Collection: Target Tops

Target-top ranges (also called bullseye solid tops, French tops or French solid-tops) are heavy-duty cast-iron cooking surfaces with concentric heat zones — hottest in the centre, cooler at the edges. They give chefs gradient temperature control across one continuous surface. Hospitality Connect stocks target-top ranges from Goldstein, Cookrite, Anvil and Luus in 600mm, 900mm and 1200mm widths.

Types of target-top ranges

• Single-burner target top (600mm): Compact size for sauce sections; concentric ring zones from 320°C centre to 80°C edge.
• Twin-zone target top (900mm): Two cast-iron zones side-by-side; doubles capacity for sauce and braise sections.
• Target-top + open burner combo: Half target-top, half open burners; flexibility for venues with mixed cooking styles.
• Removable centre disc: Lift the centre disc to expose the burner directly — convert to high-flame stockpot work.
• Solid-top + griddle combo: Mixed-format ranges with target zone and adjacent griddle plate.

Sizing for the venue

Target tops are the classical French sauce-section workhorse — multiple sauces simmer at different temperatures across the gradient surface. A 900mm target-top covers a busy fine-dining sauce section; 1200mm covers banquet-scale production. The cast-iron retains heat for hours, holding sauces stable through service while saving burner cycling. Match width to your sauce-section bench length within 50mm; standard kitchen bench depth (700mm) accommodates target tops without modification.

Installation and operating considerations

• Gas supply: 25mm/1-inch supply for full target-top range; certified gas fitter required.
• Canopy: Type I commercial canopy with grease filtration; council-certified install.
• Pre-heat time: Cast-iron target tops need 30–45 minutes to reach service temperature; budget the start-up time.
• Cleaning protocol: Wire-brush hot debris between services; never use chemicals on a hot cast-iron top — fire risk.
• Pan placement: Move pans inward for high heat, outward for hold; train chefs on the gradient profile.

Target tops are specialty equipment for venues with serious sauce and braise programs. Cast iron retains heat for hours, holding sauces stable through service and saving burner cycling. The trade-off: long pre-heat time (30–45 minutes), heavy weight (a 900mm target top runs 80–120kg), and skilled staff training on the gradient profile. Match width to your sauce-section bench length within 50mm. Confirm gas supply (25mm/1-inch for full target-top), Type I canopy with grease filtration, and structural floor support for the unit weight. Lead-time and freight: target-top ranges are heavy items (80–120kg for a 900mm unit) and are typically supplied on specialist freight with tail-lift unloading. Confirm site access and delivery clearance before confirming the order — kerb-side drop is common but unsuitable for some restaurant fitouts.

Pair with

Round out the hot line with wok cookers / stock pot, convection oven, salamander open toaster and food heat lamps.

Why buy target-top ranges from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Target-top ranges care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right target-top ranges to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.