The Restaurant Range: The work horse in the restaurant kitchen.
There are many different configurations and things to consider when deciding on the type of range a restaurant will need. Choosing the right one is not difficult, there are just a few things to consider before buying one.
The Top, Middle, and Bottom Configurations to Consider
Typical Commercial Restaurant Ranges are seperated into three different sections that can have any number of different configurations.
The Top: Usually a shelf used to hold your pots and pans; sometimes a cheese melter or salamander is bolted or welded to the shelf.
The Middle: Any number of configurations of burners, griddles, and char-broilers, depending on the size of the range.
The Bottom: Usually a standard restaurant oven is at the bottom of a typical range; can also be ordered with a storage shelf instead, or even better as a commercial restaurant convection oven, allowing one to cook faster and more efficiently with more control of the finished product.
Type of Gas: Natural or Liquid Propane, and note if the elevation is above 2000 feet so the manufacturer knows how to set the gas regulator.