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.

Issue link:

Contents of this Issue


Page 25 of 35

24 Q4 2018 THE QUARTERLY Purchasing Considerations When choosing a range, it's important to know what type of cooking will take place. A heavy-duty model may not be necessary, and an operator may be able to work with four or six burners rather than 10. "It's important to look at the application for use of the equipment and make sure flexibility is built into the design to expand or keep it static as needed," says Ray Soucie, design director, Webb Foodservice Design, Portland, Ore. "Franchises may not want to deviate at all, whereas inde- pendent operators may want flexibility." In looking at the specific application, operators can make the decision whether an oven base or refrigeration underneath are needed. Will the range serve as a saute station or have a broader use? Is gas, electric or induction heating preferable? The intensity of the burners impacts the types of menu items that can be prepared on the unit. "Some may require a high, intense heat, so a 20,000 Btu burner won't be sufficient," says Soucie. "High-volume operations, such as hotels, may be better off with a range offering 32,000 Btu burners." Operators can choose from a number of surface configurations, from open flames to griddles. "Many are getting away from incorporating an oven underneath due to the use of combi ovens," says Soucie. "Refrigerated drawers under the cooking area provide cold storage and an all-inclusive cooking station for high production. Many users like the quick access." Construction impacts the lifespan of a range but needs to be weighed with the financial investment. "For example, a smaller mom-and-pop restaurant with a three- to five-year life span may not want to invest in a heavy- duty hotel range," says Soucie. "It's important to decide where to invest the dollars." Restaurant-weight ranges typically have welded frames rather than pop-riveted or screwed, which can loosen over time. Energy consumption is another thing to consider when choosing a range. "Some applications may benefit from induction cooking, which provides greater control over temperature settings," says Soucie. "If an application needs a long-term simmer with non-fluctuating heat, then an induction cooktop can hold liquid without it boiling over." Cleaning & Maintenance Protocols From food preparation to cooking, most ranges operate the entire day. "There is nothing more frustrating than a range refusing to perform during production," says George Loredo, service manager, San Antonio and Austin branches, ProTex Restaurant Services Inc., Corpus Christi, Texas. "Surely efficiency is affected during peak periods. However, a poorly maintained range can increase utilities expenses, impact food quality and waste, not to mention food safety. Lack of maintenance can put an operatorĀ“s safety at risk from fumes, burns and even fires." For this reason, management should initiate regular cleaning and maintenance schedules. While daily and monthly cleaning should be performed by trained em- ployees, quarterly and yearly maintenance should be

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - The Quarterly Product Q4 2018