Choosing a Professional Gas Range for Your Restaurant
Commercial range is the mucker and grinder that will handle the majority of your restaurant’s cooking. Regardless of whether you’re just starting a food business or want to replace an old range that’s served you for years, there’s a lot to consider when searching for a perfect one.
Meet the Variety of Range Types
First and foremost, the range must suit your restaurant’s site. This will dictate the type that needs to be considered.
Restaurant Grade Commercial Ranges
Smaller restaurants, those with less than 150 seats, will have a restaurant-grade commercial range. These ranges are also considered mid-size commercial ranges, and they’re what you’ll find in most diners or smaller establishments.
Heavy-duty Grade Commercial Ranges
Heavy-duty models have been designed for restaurants that have more than 150 seats. A heavy-duty range will also be able to withstand more frequent usage and has a variety of burners to be able to help chefs cook multiple meals at once.
Decide Which Heating Is Better For You
The heat supply of the range will matter, too. Gas is often the preferred form of heating a range, but it’s not the only form. Electric is the alternative, and while electric is present, these models will cook more thoroughly.
The main difference between the two is the way in which heat is produced.
Gas will ignite with a spark and will use fire to cook the food. A lot of chefs prefer fire due to the unique taste that it provides to the food. Electric will not cause a flame to be sparked. Instead, electricity will flow through the coils in the range and heat up.
There is a lot of debate over which form of heating is better in a restaurant, but most chefs prefer gas. Why? Gas allows for:
- Faster cooking (no heat-up time like electric)
- Easier control over temperatures
- Easier maintenance
You’ll also have to consider the different gas types, such as natural gas or propane (LP). Natural gas is supplied by utility companies, while LP requires you to have a tank filled with liquid propane. The benefits of natural gas are that all of the gas comes through a pipeline, so there’s no risk that you’ll forget to refill the propane.
Then There Comes the Ignition…
When in comes to ignition, you’ll have to choose between the two types:
- a spark ignition that uses electricity to make a spark in a gas burner to light the flame. The spark ignites the gas when the knob is turned, and when air mixes with the gas, it lights the flame.
or…
- a pilot, which means there will be a flame that remains on at all times. Turning the knob will ignite the burner.
Either form of ignition will suffice, and with gas range safety features, you won’t have to worry about spark or pilot causing a fire in the process.
Choose the Configuration of Your Perfect Range
Professional-grade ovens come with a lot of features, but the most important are the following three:
- Oven. An oven may or may not be included. Ranges with ovens are great for full-scale restaurants that may need to bake items.
- Storage. When an oven is not required, the bottom portion of the range can be a storage base. Smaller establishments with less storage space will find that this is the best commercial range for their restaurant.
- Griddles. Will your restaurant require a griddle? If so, there best range for you will have a cooktop and griddle to make your cooking move along smoothly.
Number of Burners
This figure will depend on how big your restaurant is in size. If you’re going to have over 150 seats and several ranges are needed, you may have an eight-burner range.
Six burners are often more than enough for smaller restaurants.
If you’re unsure of how many burners you’ll need, sit down with your lead chef and discuss your options with him or her. These are going to be your go-to professionals for advice, and the lead chef will be able to understand your kitchen’s needs based off of your menu.
You’ll also find units that have four burners, and others that have ten burners.
Commercial ranges are a must-have for any commercial kitchen, and the higher the number of seats you have in your restaurant, the larger the commercial range you’ll need. Sit down with your head chef or consultant and discuss your needs based on your restaurant’s maximum seating capacity.
Once you know how large of a range you’ll need, you’ll want to look at all of the optional features and accessories to find a range that fits perfectly in your restaurant’s kitchen.
Source: https://mcdonaldpaper.com/blog/how-to-choose-best-professional-gas-range
