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Commercial Gas Oven Ranges

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A commercial gas oven range gives you burners and a commercial gas oven in the one unit, so a cook can work pans on the top while a roast or a tray goes in below. It is the standard cooking line in most Australian kitchens that have gas.

Our commercial gas oven ranges come in four, six and eight burner configurations with static or convection ovens below, so you can buy the size that suits your business at its current size, then size up as your business grows. See commercial gas cooktops and commercial electric oven ranges.

Spread the cost of a new range with SilverChef Rent-Try-Buy.

These are the top FAQs for Commercial Gas Oven Ranges

How many burners should the range have?

Count pans at peak. Six burners suits most restaurants; four suits cafes; eight suits high-volume kitchens.

See 6 burner gas cooktops.

Static or convection oven below?

Convection circulates air for even, faster cooking. Static suits slow roasting and some baking.

See commercial ovens.

Is a gas oven worse for baking?

Gas ovens tend to be less even and more humid than electric, which matters for pastry. The trade-off runs the other way on the top: gas burners respond faster than an electric hob, which is why many kitchens pick a gas range even when the site could take either. Many bakeries pair a gas range with an electric or deck oven.

See baking ovens.

Who can install it?

A licensed gas fitter, and natural gas and LPG models are different. Converting one to the other needs a kit and certification.

Our installation partner can arrange installation.

Does it need extraction?

Gas cooking generally requires extraction over the whole cooking footprint, set by local requirements rather than by the appliance.

See commercial kitchen exhaust hoods.

How much clearance does a range need?

Follow the manufacturer's clearances to walls and adjacent equipment, and allow for the door swing.

Dimensions are on each product page.