Foodservice establishments that are looking for a versatile range that does not take up a lot of space often select a restaurant range. These items come as single, free-standing units that are ideal for kitchens that can easily fit any cook line. Multiple top configurations are available to suit a chef’s specific needs.
Restaurant ranges with a griddle plate are ideal for kitchen that serve breakfast, lunch and dinner items. Large quantities of different foods, like bacon, eggs and hamburgers, can be placed directly onto the cooking surface, so the cook can keep up during rush dinner hours. Kitchens that specialize in soups, sauces or other pan-cooked foods will need several open burners to get the job done. Finally, establishments that want the best of both worlds can have a mixed top configuration that includes a griddle and a number of open burners.
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.
Stainless steel is the preferred metal for commercial kitchen equipment, especially food-contact surfaces, because it is easy to clean and resists bacterial growth. However, you need to properly clean and maintain your stainless steel surfaces to prevent rust.
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.