A gas range quotation is only ever as accurate as the brief behind it. Suppliers can price a model quickly, but if the brief reads “six burner, gas oven, please quote”, what comes back may not suit the menu, the gas supply or the space the unit has to slide into. For café, restaurant, pub, hotel and bakery operators, the brief is the document that turns a wishlist into something a supplier can price with confidence. Get it right and the quotation arrives close to final; leave gaps and you’ll spend a fortnight trading emails about oven types and flue positions.
Lead With the Menu, Then the Cooking Surface
The most useful gas range brief starts in the kitchen, not in a catalogue. Before you count burners, describe what the venue actually cooks and how the day is structured. A café doing breakfast service needs fast recovery on a couple of hot plates plus a grill plate for bacon and eggs. A pub turning out parmas and chips needs a solid oven and a grill section working together. A bakery cares about consistent bottom heat and even bake. A hotel with a buffet needs volume and holding capacity rather than finesse. Write it in dishes, covers and peak periods — “180 covers on a Saturday night, 60 per cent from the grill” tells a supplier far more than a burner count ever will.
From there, get specific about the cooking surface itself. Burner count matters, but so does burner arrangement and spacing: whether two stockpots can sit side by side, whether a wok burner is needed for stir-fry service, whether you want a char or BBQ plate section, and whether the front rail gives you somewhere to rest pans mid-service. If your menu shifts seasonally, say so, and note whether you’d rather future-proof with more burners than you use today or keep the footprint tight for a small kitchen. Measure the largest pans you use regularly and mention them — a brief that names pot sizes gives a supplier a practical check on layout rather than a guess.
Say whether the oven is gas or electric
One of the most common gaps in a brief is the oven. A gas cooking surface does not tell you how the oven underneath is powered, and the market carries both. The current gas oven and range collection includes gas-hob models paired with electric ovens, so an electrical connection may be needed even where the cooktop burns gas. Goldstein, for example, lists similar ranges with static gas ovens, fan forced gas ovens, static electric ovens and fan forced electric ovens. Spell out which you want, or ask for both options priced, and confirm the exact model’s natural gas or LPG configuration, dimensions and any electrical requirements before ordering.
Describe the oven in batches
Static versus fan forced is not a detail to leave until the last minute. Baking pastry, roasting joints and holding trays all behave differently, so state how many trays you need in at once, the tray sizes, how often the door gets opened during service and whether the oven needs to recover quickly under pressure. Note the oven width you’re considering too — listed models run from compact 20-inch ovens through 28-inch and 40-inch static and fan forced ovens — and whether the new range has to match an existing unit already in the line.
Site Services, Space and Ventilation
Site detail is where vague briefs quietly cost money. Measure the space the range will occupy, including clearances at the sides and rear, and note what sits alongside it — benchtops, fryers, prep fridges, a wall. If you’re replacing an existing range, include its dimensions and where the gas, power and flue connections currently sit, because a new unit that’s 50mm wider than the gap delays the whole install. Add door widths, lift dimensions, stair access and whether there’s a loading dock, so the delivery team and installer know what the path to the kitchen actually looks like. Delivery and installation are worth discussing up front rather than discovering on the day.
Gas type and power supply, in writing
State the gas type plainly: natural gas or LPG. If you’re not certain, say so and note that your plumber will confirm supply capacity and pressure before the order is placed. Note what electrical supply is available at the wall for ignition and for any electric oven, and flag whether the kitchen has capacity for an additional connection or whether the range will share an existing circuit. Suppliers price from what’s written in the brief, so an assumption here turns into a variation later — and variations in a busy kitchen always arrive at the worst possible moment.
Extraction, access and installation
Beyond the range itself, note the extraction arrangement: whether a rangehood is already in place, its canopy depth and mounting height, and whether the flue sits where the new unit needs it. Clearance under the canopy and distance to any combustible surface should be checked on site rather than estimated over the phone. Add who is responsible for connections and commissioning, whether the old unit needs removing, and any building rules about delivery hours, lift bookings or trolley routes. A brief that covers these points means the quote covers them too, rather than arriving with assumptions you only discover on installation day.
Shortlists, Quantities and the Commercial Details
Now the part suppliers can price. Shortlist the brands and models you’re willing to consider rather than asking for whatever is cheapest — it makes comparison honest and keeps the quote relevant. The gas oven and range collection is a reasonable place to see how layouts differ across brands, including Waldorf, Goldstein, Blue Seal Evolution Series, B+S, Thor, Gasmax, Cookrite, Fagor, Cobra and Mercury, with the current catalogue count sitting at 305 products and subject to change. You can browse the current range at atlanticequipment.com.au to compare burner arrangements and oven types side by side before narrowing the list. If you’ve seen a specific model elsewhere, name it and attach the specification sheet — it saves a round of clarifying questions.
State quantities and whether the purchase is a single unit or part of a staged fit-out across multiple sites, because a group rolling out three venues wants a quote structured that way. Include the delivery address, site contact, requested delivery window and any access notes, plus whether you want installation, old equipment removal or both quoted alongside the unit. If you have a hard opening date, say it, and ask the supplier to confirm lead time in writing on the quote rather than quoting from memory — timing depends on the model and shifts with supply.
Terms, support and what the quote should itemise
Finally, spell out the commercial questions you want answered. Ask for the quote to itemise equipment, delivery, installation and any connection work separately, and to confirm the exact model, gas configuration and electrical requirements in writing. Ask about warranty terms and who handles after-sales service and spare parts. Suppliers such as Atlantic Equipment offer advice, delivery, installation and after-sales support, and are an authorised dealer for SilverChef Rent-Try-Buy finance — a rental arrangement with low weekly payments and the option to upgrade or purchase after 12 months, with current terms confirmed on application. If finance is part of your decision, raise it with the initial brief rather than after you’ve picked a model.
