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 As you are looking to replace or implement a commercial restaurant range into your facility, the choices to be made are many. Even to the point that it can feel overwhelming to you. You will need to make sure that it will fit in the space that you have by size and shape. These are some of the easier choices as it becomes more complex when attempting to figure out which features that you will need and use to put the best product in front of your customer.
We hope to give you a head start before you begin your quest to to find a new commercial restaurant range. Here is some useful information to help you:
The Difference Between Restaurant Duty Restaurant Range and Heavy Duty Restaurant Range
Commercial ranges come in so many varieties so that they can fit the needs of the restaurant at which they'll be used. Two such varieties are restaurant duty and heavy duty. Hotels, hospitals, schools, institutions and some high volume restaurants use heavy duty units. They have higher energy output and shorter cooking time. Most restaurants and chains can get by with a high quality, restaurant duty unit.
So heavy duty units are durable with larger gas valves to allow for easier combining of other components. They can be batteried together to create large units for high volume kitchens. These units are built to withstand intense use and cost more both up front and in service fees. Also, the higher energy output means there will be higher energy costs.
Restaurant duty commercial ranges are suitable as free standing models with BTU and power levels close to the heavy duty standards, but for an economical price. They cost less and have lower service fees. Still, these are more costly to install and are not built to withstand intense use as well as the heavy duty units.
Configurations of a Restaurant Range
When it comes to how to set up your restaurant range the number of configurations seem endless. You can vary the number of burners, add a griddle top or add French burners to your unit. In addition, you may choose to implement a convection oven as the standard oven base.
Open Gas Burners
Open gas burner commercial ranges are the top choice for most professional kitchens and provide instantaneous heat that is easily controlled. Look for easily removable top grates, a wide range of flame heights, ring or star burners and individual pilot lights for each burner.
Griddles
Instead of a burner, you can choose a griddle for the top of your range. A griddle can make up the entire top or just half of it while the other half shares burners. A griddle is a flat metal plate made of steel, cast iron or aluminum and food is cooked directly on top. Thus, allowing multiple food items to cook at the same time. For easy clean up, you will want a large grease trough. In addition to make the restaurant range user friendly look for manual valve controls for user regulated temperature control, thermostatic controls for accurate temperature control and a non stick or well seasoned surface.
Other Considerations
Sold as options on most units, casters are highly recommended for easy clean up and service. Also, if the range will be used at an elevation above 2000 feet, be sure to note that when ordering. Gas valves must be adjusted to account for higher elevations.
As with any gas appliance, be sure and include a new AGA commercial gas flex hose. They are designed extremely heavy duty, usually with a brass quick connect. Standard, plumber supplied home-type flex hoses are not designed for commercial applications and are not NSF approved.
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