Commercial Range and Oven

Key Specifications and Features:

1. Burner Configuration:

   • Number of Burners: Typically ranges from 4 to 12 burners, depending on the size and model.

   • BTU Output: Burners typically range from 15,000 to 30,000 BTUs (British Thermal Units) per burner. Higher BTUs mean more heat and faster cooking.

   • Type: Options include open burners, where the flame is visible and provides quick heat, or sealed burners, which are easier to clean but may offer slightly less heat.

     
     

2. Oven Type:

   • Standard Oven: Conventional ovens that use radiant heat from the bottom and sometimes the top. They are the most common and versatile for various cooking tasks.

   • Convection Oven: Utilizes fans to circulate hot air, providing more even cooking and reducing cooking times by 25-30%. These are ideal for baking, roasting, and cooking multiple items at once.

   • BTU Output (Oven): Typically ranges from 30,000 to 50,000 BTUs for standard models.

     
     

3. Construction Material:

   • Stainless Steel: The body and surface of the range are typically made from high-grade stainless steel for durability, ease of cleaning, and resistance to rust and corrosion.

   • Cast Iron Grates: Burners often feature heavy-duty cast iron grates that can support large pots and pans and are highly durable.

     
     

4. Size and Dimensions:

   • Width: Ranges from 24 inches to 72 inches or more, depending on the number of burners and additional features.

   • Height: Generally around 36 inches to the cooktop, with an additional height for the backsplash or high shelf.

   • Depth: Typically around 30 to 34 inches, allowing ample space for cooking large quantities of food.

     
     

5. Additional Features:

   • Griddle or Broiler: Some models come with an integrated griddle or broiler on the cooktop, which is great for breakfast foods, sandwiches, or finishing dishes.

   • Salamander Broiler: Often installed above the range, a salamander is used for browning, broiling, or finishing dishes.

   • Shelving: Many units feature a high shelf above the burners for convenient storage of pots, pans, and utensils.

     
     

6. Fuel Type:

   • Gas (Natural or Propane): The most common fuel type for commercial ranges, offering quick and precise heat control.

   • Electric: Less common but available, especially in kitchens where gas is not an option. Electric ranges can provide even heat but may be slower to adjust temperature compared to gas.

     
     

7. Ventilation:

   • Hood Requirement: Due to the heat and fumes generated, a commercial range must be installed under a ventilation hood to comply with safety regulations and maintain kitchen air quality.

     
     

8. Safety Features:

   • Flame Failure Protection: Automatically shuts off gas if the flame goes out, preventing gas leaks.

   • Pilot Light: Continuous ignition source for gas burners, ensuring they are ready to use.

Considerations When Choosing a Commercial Range and Oven:

• Kitchen Space: Ensure the range fits comfortably in your kitchen space and meets local building codes.

• Cooking Volume: Choose a model that can handle the volume of food you need to prepare, considering the number of burners and oven capacity.

• Fuel Availability: Determine whether natural gas, propane, or electric models are more suitable for your kitchen.

• Maintenance and Cleaning: Stainless steel construction and easily removable grates and burners make cleaning more manageable.

• Budget: Commercial ranges vary widely in price, depending on size, features, and brand. Balancing cost with quality and functionality is key.