Most restaurants will need either a heavy- or standard-duty commercial range. Cafeterias, dining halls or large restaurants will want to go with a heavy-duty model because it is designed to keep up with the demands of a high-volume kitchen. Smaller restaurants should only need a standard, restaurant-style model.
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Whichever type you need, various top configurations are available for different cooking tasks. Griddle tops and open burners are just some examples. Restaurants that make a lot of grilled meats will want a griddle. Open burners are ideal for sauce pots. Commercial kitchens that focus primarily on soups or stews should consider a specialty range for stock pots.
Commercial ranges are available for Asian restaurants as well. These pieces of equipment feature specialized burner shapes for woks. Many units also have a faucet attached to the back to quickly rinse woks out between food batches.