A Guide to Commercial Ranges

A Guide to Commercial Ranges

Commercial Ranges are one of the most if not the most used and important pieces of equipment in a commercialized kitchen. Commercial ranges play a significant part in restaurant cooking and provide proven versatility for your everyday needs.

Distinguishing the best commercial range for your restaurant can go a long way for your kitchen production. Variations of size, power usage and type are key questions to ask yourself prior to purchase.

Below is a guide on the variations of commercial ranges, which will help you determine what is ideal for you.

Size

One of the first things to consider when buying a commercial range is the size. The most common range sizes vary between 24”-60”, however different models can vary from as low as 12” up to 72”.

When choosing an ideal range consider the number of burners you require. From stockpot to countertop to standalone ranges, commercial burners vary from 1-12.

You’ll also want to consider the BTU output of your burners, as different recipes and restaurants require high intensity heat to meet production needs. Locations, such as hotels or large golf courses are better off going with high BTU burners ranging at approximately 32,000 BTUs per burner. Whereas smaller establishments with lower productions volumes are able to meet their restaurant standards with lower burner BTUs ranging from approximately 18,000 – 20,000 BTUs.

There are multiple variables to consider when choosing the size of your range. Below are three key points to consider. These include: hood size, production volume and your menu.

Hood Size

Your hood size is a massive part in selecting the size of your commercial range. Following safety regulations and determining the size of other units you want under the hood will help you narrow down the type of unit you require. Assure to check with local bi-laws and regulations to understand what is applicable for you.

Production Volume

Another key factor to consider before you determine the type of unit you are looking to purchase is your production volume. Larger volumes and production in your restaurant would require you to purchase a larger unit, low to medium production volumes would require to go with a smaller size range.

Menu

The final factor to consider when choosing the right range for you is the type of menu you will be making or using. If your menu consists of a wide variety of foods, you would need to consider the amount of burner, griddle or char broiler space you’d need or want in order to be efficient.

Power Output

Along with versatility, another convenience of commercial ranges are multiple power options being available to suit your restaurant and cooking preferences. These power sources include natural gas, liquid propane and electric. Let’s take a look at the differences along with features between Gas and Electric ranges:

Electric Range

  • Even heating elements across the griddle section provide consistent temperature across the plate.
  • Solid top prevents spills from entering unit making clean-up easy.
  • Simple ignition lights up stove top without flames.
  • Easier and cheaper to install.
  • Monthly electric utilities more expensive compared to gas.

Gas Range

  • Open burners, with BTU elements to heat up.
  • Open burners are more difficult to clean.
  • Heats up quicker and shorter cooking times due to burners lighting up immediately.
  • Gas utilities are much cheaper.
  • Initial installation and hookups are much more expensive than electric.

Now that you know the differences and key features between electric and gas ranges, you can now determine the accurate power source for you. Surely, this will go a long way when using a commercial range.

Types

When it comes to commercialized ranges there are a variety of options and configurations to chose from. Below are a number of options that can help meet your restaurant production and menu needs.

Open Burners

  • Most popular range found in commercialized kitchens.
  • Composed solely of open burners, multiple burner range options based on size and preference.
  • Versatile for many cooking styles.

Flat Griddle

  • Smooth/flat cooking surface
  • Food is directly cooked on the surface.
  • Most commonly used in breakfast restaurant or where menu consists of a lot of griddle items .

Charbroiler

  • Consists of a series of grates or ribs which can be heated in a variety of ways.
  • Infrared Char-broiler provides true infrared cooking taste which is ideal for lean chicken, thinly sliced steak, vegetables, etc.

Burner/Griddle Combo

  • Combination of burners and griddle.
  • Meant for multipurpose restaurants.
  • Also used for restaurants that are limited on space.

Electric

  • Sealed round plate elements.
  • Composed solely of electrical elements.
  • Energy efficient.
  • Depending on location/bi-laws not all ranges require a hood.
  • Gaining popularity in the industry.

Space Savers

  • Storage base instead of oven base.
  • Same options and concept as open burner/flat griddle/combo range without oven.
  • Used for those that don’t require an oven and are limited on storage space.

Countertop Ranges

  • Provide many of the same benefits/features as regular ranges.
  • Best way to incorporate a range on limited space in a kitchen.
  • Multiple power outputs available including: Gas, Liquid Propane, Electric or Induction.

Wok Ranges

Designed for more Asian cuisines for those preparing, stir fry, noodles, rice etc. A wok has a rounded bottom that makes food easier to push up on the sides of the Wok. The range is specifically designed with high-BTU Burners and a wok ring allowing for solidity and concentrates heated temperatures which is required for this type of cuisine cooking.

Stock Pot Ranges

Designed to heat up larger pots full of liquids and sauce. These Ranges tend to have either one or two burners with high BTU outputs to heat up large amounts of liquid faster. The lower height of the range is designed to avoid spills and provide convenience for workers maneuvering pots via improving safety, comfort and productivity.

Now that you’ve gathered some information on commercial ranges, you can narrow down the options and features applicable to you. With plenty of different commercial ranges available on the market, it will come down to deciding your price range, productivity, necessities and preferences. With this information, you can now research different brands, check out reviews and talk to an expert who can help guide you on purchasing the right unit for you.


Talk to one of Nella’s experienced professionals today about opening your own restaurant. We can help at every stage of planning, design, and financing to get you on the path to success.
416-740-2424
help@nellaonline.com

Want to know more about leasing and financing equipment?
Contact Newcap Leasing today
416-645-0286
info@newcapleasing.com

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  • Stefano Magliocchetti
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