Ranges, fryers, griddles, wok stoves and induction cookers, listed with the dimensions, power and fuel type you need to plan a kitchen wherever the maker documents them.
Tell us about gas, ventilation and power on site and we will note it on the quotation.
About this range
An open-burner range is the gas cooker (jiko) of a restaurant kitchen: the 6-burner gas range is 1200 mm wide with a gas oven below, and there is a 4-burner model 800 mm wide. A twin-tank fryer lets you fry two things at once in separate oil, 32 L in each tank. A wok stove pairs two 350 mm burners with a warmer.
The page also carries a combination cooking suite, electric pasta cookers, gas stock pot stoves, a gas tilting braising pan, gas and electric chicken rotisseries, electric boiling pots and boiling pans with a liquid-filled jacket, and electric and induction steam cabinets.
Go straight to fryers, griddles and grills, wok stoves or induction cookers; ovens now have their own page, ovens and bakery equipment.
Add up the widths of everything that will stand along the line, and check the depth against the space in front. Note the heat input of each gas appliance in kW, and the voltage of each electric one: several are listed at 380 V. Every item is priced on request: add it to your quote list and the price comes on the written quotation.
Read how to plan a commercial kitchen line-up, and see all commercial kitchen equipment for refrigeration, preparation and stainless steel.
