• When to Replace a Commercial Range

    There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.

  • A Guide to Induction Ranges

    Induction cooking began in Europe and Asia but has become popular throughout the world in various applications, including catering and buffet lines. Operators can use induction ranges for traditional gas and electric units. Induction units plug into almost any electrical outlet and are suitable for display cooking.

  • A Guide to Commercial Ranges

    Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base.

  • A Guide to Restaurant Ranges

    Ranges are one of the most versatile pieces of equipment in a commercial kitchen. They can be used for almost any cooking task. While cooking, stir-frying, grilling, sauteing, searing, boiling and broiling can be accomplished on the range top, the oven can be used for baking, roasting, warming, broiling, storage, and, if refrigerated or freezer drawers are included, cooling and freezing.

  • Five Indicators Its Time to Replace Your Restaurant Range

    Here are five indicators that a foodservice operator should consider replacing an existing range or adding a new unit to their kitchen.

  • Considerations When Purchasing a Restaurant Range

    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.

  • Service and Maintenance Requirements for Restaurant Ranges

    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.

  • Service Tips: Ranges

  • Service Pro Q&A: Induction Ranges

    Service Q&A: George Loredo, service manager, PROTEX Restaurant Services, Inc., Corpus Christi, Texas

  • What to Consider When Purchasing an Induction Range

    While it is most closely associated with display cooking applications, more foodservice operators now to turn to induction technology to serve as auxiliary cooking equipment. This type of equipment generates heat by inducing eddy currents and hysteresis, which are the physical processes harnessed to generate heat directly in the fabric of the pan.

  • Product Knowledge Guide: Induction Ranges

    Induction cooking is a cleaner and more sustainable way of cooking compared with using traditional gas or infrared electric burners. Operating at between 85 percent and 95 percent efficiency, depending on the unit, induction continues to be among the most energy-efficient heat sources available. Foodservice operators use these fast-heating appliances to prepare or hold food.

  • CFESA's Maintenance Tips for Ranges

    Some tips on maintenance from CFESA.

  • Specifying Energy-Efficient Ranges

    Ranges have a unique position in the energy efficiency conversation. As it is, there really is no such thing as an "energy-efficient range," per se. In fact, no Energy Star rating exists for ranges and some states don't offer rebates for this equipment. But with the right specification and maintenance, foodservice operators can achieve energy efficiency and savings with their ranges.