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The choices may feel endless when you find yourself searching for commercial ranges. Differing prices, shapes, sizes, features and specs can leave an individual feeling overwhelmed and uninformed. Some shoppers might not exactly even know where to start looking. But by reading on, shopping for them can be a bit easier.

Restaurant Duty as well as Duty

Commercial ranges can be found in a lot of varieties to be able to fit the needs of center where they shall be used. Two such varieties are restaurant duty and high duty. Hotels, hospitals, schools, institutions and several high volume restaurants use high quality units. They have higher energy output and shorter cooking. Most restaurants and chains can get by using a top quality, restaurant duty unit.

So durable units are durable with larger gas valves to enable easier combining of other components. They may be batteried together to create large units for top volume kitchens. The unit are created to face up to intense use and price more both up front plus prices. Also, the higher energy output means there’ll be higher energy costs.

Restaurant duty commercial ranges are suitable as free-standing models with BTU and power levels near to the high quality standards, but also for an inexpensive price. They cost less and have lower prices. Still, they’re more costly to put in and aren’t developed to withstand intense use along with the high quality units.

Configurations

Just about any mix of open burners and griddle tops can be obtained. Convection ovens can also be added to the standard oven base.

Open Gas Burners

Open gas burner commercial ranges are the top choice for the majority of professional kitchens and still provide instantaneous heat that is easily controlled. Try to find easily removable top grates, many flame heights, ring or star burners and individual pilot lights per burner. Also, take into account the BTU rating.

Griddles

As opposed to a burner, you can choose a griddle for the the top of any part of your range. It is just a flat metal plate created from steel, iron or aluminum and meals are cooked upon top allowing multiple food items to cook simultaneously. Look for a large grease trough for simple clear, manual valve controls for user regulated temperature control, thermostatic controls for accurate temperature control along with a non-stick or well seasoned surface.

Sold as alternatives on most units, casters are recommended for easy tidy up fix. Also, if your range will be used with an elevation above 2000 feet, make sure to be aware that when ordering. Gas valves must be adjusted to account for higher elevations.

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