Ranges
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
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• 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 higher volumes and heavier pots and pans. Operators can have heavy-duty models 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, Chinese — are custom models created for specific applications. Energy-efficient induction ranges also are available. Six burners are typical, but ranges may offer between four 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 60 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 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 208V, 240V 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 (1803 260). One manufacturer offers a line for smaller operationsthat is just 120 wide. Manufacturers construct heavy-duty models in sections, which leads many professionals to refer to them as sectional or modular ranges. Theyalso come with up to six burners, while restaurant models can have 10 to 12 burners. Some modelsare 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. A variety of options and designs includes cooktops, overhead salamander broilers and fryer units. The four most common varieties of ranges are open-burner, hot tops, griddle tops and graduated hot tops. Griddle tops range in size from 110 up to 720 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 are specified to 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 offera flash tube system, an energy-efficient design that includes one pilot for every two burners instead of a pilot for each burner. Units are available with electronic ignition burner systems, instead of standing pilots, which also save on energy use. One manufacturer offers an energy-saving feature wherethe 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-steeltubular high shelf or double-high shelf, a salamander-broiler or cheesemelter. A rearward-extending flue riseris also available to 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. At least one range line features two-piece porcelain-coated lift-off burner heads that clean up easily and help maintain cooking efficiency.
• Key Kitchen Applications: A range top is almost always the most used piece of equipment in any kitchen. With it, cooks boil, simmer, fry, sauté, braise and hot-hold foods.
• 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 incompletebecause 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.
• Food Safety & Sanitation Essentials: Most range models come with a drip pan below the burners to snare spills and grease that shouldbe removed as soon as possible. If heavy pots and pans are to be used, unit managers should be sure to check that the construction of burners and legs will be sufficient to handle the loads. Induction range tops have been praised for being easier to keep clean than other types, since moist cloths can be used to wipe off cooking surfaces. Some ranges are constructed of porcelain on the back of the door and oven’s bottom to facilitate easier cleaning.
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