal precision for every dish.

Key features:

• Material: Stainless Steel
• Power Type: 28.5kW
• Weight: 167kg
• Burner Output: 22MJ
• Burners: Cast Iron
• Pot Stands: Vitreous Enamel
• Oven Type: High Crown Static Oven
• Rack Capacity: One 2/1 GN or Two 1/1 GN Pans on Each Rack
• Ignition: Manual Pilot
• Flame Failure: Standard
• Door System: French Door

 

AGA Falcon

Falcon is a trusted and dominant brand in the range cooker market, made by AGA Rangemaster, a British company with over 200 years of history in manufacturing and distributing kitchen appliances.

Falcon offers a wide range of stylish and functional cookers, including the iconic Falcon Elan Deluxe and innovative Nexus Steam.

Founded in 1830 by William Flavel, Falcon has been part of AGA Rangemaster's portfolio of kitchen appliances.

 

Falcon Deluxe F1000DXEI Induction

The Falcon Deluxe range cooker collection is designed to meet the demands of commercial kitchens, featuring a high-quality build and durable design.

With a choice between gas or induction hotplates, the Falcon Deluxe range cooker is versatile and customisable to suit any culinary preference and space requirement.

The range cooker has added benefits such as catalytic oven liners, a roll-out grill, heavy-duty oven shelves, removable base liners, and durable control panel graphics.

Key features:

• Material: Stainless Steel
• Power Type: Induction
• Weight: 146kg
• Energy efficiency rating: A
• Door Type: Solid door

 

Falcon FCON1092DFBL Continental 1092 Dual Fuel

The Falcon Continental is a professional-grade range cooker, designed to meet the demands of commercial kitchens.

It offers a contemporary design and comes with a choice of gas or induction hob.

The cooker comes with large viewing windows to keep an eye on cooking progress, closed-door grilling, and catalytic easy-clean oven liners in both ovens.

The full-width storage drawer provides ample space for kitchen essentials.

 Key features:

• Material: Stainless Steel
• Power Type: Gas/Induction
• Weight: 160kg
• Energy efficiency rating: A
• Door Type: Porthole door

 

Garland

Garland is a trusted brand that specialises in manufacturing commercial ovens and ranges for professional kitchens.

With a wide range of products, including convection ovens, griddles, and broilers, Garland offers quality and durability to meet the demands of commercial kitchens.

The brand's innovative technologies, such as the patented "Starfire-Pro" burners, make Garland a popular choice for chefs and restaurateurs.

 

Garland Gf24-4L Ng Oven Range Gas 4 Burner 600mm

The Oven Range Gas 4 Burner 600mm GF24-4L NG is a high-performance cooking solution, featuring four patented Starfire Two Piece Burners and a flame failure protection system for added safety.

Its deeper cooking surface easily accommodates four large pots and is easy to clean.

The high-performance GN oven has a black vitreous enamel surface that ensures superior evenness of cooking.

This oven range is an ideal choice for professional kitchens that require reliable and efficient cooking equipment.

Key features:

• Material: Stainless Steel
• Power Type: Gas
• Weight: 137kg
• Burners: (4) 26,000 BTU Starfire-Pro burners

 

Garland Gf36-6R Ng Oven Range Gas 6 Burner 900mm

The Garland Oven Range Gas 6 Burner 900mm GF36-6R NG is a heavy-duty commercial oven with six patented Starfire Burners, rated at 30.6mj each.

The burners are designed in two pieces for easy cleaning, and the flame failure protection system ensures safety.

The deeper cooking surface easily accommodates six large pots, and the high-performance GN oven with black vitreous enamel surface ensures superior evenness of cooking.

This oven range has a durable design, making it an ideal choice for high-volume commercial kitchens.

Key features:

• Material: Stainless Steel
• Power Type: Gas
• Weight: 199kg
• Burners: (6) 33,000 BTU Starfire-Pro burners

 

 

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 have 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 New Zealand 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 is a sizable, standalone appliance commonly found in commercial kitchens.

It is designed to incorporate multiple burners or cooking surfaces along with one or more ovens.

Some commercial ranges may also include additional features like griddles, broilers, or salamanders, which expand their cooking capabilities and versatility.

 

Are commercial range hoods compulsory?

Yes — commercial range hoods are compulsory in New Zealand's commercial kitchens.

They play a vital role in ensuring proper ventilation and maintaining air quality.

These hoods effectively remove smoke, heat, grease, and cooking odours, creating a safer and more comfortable environment for kitchen staff.

They also help prevent grease build-up and promote cleanliness in the kitchen.

Compliance with local building codes and health and safety regulations govern the installation of appropriate range hoods.

In particular, adherence to NZS 4303 ensures that commercial range hoods are appropriately designed, installed, and maintained.

This standard guarantees the effective elimination of pollutants, fostering a healthy and safe environment in commercial kitchens.

 

How much does a commercial range cost in New Zealand?

The cost of a commercial range in New Zealand can vary widely depending on several factors, such as the size, brand, features, and materials used in its construction.

As a general guide, a basic commercial range with four burners and a single oven can cost anywhere from $3,000 to $5,000.

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

Some high-end commercial ranges can cost upwards of $12,000 or more.

 

 

Commercial range oven terminology

Backsplash

A vertical, stainless-steel panel located behind the range that protects the wall from heat, grease, and cooking splatters.

 

Burner output

The amount of heat produced by each range burner, measured in British Thermal Units (BTUs). 

 

Crumb tray

A removable tray at the bottom of the range that collects food crumbs and other debris that fall during cooking.

 

Drip pan

A pan beneath the cooking surface of the range that catches grease, food debris, and other spills that occur during the cooking process.

 

Electronic ignitor

Generates a spark to ignite the gas when the burner or oven control knob is turned on, providing a reliable ignition source.

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

 

Pilot light

A small, continuous flame that ignites the burners and ovens in older gas ranges, now largely replaced by electronic igniters in modern commercial ranges.

 

Split grates

Grates with a gap or space between them, allowing for the removal of sections to accommodate larger or irregularly shaped pots and pans or create separate cooking zones.

 

Thermostat

A device that controls the temperature of the oven or cooktop, maintaining a consistent cooking temperature by turning the heating elements or burners on and off.

 

Warming drawer

A compartment within a commercial range or separate unit designed to keep food warm before serving.

It utilises insulated walls and a heating element to provide a low and consistent heat for safe and desirable food temperatures.

Also known as a baking drawer.

 

Tips to clean a commercial range oven

Maintaining cleanliness in a commercial range is vital for ensuring food safety, hygiene, and equipment longevity.

Here are some valuable tips for keeping a commercial range clean:

 

Wipe down after each use

Use a damp cloth or sponge to wipe the cooktop and other surfaces immediately after each use.

This prevents the accumulation of grease and food residue that can become challenging to clean later on.

Use appropriate cleaning products

Opt for degreasers or cleaning products specifically formulated for commercial ranges.

Avoid abrasive cleaners or steel wool, which can scratch and damage the range's surface.

Clean burners and grates

Regularly remove the burners and grates and soak them in warm, soapy water to eliminate grease and food particles.

Utilise a brush or scraper to tackle stubborn grime or residue.

Address oven and warming drawer cleaning

If your range includes an oven or warming drawer, make sure to clean them routinely using oven cleaners or suitable cleaning products.

Schedule deep cleaning

Plan for periodic deep cleaning sessions, such as monthly or every few months, depending on usage intensity.

During these sessions, remove specific components of the range for a more thorough cleaning.

 

By following these cleaning practices, you can uphold food safety standards, maintain hygiene, and extend the performance and lifespan of your commercial range.

 

How often should a commercial range oven be serviced?

The frequency of servicing for a commercial range varies based on the manufacturer's guidelines, usage volume, and operating conditions.

As a general rule, it is recommended to have a commercial range serviced at least once a year.

This regular maintenance is crucial for preserving its performance and ensuring safe operation.

Apart from annual servicing, it is important to promptly address any identified issues by scheduling maintenance and repairs.

Signs such as unusual noises, uneven cooking, or irregular flames should be promptly attended to in order to maintain optimal functionality and safety of the commercial range.

 

 

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 50% of the rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.

Read more about Rent–Try–Buy.