Ranges are an essential part of fully equipping your commercial kitchen operations, in both small and large restaurants. Their versatility of applications makes them an ideal choice for busy culinary staff serving high volumes of customers daily. Ultimately, choosing the appropriate range for your business is essential for maintaining the efficiency and profitability of your kitchen.
Understanding The Different Types of Ranges
The definition of a range is simply a stovetop that has an oven attached, so for more simple versions, their functionality will be limited to those specific capabilities. However, a more versatile commercial range will have multiple stovetop burners alongside a griddle, broiler, oven and separate ventilation system. The exact capabilities of your range will correspond to its size, with more extensive ranges having more versatility in cooking abilities. The suitable range for you will depend on the size of your kitchen and restaurant, your daily operation demands, and the number of staff you have. You want to ensure you balance having all the necessary functions in your range to provide peak efficiency for your business without wasting energy or compromising the quality of your product.
Some Key Features to Consider For Your Commercial Range
Fuel Types
Gas stovetops will have an igniter that creates a flame for cooking equipment to be placed on. A significant advantage of this type of control is its precise temperature management. Electric stovetops may be considered safer in the average kitchen, although this detail may be minuscule in a restaurant setting with only trained professionals operating the range.
Depending on the size and product made in your kitchen, you may have multiple stand-alone ovens in addition to your range system. When choosing a suitable oven component for your range, consider fuel type again. Gas ovens are best for high-output cooking but can sometimes not cook evenly, depending on the type of food. An electric oven will be the largest energy consumer in your kitchen, especially if you are constantly broiling at very high temperatures. This oven type may also take longer to cook.
Regardless of fuel type, many commercial kitchen operators prefer a convection oven to provide more air circulation while cooking and an easier even cook throughout.
Energy Efficiency
The energy efficiency of your range will be primarily determined by its fuel type and size. For the stovetop, gas burners heat quicker and are more energy efficient, which helps to lower operating costs for your restaurant. However, the upfront cost is often higher – especially if you do not have a gas line already installed at your restaurant. Energy efficiency also does not equal environmental efficiency, as gas ranges release carbon monoxide, making proper ventilation an even more critical component for your kitchen design.
Electric induction ranges can be as precise as gas stovetops. Usually, these stovetops have a flat glass top that covers an electromagnetic field that transfers energy. When compared to traditional electric burners, induction stovetops outperform in efficiency.
Size is another factor for maintaining energy efficiency in your commercial kitchen. You want to ensure the burners are the right size for the pots and pans you will be using so they can heat up at optimal speeds. Additionally, you want to consider the number of customers you average to determine the number of burners you will need to operate simultaneously. Similarly, you want the oven to have enough space to serve the desired amount of customers without wasting energy or electricity. However, if you need an extensive range to operate all day, you can still find an energy-efficient model to serve your restaurant’s high output.
Ventilation System
Choosing the right ventilation system for your commercial system will depend on your kitchen and restaurant’s existing layout and structure. The chosen hood should cover the entirety of your range to be most effective. Ceiling and wall-mounted hoods are best suited for commercial kitchens, with the system positioned as close to the range as possible without getting in the way of operations. The range hood will also need a filtration system to properly remove grease and solids to reduce the chances of grease fires, especially on gas stoves. You want equal air being replaced by the hood as it removes air as you cook.
Safety Features
A gas range should have a flame failure device connected to the coil to automatically turn off the gas valve when the flame is extinguished. Newer ranges will also have quicker ignite times and thermocouples for temperature monitoring. Each feature helps prevent contamination of kitchen air and keeps burner flames controlled while cooking.
Electric stoves do not have live flames, so the range needs an indicator light to inform users when the stove is on and hot. Additionally, some ranges feature automatic shut-off when they are on for an extended period of time to prevent overheating and accidents around the stove.
Commercial ovens can operate up to 500ºF, posing safety concerns in your kitchen. Your oven should have a splatter screen to help protect the element from spills and an accurate heavy-duty thermostat to indicate the interior temperature at all times. A convection oven will have an automatic fan shut off when the door is opened and self-cleaning functions.
Size
Ranges can vary extensively in size to accommodate operations for a small mom-and-pop shop all the way to a large hotel or resort. You need to position your range where it can access the necessary fuel type and have enough space for the proper hood installation. Ranges can be anywhere from 12 to 72 inches in diameter. The width of your hood should be about 12 inches wider than the range, so consider this when planning and shopping.
Consider Your Restaurant’s Needs
So, where do you start in figuring out the best range for your business? Well, a few unique factors can help you decide. If your business is already in operation or you are opening a new location, you can use some customer and supplier data to help determine how much the new range will be used and what functions will be needed most. For example, if you primarily serve breakfast and run a bakery, you can assume the oven will be primarily used, but having a ton of burners is less of a concern. If you do not have the luxury of looking at past data, you will need to primarily use your planned menu and the customer capacity of your restaurant to help infer the expected output of meals from the kitchen, and more specifically, the range, at different times.
Once you know how often the range will be in use and your ideal number of burners, take accurate measurements of your space and the possibilities of where the range could go, given the predetermined location of fuel access. Additionally, consider the line process for your employees, as you want the range in a convenient location, especially if it is the primary appliance used in your kitchen operations. Lastly, consult professional kitchen equipment suppliers to see what options are available to you.
Conclusion
The needs of your specific restaurant and kitchen will be the most significant determinant of the best range for you. When shopping around, consider the fuel type, efficiency, safety features and size of different ranges to determine the best appliance for your business. With the many versatile options out there, through doing the proper research, you will be able to find the best appliance for your restaurant’s needs and focus on what really matters: Serving up quality for your customers!
About the Author
Ryan Garfield is a Corporate Chef and Managing Partner at Zanduco, bringing over four decades of unparalleled expertise in the Food Equipment Services Business to his role. With an illustrious career spanning over 40 years, Ryan’s profound insights and strategic acumen have cemented him as an industry veteran, driving the success and growth of Zanduco.