Collection: Stove Range with Oven

A commercial stove range with oven is the heart of the cook line — burners on top, oven below, often combined with a griddle or grill plate. The right configuration matches your menu's mix of pan, griddle and oven work, and your kitchen's gas/electric capacity. Hospitality Connect stocks American Range, Baron and Blue Seal Evolution — covering 4, 6, 8 and 10 burner ranges, gas and electric, with static, convection or combi-style ovens.

Types of stove ranges

• 4 burner ranges (610mm wide): Small kitchen, café and back-of-house secondary cooking.
• 6 burner ranges (900mm wide): The standard restaurant range — most cookline footprints assume 900mm modules.
• 8 and 10 burner ranges (1200–1500mm): High-volume kitchens, pubs and steakhouses with many simultaneous orders.
• Combination ranges: Burners + griddle plate (305mm or 609mm) for breakfast service or burger/grill menus.
• Convection oven below: Air-circulated convection cooks faster and more evenly than static. Worth the upgrade for bakery and roast work.

Sizing for your venue

Match burner count to simultaneous pan stations during peak service — not to total covers. A 6-burner is enough for an 80-cover bistro with two sauce stations and a sauté. A pub doing 180 covers needs an 8 or 10 burner. Combination ranges save bench space when griddle work is part of the menu — breakfast cafés benefit most.

Key features to look for

• Sealed hobs: Easier to clean than open burners — spills don't run into the burner mechanism.
• Pilot ignition versus electronic: Pilot is reliable, electronic is more efficient. Choose based on your gas pressure and reliability.
• Cast iron burner heads: Survive impact from heavy stockpots; pressed steel heads warp.
• Static vs convection oven: Convection for production, static for delicate roast and bakery.
• Drip tray pull-out: Front access for cleaning saves a removal job every fortnight.

Installation considerations

Gas ranges need registered gas fitter installation, a properly sized canopy, gas booster on commercial-grade demand and flexible gas hose for service access. Electric ranges need 3-phase. American Range and Blue Seal both have 24-month parts warranty — register the unit at install for full cover.

Pair stove ranges with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

Specify a complete cookline with griddles, char grills, deep fryers and the right cooktops for prep and overflow.

Why buy stove ranges from Hospitality Connect

• American Range, Baron, Blue Seal authorised: Direct distribution with local warranty cover.
• Trade pricing on full cookline kit-outs: Range plus griddle plus fryer specified together gets a project price.
• Australian-owned showroom: Compare burner output and oven cavity size in person.
• Replacement parts and burner heads: Don't replace a range over a single failed burner.
• Service network referrals: Connected to authorised techs for installation and gas commissioning.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Stove range care and longevity

• Clean burner heads weekly: Carbon build-up causes uneven flame and yellow tipping — soak burner heads in hot water and brush clean.
• Wipe oven cavity after each service: Cooked-on grease ignites at high temperatures and triggers fire suppression systems.
• Re-light pilots from cold: Don't leave pilots running through closed days — gas waste and a small fire risk.
• Inspect gas hoses every 6 months: Flex hoses fail at the connection — replace before they burst.
• Calibrate oven thermostats annually: Set-point drift is normal; an annual calibration restores accuracy.

Need help choosing? Talk to us

Send menu and cover counts and we'll spec a range size and configuration that matches throughput. Trade accounts come with project pricing and service introductions.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.