Restaurant or café ranges handle light-duty applications. Heavy-duty ranges have similar features but are constructed of sturdier materials that allow them to stand up to higher volumes and heavier pots and pans. Operators can have heavy-duty models configured and customized as island suites. A variety of specialty ranges-tabletop, stockpot, Chinese, taco-are custom models created for specific applications.
Ranges are available with up to two ovens underneath. The size of the oven(s) is usually based on that of baking sheets (18” X 26”). One manufacturer offers a line for smaller operations that is just 12” wide. Manufacturers construct heavy-duty models in sections, which leads many professionals to refer to them as sectional or modular ranges. They also come with up to six burners, while restaurant models can have up to 10 to 12. Some models are available with individual, lift-off, polished-steel top grates and variable-size, multi-point gas connections. Others offer a stainless-steel front, sides and stub back. Numerous options and designs make ranges flexible enough to offer features like a variety of cook-tops, overhead salamander broilers, and fryer units. The four most common varieties of ranges are open-burner, hot tops, griddle tops and graduated hot tops. Griddle tops, range in size from 11” up to 72” wide. A fifth type of top, a French hot plate, comes mostly with electric ranges.
In some units, components are removable for easy cleaning, the burner box can be insulated for maximum efficiency and heavy duty baffles specified to help ensure an even heat flow. Many models are available with open-top or step-up burners, a full-width or graduated hot top, and/or a full-width griddle or charbroiler. Other options include a variety of sizes of shelving such as a stainless-steel tubular high shelf or double-high shelf, a salamander-broiler or cheesemelter. A rearward-extending flue riser is also available to increase the overall depth of a range to match an existing deep cooking battery. One range line features ceramic fire bricks under the griddles and hot tops that retain heat for faster recovery, better energy savings and increased productivity. At least one range line features two-piece porcelain-coated lift-off burner heads that clean up easily and help maintain cooking efficiency.
A range top is almost always the most used piece of equipment in any kitchen. With it, cooks, boil, simmer, deep-fry, sauté, braise and hot-hold foods.
