Here are five indicators that a foodservice operator should consider replacing an existing range or adding a new unit to their kitchen.

Excessive wear and tear: All proteins that are cooked on a range have an acidic effect on the surfaces, which eventually leads to oxidation. Excessive oxidation of the unit’s parts may indicate a new range is necessary.

Pricey repairs: If the cost of operating a range becomes excessive due to major fixes or failures, it’s time to replace it.

Performance issues: Although minor parts will need replacing over the range’s lifetime, when controls, burners, pilots or ignition systems are not working correctly and the unit is nearing the end of its expected service life, a replacement may be warranted.

A compromised structure: Warping, gas leaks and broken oven doors may mean the range’s structure has become compromised and the unit should be retired.

Volume or menu changes: For operations that have had volume and/or menu changes over time, operators may want to consider a new or upgraded model that is more appropriate for the operation.