Commercial Cooking Range Price India 2026 — 2, 4 & 6 Burner with Oven

A commercial cooking range is the single most critical piece of equipment in any professional kitchen. Whether you run a high-volume North Indian restaurant, a Chinese fast-food outlet, a cloud kitchen, or a five-star hotel banquet operation, the cooking range determines throughput, fuel efficiency, and the quality of dishes your kitchen can produce. In India, the commercial cooking range market in 2026 spans everything from compact 2-burner counter-top units under ₹15,000 to fully loaded 6-burner ranges with ovens exceeding ₹3,50,000 — and choosing the wrong configuration can cost you lakhs in wasted gas, slow service, and lost revenue.

This guide covers every aspect of buying a commercial cooking range in India: burner configurations, Indian vs Chinese vs Western range types, gas vs electric options, BTU ratings, SS grades, brand comparisons, cooking range price India tables, LPG vs PNG connections, installation requirements, and maintenance schedules. By the end, you will know exactly which range suits your kitchen, your cuisine, and your budget.

Quick Reference: Commercial Cooking Range Price India 2026

Prices as of March 2026. Actual prices vary by brand, customisation, SS grade, and dealer location. Prices exclude GST (typically 18%) and installation.

1. Understanding Burner Configurations: 2, 4 & 6 Burner Ranges

The number of burners on your commercial cooking range directly determines how many dishes your kitchen can prepare simultaneously. Choosing the right configuration is not about buying the biggest unit you can afford — it is about matching the range to your menu complexity, expected covers per service, and kitchen footprint.

2-Burner Commercial Cooking Range

A 2-burner range is the entry point for commercial cooking. These units are compact — typically 600–750 mm wide — and fit into tight kitchen layouts common in cloud kitchens, small cafes, food trucks, and takeaway counters. A 2-burner setup suits operations where the menu is focused: a momos counter, a soup station, a pasta bar, or a small biryani kitchen.

With a 2-burner range, you get two independent cooking zones. Each burner typically delivers 20,000–40,000 BTU (for Indian-style ranges; less for Western-style). The limitation is obvious: with only two burners, you cannot simultaneously run a gravy, a tarka, and a rice pot. For menus with more than 4–5 active items during peak service, you will need additional cooking equipment or a larger range.

Typical 2-burner cooking range price India: ₹12,000–₹25,000 (without oven), ₹35,000–₹70,000 (with oven below).

4-Burner Commercial Cooking Range

The 4-burner range is the workhorse of mid-sized Indian restaurants. At 900–1200 mm wide, it provides enough cooking capacity for a restaurant serving 80–150 covers per service. Four burners let you run multiple preparations simultaneously — a dal on simmer, a gravy on high heat, a rice pot, and a tarka pan — without constantly swapping pots.

Most 4-burner ranges in India are available in two variants: a flat-top version (burners only) and a range-with-oven version (burners on top, gas or electric oven below). The oven variant is essential for any kitchen that needs to bake, roast, or hold dishes at temperature. Continental and multi-cuisine restaurants almost always opt for the 4-burner-with-oven configuration.

Typical 4-burner cooking range price India: ₹25,000–₹55,000 (without oven), ₹55,000–₹1,30,000 (with oven).

6-Burner Commercial Cooking Range

The 6-burner range is built for high-volume operations: banquet kitchens, large restaurants doing 200+ covers, catering companies, and hotel kitchens. These units are typically 1500–1800 mm wide and often form the centerpiece of the hot cooking line. Six burners give enough flexibility to run multiple cuisines simultaneously — two burners for gravies, two for Chinese stir-fry, one for rice, one for sauces.

A 6-burner range with an oven below is the gold standard for hotel kitchens. The oven (usually gas-fired with a capacity of 3–4 GN trays) handles roasting, baking, and gratinating while the six burners run at full capacity above. Premium models from brands like Rational, Berjaya, and Cooking Systems include features like pilotless ignition, flame failure devices, and precision temperature controls on the oven.

Typical 6-burner cooking range price India: ₹50,000–₹1,00,000 (without oven), ₹1,00,000–₹3,50,000 (with oven).

2. Chinese Cooking Range (Waterfall Burner)

The Chinese cooking range is a specialised piece of equipment that has become ubiquitous in Indian commercial kitchens — not just in Chinese restaurants, but in any kitchen that does high-heat stir-frying, Indo-Chinese cooking, or wok-based preparations. What makes a Chinese range different from a standard Indian or Western range is the waterfall burner: a circular, multi-ring burner that produces an intense, evenly distributed flame pattern wrapping around the base and sides of a round-bottomed wok.

A typical Chinese waterfall burner generates 80,000–150,000 BTU — three to five times the output of a standard Indian commercial burner. This extreme heat is essential for proper wok hei (the smoky, charred flavour characteristic of good Chinese cooking). The burner is recessed into a bowl-shaped depression in the range top, which cradles the wok securely and directs the flame efficiently around its curved surface.

Chinese cooking ranges in India come in single-burner and double-burner configurations. A single Chinese range typically includes one waterfall burner, a water tap for rapid wok cleaning between dishes, a drainage trough, and a stock pot burner on the side. The double variant adds a second waterfall burner for higher throughput.

Key Features to Check in a Chinese Cooking Range

• BTU output: Minimum 80,000 BTU per waterfall burner. Top-end models push 150,000 BTU. Higher BTU means faster wok heating and better wok hei.
• Water supply: Integrated water tap and drainage are essential. Wok cooking generates heavy splatter, and chefs need to rinse the wok between dishes in seconds.
• Drain trough: A sloped drainage channel running the length of the range, draining into a grease trap. Without this, water and oil accumulate and create slip hazards.
• Flame failure device (FFD): Mandatory for safety. The FFD cuts gas supply if the flame blows out — critical on high-BTU burners where draft can extinguish a pilot.
• Stock pot burner: Most Chinese ranges include a lower-powered side burner (20,000–40,000 BTU) for simmering stocks, boiling noodles, or keeping sauces warm.

Chinese cooking range price India: ₹28,000–₹65,000 (single burner), ₹50,000–₹1,20,000 (double burner). Prices vary by brand, SS grade, and BTU output.

3. Indian Cooking Range vs Western Cooking Range

This is a distinction that confuses many first-time restaurant owners in India. Indian and Western cooking ranges are fundamentally different machines designed for different cooking styles, and understanding the difference is critical to choosing the right equipment.

Indian Cooking Range

An Indian commercial cooking range is built for the high-heat, heavy-vessel cooking that defines Indian cuisine. The burners are larger and more powerful (typically 25,000–50,000 BTU per burner), designed to heat large, heavy kadais, patila (stock pots), and pressure cookers quickly. The grate (pan support) is robust — usually a heavy cast-iron grid or thick MS bars — because Indian cooking involves vessels weighing 10–30 kg when loaded.

Indian ranges typically have an open frame with a shelf below for gas cylinder storage. The build is functional rather than refined: thick SS or MS body, manually operated gas valves, and no oven. These ranges are designed for the realities of Indian commercial kitchens — heavy use, frequent spills, aggressive cleaning, and extremely high temperatures.

Western Cooking Range

A Western commercial cooking range (also called a continental range) is designed for precise, multi-technique cooking. Each burner is individually controllable from a gentle simmer to a full boil, with typical outputs of 15,000–35,000 BTU per burner. The range top is enclosed (no open frame), creating a smooth, easy-to-clean surface. Most Western ranges include a gas or electric oven below the burners.

Western ranges often include additional features: a flat-top griddle section, a grill/salamander option, and precise temperature controls. The build quality emphasises precision over brute force — smooth knob controls, sealed burner caps to prevent spillage from entering the burner mechanism, and even convection ovens in premium models.

Which Should You Choose?

For a predominantly Indian cuisine kitchen — gravies, biryanis, tandoori preparations, dals — an Indian cooking range is the practical choice. It offers more heat per rupee, handles heavy vessels better, and is easier to service locally. For continental, Italian, or multi-cuisine kitchens where you need an oven, precise temperature control, and a griddle — a Western range is the right fit. Many Indian hotel kitchens use both: Indian ranges for the Indian section and Western ranges for the continental section.

4. Gas vs Electric Commercial Cooking Ranges

In India, the overwhelming majority of commercial cooking ranges run on gas — either LPG (liquefied petroleum gas, supplied in cylinders) or PNG (piped natural gas, available in major cities). However, electric commercial ranges are gaining ground in specific segments, and it is worth understanding the trade-offs.

Gas Ranges: The Indian Standard

• Instant heat: Gas burners respond immediately to flame adjustments. Indian cooking, which often requires rapid shifts between high-heat searing and gentle simmering, demands this responsiveness.
• Higher BTU output: Gas burners in commercial ranges routinely deliver 25,000–50,000 BTU per burner. Equivalent electric burners rarely exceed 15,000 BTU equivalent.
• Lower operating cost in most Indian cities: Commercial LPG costs roughly ₹900–₹1,100 per 19 kg cylinder (March 2026). For a busy restaurant, monthly gas costs run ₹8,000–₹25,000 depending on volume. PNG, where available, is 20–30% cheaper per unit of energy than LPG. Equivalent electricity costs are typically higher.
• Works during power outages: A major practical advantage in Indian cities where power cuts still occur, especially in Tier 2 and Tier 3 cities.

Electric Ranges: Where They Make Sense

• Induction cooking tops: Commercial induction ranges are efficient, precise, and produce less ambient heat in the kitchen. They are popular in hotel buffet stations, live cooking counters, and cloud kitchens with limited ventilation.
• Radiant/ceramic hob ranges: Used in Western-style kitchen setups where the cooking profile does not require extreme heat.
• Electric ovens integrated in ranges: Many Western-style ranges use gas burners on top and an electric oven below for better temperature precision in baking.
• No gas line required: In locations where PNG is not available and storing LPG cylinders is restricted (certain mall food courts, upper-floor restaurants), electric is the only option.

The verdict for most Indian commercial kitchens: Gas ranges remain the default choice due to higher heat output, lower running cost, and compatibility with Indian cooking styles. Electric induction is a viable supplement — especially for live counters and cloud kitchens — but not a replacement for gas in a full-scale Indian restaurant kitchen.

5. BTU Ratings Explained for Indian Buyers

BTU stands for British Thermal Unit — a measure of heat energy. One BTU is the energy needed to raise the temperature of one pound of water by one degree Fahrenheit. In commercial cooking, BTU ratings tell you how much heat a burner can deliver per hour. Higher BTU means faster heating, which translates to quicker cooking times and higher throughput.

BTU Ranges by Equipment Type

Why BTU matters for Indian buyers: Indian commercial cooking is inherently high-heat. Gravies require large kadais heated quickly to the right oil temperature. Biryani demands even, intense heat for dum cooking in heavy handis. Tandoori preparations need searing heat. If your burners do not deliver adequate BTU, your chefs compensate by using more gas over longer cooking times — which wastes fuel, slows service, and produces inconsistent results. Always check the BTU rating per burner when comparing commercial cooking range prices in India — a cheaper range with lower BTU may cost you more in the long run through higher gas consumption and slower service.

6. Commercial Stove vs Commercial Range — What Is the Difference?

This terminology confusion trips up many buyers in India. A commercial gas stove (sometimes called a commercial burner) is a standalone unit with one or more burners and no oven. It is typically an open-frame unit with burners on top and an open shelf or gas cylinder storage below. Think of the heavy-duty gas burners you see in dhaba kitchens and catering setups — those are commercial gas stoves.

A commercial cooking range, by contrast, is an enclosed unit that integrates burners on top with an oven (gas or electric) below. The range is a self-contained cooking station: the burners handle stovetop cooking (sauteeing, boiling, frying) while the oven below handles baking, roasting, and gratinating. Ranges are standard equipment in hotel kitchens, fine-dining restaurants, and any operation that needs oven capacity alongside stovetop cooking.

Quick Comparison

Key takeaway: If you do not need an oven, a commercial gas stove is cheaper, simpler, and delivers higher BTU per burner for pure stovetop Indian cooking. If you need oven functionality, invest in a proper commercial cooking range with an integrated oven — it saves space versus buying a separate stove and oven, and the workflow is more efficient. For detailed planning of your full kitchen setup, see our commercial kitchen equipment guide.

7. Top Commercial Cooking Range Brands in India 2026

The Indian commercial kitchen equipment market has matured significantly. Several domestic and international brands now offer reliable commercial cooking ranges across price segments. Here is a comparison of the leading brands:

Brand Comparison Table

Brand Selection Guidance

For budget-conscious buyers (dhabas, small restaurants, catering): Jindal offers the best value. Their MS-frame commercial gas stoves are workhorses that handle the punishing demands of high-volume Indian cooking at the lowest price point. Build quality is basic but functional.

For mid-range buyers (restaurants, QSRs, cloud kitchens): Mac Adams and Avaante dominate this segment. Both offer SS 304 builds, reliable burner performance, and acceptable after-sales service. Mac Adams has the wider dealer network; Avaante offers more modern design aesthetics.

For premium buyers (hotels, fine-dining, institutional): Cooking Systems and Berjaya provide the best balance of quality and value in the premium Indian segment. For the absolute top tier — international luxury hotel standards — Rational is the benchmark, though their prices reflect it.

8. Stainless Steel Grades and Build Quality

The SS grade of your commercial cooking range affects its durability, corrosion resistance, hygiene compliance, and long-term value. In India, you will encounter three main grades. For a deeper dive into stainless steel equipment considerations, see our stainless steel kitchen equipment guide.

SS 202 (Budget Grade)

SS 202 is the entry-level stainless steel used in budget commercial kitchen equipment. It contains less nickel than SS 304, making it cheaper but also less corrosion-resistant. SS 202 is adequate for equipment that does not come into direct contact with food and is not exposed to harsh cleaning chemicals. It is commonly used in frames, shelves, and the exterior body of budget ranges.

Lifespan: 3–5 years in heavy commercial use before visible corrosion, staining, or pitting appears. Acceptable for budget operations where equipment replacement cycles are short.

SS 304 (Industry Standard)

SS 304 is the industry standard for commercial kitchen equipment worldwide. It contains 18% chromium and 8% nickel, providing excellent corrosion resistance, easy cleaning, and a hygienic surface that meets FSSAI requirements. The vast majority of reputable commercial cooking range brands in India use SS 304 for at least the cooking surface and oven interior.

Lifespan: 8–15 years in heavy commercial use with proper maintenance. SS 304 withstands aggressive cleaning agents, high-temperature exposure, and frequent thermal cycling without degradation. This is the grade to insist on for any equipment that touches food or is exposed to heat and moisture.

SS 316 (Premium/Marine Grade)

SS 316 contains molybdenum in addition to chromium and nickel, giving it superior resistance to chloride corrosion (salt, coastal humidity, acidic foods). It is rarely used in standard commercial cooking ranges in India due to its significantly higher cost (30–50% more than SS 304). SS 316 is specified in coastal restaurants, seafood processing kitchens, and pharmaceutical-grade food production facilities.

Recommendation for most Indian buyers: Insist on SS 304 for the cooking surface, burner area, and oven interior. The frame and lower body can be SS 202 or even MS (mild steel) powder-coated to reduce cost without compromising on the surfaces that matter for hygiene, safety, and durability.

9. Restaurant Type-Specific Recommendations

The right commercial cooking range depends heavily on the type of cuisine and the restaurant format. Here are specific recommendations based on common Indian restaurant types:

Indian Restaurant (North Indian / South Indian / Mughlai)

Indian restaurant kitchens are defined by high-heat cooking: deep frying puris and samosas, simmering large batches of dal and gravy, tempering (tadka) with smoking-hot oil, and cooking biryani in heavy handis. The cooking range needs to deliver maximum BTU, support heavy vessels, and withstand intense daily use.

• Recommended: 4-burner or 6-burner Indian commercial gas stove (open frame, heavy-duty grates) with 35,000–50,000 BTU per burner.
• Oven needed? Usually not — Indian restaurants rarely need oven functionality on the range. A separate commercial tandoor handles baking duties.
• Budget: ₹25,000–₹80,000 for the range; supplement with a separate tandoor and stock pot burner.

Chinese / Indo-Chinese Restaurant

Chinese cooking demands extreme heat for wok-based stir-frying. A standard Indian or Western range cannot deliver the 80,000+ BTU needed for proper wok hei. A dedicated Chinese cooking range with waterfall burners is non-negotiable.

• Recommended: 1 or 2 Chinese waterfall burner ranges (80,000–150,000 BTU per burner) plus a standard 2-burner Indian stove for boiling noodles, simmering sauces, and steaming.
• Oven needed? Rarely. Chinese kitchens use steamers instead.
• Budget: ₹50,000–₹1,50,000 for the Chinese range setup.

Continental / Multi-Cuisine / Fine Dining

Continental cooking requires precision, multiple techniques (sautee, deglaze, reduce, roast), and oven access for gratins, baked dishes, and desserts. A Western-style commercial cooking range with an integrated oven is the standard.

• Recommended: 4-burner or 6-burner Western range with gas oven (or gas burners + electric oven for baking precision). Consider a model with a built-in flat-top griddle section for eggs, pancakes, and seared proteins.
• Oven needed? Essential. The oven below the range handles a significant portion of continental cooking: roasted meats, baked pastas, gratins, bread rolls.
• Budget: ₹1,00,000–₹3,50,000 for a quality Western range with oven.

Cloud Kitchen

Cloud kitchens prioritise space efficiency and flexibility. Multiple brands/menus may share the same cooking line. The cooking range needs to be compact, versatile, and capable of handling varied cuisines. For full cloud kitchen planning, see our cloud kitchen equipment guide.

• Recommended: Modular approach — a 2-burner or 4-burner Indian stove combined with a single Chinese waterfall burner and a commercial induction cooktop for precision tasks. Avoid large 6-burner ranges unless throughput justifies the space.
• Budget: ₹40,000–₹1,00,000 for a complete modular cooking range setup.

10. LPG vs PNG Gas Connections for Commercial Ranges

Every commercial cooking range in India runs on either LPG (cylinder-based) or PNG (piped natural gas). The choice affects your operational cost, safety requirements, and equipment specification.

LPG (Liquefied Petroleum Gas)

• Availability: Nationwide. Available everywhere in India, from metros to remote towns.
• Supply: Commercial LPG cylinders (19 kg, also called 47.5 kg in larger formats) delivered by authorised distributors.
• Cost (March 2026): ₹900–₹1,100 per 19 kg cylinder; ₹2,400–₹2,800 per 47.5 kg cylinder. Costs fluctuate with international crude oil prices.
• Calorific value: Higher than PNG — LPG delivers approximately 93.2 MJ/m3 vs PNG's 38.7 MJ/m3. This means LPG burners produce more heat per unit volume of gas, requiring smaller orifice sizes.
• Storage requirements: Cylinders must be stored in a ventilated area away from ignition sources. Fire NOC requirements mandate specific storage distances and quantities. Check local fire department regulations.
• Pressure regulation: LPG is supplied at higher pressure and requires a pressure regulator on each cylinder or manifold system.

PNG (Piped Natural Gas)

• Availability: Limited to major cities — Delhi NCR (IGL), Mumbai (Mahanagar Gas), Ahmedabad (Gujarat Gas), Bengaluru (GAIL), Pune, Lucknow, and expanding to other cities under the CGD network.
• Supply: Continuous piped supply through a metered connection. No cylinder handling, no delivery scheduling.
• Cost: Typically 20–30% cheaper than LPG per unit of energy delivered. Commercial PNG rates vary by city and slab but generally range ₹35–₹55 per SCM (standard cubic metre) as of March 2026.
• Convenience: No cylinder changeover during peak service (a major operational advantage). No storage space needed for cylinders.
• Equipment compatibility: PNG and LPG use different gas pressures and orifice sizes. You cannot directly connect an LPG range to a PNG line (or vice versa) without changing the burner orifices. Most brands offer models in both LPG and PNG variants, or provide conversion kits. Always specify your gas type at the time of purchase.

Recommendation: If PNG is available in your area, switch to it. The cost savings (20–30% lower fuel bills), operational convenience (no cylinder logistics), and safety improvements (no stored cylinders) make it the superior choice for any established restaurant. If PNG is not available, use LPG with a manifold system for automatic cylinder switchover during service. Refer to our FSSAI licence and registration guide for compliance details related to gas installations.

11. Installation & Ventilation Requirements

Proper installation of a commercial cooking range is critical for safety, efficiency, and regulatory compliance. Here are the key requirements:

Clearances

• Wall clearance: Minimum 150 mm (6 inches) from any combustible wall or surface. For non-combustible walls (tile, SS backsplash), 50 mm is acceptable.
• Overhead clearance: Minimum 750 mm between the cooking surface and the bottom of the exhaust hood. For high-BTU equipment (Chinese waterfall burners), 900 mm is recommended to prevent hood filter damage from direct flame exposure.
• Adjacent equipment: Leave 50–100 mm gaps between ranges and adjacent equipment for cleaning access and heat dissipation.
• Floor: The range must sit on a level, non-combustible floor (tile, concrete, or SS floor plate). Adjustable feet are standard on most commercial ranges — use them to level the unit precisely.

Ventilation

Every commercial cooking range must operate under a properly sized exhaust hood. The exhaust hood captures heat, grease vapour, smoke, and combustion gases from the cooking process. Without adequate ventilation, your kitchen becomes an unsafe, uncomfortable, and non-compliant environment. For a comprehensive guide on hood sizing and selection, see our commercial exhaust hood guide.

• Hood overhang: The exhaust hood must extend at least 150 mm beyond the cooking range on all open sides.
• Airflow (CFM): Calculate the required exhaust airflow based on hood type and cooking equipment. For a wall-mounted hood over a standard cooking range, the formula is: Length (ft) x Width (ft) x 100 CFM = Required airflow. For high-heat equipment (Chinese burners, charcoal grills), multiply by 150–200 CFM.
• Make-up air: For every cubic foot of air exhausted, your kitchen needs an equal volume of make-up air supplied. Without make-up air, the kitchen develops negative pressure, pulling unconditioned air through doors and service openings — increasing cooling costs and creating uncomfortable drafts.
• Fire suppression: Kitchens with open-flame equipment (which includes all gas cooking ranges) should have a fire suppression system integrated with the exhaust hood, per National Building Code 2016 guidelines. At minimum, keep Class K fire extinguishers within 10 feet of the cooking range.

Gas Line Installation

• Qualified installer: Gas line installation must be done by a licensed gas fitter. DIY gas connections are illegal and dangerous.
• Shut-off valve: A manual gas shut-off valve must be accessible within 1 metre of the range, allowing quick gas isolation in an emergency.
• Leak testing: All gas connections must be soap-tested for leaks after installation and periodically thereafter (monthly is recommended for commercial kitchens).
• Gas pipe material: Copper or approved flexible gas connectors. GI (galvanised iron) piping is standard for fixed PNG connections.

12. Maintenance Guide for Commercial Cooking Ranges

A well-maintained commercial cooking range lasts 10–15 years. A neglected one breaks down in 3–4 years and wastes gas throughout its shortened life. Here is a practical maintenance schedule:

Daily Maintenance

• Wipe down all surfaces with a damp cloth and mild degreaser after each service.
• Remove burner grates and clean off food debris, spilled liquids, and grease.
• Check that all burner flames are blue and even. Yellow or irregular flames indicate clogged burner ports or incorrect air-fuel mixture.
• Clean the oven interior (if applicable) — remove any spills or splatters while still warm (they are harder to remove once cooled).
• Empty and clean the drip tray under the burners.

Weekly Maintenance

• Deep clean burner grates in hot soapy water. Use a wire brush to remove carbonised deposits.
• Remove burner caps and clean the burner ports with a thin wire or needle — clogged ports reduce efficiency and cause uneven flames.
• Clean the oven interior thoroughly with an oven-specific degreaser (not a general-purpose cleaner, which can damage oven seals and interior coatings).
• Inspect gas hoses and connections for wear, cracking, or looseness. Replace any suspect components immediately.
• Check and clean the pilot lights (if fitted) — dirty pilots cause ignition failures and gas wastage.

Monthly Maintenance

• Perform a soap-solution leak test on all gas connections — apply soapy water to joints and watch for bubbles.
• Calibrate oven temperature using an independent oven thermometer. Oven thermostats drift over time; recalibrate or replace if the reading deviates by more than 10°C from the set temperature.
• Inspect flame failure devices (FFDs) by deliberately blowing out a burner and confirming that the gas supply cuts off within 30 seconds.
• Lubricate gas valve stems (if applicable) with food-grade lubricant to prevent stiffness.
• Clean the area behind and below the range — grease and debris accumulate in these hidden zones and create fire hazards.

Annual Maintenance

• Full service by a qualified technician: burner inspection, orifice cleaning, thermocouple replacement if needed, gas pressure testing, and oven calibration.
• Replace gas hoses — even if they appear undamaged, flexible gas hoses should be replaced annually as a precaution.
• Inspect and replace oven door seals if they show signs of hardening, cracking, or gaps (poor seals waste energy and cause uneven baking).
• Review the exhaust hood and grease filters above the range — a poorly maintained hood affects the range's performance and fire safety.

For a complete list of equipment you will need alongside your cooking range, see our restaurant kitchen equipment list and restaurant setup cost guide.

13. Frequently Asked Questions

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