• Breen Bladt posted an update 4 years ago

    The choices may feel endless when you are shopping for commercial ranges. Differing prices, shapes, sizes, features and specs can leave somebody feeling overwhelmed and uninformed. Some shoppers may well not know where to start looking. But by reading on, buying them may be a bit easier.

    Restaurant Duty and high Duty

    Commercial ranges are available in numerous varieties in order to fit the demands of the restaurant at which they will be used. Two such varieties are restaurant duty and heavy duty. Hotels, hospitals, schools, institutions and some high volume restaurants use robust units. They’ve got higher energy output and shorter cooking time. Most restaurants and chains could possibly get by having a high quality, restaurant duty unit.

    So durable units are durable with larger gas valves to allow easier combining of other components. They are often batteried together to create large units for high volume kitchens. They are built to resist intense use and cost more both in advance and in prices. Also, the bigger energy output means there’ll be higher energy costs.

    Restaurant duty commercial ranges are suitable as free-standing models with BTU and power levels close to the durable standards, however for a cost-effective price. They cost less and still have lower expenses. Still, these are generally higher priced to set up and are not designed to withstand intense use along with the robust units.

    Configurations

    Almost any combination of open burners and griddle tops can be obtained. Convection ovens may also be included with the typical oven base.

    Open Gas Burners

    Open gas burner commercial ranges would be the top choice for some professional kitchens and provide instantaneous heat which is easily controlled. Try to find easily removable top grates, a variety of flame heights, ring or star burners and individual pilot lights for each burner. Also, look at the BTU rating.

    Griddles

    Rather than a burner, you can pick a griddle for the the surface of all or section of your range. This is a flat metal plate manufactured from steel, cast iron or aluminum and meals is cooked entirely on top allowing multiple food products to cook simultaneously. Get a large grease trough for quick tidy up, manual valve controls for user regulated temperature control, thermostatic controls for accurate temperature control plus a non-stick or well seasoned surface.

    Sold as alternatives on most units, casters are recommended for simple clean up and service. Also, when the range will be used within an elevation above 2000 feet, be sure you observe that when ordering. Gas valves must be adjusted to account for higher elevations.

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