In a busy commercial kitchen, placement is everything. A well-positioned commercial range can streamline workflow, improve safety, and boost efficiency. But a poorly placed range? It can create bottlenecks, increase energy waste, and make your kitchen harder to manage.
At RestaurantEquipment.com, we help chefs, restaurant owners, and kitchen designers optimize their kitchen layouts for maximum efficiency. This guide will walk you through the best practices for commercial range placement, so your kitchen runs like a well-oiled machine.
Why Range Placement Matters
Your commercial range is one of the most frequently used appliances in your kitchen. If it's placed incorrectly, it can cause:
❌ Workflow congestion – Slowing down your line during peak hours.
❌ Safety hazards – Increasing the risk of burns, spills, and gas leaks.
❌ Inefficient energy use – Leading to unnecessary heat loss and higher utility bills.
❌ Poor ventilation – Causing overheating and air circulation issues.
A properly placed range enhances speed, safety, and kitchen productivity.
🔥 Best Practices for Commercial Range Placement
1. Keep the Range in the Cooking Line
Your commercial range should be positioned as part of a streamlined cooking line—alongside your other hot equipment like griddles, charbroilers, and fryers.
Why?
✔ Keeps all hot cooking processes in one zone for efficiency.
✔ Reduces unnecessary movement between workstations.
✔ Allows for a shared ventilation system to improve air quality.
💡 Tip: Place the range closest to the food prep area so cooks can easily transfer ingredients from the prep station to the cooktop.
2. Position Near Ventilation Hoods
Proper ventilation is non-negotiable for a commercial range. Whether gas or electric, your range needs to be positioned under a vent hood to remove heat, smoke, and grease-laden air.
Ideal Placement:
✅ Under a Type I hood for grease-producing cooking.
✅ Near an exhaust system that meets local fire codes.
✅ With 6 inches of clearance between the range and nearby walls or equipment.
💡 Tip: Always check local fire codes and health department regulations when positioning your range to ensure compliance.
3. Allow Proper Spacing for Safety
Crowded cooking lines lead to accidents and inefficiencies. Leave enough space around your range to ensure:
✔ Safe movement for chefs and cooks.
✔ Easy access to range controls.
✔ Proper clearance for gas or electrical connections.
Recommended Spacing:
📏 12-18 inches between the range and adjacent cooking equipment.
📏 At least 3 feet of clearance in front of the range for movement.
📏 6 inches minimum from walls or non-heat-resistant surfaces.
💡 Tip: If space is tight, opt for a compact commercial range or a unit with a built-in griddle or oven to maximize functionality.
4. Consider Gas & Electrical Connections
If you’re using a gas range, proper gas line installation is crucial. Make sure:
✔ Gas lines are easily accessible but not obstructing the workspace.
✔ Shut-off valves are within reach in case of emergency.
✔ Flexible gas connectors allow slight movement for cleaning.
For electric ranges, ensure:
✔ The range is near a dedicated high-voltage outlet.
✔ The circuit can handle the unit’s power draw without tripping breakers.
💡 Tip: If your kitchen has both gas and electric options, place gas ranges near existing gas hookups to minimize installation costs.
5. Position Ranges for Multi-Station Efficiency
Your range isn’t just for one person—it’s a team effort. Arrange it so multiple cooks can use different sections simultaneously without crossing paths.
Ideal Setup:
✅ High-heat burners on one end for searing and rapid cooking.
✅ Low-heat burners in the center for simmering sauces and soups.
✅ Holding areas nearby for plating and final touches.
💡 Tip: Avoid placing your range too close to refrigeration units—heat output can force the refrigerator to work harder, increasing energy costs.
6. Optimize Your Range Setup for Your Menu
Your menu dictates how your range is used, so place it strategically based on your food preparation needs.
For a fast-casual restaurant:
✔ Position near a grill or flat-top for quick sautéing.
✔ Place adjacent to an expo station for fast service.
For a fine-dining restaurant:
✔ Keep the range close to prep stations for chef-driven plating.
✔ Ensure access to multiple burner zones for precise cooking.
For a bakery or catering kitchen:
✔ Pair the range with a commercial oven for baking and roasting.
✔ Position near cooling racks for efficiency.
💡 Tip: If your menu has heavy range use, consider a double-range setup to increase cooking capacity without sacrificing space.
🚫 Common Mistakes to Avoid
🚨 Placing the range too far from prep areas – Increases steps, slows down service.
🚨 Overcrowding the cooking line – Leads to accidents and inefficiency.
🚨 Ignoring ventilation needs – Can cause overheating and air quality issues.
🚨 Placing ranges too close to refrigeration – Forces cooling units to work harder.
By avoiding these mistakes, you improve efficiency and prolong equipment lifespan.
Why Choose RestaurantEquipment.com?
Whether you’re setting up a brand-new kitchen or reorganizing your current space, RestaurantEquipment.com offers:
✔ A wide selection of commercial ranges from top brands.
✔ Ventilation and safety equipment to meet compliance standards.
✔ Expert advice on kitchen layouts and range placement.
✔ Fast shipping nationwide to get your kitchen up and running quickly.
Let our experts help you optimize your kitchen for maximum efficiency and safety.
Placing your commercial range in the right location is crucial for efficiency, safety, and performance. By following these best practices—keeping it in the cooking line, ensuring proper ventilation, maintaining safe spacing, and optimizing workflow—you’ll create a kitchen that runs smoothly and efficiently.
At RestaurantEquipment.com, we have everything you need to set up your range the right way. Browse our collection today and let us help you design a high-performance kitchen that works for your needs.
FAQs
Q: How far should my commercial range be from the wall?
A: At least 6 inches for safety and ventilation, per fire code recommendations.
Q: Can I place my range next to a fryer?
A: Yes, but leave at least 12 inches between the range and fryer to prevent oil splatter and overheating.
Q: Do I need a hood over my commercial range?
A: Yes, commercial ranges require ventilation hoods to remove grease, smoke, and heat.
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