How to Select an Ideal Commercial Range for Your Restaurant Kitchen

Selecting the proper commercial range for your restaurant kitchen is one of the most critical decisions when opening or renovating your establishment. The range is the heart of any professional kitchen, so you'll want to choose a model that can keep up with your cooking needs. This guide will walk you through the key factors to consider when shopping for a new commercial range so that you end up with the perfect fit for your restaurant.

Gas vs Electric Commercial Ranges

You must first decide whether to go with a gas or electric commercial range. Both have their pros and cons, so let's take a look at how they compare:

Gas Commercial Ranges

Gas ranges are the most popular choice for professional kitchens because they provide more power, better temperature control, and faster boiling times. The open flame and immediate heat response make gas ideal for sautéing, stir-frying, boiling pasta, and any cooking technique requiring precise temperature regulation.

Gas ranges are available with 4-8 burners; some models even allow you to control each burner independently for maximum flexibility. Heavy-duty cast iron grates hold up to frequent use. Many restaurant chefs prefer gas ranges for consistent cooking performance.

However, gas comes with some downsides. Ventilation hoods are essential to remove combustion gases and heat from the kitchen. Gas line installation may add extra costs if not already available. And gas ranges typically cost more upfront than electric models offering similar features.

Electric Commercial Ranges

Electric ranges provide a viable alternative to gas that may better suit some restaurant kitchens. Electric ranges heat the range top and ovens using heating elements, which allow for even and consistent heat distribution. This makes them well-suited for delicate dishes like creme brulee or dishes requiring a long baking time.

Electric ranges are usually less expensive to purchase than gas and avoid needing particular gas line installation. They are safer and easier to clean since there's no open flame. Electric ranges also emit less ambient heat into the kitchen compared to gas.

However, electric ranges don't provide the instant adjustability and power of gas burners. Most chefs find they need to get hot enough for good searing. And electric coils are notorious for developing hot and cold spots that lead to uneven cooking. So, electric ranges work best for restaurants with more straightforward menus.

Range Top Configuration

Once you've settled the gas vs electric debate, the next step is deciding on a range top configuration. Commercial ranges come with anywhere from 4 to 8 burners or heating elements. Consider how many you'll realistically need based on your:

• Menu complexity - More burners allow cooking multiple dishes at once. Example: 8 burners better suit restaurants with diverse menus.

• Volume - More burners help you cook more portions simultaneously. Example: An eight-burner range accommodates higher volume kitchens.

• Pan sizes - Match burner output to your typical pan sizes. Example: A large stock pot requires a high BTU power burner.

Don't overbuy on burners, either. Extra burners take up space and add cost if you use them sparingly. Also, look for models with modular burner heads you can switch out to match output to different pan sizes.

Oven Configuration

Just as crucial as your range top is selecting the proper oven configuration:

Single Oven: Basic ranges have just one large oven cavity. These allow only one temperature at a time but take up minimal space.

Double Oven: Many commercial ranges have two independently controlled oven cavities. Double ovens allow simultaneous cooking at different temperatures and speeds. They also provide backup if one oven goes down.

Convection Oven: Convection ovens have fans that circulate hot air for faster, more even cooking. Great for large batches of frozen items. Adds versatility over conventional ovens.

Combination Oven: Combis utilizes both convection and steam cooking. Steam cooking keeps items moist and enhances flavor, while convection quickly crisps and browns. Combis offers maximum versatility but comes at a premium cost.

Make sure to account for your oven capacity and versatility needs when selecting a commercial range. Only invest in capabilities you will leverage.

Important Range Features

Beyond the burners and ovens, commercial ranges offer additional features that enhance functionality:

Simmer Settings: Allow cooking foods at an ultra-low temperature, essential for delicate sauces or soups simmer.

Griddle Section: Choose ranges with an integrated griddle for cooking eggs, pancakes, burgers, and more. Stainless steel, chrome, or cast iron surfaces are the most durable.

Broiler Section: A high-powered broiler allows quick meat searing and browning. Infrared broilers heat foods without drying them out.

Storage: Some ranges include storage drawers for pots, pans, and utensils within reach. Storage saves steps and keeps your kitchen organized.

There are also heavy-duty commercial range features to look for that impact durability:

• 12 ga stainless steel construction

• Spill trays

• 6" adjustable stainless steel legs

• Removable knobs and doors for cleaning

Prioritize features that will see frequent use and make your kitchen more productive. Avoid overcomplicated controls that your staff may need clarification.

Shop Smart to Get the Right Range

Now that you know what to look for in a commercial range, it's time to start shopping! Be sure to follow these tips for getting the best range for your restaurant:

• Get hands-on with display floor models to test controls and ergonomics.

• Ask about burner BTU ratings and oven construction quality.

• Read reviews from other restaurant owners to learn about real-world performance.

• Partner with a trusted restaurant supply store in Dallas, like Angelo's Restaurant Equipment, which specializes in commercial kitchen equipment

• Ask your sales rep many questions about duty cycle, longevity, and maintenance needs.

• Ensure your chosen range is NSF and ETL/UL certified for safety and sanitation.

• Don't sacrifice quality to save a little money upfront. A better range improves productivity and lasts longer.

• Negotiate free shipping, installation assistance, and extended warranty terms.

Take the time to make an informed commercial range purchase. With the proper range powering your kitchen, your chefs will gain efficiency, consistency, and capacity. This allows you to delight customers with incredible dining experiences. A range that matches your exact needs helps make your restaurant thrive.

Conclusion

Selecting the perfect commercial range is a significant investment in establishing your restaurant's capability. This guide provided tips across gas vs electric, burner and oven configuration, must-have features, and shopping considerations that will lead you to the ideal range for your professional kitchen. Partnering with a trusted supplier like restaurant supply store Dallas ensures you get the right equipment at the best value.