What are the Pros and Cons of Buying a Heavy-Duty Commercial Range Vs. a Restaurant Range?


Heavy-Duty Range Vs. Restaurant Range

Heavy Duty Ranges


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


  • Higher initial costs
  • Usually takes up more kitchen space
  • Increased service costs
  • Higher energy output means higher energy costs

Restaurant Ranges


  • Lower initial costs
  • Suitable as a free-standing model
  • Lower service costs
  • BTU and power levels are similar to heavy-duty standards for an economical price
  • Takes up less kitchen space than heavy-duty ranges
  • The more common choice in the restaurant industry


  • 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

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