Free Standing Oven Ranges
A free standing oven range combines a hob, griddle or solid top with an oven base in a single floor-standing unit, forming the main cooking station in traditional pub, hotel and restaurant kitchens running a full a-la-carte menu. Top type (gas, electric, induction or solid top) drives the choice, matched to the oven base fuel and the available power and gas supply.
Key specifications
Free standing oven ranges typically span widths from around 600mm for a compact 4-burner range up to 1200mm-plus for larger multi-burner units with double oven bases, with gas tops rated 3-9kW per burner and oven bases typically 8-15kW on natural gas or LPG, while electric and induction ranges draw from 3kW per zone up to significant three-phase loads on larger configurations. Expect an oven temperature range of roughly 100-300°C, GN 1/1 or 2/1 tray compatibility, 304 stainless steel construction, and confirm extraction requirements carefully since a combined hob-and-oven range produces heat, steam and combustion byproducts (for gas models) simultaneously.
Free Standing Oven Ranges — FAQs
What type of oven range suits a traditional pub kitchen?
A gas oven range with a 4-6 burner top suits most traditional pub kitchens running a full menu, giving instant hob control alongside solid oven capacity for roasting and baking underneath.
Solid top or open burner range — which is right for you?
A solid top gives even, gentler heat across the whole surface, suited to slow simmering and multiple pans at varied temperatures; an open burner range gives faster, more direct heat control for active pan work.
Falcon, Lincat and Blue Seal front the stocked range, with Imperial also well represented, suiting pubs, hotels and restaurants running full-menu kitchens.