Commercial Ranges

Q: How much gas does a commercial range use?

Total input runs from 153,000 BTU on a 24 inch four-burner to 366,000 BTU on a 60 inch ten-burner, including the oven. Have your gas fitter confirm the line and regulator carry the total load alongside everything else on the same run.

(31 products)

Chumart's commercial gas ranges anchor the hot line. Restaurant ranges from 24" to 60" with 4 to 10 open burners and standard ovens come from our own Flamaster FLM-R series, Imperial IR Pro Series, and Vulcan SX Series (142,000–390,000 BTU); Flamaster range and griddle combos add a flat top; wok ranges from Flamaster and Imperial with 13" or 16" rings deliver up to 125,000 BTU; and stock pot ranges from Flamaster, Imperial ISPA, and Vulcan VSP handle sauces and soups. Salamander broilers and cheese melters for mounting over the range are included. Natural gas and liquid propane. Free nationwide shipping.

Commercial Gas Range Buying Guide

Ranges with oven

The backbone of a hot line: open burners on top, a standard oven underneath. Our own Flamaster FLM-R series runs 24" to 60" with 4 to 10 open burners, one oven under 48" and two at 48" and above — all in the same 31 2/5" deep, 60" tall cabinet so they line up flush with the rest of the cookline. Imperial IR Pro Series and Vulcan SX Series cover the same sizes. Shop gas ranges with oven →

Range and griddle combos

The FLM-R36-24MG, R48-24MG and R60-24MG swap burners for a 24" thermostatic griddle section (200–500°F) in the same width — the right trade if eggs, burgers or onions are a daily item rather than an occasional one.

Wok ranges

A single high-output ring shaped for a wok, not a flat pan. Flamaster FLM-WOK gives 95,000 BTU on a 13" ring and FLM-WOK16 gives 125,000 BTU on a 16" ring, both 17 1/2" wide, in natural gas or liquid propane. Shop wok ranges →

Stock pot ranges

Low and strong, built to take a pot you could not safely lift onto a range top. FLM-SP-1 is one 80,000 BTU burner and FLM-SP-2 is two at 160,000 BTU, both 22 1/4" tall so you fill and empty at waist height. Shop stock pot ranges →

Salamanders and cheese melters

Mounted above the range for finishing. FLM-SM36 salamander runs 250–800°F for searing and browning; FLM-CMG36 cheese melter runs cooler for melting and plate warming. Both 36" wide, 35,000 BTU on natural gas. Shop salamanders and cheese melters →

How to choose a commercial range

Width and burners first. Every 12" of width carries two open burners. Count the pans that must be on heat during your busiest fifteen minutes — most independent restaurants land on six burners (36").
Griddle section or not. A built-in griddle costs you burners but saves two feet of line and a second hood section against a separate countertop griddle.
One oven or two. Two independent ovens (48" and up) let you hold at 200°F on one side while roasting at 400°F on the other.
The oven is a standard cavity, not convection — good for roasting, holding and finishing. For sheet-pan volume, put a convection oven elsewhere. Which oven type →
Gas supply and hood. A 60" range at 366,000 BTU needs a line sized for it and a Type I hood covering the full width. Order NG or LP to match the building. Full range buying guide →

Flamaster commercial ranges at a glance

Model	Width	Top configuration	Ovens	Total BTU	Weight
FLM-R24	24"	4 open burners	1	153,000	354 lb
FLM-R36	36"	6 open burners	1	213,000	467 lb
FLM-R48	48"	8 open burners	2	306,000	643 lb
FLM-R60	60"	10 open burners	2	366,000	749 lb
FLM-R36-24MG	36"	2 burners + 24" griddle	1	153,000	527 lb
FLM-R48-24MG	48"	4 burners + 24" griddle	2	246,000	702 lb
FLM-R60-24MG	60"	6 burners + 24" griddle	2	306,000	818 lb
FLM-WOK	17 1/2"	13" wok ring	—	95,000	77 lb
FLM-WOK16	17 1/2"	16" wok ring	—	125,000	84 lb
FLM-SP-1	18"	1 stock pot burner	—	80,000	99 lb
FLM-SP-2	18"	2 stock pot burners	—	160,000	183 lb
FLM-SM36	36"	Salamander, 250–800°F	—	35,000 NG	186 lb
FLM-CMG36	36"	Cheese melter	—	35,000 NG	153 lb

All R-series ranges: 31 2/5" deep, 60" tall, natural gas or liquid propane, stainless steel, 1-year warranty. Total BTU includes the oven. Free shipping in the continental US.

Commercial range FAQ

How many burners do I need on a commercial range?

Count the pans that have to be on heat at the same time during your busiest fifteen minutes, not across the whole service. A 24" four-burner suits a café, food truck or second station; most independent restaurants land on a 36" six-burner; eight and ten burner ranges are for lines where two cooks work the range at once.

What is the difference between a commercial range and a residential one?

A commercial range uses heavier gauge steel, much higher burner output, open burners that take a flat-bottom pan of any size, and is NSF/CSA listed for commercial kitchens. It also requires a Type I hood and clearances a home range does not. A 36" Flamaster range is 467 lb against roughly 200 lb for a residential unit.

How much gas does a commercial range use?

Total input runs from 153,000 BTU on a 24" four-burner to 366,000 BTU on a 60" ten-burner, including the oven. Have your gas fitter confirm the line and regulator carry the total load alongside everything else on the same run before installation.

Should I get a range with a griddle section?

If eggs, burgers, onions or sandwiches are a daily item, yes — a built-in 24" griddle saves you two feet of line and a second hood section compared with a separate countertop griddle. If the griddle is occasional, keep the burners and add a countertop unit later.

Can I bake in a commercial range oven?

The oven under a range is a standard radiant cavity, not convection. It roasts, holds and finishes well. For sheet-pan baking volume you want a convection oven — the range oven is a slower second resource.

What is a wok range and do I need one?

A wok range is a single high-output ring shaped to surround a round-bottom wok, delivering 95,000–125,000 BTU up the sides of the pan rather than at its base. A standard range burner cannot reproduce that heat profile. If your menu is wok-based, it is not an optional upgrade.