When choosing a range type, consider how the unit will be utilized and size the range to the anticipated production need and volume.
Consider all of the ways the culinary staff will utilize the range. This can be best accomplished by listing specific menu items for both the burners and, if necessary, the oven, hot plate, griddle, charboiler and/or salamander. This will help determine the proper configuration. A heavy-duty model may not be necessary, and an operator may be able to work with 4 or 6 burners rather than 10.
In looking at the specific application, operators can make the decision whether an oven base or refrigeration underneath works best for them. Will the range serve as a saute station or have a broader use? Is gas, electric or induction heating preferable?
The intensity of the burners impacts the types of menu items culinary staff can prepare on the unit. But ratings are essential so kitchen tasks can be accomplished efficiently.
Operators can choose from several surface configurations, from open flames to griddles.
Construction impacts the life span of a range, but the budget will impact the cost of the unit, too. Consider cleanability and whether the range can be easily taken apart as this is regular protocol for this cooking equipment. With ranges, operators can choose from fixed legs, casters or a curb base.
If using an oven in conjunction with the range, decide if convection or standard best suits the application.
Because the grate design controls the direction of the heat, figure out what type will work most efficiently with the menu. Operators can add hot tops, French tops, planchas and 1-inch griddle plates, depending on the specific cooking applications.
For ranges customers can see, features like belly bars, copper and brass adornments and powder coating are options that add to the unit’s aesthetics.