Posted by Rachel Schwartz on 12/29/2020 to
Product Spotlight
A range is one of the most versatile pieces of equipment in a commercial kitchen. It can be used to sauté, fry, grill, broil, boil, braise, simmer or warm, depending on your needs and the type of range you purchase. Different options and configurations are available to suit different styles of cooking, so it's crucial to consider your restaurant's menu when choosing the best range for your kitchen.
Does your menu call for a variety of cooking styles and techniques, especially boiling or frying in a pot or pan?
An open burner gas range is the most popular type of range in the industry. It is excellent for cooking many types of food. It is familiar and easier to use by experts and less experienced cooks alike. Experienced chefs favor it because of the quick heating and precise control of temperature it offers. Most commercial ranges have 6-10 burners. There are also ranges available that combine fewer open burners with other types of surfaces, as described below.
Does your menu offer many individually sautéed dishes?
A step-up kitchen range is similar to a regular open burner range but with a configuration that gives your chef easier access to the back burners. In a step-up range, the back burners are at a higher level, making it easier and safer to reach over the burners at the front. There are also specific stock pot ranges that have a lower height and fewer burners. They are designed to make it easier for workers to lift large pots safely and without spillage.
Do you prepare a lot of soups and sauces?
A hot top range is designed for use with stock pots and vary in size of top and bottom bases. Their smooth surfaces make moving large pots and pans around much easier. While hot tops take longer to heat, the temperature is even across the entire surface.
Do you prepare soups and sauces that need to be cooked at different temperatures?
Like hot tops, French tops feature a large, flat cooking surface designed for use with varying sized pots or sauté pans. The key difference is that these burners are hotter at the middle and cooler towards the edges--enabling chefs to prepare foods simultaneously that cook at different temperatures.
Do you serve food that do not need to be cooked in a pot or pan? Like eggs, pancakes, sandwiches, etc.?
A griddle top is designed to cook food on directly. A burner/griddle combination range can work well if your menu contains a significant proportion of both sauté and griddle items. You can vary the number of burners and the size of griddle to accommodate the relative amount of each type of cooking you do. When selecting a griddle style, be mindful of control type. Options include snap-action, solid-state and manual controls.
Do you feature charbroiled items on your menu?
You can purchase a separate charbroiler but combining a charbroiler and restaurant range can provide convenience, especially if your sauté requirements are limited. A combination range allows your chef to quickly sear a cut of meat on the charbroiler, for instance, and then quickly transfer it to a pan on a burner to finish the cooking process. The benefit to adding a charbroiler is that it allows you to cook foods and infuse that characteristic smoky flavor profile and beautiful grill markings.
Make your Choice
There are other factors that go into designing your perfect range. Do you have access to gas or electric and what voltage of electricity? What size of range do you need, based on your volume? Do you want a countertop model or a range with a base? There are many base options available. Do you need a regular oven, convection oven, multiple ovens, storage space or a refrigerated base?
About the Author
For more than 150 years, Vulcan has championed the success of chefs and operators with superior commercial kitchen equipment and steadfast, unwavering service. Always at the ready, we are dedicated to the success of our customers, eager to provide the support and quality they deserve. At Vulcan, we have one purpose, to ensure our customers can be their best.
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