Hot Zone’s commercial range ovens are built to deliver powerful cooking performance, lasting durability, and the versatility professional kitchens demand. Designed for restaurants, catering operations, and institutional foodservice, these all-in-one units combine high-performance burners with a spacious convection oven — giving chefs the flexibility to sauté, simmer, bake, and roast with precision and control. \n \nCrafted with a durable, all-stainless-steel exterior, Hot Zone range ovens are built to withstand the demands of continuous commercial use while maintaining a clean, professional appearance. Heavy-duty cast-iron grates and independently controlled burners provide consistent, even heat distribution, allowing for efficient multitasking on the cooktop. \n \nBelow, the large-capacity oven chamber offers uniform baking performance, thanks to powerful convection heat and accurate temperature control. The oven’s porcelainized interior ensures easy cleaning and lasting durability, while the robust door design provides secure closure and heat retention. \n \nAvailable in multiple burner configurations and gas or electric models, Hot Zone range ovens are designed to adapt to any kitchen setup. \n \nEngineered for performance, reliability, and efficiency, Hot Zone commercial range ovens deliver the power and precision professional chefs rely on — all in one durable, high-value cooking solution. \n

Thank you for viewing our quality commercial restaurant equipment online at The Foodservice Equipment Depot. We are your trusted food equipment supply store in Canada based out of Calgary, AB. The FED has answers for your how-to's, product guides, specifications, drawings, discount pricing and shipping questions. If you are wanting to buy used or new food equipment in stock at our warehouse, please contact us today for a quote.

\n

Dimensions: Width:36in. Depth: 32in. Height: 60in.

\n

(NG) Top Thermostat Griddle:

\n

Pressure:  5"

\n

BTU: 30,000

\n

Orifice: 2.4mm

\n

(LP) Top Thermostat Griddle:

\n

Pressure: 10"

\n

BTU: 27,000

\n

Orifice: 1.55mm

\n

(NG) Top Burner:

\n

Pressure:  5"

\n

BTU: 30,000

\n

Orifice: 2.4mm

\n

(LP) Top Burner:

\n

Pressure: 10"

\n

BTU: 27,000

\n

Orifice: 1.55mm

\n

(NG) Oven:

\n

Pressure: 5"

\n

BTU: 33,000

\n

Orifice: 2.6mm

\n

(LP) Oven:

\n

Pressure: 10"

\n

BTU: 28,000

\n

Orifice: 1.50mm

\n[ts_button link="https://foodserviceequipmentdepot.com/wp-content/uploads/2025/11/Hot_zone_range_with_convection_oven_manual.pdf" target="_blank" add_icon="1" font_icon="fas fa-file-pdf" alignment="ts-aligncenter"]DOWNLOAD INSTRUCTION MANUAL[/ts_button]