The choices can often feel endless when you're shopping for commercial ranges. Differing prices, shapes, sizes, features and specs can leave a person feeling overwhelmed and uninformed. Some shoppers may not even know where to begin looking. But by reading on, shopping for them may be a bit easier.
Restaurant Duty and Heavy Duty
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
Just about any mix of open burners and griddle tops are available. Convection ovens can also be added to 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. Also, consider the BTU rating.
Griddles
Instead of a burner, you can choose a griddle for the top of all or part of your range. It is a flat metal plate made of steel, cast iron or aluminum and food is cooked directly on top allowing multiple food items to cook simultaneously. Look for a large grease trough for easy clean up, 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.
To find out more about commercial ranges, visit ShortOrder.com.
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Laura Dream
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