Commercial Ranges: Additional Features To Be Aware Of

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In addition to top configurations, ranges almost always have an oven or a storage base below the cooking surface. (There are some other notable features that are important to talk about with your FoodServiceWarehouse.com Account Manager, since they can be valuable options when it comes to your particular commercial range.)

Oven Base

Oven Bases

An oven base is available beneath a commercial range as another cooking option for baking, roasting, warming and more.

Ovens Below

Standard bake ovens can be used for various baking or roasting applications, but convection ovens are another preferred option in commercial kitchens. These use convection heat from an internal fan for improved cooking speed and efficiency.

Full Size Ovens

Full size ovens are suitable for 18″x26″ sheet pans or large roasting pans.

Half Size or “Space Saver Ovens”

Half size ovens are suitable for 13″x18″ sheet pans or smaller roasting pans.

Oven Temperature

Oven temperatures are operated by manual thermostatic controls (typically 150-500ºF) and may include a cook timer.

Extra Racks

Extra oven racks are available if needed (usually only one or two comes standard).

Storage Below Oven

Storage Bases

Full Size Ovens

Full size ovens are suitable for 18″x26″ sheet pans or large roasting pans.

Storage Below

Storage bases include a storage cabinet, or a combination of one oven and one storage cabinet.

Griddle Control

Thermostat Griddle Control for Griddle Units

This option offers improved control over the standard manual valve control. This gives the chef consistent and accurate temperature control of the griddle surface. It’s a great option for breakfast/lunch menus consisting of delicate foods such as eggs, pancakes and grilled sandwiches.

Caster

Casters

Casters are a good choice in lieu of legs for greater range mobility. Health departments require cooking equipment to be mobile for improved cleanliness. When in doubt, check with your local codes to see what your health department requires.

Plate Shelf

Plate-shelf

A plate-shelf-also known as a “belly rail”-can be attached to the front of the range to provide a convenient shelf for plating food after cooking. This also protects the chef from getting too close to the heat of the range surface while.

Electronic Ignition

Electronic ignition refers to the method by which the burners light. An automatic pilot light starter eliminates the need for constant flame pilots for more efficient energy use.

Stainless Steel Sides

A fully stainless steel exterior is available instead of standard painted sides. This is mainly for visual purposes but it would be a plus for an open kitchen setup.

Back Shelf/Rear Flue Configurations

There is the option to select one or more storage shelves along the back of the range, either for stashing pots and pans or for attaching extra equipment like a salamander broiler.


Life Expectancy

Hour Glass
On average, ranges last 7 to 10 years in a commercial kitchen setting.

Warranty

Warranty Stamp
One year parts and labor is a typical range warranty.

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