• Breen Eskildsen posted an update 4 months, 3 weeks ago

    The options could feel endless if you are looking for commercial ranges. Differing prices, shapes, sizes, features and specs can leave a person feeling overwhelmed and uninformed. Some shoppers might not exactly even know how to begin looking. But by reading on, searching for them may be a bit easier.

    Restaurant Duty and Duty

    Commercial ranges can be found in a lot of varieties to be able to fit the demands of district where they will be used. Two such varieties are restaurant duty as well as duty. Hotels, hospitals, schools, institutions plus some high volume restaurants use heavy duty units. They’ve got higher energy output and shorter cooking time. Most restaurants and chains will get by which has a excellent, restaurant duty unit.

    So robust units are durable with larger gas valves to enable easier combining of other components. They are often batteried together to make large units for top volume kitchens. These products are built to withstand intense use and cost more both up front along with expenses. Also, the higher energy output means you will see higher energy costs.

    Restaurant duty commercial ranges are suitable as free-standing models with BTU and power levels near the high quality standards, but also for an inexpensive price. Shiny things cost less and possess lower expenses. Still, they’re more costly to setup and are not built to withstand intense use as well as the heavy duty units.


    Virtually any mix of open burners and griddle tops can be obtained. Convection ovens may also be combined with the conventional oven base.

    Open Gas Burners

    Open gas burner commercial ranges include the best choice for many professional kitchens and provide instantaneous heat which is easily controlled. Search for easily removable top grates, a wide range of flame heights, ring or star burners and individual pilot lights for each burner. Also, think about the BTU rating.


    Instead of a burner, you can select a griddle for your the top of all or portion of your range. It is a flat metal plate created from steel, iron or aluminum and food is cooked directly on top allowing multiple food products in order to cook simultaneously. Get a large grease trough for simple clean up, manual valve controls for user regulated temperature control, thermostatic controls for accurate temperature control as well as a non-stick or well seasoned surface.

    Other considerations

    Sold as options on most units, casters are strongly suggested for quick cleanup fix. Also, when the range will likely be used in an elevation above 2000 feet, be sure to note that when ordering. Gas valves should be adjusted to account for higher elevations.

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