Commercial Restaurant Ranges

Check the exact model’s voltage, frequency, phase, rated current, plug and circuit requirements against the site supply and installation manual.

Confirm intake and discharge locations, required clearances and ambient limits. Preserve access for cleaning and service. An illustrative image does not establish installation clearance.

Confirm the exact model’s gas type or electrical supply. For equipment that uses water or steam, verify water quality, filling and drainage instructions. Use qualified installation support where required by the manufacturer and site.

Burner layout, pan support and oven rack capacity. Range, racks, legs or casters and connection components. Read the exact listing and manufacturer documents before comparing models.

Check supplied legs or feet, complete installed height and the manufacturer’s levelling, mounting and movement instructions. Confirm any separate support or mounting components.

Compare documented energy information and operating conditions for the exact model. Review fuel or electrical input and the operating conditions behind output or capacity figures. Compare like cooking tasks under the same documented conditions.

Review the exact manual’s cleaning, sanitizing, surface care and service intervals. Plan access to food-contact areas and removable parts, and use the specified products and procedures.

Verify certification and intended use on the actual model’s documentation. Confirm suitability for the proposed application where required; do not assume collection-wide approval.

Confirm current Canadian warranty terms, exclusions, installation obligations, claim procedures and local service arrangements for the exact model. Ask about parts and consumables before ordering.

Most restaurants choose a 6-burner range. Smaller kitchens often use 4 burners, while higher-volume operations may need 8–10 burners depending on service demand.

Gas offers fast temperature response and strong output. Electric provides consistent heat and may be preferred where gas infrastructure is limited.

Confirm ventilation/hood requirements, gas type (NG vs LP) or electrical needs, clearances, and delivery access. Commercial ranges should be installed by licensed professionals.