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.
Featured Products
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IRNG-PC1-36 High-Powered Rapide Cuisine
Hatco Corp.
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.
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