Target Tops

Hospitality Connect stocks 70 commercial target tops for restaurant, hotel, club and institutional kitchens. The range covers gas and electric models in benchtop and freestanding formats, including target tops with an oven base, from Giorik, Waldorf and Baron.

A target top is a solid cast plate heated from a central point, so the surface runs hottest in the middle and cools towards the edges. That gradient lets a chef hold several pots at different temperatures on one plate and slide them between zones without touching a control. Choose the plate width on how many pans have to sit on it at once during service. Then decide between a benchtop unit on a stand and a freestanding model with an oven underneath, which adds baking or holding capacity in the same footprint. Gas gives direct heat control, while electric suits sites with no gas connection. Trade pricing applies and delivery is Australia-wide.

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.