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What Additional Features Should I Be Aware of?


In addition to top configurations, ranges almost always have an oven or a storage base below the cooking surface. There are other features of note 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 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.

oven base


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 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 controls

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.


Purpose:
They are used for holding pots, sheet pans, frying pans and any other kitchen item that needs extra storage space.


Doors:
Two cabinet doors are the most common on storage bases, but they can also be left open.


griddle controls

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.


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.


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.

caster


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.


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.

stainless steel range shelving


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


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

one year warranty seal



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