Ranges

Commercial ranges typically involve a range top and base, but sizes, features and configurations vary widely.

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Ranges are multipurpose pieces of cooking equipment that serve as a staple in most foodservice operations. A range top often is the most used piece of equipment in a kitchen cook line.

When choosing a range type, consider how the unit will be utilized and size the range to the anticipated production need and volume.

Ranges are multipurpose pieces of cooking equipment that serve as a staple in most foodservice operations. A range top often is the most used piece of equipment in a kitchen cook line.

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.

Neglect represents the biggest issue with ranges. When units do not receive regular and proper cleaning their service lives become severely compromised. They also become a fire hazard. When properly cared for, ranges can last 10 years or more.

Sizing the range to the anticipated production needs and volume is important to meet the operator’s needs. Consider all the ways the culinary team will utilize the range.

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