Commercial Range

The commercial range is often the most frequently used piece of equipment in a commercial kitchen, and it must be able to accommodate the preparation of many types of food. To cater to the varied needs of commercial chefs, KaTom carries many commercial stoves in sizes from 24 to 72 inches long. A restaurant range can be ordered with built-in griddles, broilers, and burners in many combinations and configurations.

Commercial Gas Range

A commercial gas range is often the most important piece of cooking equipment in a foodservice kitchen.

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Commercial Induction Cooktop

A commercial induction cooktop creates heat with electromagnetic resistance in the metal of your cooking vessel for a cool, efficient way to cook.

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Commercial Electric Range

A commercial electric unit can provide cool, affordable, and efficient operation in a foodservice kitchen. KaTom carries them in a variety of configurations.

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Commercial Hot Plate

Commercial hot plates are a practical solution for kitchens that need a couple of extra burners. One to eight burner models are available.

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Salamander Broiler

Salamander broilers add a great deal of value to most commercial kitchens for their ability to prepare, finish, and hold a number of dishes.

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Cheese Melter

A cheesemelter can expand the capacity of a commercial kitchen, providing extra help with finishing food and metling cheese.

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Stock Pot Range

Stock pot ranges provide a dedicated burner for large pots that have to cook for extended periods of time.

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Wok Range

A wok range has specially-designed bowls above the burners which accommodate woks. Some include built-in faucets for adding water and cleaning woks on the fly.

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Flue Riser

Utilize the space above your unit with a flue riser. These shelves allow you to conveniently store cookware and common ingredients within reach of your cooktop.

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Mongolian BBQ Range

Akin to the ever-popular Hibachi-style grills, Mongolian BBQ restaurants are entertaining venues where guests can watch their meal cooked.

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