Commercial Ranges

Commercial Restaurant Ranges & Gas Ranges with Ovens

A commercial restaurant range is one of the most important pieces of cooking equipment on a professional cookline. Combining high-output burners, griddles, and in many models an oven underneath, a restaurant range gives chefs multiple cooking functions within a single footprint.

At Nishi Enterprise, our commercial range collection includes heavy-duty gas ranges, restaurant ranges with ovens, open-burner ranges, full-griddle ranges, and combination burner and griddle ranges for restaurants, cafés, diners, hotels, catering kitchens, institutional foodservice operations, and other commercial kitchens.

Our assortment includes equipment from brands such as Atosa, American Range, Dukers, Imperial, and Serv-Ware, with configurations ranging from compact 24-inch restaurant ranges to high-capacity 60-inch models with as many as ten open burners.

For additional cookline equipment, browse our complete Commercial Cooking Equipment collection.

What Is a Commercial Restaurant Range?

A commercial range is a heavy-duty cooking appliance designed for the demands of a professional kitchen. Most restaurant ranges combine a cooking surface on top with an oven or storage area below.

The upper cooking surface may include open burners, a griddle, or a combination of both. This makes the range one of the most versatile pieces of restaurant equipment available.

A chef can use the burners for stock pots, sauce pans, sauté pans, braziers, and other cookware while simultaneously using the oven below for roasting, baking, holding, or additional production.

For restaurants with limited cookline space, combining multiple functions into one appliance can be particularly valuable.

Commercial Gas Ranges for Professional Kitchens

The ranges in this collection are designed primarily around the needs of commercial gas cooking. A commercial gas range gives cooks immediate access to high cooking heat and individual burner controls across the cooktop.

Gas ranges are commonly used in full-service restaurants because chefs can move pots and pans between burners, adjust heat throughout service, and operate several cooking processes simultaneously.

Before ordering a commercial gas range, operators should confirm the fuel type required by the specific model and their kitchen. Natural gas and liquid propane configurations vary by product, so always verify compatibility with the building's utility setup before purchasing.

24-Inch Commercial Ranges for Smaller Kitchens

A 24-inch commercial range can provide substantial cooking capability while taking up less cookline space than a larger 36 or 60-inch unit.

This size can work well in smaller restaurants, cafés, food trucks with an appropriate installation, concession operations, catering kitchens, or any commercial kitchen where space is at a premium.

Our collection includes models such as the Atosa AGR-4B 24" 4-Burner Heavy Duty Gas Range, which combines four open burners with an oven in a compact commercial footprint.

We also carry the American Range AR-4 24" Heavy Duty Restaurant Range and the Dukers DCR24-4B 24" Gas Range.

36-Inch 6-Burner Commercial Ranges

The 36-inch 6-burner gas range is one of the most common configurations found in restaurant kitchens because it provides a useful balance between cooktop capacity and floor space.

Six open burners allow several pots and pans to operate at the same time, making this size useful for restaurants preparing sauces, soups, sautéed dishes, pasta, curries, gravies, rice, and other stovetop items throughout service.

Our collection includes the Atosa AGR-6B 36" 6-Burner Heavy Duty Gas Range with Single Oven as well as the American Range AR-6 36" 6-Burner Gas Range.

The Dukers DCR36-6B and Serv-Ware SGR-6B provide additional 36-inch, 6-burner options for commercial kitchens.

48-Inch 8-Burner Restaurant Ranges

Restaurants that need more burner capacity without moving to a full 60-inch range can consider a 48-inch 8-burner commercial range.

Eight burners provide more simultaneous cooking positions, which can be valuable in busy kitchens where several sauté pans, sauce pots, or other pieces of cookware may be in use during peak service.

The American Range AR-8 48" Heavy Duty Gas Range is one example in this size category.

For restaurants that regularly find all six burners occupied during the rush, moving to an eight-burner range can provide useful additional cooktop capacity.

60-Inch 10-Burner Commercial Ranges

At the high-capacity end of a traditional restaurant cookline is the 60-inch 10-burner gas range.

Ten open burners give high-volume restaurants enough individual cooking positions for several cooks to work the range simultaneously. This configuration can be particularly useful in large restaurants, banquet kitchens, hotel kitchens, institutional foodservice operations, and other facilities where significant stovetop production happens throughout the day.

Our collection includes the Atosa AGR-10B 60" 10-Burner Heavy Duty Gas Range with Double Oven.

Other high-capacity options include the American Range AR-10 60" Restaurant Range with Two Ovens, Dukers DCR60-10B, and Imperial 60-inch restaurant range configurations.

Commercial Ranges with Griddles

Not every restaurant needs the entire top of its range dedicated to open burners. Many menus require both burner cooking and a flat cooking surface.

A commercial range with griddle combines these functions into a single unit. The open burners can handle pots and pans while the griddle section can be used for foods such as eggs, pancakes, burgers, sandwiches, vegetables, breakfast meats, cheesesteaks, and other items that cook well on a flat surface.

This configuration can be particularly useful for diners, breakfast restaurants, cafés, delis, casual restaurants, food halls, and kitchens with varied menus.

2-Burner Ranges with 24-Inch Griddles

A 36-inch combination range may divide the top between two open burners and a 24-inch griddle. This gives the kitchen both direct burner cooking and a meaningful amount of griddle space without requiring two completely separate appliances.

The Atosa AGR-2B24GR 36" Combination Gas Range combines two burners, a 24-inch griddle, and an oven.

Nishi also carries comparable combination configurations from Dukers, including the Dukers DCR36-2B24GM.

4-Burner Ranges with 12-Inch Griddles

For restaurants that still need several burners but want a smaller dedicated griddle section, a four-burner plus 12-inch griddle configuration can provide a useful compromise.

The Dukers DCR36-4B12GM 36" Gas Range combines four open burners with a 12-inch griddle.

This type of range works well for menus where stovetop cooking remains the priority but the kitchen still needs a smaller flat surface for occasional griddle work.

60-Inch Combination Ranges

Larger 60-inch ranges offer even more flexibility in how the cooking surface can be divided.

One common arrangement combines six open burners with a 24-inch griddle. The Atosa AGR-6B24GR 60" Range uses this layout, giving the kitchen significant burner capacity while reserving part of the range for flat-top cooking.

The Dukers DCR60-6B24GM provides another six-burner and 24-inch griddle combination.

Restaurants requiring more griddle space can choose models that pair four burners with a 36-inch griddle, such as the Dukers DCR60-4B36GM.

Full-Griddle Commercial Ranges

Some commercial ranges replace the open burners entirely with a griddle cooking surface.

The Atosa AGR-24G 24" Heavy Duty Gas Range, for example, combines a full griddle top with an oven underneath.

Larger full-griddle configurations are also available, including 36-inch models.

A griddle-top range can make sense for a restaurant where flat-top cooking is a major part of the menu but an oven is still needed below the cookline.

For standalone flat-top equipment, browse our Commercial Griddles collection.

Restaurant Ranges with Ovens

One of the main advantages of a traditional restaurant range is the ability to combine stovetop cooking with an oven below.

Instead of dedicating separate floor space to a range top and another piece of equipment, a commercial range with oven gives the kitchen two different cooking methods within one footprint.

Smaller and mid-size ranges often include one oven, while larger 60-inch restaurant ranges may provide two ovens underneath the cooktop.

The oven can support baking, roasting, finishing, or other production while the burners above remain available for stovetop cooking.

Kitchens needing substantially more oven capacity should also compare these ranges with equipment from our Commercial Convection Ovens collection.

How Many Burners Does a Restaurant Range Need?

The number of burners a restaurant needs depends on menu complexity, peak production, available cookline space, and how many cooks use the range simultaneously.

A 4-burner range may be sufficient for a smaller café, concession kitchen, limited-menu restaurant, or operation where much of the cooking happens on other equipment.

A 6-burner range is a versatile choice for many full-service restaurants and provides enough space for several pots or pans to operate simultaneously.

An 8-burner range provides additional capacity for restaurants with heavier sauté, sauce, or stovetop production.

A 10-burner range is designed for high-volume kitchens where many individual cooking vessels may need heat at the same time.

More burners are not automatically better. The correct range should match the kitchen's actual production while leaving enough room on the cookline for other equipment.

24 vs. 36 vs. 48 vs. 60-Inch Commercial Ranges

Range width is closely connected to burner count and cooking-surface configuration.

24-inch ranges are compact and commonly configured with four burners or a full-width griddle.

36-inch ranges frequently provide six burners or a combination of burners and griddle space.

48-inch ranges can accommodate higher burner counts such as eight open burners.

60-inch ranges provide the most flexibility, including ten-burner models, six-burner plus griddle configurations, four-burner plus larger griddle arrangements, and double-oven designs.

Always measure the actual equipment specifications and the available kitchen space before purchasing. Width is only one dimension, and operators must also account for depth, ventilation requirements, utility connections, and required clearances.

Open Burners vs. Griddle Sections

Choosing between open burners and griddle space should begin with the menu.

Open burners are suited to pots, pans, sautéing, sauces, soups, curries, pasta, rice, boiling, and many other cooking tasks.

Griddles are useful for foods that benefit from direct contact with a large flat heated surface. Breakfast restaurants, diners, burger concepts, sandwich shops, and similar operations may place greater value on griddle space than a kitchen primarily producing sauces and sautéed dishes.

Combination ranges allow operators to divide the cooktop between both functions.

Commercial Ranges for Indian Restaurants

A heavy-duty commercial gas range can be one of the busiest pieces of equipment in an Indian restaurant kitchen.

Open burners can be used for gravies, curries, dal, rice, sauce pots, kadais, stock pots, braziers, and numerous other preparations while the oven provides additional cooking capacity underneath.

Indian restaurants with especially large pots may also need equipment designed specifically for that load and burner requirement. Browse our Commercial Stock Pot Ranges for dedicated high-output equipment used with large stock pots and similar cookware.

For an entire Indian cookline, commercial ranges can also be combined with tandoors, fryers, griddles, and other specialized equipment.

Commercial Ranges for Diners & Breakfast Restaurants

Diners and breakfast restaurants often need significant griddle capacity in addition to burners. Eggs, pancakes, French toast, burgers, breakfast meats, grilled sandwiches, and other menu items may spend most of their cooking time on a flat top.

For these kitchens, a combination range with four or six burners plus a 24 or 36-inch griddle can provide more flexibility than an all-burner configuration.

Operations with especially high griddle volume may be better served by combining a standard restaurant range with a separate Commercial Flat Griddle.

Commercial Ranges for High-Volume Restaurants

High-volume restaurants need to think about more than burner count. During peak service, several cooks may be sharing the cookline, and each station needs enough space to function without interfering with the others.

A 60-inch range can provide substantial capacity, but some kitchens may operate more efficiently with two smaller ranges separated by other cooking equipment.

The best configuration depends on workflow, menu design, hood space, utility connections, and the location of nearby equipment such as fryers and charbroilers.

Browse our Commercial Deep Fryers and Charbroilers when planning the rest of the cookline.

Commercial Range Brands at Nishi Enterprise

Nishi Enterprise carries commercial ranges from several established restaurant equipment manufacturers, giving operators the ability to compare sizes, configurations, and price points across multiple brands.

Our current range assortment includes models from Atosa, American Range, Dukers, Imperial, and Serv-Ware.

Depending on the brand and model, available configurations include four, six, eight, and ten open burners, full griddle tops, combination griddle and burner surfaces, single ovens, and double ovens.

How to Choose a Commercial Restaurant Range

Start with your menu. Count how many dishes require an open burner during the busiest period and determine how much griddle space, if any, the kitchen requires.

Next, decide how much width can be dedicated to the range. A 24-inch unit preserves cookline space, while a 60-inch range provides far greater cooking capacity.

Consider the oven configuration as well. If your kitchen regularly needs oven space, a restaurant range with one or two ovens can make efficient use of the area underneath the cooktop.

You should also confirm the gas type, ventilation setup, utility requirements, dimensions, and installation clearances for the exact model being purchased.

If you are planning a complete restaurant project, it can be useful to select the entire cookline together rather than buying the range in isolation. That allows burner capacity, fryer capacity, griddle space, charbroiler space, oven capacity, and hood requirements to be considered as one system.

Build a Complete Commercial Cookline

A commercial range is usually only one component of a professional restaurant cookline.

Depending on the menu, the range may sit alongside Deep Fryers, Commercial Griddles, Charbroilers, Convection Ovens, and Stock Pot Ranges.

Choosing these pieces together can help the kitchen avoid overloading one appliance while making better use of available hood and cookline space.

Shop Commercial Restaurant Ranges at Nishi Enterprise

Nishi Enterprise carries commercial restaurant ranges, heavy-duty gas ranges, ranges with ovens, 4-burner ranges, 6-burner ranges, 8-burner ranges, 10-burner ranges, griddle ranges, and combination cooking ranges for professional foodservice kitchens.

Our collection includes 24, 36, 48, and 60-inch options from brands including Atosa, American Range, Dukers, Imperial, and Serv-Ware. Whether you are replacing a single restaurant range or planning the complete cookline for a new kitchen, explore the collection above to compare configurations that fit your menu and production needs.

For larger restaurant projects, contact Nishi Enterprise and our team can help you compare commercial ranges with the fryers, griddles, ovens, refrigeration, cookware, and other equipment needed to build out your kitchen.