Operators can choose from many different types of commercial ranges that can vary in widths, features, configurations and available options. Typically, these involve a range top and base.
Spring USA Corp.
The Unlimited Induction Range reads multiple pans, regardless of their placement on the unit. A power receptacle is in the back, and five units can be daisy-chained into one 15-amp circuit. Each unit uses 2.5 amps and 300 watts. Removable controls allow for countertop or built-in applications.
The Rapide Cuisine Countertop High-Powered/Heavy-Duty Induction Range IRNG-PC1-36 model’s programmable controls create preset programs for added consistency. A food temperature probe and four surface temperature sensors provide accurate cooking control.
A deck oven is a crucial piece of baking equipment for pizza operations as well as restaurants needing quick baking. While these ovens tend to take up more real estate in a kitchen or bakery and require skilled bakers to operate, a deck oven’s ability to produce many baked products around the clock makes it an invaluable addition to many commercial kitchens.