A commercial range anchors the cook line, and burner count, BTU rating and oven base configuration decide what the line can produce during service. Restaurant ranges run hotter and recover faster than residential equipment, which is what sustains output across a full shift.
Ranges are built from heavy-gauge stainless steel with cast iron grates, removable drip trays and adjustable legs or casters, with standing pilot or electronic ignition depending on the model.
Shop: 4 Burner · 6 Burner · 10 Burner · Griddle Top · Gas · Electric
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