Commercial Kitchen Company stocks one of Australia’s largest ranges of commercial oven ranges — a cooktop over a static or fan-forced oven, the unit most kitchens build their cooking line around. Café-sized ranges through to wide multi-burner suites, in gas and electric.
We carry Waldorf, Goldstein, Zanussi, Cobra, Luus and Garland. Ranges are described by burner count, and that count tracks width — most sit on 600mm, 900mm or 1200mm footprints. The top can be all open burners, or mix in a solid top, a griddle plate or a chargrill. The buying guide below covers burner configuration, oven type and gas versus electric.
Both showrooms are open to the public — call 1300 CKC 000 to check what is on the floor. SilverChef finance is available on eligible equipment, and ventilation and gas connection can be quoted alongside it.
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An oven range is one of the biggest equipment decisions in a commercial kitchen. It takes the most floor space, draws the most utilities, and sets your menu capability for years.
Ranges are usually described by burner count, and burner count tracks width. A four-burner range on a 600mm footprint suits cafés and small restaurants. Six burners on 900mm is the standard for full-service restaurants and pubs. Eight and ten-burner ranges at 1200mm and wider handle high-volume operations and dedicated grill-line stations. Match burner count to how many pans you genuinely run at once on a peak shift, rather than to the size of the room.
Static ovens are simple, reliable and by far the most common choice here — good for baking, roasting and venues running a stable menu. Convection (fan-forced) ovens circulate heat for more even results across several shelves, which suits bakery work and bulk production. Wider ranges may carry two oven cavities under one cooktop, useful when you need different temperatures at once. Check the cavity takes the tray size you already use; most are built around standard gastronorm or bakery tray formats.
Gas ranges are the cooking line standard — instant response, lower running costs where mains gas is available, and what most chefs prefer. Electric ranges suit venues without gas reticulation: quieter, more precise, simpler to install, though they need real three-phase capacity. Sealed-hob electric models are easier to wipe down than open burners. Most full-service restaurants run gas; small cafés and delivery kitchens often run electric.
The top does not have to be all open burners. A griddle plate or a chargrill can replace part of the cooktop, and a solid or target top gives you a graduated heat surface for stockpots and long sauce work. Mixing surfaces on one chassis saves an appliance and floor space, but it locks the layout in, so think it through against the menu before ordering.
Ranges need canopy ventilation, connection by a licensed gas fitter or electrician, and clearance to combustible surfaces. Measure the access path — doorways, corners, lifts — before ordering a wide unit, and check whether you need castors, adjustable feet or a plinth. We can quote delivery, installation arrangement, gas connection and ventilation consultation alongside the equipment.
Waldorf makes up most of the range, gas and electric over static ovens, including sealed-hob electric models. Goldstein covers gas and electric ranges with static or fan-forced ovens, plus griddle and BBQ-plate versions. Zanussi supplies open-burner and target or solid-top ranges over gas static ovens. Garland adds convection and dual-oven ranges. Cobra pairs burners with a griddle plate, and Luus combines burners with plates and chargrills — both also build the wok cooking suites in our Asian cuisine range.
Our team has 35 years specifying oven ranges into restaurants, hotels, clubs, schools, aged care and high-volume venues across Queensland and Australia. Both showrooms are open to the public — call 1300 CKC 000 first and we will tell you which ranges are on the floor, because what is on display changes. SilverChef finance is available on eligible equipment.
An oven range combines a cooktop (gas or electric burners) with a static or convection oven in a single floor-standing unit — efficient use of floor space and a single-piece installation. Standalone cooktops sit on a benchtop or cabinet base with no oven beneath — better when you need cooking surface but the oven is provided elsewhere (combi, separate convection).
Our range runs from 2-burner units through to a 10-burner. 4 burners on a 600mm range suit cafés and pubs with simple grill menus. 6 burners on a 900mm range is the most common full-service restaurant configuration. 8 and 10-burner ranges at 1200mm and wider suit hotels and venues running several cooking styles at once. Size for your peak service rather than your average night, and call us on 1300 CKC 000 if you want the configuration checked against your menu.
Gas dominates the cooking line — instant response, lower running costs with mains gas, chef-preferred temperature control. Electric ranges install easier (no gas connection), run quieter, and offer more precise heat. Most full-service restaurants run gas; modern cafés and ghost kitchens increasingly choose electric.
A commercial oven range needs a mechanical exhaust hood over it, sized to the appliance and its total gas or electrical input. The requirements come from the National Construction Code and your local authority, and fire protection is assessed for the individual installation — so have your certifier or hood supplier confirm what your site needs before you order. We can quote ventilation alongside the equipment; tell us the model and the site when you request a quote.
Heavy-duty ranges from Waldorf, Goldstein, and Zanussi are built to be serviced rather than replaced — removable cast iron burners and vitreous enamel pot stands, flame failure protection on every burner, and burners, thermostats and door seals that are all replaceable parts. Service life depends on hours, cleaning and how promptly faults are attended to, so we won't quote you a number. Keep the annual gas or electrical service booked and budget for burner and thermostat replacement over the life of the unit.
Yes — Commercial Kitchen Company partners with SilverChef for equipment finance on eligible equipment. SilverChef offers weekly payment plans designed around hospitality cash flow. Tell us which range you are after when you request a quote and we will confirm what applies, and quote delivery, installation arrangement, gas connection, and ventilation alongside it.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
