Commercial Ranges Buying Guide | Tundra Restaurant Supply
Commercial Ranges Buying Guide | Tundra Restaurant Supply
A commercial range is a heavy duty piece of restaurant equipment in your kitchen that you rely on. Extremely versatile, ranges come in all shapes and sizes, featuring a combination of the following: burner(s), griddle, plancha, ovens, salamander/broiler, bottom refrigerator and much more. Sold as a stand-alone or modular unit, a commercial range can be configured to meet the needs of your unique business.
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Keep in mind that when shopping for commercial equipment like ranges, high power is something you need—and you’ll get! But while many chefs opt for units with higher BTUs, chances are you won’t notice much of a difference in performance between a 30,000 per burner BTU versus a 35,000 per burner BTU. As such, instead of paying more for higher BTUs instead consider other features that might be better for you like an electronic ignition, an added salamander/broiler or even going with an induction cooktop instead!
In this buying guide, you’ll learn more about the different ways to configure your commercial range.
Gas Range or Electric Range?
There’s no right answer when it comes to choosing between a gas range or an electric range for your range—it’s really up to personal preference. Chefs have long loved the cooking consistency of a gas range, and you can often save money on electric utilities since gas tends to be cheaper. That said, with an electric range you don’t have to worry about a gas leak and with the advent of induction units, which are more energy efficient, you could even see a decrease in your bills.
Standing Pilots or Electronic Ignition?
Instead of guiding your purchase decision by what some may refer to as "restaurant grade" or "heavy-duty grade", we encourage you to instead consider your environment and menu. Places like churches and firehouses should not have standing pilots, which is why you should consider a commercial range equipped with an electric ignition. With an electric ignition, there is an electric spark that lights the flow of gas (similar to your gas range at home) for an immediate flame.
Not only is it safer, but you’ll save a lot on your gas bill (in some cases, thousands of dollars) by not utilizing a standing pilot light. Commercial ranges equipped with an electronic ignition (an optional upgrade in many cases) may cost more up front, but your long-term savings will more than make up the cost!
Hood Space Requirements
Before designing your dream range configuration, consider if your kitchen has space for it! Every commercial range will need some kind of a hood system (equipped with hood filters) to filter smoke and grease-laden particles from the air. Without a properly functioning hood system, you could be putting yourself and your employees at dangerous risk of a grease fire.
Codes vary between municipalities, but general rules require a minimal space of six inches around the entire range. That means that your hood must extend at least 6 inches beyond your commercial range.
Commercial Range Top Configurations
Most operators don’t realize that commercial ranges come in a myriad of configurations to suit the needs of each kitchen—in fact, Southbend alone boasts more than a thousand different range configurations. Try out the Southbend Range Configurator to find your perfect setup!
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If you’re shopping for a new commercial range, we recommend first taking a hard look at your menu. Knowing what types of food you’ll be cooking (and how much of it) will help you determine what types of cooking surfaces you need. Are you an operation that specializes in all-day breakfast and anticipate cooking a lot of eggs or pancakes? Or maybe you want to put the finishing golden touch on macaroni and cheese.
Don’t waste money (and time) with a bad configuration. Think about the kinds of food you intend to cook:
Broiler, Salamander or Cheesemelter
Great for finishing off dishes like French onion soup, lasagnas and more, an additional salamander/broiler or cheesemelter is perfect for commercial kitchens who want to add that final browned touch to dishes. Read on to learn more about each:
Cheesemelter
Often a low-power option featuring a metal shelf and an open front, cheesemelters are often equipped with electrical heating elements that are perfect for giving dishes a finishing touch, like melting cheese on a chicken parmigiana.
Salamander/Broiler
Featuring overhead burners, a salamander is typically open in the front and has racks that can slide in and out. Unlike cheesemelters, salamanders have a wider range in temperature controls so it can be utilized to cook, not just brown or melt food. When kept at a lower temperature, a salamander can even be used to effectively hold food at a safe warming temperature. Depending on the manufacturer, a salamander may come with a griddle on top for added versatility.
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