What are the Different Types of Commercial Ranges?
There are different types of ranges to accommodate different types of cooking and different types of commercial kitchens. A restaurant that puts out food around the clock (more than 250 meals a day) will require a more heavy-duty unit than a catering business that prepares around 100 meals once or twice a week.
Commercial ranges differ according to heat output, surface area and durability. Additionally, some are designed to be utilized as free standing units, while others are more adaptable for a “battery” set-up—that is, organized in a continuous lineup with other commercial kitchen equipment for the utmost in convenience and efficiency.
Heavy-duty ranges are often called battery ranges since they are made to be connected, or "batteried," together. These ranges are best used in high production kitchens making approximately 250 meals a day or more. They have powerful energy outputs and excellent durability. Heavy-duty ranges are suitable for use with heavy pots and pans.
Heavy-duty ranges are ideal for hotels, hospitals, casinos, colleges and correctional facilities.
Restaurant ranges are used in cooking applications that produce fewer than 250 meals a day. These are suitable for smaller kitchens since they often take up less space, and they are a popular choice in the restaurant industry.
Restaurant ranges are popular choices in restaurants, diners, cafés or small catering operations
Wok ranges are used primarily in Asian cooking establishments for use with woks. As such, they are perfect for preparing stir-fry dishes. These ranges are specifically-designed to operate efficiently with the shape and material of a wok. The typical structure includes a raised ring that supports round-bottomed woks.
Restaurant ranges are popular choices in restaurants, diners, cafés or small catering operations.