Foodservice Equipment & Supplies

The Quarterly Product Q4 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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22 Q4 2018 THE QUARTERLY Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base. Oftentimes, a range top will emerge as the most used piece of equipment in a kitchen cook line. While culinary staff can use the range top for stir frying, grilling, sauteing, searing, boiling, etc., they can also use the base for baking, roasting, warming, and broiling (ovens), storage (cabinet bases) or refrigeration (refrigerated or freezer drawers). Restaurant or cafe ranges handle light-duty applica- tions. Heavy-duty ranges have similar features but prom- ise sturdier construction that allows them to stand up to higher volumes and heavier pots and pans. Operators can have heavy-duty models configured and customized as island suites. Typically free-standing, medium-duty ranges often come with standard and convection oven options. The most common varieties of ranges include open- burner, hot tops, griddle tops and graduated hot tops. Griddle tops range in size from 11 inches to 72 inches wide. Hot tops facilitate easier movement of pots on range tops. A French hot plate comes mostly with electric ranges. Plancha griddles have become a more popular option for creating international cuisine. A variety of specialty ranges — tabletop, stockpot, Chi- nese, taco — represent custom models created for specific applications. Induction ranges have become increasingly popular as well, due to their energy efficiency, which is in the 98 percent range. This type also keeps the kitchen cooler, since it doesn't emit heat, and may not require a hood when in use. Electric and gas ranges offer differ- ent burners. Gas ranges have open burners, with Btus ranging from 25,000 to 260,000. The burner's grate bowl design determines how efficiently the unit directs the Btu to the cooking vessel. Four- to 10-burner units are offered, although 6- or 10-burner ranges are most often utilized for commercial applications. Electric units utilize tubular metal elements containing resistance wires. Protective hot tops or French plates cover the elements. Electric units come in 208-, 240- or 480-volt models. Oven thermostats range from 150 degrees F to 500 degrees F as standard. Ranges are available with up to two ovens under- neath. The standard width of the range top can vary from 12 up to 72 inches, usually in 12- or 18-inch increments, depending on the equipment and requirements. Most range makers market their units in three sizes — 24, 48 and 60 inches. Restaurant ranges typically measure 24 inches to 72 inches compared to heavy-duty versions, which measure 32 to 36 inches per section. A hotel profile range with a 32-inch base provides more fire power in a smaller footprint. Bakery-depth models accommodate pans both vertically and horizontally. Many models come with 6-inch adjustable legs to ensure a level stance. Most manufacturers construct ranges of steel or stainless steel, often 16 gauge. Some models also feature enamel surfaces for an en- hanced appearance. Range grates offer welded steel or cast-iron construction. Ranges

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