In most foodservice facilities, a range remains one of the more basic and versatile pieces of equipment that an operator can use. In fact, in smaller facilities, a range may be the only piece of equipment on a cook line, depending on space restrictions or budget limitations.
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When the pizza industry was new, traditional deck ovens were the standard. However, during busy periods, these ovens weren’t keeping up with the demand as cooking times could take from 16 to 18 minutes per pie. With the advent of national delivery-based chains came the creation of conveyor ovens, which facilitate faster production.
Paul Mann, co-owner of Service Engineering Co., Asheville, N.C., shares his thoughts on what it takes to keep a restaurant range up and running.
Conveyor ovens are designed to be as maintenance-free as possible, but operators can take a few simple steps to help extend the service life of this cooking equipment. To remove leftover food debris, these ovens need daily cleaning. If the units are not properly maintained, operating costs will increase.