Commercial Range with Oven
Product Overview
Commercial Range with Oven — HSYL Ref. CK-BZGL-03 gives procurement teams a clearly identified Commercial Range with Oven option for hot-food production, batch scheduling and service demand. Use Product Code CK-BZGL-03 when requesting specifications, pricing and configuration support.
For restaurant, hotel, canteen, bakery and central-kitchen procurement teams, the main task is to connect product data with a real workflow. Review the technical table, site questions and related models before asking HSYL to confirm the final configuration.
For this Commercial Range with Oven, compare menu process, peak output, utility type, ventilation, footprint and accessories. The specification table highlights (kg)/(kg) G.W / N.W, Voltage, Elec.Power, Gas.Power, Net Size, Packing size to support model selection and site planning.
Applications and Workflow Fit
Before comparing dimensions or utilities, define where the model sits in daily production and service. The following questions help establish that fit:
- Match the equipment type to the menu and cooking process used on the hot line.
- Plan output around peak service periods rather than average daily volume.
- Check how the unit will connect with preparation, cooking, holding and pass-through stages.
- Confirm whether the project needs an individual appliance or a coordinated cooking suite.
Technical Specifications
The specification table for Product Code CK-BZGL-03 covers Electric Power, Voltage, Gas Power, Net Size, Packing Size, and Weight. Review these details alongside your required capacity, utilities, site conditions and kitchen layout.
This model includes 12 listed configurations. Select the row that matches your required capacity, utilities and footprint, or send your operating requirements to HSYL for selection support.
| Config | Product Code | Elec. Power | Voltage | Gas Power | Net Size (mm) | Packing Size (mm) | (kg)/(kg) G.W / N.W |
|---|---|---|---|---|---|---|---|
| Config 1 | CK-BZGL-03 | 5.2kW | 380V / 50Hz | - | 400x700x920 | 488x818x1089 | 56.1 / 32.2 |
| Config 2 | CK-BZGL-03 | 10.4kW | 380V / 50Hz | - | 800x700x920 | 888x818x1089 | 89.8 / 56.6 |
| Config 3 | CK-BZGL-03 | 16.4kW | 380V / 50Hz | - | 800x700x920 | 888x818x1089 | 132.4 / 99.2 |
| Config 4 | CK-BZGL-03 | 15.6kW | 380V / 50Hz | - | 1200x700x920 | 1280x810x1065 | 105 |
| Config 5 | CK-BZGL-03 | 21.6kW | 380V / 50Hz | - | 1200x700x920 | 1280x810x1065 | 120 |
| Config 6 | CK-BZGL-03 | 8kW | 380V / 50Hz | - | 400x900x920 | 488x1018x1089 | 72.8 / 44.6 |
| Config 7 | CK-BZGL-03 | 16kW | 380V / 50Hz | - | 800x900x920 | 888x1018x1089 | 126.3 / 87.2 |
| Config 8 | CK-BZGL-03 | 22kW | 380V / 50Hz | - | 800x900x920 | 888x1018x1089 | 158.3 / 119.2 |
| Config 9 | CK-BZGL-03 | 24kW | 380V / 50Hz | - | 1200x900x920 | 1280x1010x1065 | 100 |
| Config 10 | CK-BZGL-03 | 19kW | 380V / 50Hz | - | 1200x900x920 | 1280x1010x1065 | 100 |
| Config 11 | CK-BZGL-03 | 32kW | 380V / 50Hz | - | 1200x900x920 | 1280x1010x1065 | 128 |
| Config 12 | CK-BZGL-03 | 27kW | 380V / 50Hz | - | 1200x900x920 | 1280x1010x1065 | 128 |
This equipment is designed to operate seamlessly alongside our commercial-grade Commercial Griddle & Grill Machine for continuous line processing.
This product family includes multiple configurations. Please specify the required model and operating conditions so HSYL can match the appropriate configuration.
For a final quotation, send HSYL the selected Product Code together with the required utilities, dimensions, accessories, packing and destination details.
How to Select the Right Configuration
A Product Code identifies the model, while the operating brief determines the right configuration. Confirm the following items before selection:
- Define the menu, batch size and required production rate.
- Compare the listed capacity, dimensions and available configuration rows.
- Confirm electrical, gas, steam or water requirements that apply to the selected model.
- Allow for ventilation, safe working clearances and access for loading and cleaning.
- List required trays, pans, stands, controls and other accessories in the RFQ.
Installation and Site Planning
Site preparation should be completed before the order is released. The project team should verify:
- Verify the route from the loading area to the final installation position.
- Confirm available voltage, frequency, phase and any gas, steam or water connections.
- Coordinate exhaust, heat management and fire-safety requirements with the project team.
- Check service clearances, operator movement and neighboring workstations.
- Approve final utility points and equipment dimensions before production or shipment.
Operation, Cleaning and Maintenance Planning
Good operating results depend on the procedures built around the equipment. The final manual and approved configuration should guide cleaning, inspection and operator training.
- Create cleaning procedures appropriate to the food process and equipment type.
- Keep service and ventilation areas accessible during daily operation.
- Train operators to follow the supplied instructions and the approved project configuration.
- Record routine inspections so wear, connection issues and cleaning needs are addressed early.
