Stove

The professional range is the beating heart of any high-performing commercial kitchen. Whether you are equipping a gourmet restaurant, a high-volume brasserie, a food court, a hotel, or a central kitchen, choosing the right range directly determines the quality of cooking, the consistency of service, and the control of energy costs. Our "Range" selection includes gas, electric, and induction models, in tabletop or freestanding versions, with 2 to 8 burners, with or without an oven, to precisely meet your requirements for output, ergonomics, and safety.

Gas Ranges: appreciated for their responsiveness and the visual feedback of the flame, they offer instinctive control of the heat – ideal for high-heat cooking, woks, reductions, or snacking. Our high-calorific power burners ensure rapid temperature rise and excellent load retention. Cast iron grates, drip trays, and thermocouple safety features simplify maintenance and enhance daily safety. Available as a countertop hob for a modular production island, or as a freestanding version with an integrated static or convection oven.

Electric Ranges: they ensure even and stable heat distribution, perfect for sauces, stews, and long cooking times. Radiant or ceramic hobs offer a smooth, easy-to-clean surface, with precise control via graduated selectors. Less susceptible to drafts and very consistent, they integrate well into kitchens where gas supply is not available or desired. Freestanding versions can accommodate a high-performance GN oven, optimizing floor space.

Induction Ranges: champions of energy efficiency, they transfer energy directly to the bottom of the pan, reducing losses and residual heat in the work area. The result: energy savings, increased thermal comfort for the team, and lightning-fast temperature rises. Pinpoint accuracy, overheat safety features, and a cool surface outside the pan make them a premium choice for intensive kitchens and demanding menus. Whether tabletop or as a freestanding unit, induction is essential for productivity and hygiene.

Hob vs. Freestanding Range:

• Hob/Countertop: perfect for creating a custom cooking line or equipping an existing workstation. Ideal for small spaces, kiosks, corners, and laboratories.

• Freestanding with oven: robust monobloc solution that frees up worktop space and adds vertical cooking capacity. Practical for streamlining service flow.

Key Selection Points: total power (kW), number of burners, available energy type (natural gas/propane, single-phase/three-phase electricity), oven GN compatibility, material thickness and quality (AISI stainless steel, cast iron grates), safety features (thermocouples, overheat protection), ease of cleaning (raised edges, grease trays, smooth surfaces), and parts availability. Also consider ergonomics: protected front controls, "cool touch" handles, working height, adjustable feet, and accessories (wok, smooth/ribbed plates, reduction grates).

Hygiene & Maintenance: our models prioritize anti-retention surfaces, rounded corners, and removable components for quick cleaning at the end of service. Simplified access to components facilitates preventive maintenance, essential for minimizing operational downtime.

Support & Logistics: we offer a proven selection of renowned manufacturers, with options for fast delivery, on-site installation, and advice on gas/electric settings, ventilation, and compliance. Need precise sizing or a hob/oven mix adapted to your menu? Our team will guide you to the optimal configuration, ready to handle your peak service times while controlling consumption.

By choosing your professional range from this collection, you are investing in cooking consistency, the safety of your team, and the profitability of your establishment. Gas, electric, or induction – tabletop or freestanding – find here the equipment tailored to your pace and quality standards.