Commercial Stove Top
Choose the cooking surface from the food process, then select the base that supports that duty. A top-and-base configuration specification.
Choose the cooking surface from the food process, then select the base that supports that duty. An open stand, cupboard or oven changes access and working arrangements below the top. Confirm the complete assembly rather than assuming that every photographed base can be supplied with the required cooking technology.
Compare relevant equipment references
| Equipment reference | Published information | What still needs checking |
|---|---|---|
| CK-BZGL-01 Gas Range Reference | The page identifies a gas open-top range reference. | The range page and photograph do not establish that every configuration has the same oven or burner arrangement. |
CK-BZGL-01 Gas Range Reference
Use the open-top range reference for simultaneous pan cooking; identify the exact top and base configuration.
Specify a stovetop and its supporting base separately
- Top duty
- Name the pans and cooking methods.
- Base function
- Choose storage, open access or an oven requirement.
- Assembly
- Verify the offered combination and service connections.
Keep the result as: a top-and-base configuration specification.
Specify the cooking top independently of its base
Decide whether you need open burners, solid plates or another cooking surface before choosing storage or an oven below it. The support must suit the top’s load, services and installation instructions.
Map the simultaneous cooking jobs
| Requirement | Practical check |
|---|---|
| Cookware or food area | Measure the usable heated surface and actual pan bases. Handles, spacing and turning room also occupy the station. |
| Independent cooking | Separate tasks requiring different temperatures or different cooking methods. Total width alone does not establish independent control zones. |
| Energy and installation | Match the exact electrical or gas configuration to the site. Include extraction and the manufacturer’s clearances in the layout. |
Read the related planning reference
Send a simultaneous-pan or portion map, the cooking methods, maximum cookware sizes, service demand and available utilities. Request the configuration drawing and a trial of the most demanding menu combination.
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Share your menu, peak service demand, available space and site utilities. Tell us which equipment you are considering so we can review the requirements with you.