Commercial Range – Your Best Friend In The Kitchen

A commercial range is a multifunctional piece of cooking equipment with a cooktop and base. It has this name due to the wide range of tasks it can handle in a busy restaurant kitchen. The different configurations of the stovetop allow using multiple cooking methods, varying from boiling and frying to simmering and sauteing. The base is also customizable. You can opt for an oven to take on your baking tasks or a cabinet to store ingredients or utensils. Powered by gas or electricity, commercial stoves provide unparalleled functionality and flexibility.

Types of Commercial Ranges

Commercial ranges differ in the type of fuel they use. When choosing between gas and electricity, there is no one-size-fits-all solution; however, commercial electric ranges are often suitable for easy installation. Their burners are resistance wires covered with a hot top or French plate. This makes the unit easier to clean and safer to operate. Since they don't have open flames, they generate less excess heat, placing less strain on the HVAC systems. Therefore, a commercial electric stove can be a better option for facilities without the proper venting necessary for a gas stove. 

Many professional chefs have fallen in love with the cooking consistency of commercial gas stoves. Commercial gas ranges have open burners with faster heat-up times. Gas burners respond more quickly to temperature adjustments, providing more precise control over the cooking process. Because commercial stoves are the most frequently used cooking appliances, energy efficiency is crucial. Gas is usually more affordable than electricity in many states. Additionally, most commercial gas stoves come with a conversion kit that allows for switching between natural and propane gas.

Specialty commercial ranges are available for a more diversified cooking potential. Wok ranges are industrial stoves with a raised ring to accommodate round-bottomed woks. Their burners produce high BTU ratings to supply the heat needed for stir-fried menus. Stockpot ranges are low-height commercial stoves designed for the safe handling of large cooking vessels, such as stockpots. Kitchens with space limitations or those that require additional burners can benefit from commercial hotplates and countertop industrial stoves equipped with electric or gas burners. 

Key Points In Buying Commercial Ranges

Commercial ranges are so versatile that running a foodservice establishment with one restaurant stove and no other cooking equipment is practically possible. However, it would be helpful if you made a well-informed decision, as they can have a wide variety of top and base configurations.

1. Top Configurations of Commercial Ranges

You can configure your commercial range top to accommodate a broader range of cooking tasks, tailored to the recipes you serve. A closer look at your menu will help you find the proper configuration to suit your kitchen's needs. The most significant advantage of commercial stoves is that you can have one or a combination of the two or three cooktops listed below.

• Open Burners Top: Commercial ranges with open gas burners are the most widespread configuration. They are made of cast iron or stainless steel. You can boil, simmer, sauté, or fry ingredients in any pot or pan over open flames. Restaurant ranges can have up to 12 open burners.
• Hot Tops / French Tops: Hot tops, also known as even-heat tops, are thick, flat cooking surfaces that allow pans and pots to be moved freely. French tops are also flat and have circular rings for temperature adjustment. The central ring can be used for high-heat cooking while you do the simmering or hot-holding tasks on the outer rings.
• Griddle Tops: Commercial ranges with a griddle top offer a vast and smooth grilling area perfect for serving breakfast items like eggs, pancakes, or omelets. You can quickly flip your burgers, fish, or steaks on the non-stick griddle plate.
• Plancha Top: A plancha is also a flat top-like griddle, but its heating source is circular. The temperature lowers as you move from the hottest center to the outer sides. Therefore, you can shift your ingredients without using any temperature controls.
• Charbroilers: Charbroilers resemble outdoor grills, featuring metal grates that open to create attractive sear marks on products. A commercial range with a charbroiler top can help you win the favor of those craving the smoky and juicy texture of char-grilled steaks, fish, or poultry.

2. Base Configuration of Commercial Ranges

If you purchase a freestanding commercial range, you'll also have to configure the base below the stovetop. Manufacturers offer various alternatives to help you maximize the use of your space and enhance the versatility of your equipment. Here are the most common base configurations.

• Oven Bases: Oven bases encompass both small, space-saving ovens and larger, standard ovens. Some commercial stoves also feature convection ovens, which circulate hot air inside the oven cabinet through built-in fans, resulting in more even baking of products. 
• Refrigerated Bases: A refrigerated base provides you with additional cold storage. Quick access to ingredients underneath a commercial range can improve your kitchen's workflow.
• Cabinets: An open or enclosed cabinet under a restaurant stovetop means extra room for storing pots, pans, or other cooking vessels close at hand.

Space and energy efficiency are hot priorities for today's foodservice operators. A commercial range is unmatched in both quality and performance. It increases your cooking capacity and enriches your menu. Explore the hundreds of models from leading brands, including American Range, Comstock-Castle, Imperial, Jade, and Vulcan, at Chef's Deal. Also, please note that most commercial ranges need a flue riser, a protective material used to direct excess heat towards a range hood.