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Open Burners

Commercial Open Burners in Toronto & Canada

Our Open Burners collection covers commercial hot plates and stock pot ranges for stovetop cooking, sauces, and stock work, from a compact 12" two-burner unit up to a full 48" wide range. Alpha's AHP36-6B and Atosa's ACHP Series both offer 2 to 6 independently controlled burners rated at 30,000 to 32,000 BTUs each, and Vulcan's VCRH and VHP Series scale the same way from 12" to 48" wide, with a step-up configuration available that elevates the rear burner for easier access to tall stockpots. Omcan's step-up hot plates and American Range's ARSHP Series round out the lineup, both built with heavy duty cast iron grates and individual gas control per burner. For a combined cooking line, EFI's combo cooktops pair open burners with a griddle or charbroiler section on one 36" to 60" wide unit. No matter where you're located — a diner in Toronto, a catering kitchen in Mississauga, or right here in Vaughan — Phoenix Food Equipment gets commercial open burners to you across the GTA and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What's the difference between a standard open burner and a step-up burner?

A standard open burner sits flat across the unit, with each burner at the same height — that's the configuration on most of the range in this collection, including Alpha's AHP36-6B and Atosa's ACHP Series. A step-up burner, like Omcan's step-up hot plates or Vulcan's VHP Step-Up Series, raises the rear burner about 4" higher than the front one, which makes it easier to reach into a tall stockpot or stir a deep sauce pan without bending over the front burner in the way. The step-up design costs a bit more and takes up the same footprint, but it's a meaningful ergonomic upgrade for a station that's running large stockpots most of the day. For general stovetop cooking with smaller pots and pans, a standard flat configuration works fine.

How many burners do I need for a commercial open burner range?

Burner count scales directly with width in this collection — a 12" unit gets 2 burners, 24" gets 4, and 36" gets 6, with Vulcan's VHP Series going up to 8 burners on a 48" wide range. A 2-burner 12" unit, like Ikon's IHP-2-12 or Alpha's smaller configurations, suits a station making sauces or reheating in small batches alongside other equipment. A 4-burner 24" range covers most mid-size kitchens running soups, sauces, and stockpots side by side, and a 6 to 8-burner 36" to 48" range is built for a high-volume kitchen or catering operation running multiple pots at once. Since each burner is independently controlled, you can run a mix of high and low heat across the same unit rather than buying separate smaller ranges.

How many BTUs does each burner put out on a commercial hot plate?

Most burners in this collection run between 25,000 and 32,000 BTUs each, which is plenty of output to bring a large stockpot to a boil quickly or keep a sauce at a hard simmer. Atosa's ACHP Series and Omcan's step-up hot plates both run at the higher end, 30,000 to 32,000 BTUs per burner, while Vulcan's VCRH Series sits at 25,000 BTUs per burner. American Range's ARSHP Series matches the higher end at 32,000 BTUs per burner as well. The BTU difference between models is fairly small in practice — all of these are built for serious commercial volume — so burner count and step-up versus standard configuration usually matter more to day-to-day cooking than the BTU rating alone.