Ranges

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

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. A variety of specialty ranges — tabletop, stockpot, Chinese, taco — are custom models created for specific applications.

Capacities/Footprints: Most range makers market their units in three sizes: 24”, 48” and 60”. Not surprisingly, restaurant ranges are smaller (24” to 72”) than their heavy-duty counterparts (32” to 36” per section). Many models come with 6” adjustable legs to ensure a level stance.

Energy Source(s): Electric and gas models offer different burners. Gas models have open burners. 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. Gas models have Btu ranging from as little as 25,000 to as much as 260,000.

Manufacturing Method: Most manufacturers construct ranges of steel or stainless steel, often 16 gauge. Some models also feature enameled surfaces for enhanced appearance.

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, which leads many professionals to refer to them as sectional or modular ranges. They also come with up to six burners, while restaurant models can have 10 to 12. 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. Numerous options and designs makes ranges flexible enough to offer features like a variety of 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 11” up to 72” wide. 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 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. 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 cheese melter. A rearward-extending flue riser is 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. 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, deep-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.

Maintenance Requirements: A rear flue is crucial for venting heat and combustion byproducts from the oven and from under griddles and hot tops. Without it, combustion could be incomplete because of the lack of fresh oxygen. 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.

Food Safety & Sanitation Essentials: Most range models come with a drip pan below the burners to snare spills and grease that should be 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 accommodate 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.