Heavy Duty Ranges vs. Restaurant Ranges

Pros

• Durable long lasting construction
• Larger gas valve allows for easier combining of other components
• Higher energy outputs for shorter cooking times
• Can be batteried together to create large units suitable for high volume kitchens
• Built to withstand intense use with heaviest stock pots

Cons

• Higher initial costs
• Often larger taking up more kitchen space
• Increased service costs
• Higher energy outputs means higher energy costs

Pros

• Lower initial costs
• Suitable as a free standing model
• Lower service costs
• BTU and power levels are close to heavy-duty standards for an economical price
• Often take up less kitchen space than heavy-duty ranges
• Most popular in the restaurant industry

Cons

• Not as durable as heavy-duty ranges
• More costly to install
• Usually have slightly lower energy outputs
• Will not withstand intense use as well as heavy-duty ranges

Include casters when ordering equipment which will be batteried. This will make each piece easier to move should you need to service or clean any of the individual pieces in your kitchen.

• Central Commissary System
• Banquet Kitchen
• Large Hospital
• Correctional Facility
• Commercial Cafeteria

Our Expert Advice
Facilities with over 150 seats or producing meals constantly throughout the day should consider purchasing a heavy duty range.

• Smaller Restaurants
• Short Order Cook Stations
• Churches
• Nursing Homes
• Snack Bars
• Limited Menu Facilities

Our Expert Advice
Facilities with fewer than 150 seats or producing less than three meals a day should consider purchasing a restaurant range.