A commercial range is the all-round workhorse of the cook line, combining open burners, griddle or charbroiler tops and an oven or storage base in one heavy-duty unit. Babak Food Equipment offers gas ranges, electric ranges and stock pot ranges for restaurants, cafés, bakeries, hotels, schools and institutional kitchens across Vancouver and British Columbia – from brands such as Vulcan, Wolf, Hot Zone and Atosa.
Types of commercial ranges
Gas ranges
Commercial gas ranges are the most popular choice for restaurants. Open burners give instant, visible heat control for sautéing and boiling, and most models pair the range top with a standard or convection gas oven below.
Electric ranges
Commercial electric ranges suit kitchens without gas service, such as some food courts, institutions and mall units. French-top, solid-plate and coil styles are common.
Stock pot ranges
Stock pot ranges sit low to the floor so staff can safely handle large, heavy pots of stock, soup, sauces and pasta water. They are a favourite in restaurants with big batch cooking and in Asian kitchens.
Common commercial range configurations

All burners: six burners on a 36″ range or ten on a 60″ range – flexible for sauté-heavy menus.
Burners plus griddle: a griddle section adds space for eggs, pancakes and burgers.
Burners plus charbroiler: grill marks and searing without a separate charbroiler.
Oven, convection oven or storage base: choose a standard oven, a convection oven for even baking or an open cabinet base for storage.

How to choose a commercial gas range

Width and burners: common widths are 24, 36, 48 and 60 inches; a 36″ six-burner range is the standard size for many restaurants.
Duty level: restaurant-series ranges suit most kitchens; heavy-duty modular ranges are built for long, continuous service and can be joined into a battery.
Burner output: commercial open burners typically run about 25,000–35,000 BTU/hr each. Higher output means faster boiling and searing.
Gas or electric: gas ranges need a gas connection by a licensed gas fitter and can usually be set up for natural gas or propane; electric ranges need the correct voltage and phase.
Ventilation: every commercial range must sit under a commercial hood with fire suppression.
Oven base: a convection oven base costs a little more but bakes more evenly and quickly than a standard oven.

Why buy your commercial range from Babak Food Equipment?
Babak Food Equipment has equipped kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you compare range configurations, plan your cook line and check your gas, power and hood requirements before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Looking for a used commercial range? Ask about certified used restaurant equipment.
Commercial range sizes at a glance
WidthTypical open burnersBest for24 inchesAbout 4Small cafés, limited space36 inchesAbout 6Most restaurants – the standard size48 inchesAbout 8 (or burners + griddle)Busy full-service kitchens60 inchesAbout 10 (or burners + griddle)High-volume restaurants, hotelsStock pot range1–3 low burnersStocks, soups, large batch cooking
Frequently asked questions
Can I use a commercial range in my home?
Usually it isn’t recommended. Commercial ranges need higher gas input, larger clearances and a commercial hood, and many aren’t approved for residential installation, which can affect insurance.
What is the standard size of a commercial range?
The most common size is 36 inches wide with six burners and an oven below. Ranges are also widely available in 24, 48 and 60 inch widths.
Is a gas or electric range better for a restaurant?
Most chefs prefer gas for instant heat and visible flame control. Electric ranges are a practical choice where gas isn’t available.
Do commercial gas ranges need a hood?
Yes. A commercial range must be installed under a commercial exhaust hood with fire suppression and the clearances required by local code.
What is the difference between a restaurant range and a heavy-duty range?
Restaurant-series ranges are freestanding units for most kitchens. Heavy-duty ranges are modular, built for constant use and can be connected side by side with fryers, griddles and broilers.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.