Kitchen Essentials

Commercial Ranges: Considerations For Your Restaurant

Commercial ranges are one of the most common pieces of equipment in most restaurants. These units consist of a rangetop and a base, offering versatility to kitchens. Dependent on your facility’s unique configuration, commercial ranges offer the flexibility to execute a variety of cooking methods and techniques. This includes grilling, sautéing, baking, and simmering. This level of versatility ensures that this popular restaurant equipment optimizes workflow and is the core of any commercial kitchen operation.

Selecting a commercial range for your kitchen may not always be easy. There are many considerations to take into account. Today, we highlight some key considerations restaurateurs must consider before installing a commercial range in their kitchen.

Size

Determining the size of range you require is crucial. The size you ultimately decide on must be considerate of your facility space and the size of kitchen hoods you have installed. Furthermore, your menu and production volume will determine the configuration and type of commercial kitchen equipment you require. For example, a diversified menu with a high degree of involvement will benefit with more burners than a business with a lower production volume.

Many variations are available, providing foodservice operators with a variety of options. From single burner units, to commercial ranges with a dozen burners – there is a unit for every restaurant. Generally, sizes commonly vary from 24″ to 72″.

Grade Type

There are two types of commercial ranges you will consider for your restaurant. They are medium-grade, or heavy-duty grade ranges.

Medium-grade ranges, also known as restaurant grade ranges, are ideal for mid-sized restaurants with lower production volume. Typically, these ranges are not in use everyday, and not for long durations. As a result, restaurant grade commercial ranges offer less power.

Heavy-duty grade ranges are ideal for larger facilities with a higher production volume. These units reduce cook time through higher energy output. Typically, heavy-duty grade ranges can be relied on for restaurants that seat hundreds of guests. Heavy-duty ranges are designed for daily use for long durations – typically, all day long.

Configurations

What makes a commercial range so versatile is the number of configurations a single unit can accommodate. The rangetop can include a combination of burners, a griddle, or a charbroiler. The base of the range generally comes with a standard oven. However, convection ovens, cabinets, and commercial refrigeration units can be configured into the base as well. Ultimately, the perfect solution is dependent on your operations and unique menu.

In addition, there are a variety of countertop range options that are available to maximize smaller areas of the kitchen. This includes compact burner units, wok ranges, and induction cooktops. There are many ways to configure your restaurant range. The right configuration relies on what is right for your business.

Electric vs Gas

Your next consideration is to choose between a gas connected range or an electric range. Which one will be the most beneficial to your business?

Commercial electric ranges are less complicated and cheaper to install. These units are essentially ready for use once they are plugged in. Electric models come with solid burners which simplifies the cleaning process.

Naturally, these units use more energy, resulting in higher energy costs. Furthermore, the lack of an open flame means the unit is slower to respond to temperature changes. Another factor to consider is that power outages will prevent the unit from working. If an electric range benefits your business the most, ensure that a back up plan is in place for instances such as a power outage.

Commercial gas ranges come with open burners, giving a visual representation of the heat. This offers a more accurate control over the flame. This also allows the unit to heat up and respond to temperature changes quickly. Also, in most cases, gas utilities are cheaper than electric and will still be operable during a power outage.

These models can be a little more complex to install. Also, due to the open flame, these burners will require a little more involvement to clean.

Find The Core Of Your Kitchen

Babak Food Equipment offers a wide selection of gas connected and electric commercial ranges suited for any kitchen facility. We are backed by over 20 years of expertise in commercial cooking equipment and restaurant supplies. Browse our website or give us a call to learn more about which range will serve your business well. We are ready to help you take your restaurant to the next level.