Restaurants with à la carte service
A 5 or 6 burner range with a static oven below handles sauces, sautés and finishing on one footprint.
Gas cooking ranges · SUS304 · 4 to 6 burners
Commercial Cooking Range in Dubai
A commercial cooking range is a floor-standing, heavy-duty cooker built for all-day service, with higher burner output, a welded stainless frame and cast-iron pan supports. FIAMMA supplies SUS304 gas cooking ranges with 4, 5 or 6 open burners up to 15 kW each, LPG or natural gas, and an optional static oven or cabinet base.
Search for a cooking range in the UAE and most of what you find is a home cooker with a built-in oven. That is not what this page is about. A commercial range is the workhorse of a restaurant, hotel or catering line: it runs for ten to sixteen hours a day, carries a 40-litre stockpot without flinching, and has to be cleaned, serviced and repaired without taking the kitchen offline.
Below we explain how to choose between open burners, a solid top and a griddle top, how many burners a kitchen really needs, what the kW and BTU/h figures mean for your gas supply, and what to check before it is installed. If you already know your menu and line length, send them through the contact page and we will suggest a configuration.
What makes a cooking range commercial and not household?
The difference is not the look. It is output, build and how the machine is meant to be abused. A household cooker is designed for perhaps an hour or two of cooking a day. A commercial range is designed for service, then cleaning, then service again.
- Burner output. Household burners are typically in the 1 to 3 kW region. Commercial open burners commonly run from about 5 kW up to 15 kW, which is what brings a large pot to the boil in minutes instead of a quarter of an hour.
- Frame and body. A welded stainless steel frame stays rigid and level under heavy pots. Painted or pressed-sheet household bodies flex, chip and trap spills.
- Pan supports. Heavy, removable cast-iron supports take a full stockpot or a wok; thin wire grids bend.
- Control. Each burner has its own valve so the cook can run one pot at a simmer and the next at full heat.
- Serviceability. Burners, jets and supports lift out for cleaning. Spare parts and a technician matter more than any brochure number.
Open burner, solid top or griddle top: which should you choose?
The top decides what the range can cook. Most restaurant and hotel lines use open burners because they are the most flexible. The other two are specialists, and many kitchens run an open-burner range beside a separate griddle rather than mixing both on one body.
| Top type | How it cooks | Best for | Things to check |
|---|---|---|---|
| Open burners | Direct flame under the pot or pan, instant control | Sauces, stocks, sauté, pasta, rice, wok-style cooking, general à la carte | Burner count, kW per burner, strength of the pan supports, ease of lifting burners out for cleaning. |
| Solid top (hotplate) | Heavy plate heated from below; heat is strongest at the centre and fades to the edges | Simmering pots all day, stocks, moving pans between hot and cool zones | Slow to heat and slow to cool, so it uses more gas when idle. Plate thickness and flatness matter. |
| Griddle (plancha) top | Flat steel or chrome surface for direct contact cooking | Eggs, pancakes, burgers, flatbreads, breakfast service | Smooth or ribbed, plate thickness, grease channel and tray. Often better as a separate counter-top unit. |
| Combination top | Open burners plus a griddle or solid section on one body | Small kitchens with a mixed menu and limited floor space | You trade burner count for the second surface. Check you still have enough open burners at peak. |
How many burners do you need: 4, 5 or 6?
The honest answer is: count the pots you need hot at the busiest ten minutes of service, not the total on the menu. A café with a short menu may never use more than three burners at once. A hotel breakfast and banquet line can use all six and want a second range beside it.
A 6 burner cooking range is the usual choice for restaurant, hotel and catering lines because the extra floor space is small compared with the extra capacity. A 4-burner suits compact café and cloud-kitchen use. A 5-burner fills the middle when the line length or hood is fixed. The table below is a starting guide, not a rule.
| Kitchen type | Burners | Base | Why |
|---|---|---|---|
| Café or small kitchen with a short hot menu | 4 | Cabinet base for pans and dry storage | Small footprint, burners rarely all in use at once, storage matters more than baking. |
| Cloud or dark kitchen with a focused menu | 4 or 5 | Cabinet base, or static oven if the menu bakes or holds | Line length is tight and the range usually sits beside fryers and a griddle. |
| Restaurant with à la carte service | 5 or 6 | Static oven for roasting, finishing and holding | Several sauces and sautés run together at peak; an oven below saves a separate unit. |
| Hotel, banquet or catering kitchen | 6, often more than one range | Static oven, plus separate ovens for volume baking | Large pots, many dishes at once. Consider a bratt pan or a separate stockpot stove for bulk cooking. |
| Staff canteen or camp kitchen | 6 | Cabinet base or static oven | Heavy stockpots and rice cookers. Strong cast-iron supports and high burner output matter most. |
How many kW and BTU/h does a commercial range need, and how much gas does it use?
Burner output is quoted in kW or in BTU/h. The conversion is simple: 1 kW is about 3,412 BTU/h. So a 15 kW burner, the upper figure on our range, is about 51,000 BTU/h, and six burners at full output add up to 90 kW, roughly 307,000 BTU/h of connected gas load.
Three things follow from those numbers:
- Peak load is rarely full load. Cooks do not run six burners flat out together. But the gas supply, the regulator and the pipework should be sized for the connected load, so give the figure to your gas contractor early.
- Output is not the same as speed alone. A very high-output burner under a small pan wastes gas and burns food. Higher kW is useful for large pots and woks; sauté pans run happily on a lower setting.
- LPG use is easy to estimate. As an indicative figure, a 15 kW burner at full output uses very roughly 1.2 kg of LPG per hour. Real consumption is far lower because burners run at partial output and not all at once.
LPG or natural gas, and oven base or cabinet base?
LPG or natural gas. A burner is built around its jet, the small orifice that meters gas into the flame. LPG and natural gas need different jet sizes and pressures, so a range set up for one will run badly or unsafely on the other until it is re-jetted. The FIAMMA range ships with universal LPG jets as standard, and can be custom-jetted for natural gas where the kitchen is connected to a central gas pipe system, which is common in malls and hotels. Always state your gas type when you order, and have any conversion done by a qualified technician.
Static oven or cabinet base. Under the burner deck you can have a static oven or a cabinet. A static oven has no fan, so it heats by radiant and natural heat, which suits roasting, finishing, holding and baking trays of casseroles. It is not a replacement for a convection or combi oven when you bake in volume, see our guide to commercial ovens. A cabinet base gives you dry storage for pans and is the better choice where the menu does not bake.
What to check on the build: frame, supports and burners
Two ranges with the same burner count can last very different lengths of time. When you compare quotations, ask about these points:
- Welded SUS304 frame. The FIAMMA range uses a fully welded SUS304 stainless steel frame, not a bolted or riveted one. Welded joints stay rigid and do not loosen with heat cycles. SUS304 is the standard grade for kitchens, and our stainless steel guidance explains where a higher grade is worth paying for.
- Cast-iron pan supports. Removable cast-iron supports should be heavy enough to carry a full stockpot and a wok without warping. Ask how many are in each span and whether they sit stable when a pot is pushed across.
- Independent valves. Each burner has its own valve rated up to 15 kW on this range, so one burner can be turned down without affecting the rest.
- Burner and jet access. Burners and jets that lift out without tools shorten daily cleaning and servicing.
- Spill handling. A raised or recessed top that holds a boil-over, and a drip tray you can slide out, keep sauces out of the burner chamber.
- Flame-failure protection. Ask whether burners and oven have a device that cuts gas if a flame goes out. It is a common safety feature, and one the product page does not specify, so confirm it in writing.
Ventilation, clearances and gas safety: what to check before installation
A gas range puts heat, combustion products and grease vapour into the room. Plan the ventilation and gas safety at the same time as the range, not after it arrives.
Ventilation. Gas ranges are typically treated as medium-duty equipment under a kitchen hood. As an indicative figure, a wall canopy over a medium-duty line is designed at roughly 1,700 m³/h per metre of hood, with an overhang of around 150 mm beyond the cooking surface. Our page on commercial kitchen hoods covers the sizing in detail, and the custom extraction hood can be cut to the length of your range line.
Clearances. Every range has a manufacturer's minimum clearance to side and rear walls, especially combustible ones, and a minimum height under the hood. Leave service access at the rear for the gas connection. Where a range sits between other appliances, an infill table closes the gap neatly and keeps heat away from neighbouring equipment.
Gas safety. In general terms, expect a lockable isolation valve within reach, an approved flexible hose or rigid connection, and installation by a licensed gas contractor. Some projects also link the gas supply to the extraction system so gas shuts off if the fan stops, and require gas detection. Cylinder storage and bulk LPG are governed by local rules. Confirm your requirements with your consultant and Civil Defence.
From enquiry to installed range: how an order runs
- Tell us the menu and the line. Number of covers, what cooks at peak, which other appliances share the line (fryers, griddle, bratt pan), and the line length available.
- We suggest a configuration. Burner count, oven or cabinet base, and gas type, with a note of any item that changes the hood or the gas load.
- Send the layout. A PDF or CAD drawing, or a dimensioned sketch for a small kitchen. Your consultant's gas and ventilation drawings, if they exist, help us match connection points.
- Receive the quotation. Ask for the lead time in the quotation, and for any installation or commissioning scope you expect from us.
- Delivery and installation. The range is delivered to site and connected by a licensed gas contractor, with the hood and make-up air coordinated by your MEP team.
- Handover. The kitchen team is shown how to remove supports and burners for cleaning, and how to check flames each day.
Where it is used
Hotel kitchens and banquet lines
Six burners with strong cast-iron supports for large pots, often paired with a bratt pan and separate ovens for volume.
Cafés and compact kitchens
A 4-burner range with a cabinet base keeps the footprint small and gives storage for pans.
Cloud and dark kitchens
A focused menu on a tight line: a 4 or 5 burner range beside fryers and a griddle, under a single hood.
Catering and central kitchens
Heavy stockpots and long shifts need robust supports, high output and an easy-clean top.
Staff canteens and camps
Simple, rugged ranges that a small maintenance team can look after, with LPG or natural gas as the site allows.
Benefits
Configured to your line
4, 5 or 6 burners and a static oven or cabinet base, chosen for your menu and your hood length.
Built to stay rigid
A fully welded SUS304 frame and removable cast-iron supports that carry stockpots and woks.
Heat where the cook wants it
Up to 15 kW per burner with an independent valve on each, from a slow simmer to a hard boil.
Set up for your gas
Universal LPG jets as standard, with natural gas jetting available for kitchens on a central gas line.
Matches the rest of the kitchen
The same SUS304 finish as your hood, work tables and shelving, so the line looks and cleans as one.
Related products
Equipment from the FIAMMA range that goes with this page.
Commercial Gas Cooking Range
Heavy-duty open-burner gas cooking range built on a fully welded SUS304 stainless steel frame for continuous high-volume service. Cast-iron pan supports, independent burner valves, and an optional oven base combine high-heat output with the durability commercial kitchens demand day after day.
Cooking EquipmentView details →
Tilting Bratt Pan
Heavy-duty tilting bratt pan designed for braising, shallow frying, boiling, stewing, and simmering large batches of food. Features a manual handwheel tilting mechanism, thick compound steel base for uniform heat distribution, and high-efficiency heating elements. Built with double-skinned insulated lid for thermal efficiency.
Cooking EquipmentView details →
Stainless Steel Kitchen Extraction Hood with Water Mist Suppression
Heavy-duty SUS304 stainless steel extraction canopy engineered for high-heat commercial cooking lines. Integrated baffle grease filters, welded drip channels, and an optional built-in water mist fire suppression manifold contain grease-laden vapor and suppress flare-ups at the source, keeping kitchens compliant with UAE Civil Defence fire-safety codes.
Custom Fabricated EquipmentView details →
Frequently asked questions
What is a commercial cooking range?
It is a floor-standing, heavy-duty cooker designed for all-day professional use. Compared with a household cooker it has higher burner output, a welded stainless steel frame, heavy cast-iron pan supports and an independent valve for each burner.
Can I use a household cooker in a restaurant?
It is not advisable. A household unit is built for light use and will not keep up with service. Licensed food premises may also be expected to use commercial equipment, so confirm the requirement with your consultant and the authority.
How many burners do I need?
Count the pots you need hot at the busiest ten minutes of service. A 4-burner range suits a café or a compact line, 5 burners fit a restaurant line with fixed space, and 6 burners suit hotels, catering and busy restaurants. Our range is made to order in 4, 5 or 6 burners.
How many BTU is a commercial burner?
Divide kW by the conversion: 1 kW is about 3,412 BTU/h. Our range goes up to 15 kW per burner, which is about 51,000 BTU/h. Household burners are typically a small fraction of that.
How much gas does a 6-burner range use?
At full output on all six burners the connected load is up to 90 kW on our range, which is roughly 7 to 8 kg of LPG per hour as a rough guide. In real service burners run at partial output and not together, so actual use is much lower. Your gas contractor sizes the supply for the connected load.
Is the range LPG or natural gas?
It ships with universal LPG jets as standard. Custom natural gas jetting is available for kitchens on a central gas pipe system. State your gas type when ordering, and have any conversion done by a qualified technician.
Should I choose a static oven or a cabinet base?
Choose a static oven if you roast, finish or hold dishes and do not want a separate oven. Choose a cabinet base if you want dry storage for pans. If you bake in volume, use a dedicated commercial oven instead.
Do I need a hood over a cooking range?
Yes. A gas range puts heat and grease vapour into the room and is normally treated as medium-duty equipment under a kitchen hood. See our page on kitchen hoods for sizing, and confirm the design with your consultant.
What is the range made from?
A fully welded SUS304 stainless steel frame with removable cast-iron pan supports. Specification as listed on the product page.
What do I send for a quotation, and do you supply outside Dubai?
Send the menu type, line length, gas type and the other appliances on the line, through the contact page or on WhatsApp. We supply across the UAE, including Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah and Umm Al Quwain.
Related guides and solutions
Planning a cooking line?
Send your menu, line length and gas type. We will suggest a burner count and base, and come back with a quotation.
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