Popular Products
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Flamaster FLM-R36 36” NG/LPG Commercial Gas Range, 6 Open Burners, Standard Oven, 213,000 BTU
$1,699.00
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Flamaster FLM-R48 48” NG/LPG Commercial Gas Range, 8 Open Burners, 2 Standard Ovens, 306,000 BTU
$2,399.00
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Flamaster FLM-R60 60” NG/LPG Commercial Gas Range, 10 Open Burners, 2 Standard Ovens, 366,000 BTU
$2,599.00
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Flamaster FLM-R48-24MG 48" NG/LPG Commercial Gas Range, 4 Open Burners, 24" Griddle, and 2 Standard Ovens, 246,000 BTU
$2,499.00
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Flamaster FLM-WOK-NG 17 1/2” Wok Range with 13” Ring, Natural Gas, 95,000 BTU
$599.00
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Flamaster FLM-SP-1 18” NG/LPG Stock Pot Range, 1 Three Ring Burner, 80,000 BTU
$499.00
Vulcan
Vulcan VICM36 36" Natural Gas Infrared Cheese Melter - 30,000 BTU
Regular price $5,705.00Unit price
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.