The main distinguishing characteristic of heavy-duty ranges is the fact that they have a front-side gas manifold, as opposed to a rear inlet. The manifold allows several units to be placed beside one another and fed off of a single gas line. The main consideration to take into account is the type of cooking you will be doing and selecting the appropriate top configuration. Establishments that want to switch between even heat and sauté cooking should consider a heavy-duty range with a French top. Food items, like eggs, pancakes and hamburgers, can be placed directly on a griddle plate as opposed to in a pan. This allows restaurants to cook several servings of different food items all at once. The same type of versatility can be achieved with a hot top model. However, food needs to remain in the pan with these units. For ultimate versatility, heavy-duty ranges with mixed tops allow restaurants to perform different styles of cooking on a single unit. Finally, models with open burners are ideal for establishments that cook a lot of soups and sauces.
Used commercial ranges cost less than new, and as long as you go with a gas-powered model, they can be reliable choices. However, be sure to thoroughly inspect the unit before spending the money to get the best possible result.
Reducing preheat times, properly ventilating and loading foods efficiently all contribute to a greener commercial range. Check here for some valuable maintenance tips to help you get the most from your range.