4 things you should know before buying a commercial range

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Ranges are important kitchen equipment for running a restaurant or for conducting any commercial catering operation of this type. Commercial ranges are famous for their versatility and simplicity. And they are used for multiple cooking processes such as sautéing, braising, grilling, frying and simmering.

Commercial ranges are available in various types and sizes. Their configuration and styles also vary considerably from each other. The type of commercial range you need to purchase depends on the specific needs of your kitchen and is a matter of preference.

A commercial range is like the Swiss army knife of your restaurant kitchen. If you are looking to open a new restaurant, the commercial range is an essential kitchen equipment, and here are the four main things you should know before buying a commercial range:

Technically, there are three types of ranges:

  • Heavy duty commercial range
  • Range of restaurants
  • Range of specialties

Commercial range: These are sturdy and durable kitchen equipment that can withstand all day use. This equipment generates a huge amount of thermal energy to prepare large volumes of food for your customers all day long. The configuration of a commercial range is highly customizable, with options such as open burners, French tops and grills. The costs of a commercial range are higher than those of a restaurant range, including that of a blast chiller, and therefore the

the commercial range is preferred only when serving a large number of customers.

Range of restaurants: Typically, a range of restaurants can serve up to 150 diners at a time. It is suitable for small kitchen spaces and is very affordable with less upfront and less maintenance costs. Also, restaurant ranges are smaller and lighter than heavy commercial ranges.

Specialty Range: Commercial ranges can be special ranges such as broth pot range, wok range, etc. A range of woks are suitable for stir-frying at high temperatures, while a range of broth pots are suitable for preparing a high volume of soups, broths and broths.

The commercial range is available in different sizes to suit the individual needs of a restaurant kitchen. Common sizes in the range are 24 “, 36”, 48 “and 72” widths. The greater the width of the range, you can prepare the more food you can prepare from it.

You need to know how much food you might want to prepare using the range, even when there is a large volume of rushes in your restaurant. You can narrow the capacity and size of the range you wish to purchase based on this. For example, 36 “is the most common range size for a restaurant business.

When it comes to size, it is advisable to opt for one large range instead of many smaller size ranges as it would save on initial costs and energy consumption costs. Choose heat lamps and cheese melters aligned to your kitchen space and your needs.

Another important factor you should keep in mind when shopping for a restaurant series range is the space of the hood. There are standard guidelines on how much hood space you need in your commercial range. Typically, hoods should extend beyond the range of at least 6 ”. For example, if you own a 60 “hood, the maximum range width you can place under it is 48”.

Space is an important parameter to consider and you have various options besides open burners. For example, for restaurants wishing to specialize in breakfast foods, plates are highly desirable. Therefore, you can configure your range unit by wisely deciding the plate space and the number of burners in your range.

Griddle options are commercially available in 12 “increments. In addition, there are” space saving “commercial ranges to suit your restaurant’s kitchen layout.

  • Type of food your range can cook

When shopping for a commercial range for your restaurant kitchen, the type of food you wish to prepare from your range is an important factor to consider. For example, if your menu focuses on breakfast items, you may need an open stove. Different burners could serve a larger number of customers. If you are in need of commercially made Asian cuisine, a wok burner it would be suitable for regular use.

Few other factors that need attention when buying a commercial range include the type of energy source (gas or electricity), the amount of power consumption, the hob configuration (Charbroiler, Griddle, Plancha), the basics of the range ( standard oven bases, convection oven bases, storage base, refrigerator base, broiler base) and functions such as auto ignition, etc.

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