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| Restaurant Range |
Types: Restaurant or café ranges handle light duty applications. Heavy-duty ranges have similar features but are constructed of sturdier materials that allow them to stand up to high volume and heavier pots and pans. These can be configured and customized as island suites. Medium-duty ranges are typically freestanding and offered with standard and convection oven options. A variety of specialty ranges - tabletop, stockpot and Chinese are created for specific applications. Energy efficient induction ranges also are available. 6 burners are typical, but can be between 4 and 10 burners. Temperature capabilities range from 475°F up to 600°F.
Capacities/Footprints: Most range makers market their units in three sizes: 240, 480 and 600. Not surprisingly, restaurant ranges are smaller (240 to 720) than their heavy-duty counterparts (320 to 360 per section). A hotel profile range with a 320 base provides more fire power in a smaller footprint. Bakery depth models accommodate pans both vertically and horizontally. Many models come with adjustable legs to ensure a level stance.
Energy Source(s): Electric and gas models offer different burners. Gas models have open burners and provide BTU's ranging from 25,000 to 260,000. The burner’s grate bowl design determines how efficiently it directs the BTU to the cooking vessel. Electric units come with tubular metal elements that hold resistance wires. These are covered with protective hot tops or French plates. Models are routinely available in 208/240 or optional 480V. Induction ranges also have become more popular in recent years. These ranges only use power when the pot is positioned on the cooking surface.
Manufacturing Method: Most manufacturers construct ranges of steel or stainless steel, often 16 gauge. Some models also feature enameled surfaces for an enhanced appearance. Range grates offer welded steel or cast iron construction.
Standard Features: Ranges are available with up to two ovens underneath. The size of the oven(s) is usually based on that of baking sheets (18" x 26"). One manufacturer offers a line for smaller operations that is just 12" wide. Manufacturers construct heavy-duty models in sections, (referred to as sectional or modular ranges). They also come with up to six burners (restaurant models can have 10 to 12 burners). Some models are available with individual, lift-off, polished steel-top grates and variable size, multi-point gas connections. Others offer a stainless steel front, sides and stub back. Options include cooktops, overhead salamander broilers and fryer units. The most common varieties of ranges are open burner, hot tops, griddle tops and graduated hot tops. Griddle tops range in size from 11" up to 72" wide. Hot tops facilitate easier movement of pots on range tops. A fifth type of top, a French hot plate, comes mostly with electric ranges.
New Features/Technology/Options: In some units, components are removable for easy cleaning, the burner box can be insulated for maximum efficiency and heavy-duty baffles help ensure an even heat flow. Many models are available with open top or step up burners, a full width or graduated hot top, and/or a full width griddle or charbroiler. Thermostatically controlled griddles provide added temperature control and consistency. Some ranges offer a flash tube system, an energy efficient design that includes one pilot for every two burners instead of a pilot for each burner. Electronic ignition burner systems, instead of standing pilots, save on energy use. One manufacturer offers an energy saving feature where the range’s flame size automatically adapts to the pot that is placed over it. Other options include a variety of sizes of shelving such as a stainless steel tubular high shelf or double high shelf, a salamander broiler or cheesemelter. A rearward extending flue riser will increase the overall depth of a range to match an existing deep cooking battery. One range line features ceramic fire bricks under the griddles and hot tops that retain heat for faster recovery, better energy savings and increased productivity. Manufacturers also have designed burners that resist clogging. Two piece porcelain coated lift-off burner heads clean up easily and help maintain cooking efficiency.
Purchasing Guidelines: If an operator’s menu requires the use of large stockpots as primary cooking vessels, they will be best served by a unit with heavy-duty grates. Some ranges are equipped with refrigerated bases, and end users should consider self-contained and remote refrigeration packages when applicable. If baking, users would be best served incorporating a convection oven base. In terms of ventilation requirements and hood size, BTU needs to be taken into account.
Maintenance Requirements: A rear flue is crucial for venting heat and combustion by-products from the oven and from under griddles and hot tops. Without it, combustion could be incomplete because of the lack of fresh oxygen. Keeping burners clean and free from food debris helps maintain the range’s efficiency. Staff can clean ordinary grime by using soap, water and a cloth, sponge or fiber brush. To clean baked-on food, staff should use a scouring pad or stainless-steel wool to rub on a paste made of water and ammonia, magnesium oxide, powdered pumice or French chalk. Avoid cleaning with wire brushes, files and steel scrapers. One maker offers a full width crumb tray to catch minor spills and provide easier cleanup. Lift-off burners also facilitate easier cleaning.
This information was originally published by Foodservice Equipment and Supplies magazine and has been reprinted with permission. For additional information about these and other product categories, please visit www.fesmag.com.
