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Cooking Ranges (12)

A commercial range is a multifunctional piece of cooking equipment with a cooktop and base. It has this name due to the wide range of tasks it can handle in a busy restaurant kitchen. The different configurations of the stovetop allow using multiple cooking methods varying from boiling and frying to simmering and sauteing. The base is also customizable. You can opt for an oven to take on your baking tasks or a cabinet to store ingredients or utensils. Powered by gas or electricity, commercial stoves provide unparalleled functionality and flexibility. Types of Commercial Ranges Commercial ranges differ in the fuel type. When choosing between gas and electricity, there is not one fit-for-all, but commercial electric ranges are suitable for easy installation. Their burners are resistance wires covered with a hot top or French plate. This makes the unit easier to clean and safer to operate. Since they don't have open flames, they don't create much excess heat, putting less strain on the HVAC systems. Therefore, a commercial electric stove can be a better option for facilities without the proper venting necessary for a gas stove. Many professional chefs have fallen for the cooking consistency of commercial gas stoves. Commercial gas ranges have open burners with faster heat-up times. Gas burners respond more quickly to temperature adjustments, providing more precise control over the cooking process. Because commercial stoves are the most frequently used cooking appliances, energy efficiency is crucial. Gas is usually more affordable than electricity in many states. Plus, most commercial gas stoves come with a conversion kit to switch between natural and propane gas. Specialty commercial ranges are available for a more diversified cooking potential. Wok ranges are industrial stoves with a raised ring to accommodate round-bottomed woks. Their burners produce high BTU ratings to supply the heat needed for stir-fried menus. Stockpot ranges are low-height commercial stoves suitable for the safer handling of large cooking vessels like stockpots. Kitchens with space limitations or those that need extra burners can benefit from commercial hotplates and countertop industrial stoves with electric or gas burners. Key Points In Buying Commercial Ranges Commercial ranges are so versatile that running a foodservice establishment with one restaurant stove and no other cooking equipment is practically possible. However, it would help if you made a well-informed decision since they can have a large variety of top and base configurations. 1. Top Configurations of Commercial Ranges You can configure your commercial range top for more varied cooking tasks based on the recipes you serve. A closer look at your menu will help you find the proper configuration to suit your kitchen's needs. The greatest thing about commercial stoves is that you can have one or a combination of the two or three cooktops below. Open Burners Top: Commercial ranges with open gas burners are the most widespread configuration. They are made of cast iron or stainless steel. You can boil, simmer, sauté, or fry ingredients in any pot or pan over open flames. Restaurant ranges can have up to 12 open burners. Hot Tops / French Tops: Hot tops, also known as even-heat tops, are thick flat cooking surfaces that allow moving pans and pots freely. French tops are also flat and have circular rings for temperature adjustment. The central ring can be used for high-heat cooking while you do the simmering or hot-holding tasks on the outer rings. Griddle Tops: Commercial ranges with a griddle top offer a vast and smooth grilling area perfect for serving breakfast items like eggs, pancakes, or omelets. You can quickly flip your burgers, fish, or steaks on the non-stick griddle plate. Plancha Top: A plancha is also a flat top-like griddle, but its heating source is circular. The temperature lowers as you move from the hottest center to the outer sides. Therefore, you can shift your ingredients without using any temperature controls. Charbroilers Top: They look like outdoor grills with metal grates that open attractive sear marks on products. A commercial range with a charbroiler top can help you win the favor of those craving the smoky and juicy texture of charr-grilled steaks, fish, or poultry. 2. Base Configuration of Commercial Ranges If you purchase a freestanding commercial range, you'll also have to configure the base below the stovetop. Manufacturers offer various alternatives to help you make the best use of your space and increase your equipment's versatility. Here are the most common base configurations. Oven Bases: Oven bases include small-sized space saver ovens and larger standard ovens. Some commercial stoves also have convection ovens, circulating the hot hair inside the oven cabinet through built-in fans for more even baking of products. Refrigerated Bases: A refrigerated base provides you with additional cold storage. Quick access to ingredients underneath a commercial range will improve the workflow in your kitchen. Cabinets: An open or enclosed cabinet under a restaurant stovetop means extra room for storing pots, pans, or other cooking vessels close at hand.

Commercial Deep Fryers (6)

Commercial deep fryers cook quickly and efficiently by dipping food in hot oil, so they're among the core cooking equipment in many restaurants, cafeterias, concession stands, burger joints, bars, and more. Commercial deep fryers are often associated with french fries, but you can do more. They are versatile enough to fry vegetables, dough products, chicken wings, or fish, and you can prepare healthy and satisfying appetizers, side dishes, and the main course menu. Food submerged in hot oil may worry healthy food fans, yet, deep fryers can minimize the possible harms of frying with their unique construction and design. Commercial Deep Fryer Types All commercial deep fryers work in the same method. They have single or multiple tanks filled with oil, heated to the desired temperature, and each tank accommodates a basket. Items to be fried are placed in the basket and lowered into the hot oil. When the products turn slightly brown, the basket is raised. What food you fry and the volumes needed will specify your fryer type. 1. Commercial Deep Fryers By Burner Styles This classification relates to the shape of fry pot and burners, affecting the eat distribution and the amount of sediment produced during the frying process. Open-pot commercial deep fryers have their burners on the outside of the oil tank, freeing up larger interior space for frying. Relying on the oil capacity, they can fry large quantities of various food. However, they are particularly ideal for low-sediment products like chicken tenders and french fries. Like open-pot fryers, flat-bottom commercial deep fryers have external heating elements, too. They produce minimal sediment so that products can float freely inside the oil tank without a basket. When battered items are dropped, they sink and then go up to the surface once frying is done. If you often serve doughnuts or funnel cakes, you can pick a flat-bottom fryer. Finally, tube-style fryers distribute heat through the tubes resting on the bottom of the fry pot. They are perfect for high-sediment items that require heavy frying. 2. Commercial Deep Fryers By Model Type You will often see two types: countertop and floor models, and your available floor space and cooking volumes will specify your choice. Commercial countertop deep fryers are compact units occupying a minimal footprint. Facilities like food trucks or fast-food stalls with space limitations can do with a countertop model. Floor models are larger and have faster temperature recovery, heating oil more quickly between each frying batch. They can consistently handle high frying demands. Some floor-model commercial deep fryers feature a battery setup with multiple fryers running on the same electric or gas connection. 3. Commercial Deep Fryers By Fuel Type Most cooking equipment runs on electricity or gas. Commercial electric deep fryers are easier to install and clean. Recovery time between frying batches is quicker, making them more efficient, especially in low-volume businesses. That's because fat heat-up time is longer, so they are more common in commercial countertop deep dryers. Commercial gas deep fryers heat oil more quickly and retain frying temperatures longer. Therefore, they are more efficient for establishments with heavy foot traffic. Yet, the downside is that you must have access to a gas hookup. Sizing Your Commercial Deep Fryer You can determine your commercial deep fryer's capacity in several ways. One is, of course, to check the physical dimensions and the number of oil tanks. Units with multiple fryers provide you with higher cooking volumes. Another way is to measure the fat capacity for each tank. In this measurement, the general rule of thumb is 1.5 or 2 times the specified fat capacity. For example, you can fry 45-60 pounds of food per hour in a fryer tank with a 30-pound oil capacity.

Commercial Grills (14)

Commercial grills are one of the most versatile pieces of cooking equipment in restaurant kitchens. They can cook practically everything from main courses for breakfast, lunch, and dinner to side dishes or snacks like paninis, hot dogs, tortillas, eggs, and more. You’ll see at least one type of commercial grill whether you dine at a steakhouse, full-service restaurant, burger joint, fast-food stall, or concession stand. Types of Commercial Grills One of the most common commercial grill types is the commercial griddles. A griddle is a broad and flat rectangular or square cooktop. They are the experts of breakfast servings like eggs, French toast, pancakes, and hash browns. The large flat metal cooking area also enables grilling large quantities of sausages, burgers, and fish. The cooking surface can be cast iron, ceramic, chrome-plated, or steel. These nonstick griddle plates make flipping items easier and safer with a spatula. Teppanyaki griddles are popular with Japanese cuisine lovers. Finally, you may need an outdoor griddle for your catered events or mobile dining facility. If the primary treats on your menu are juicy steaks, fish, and poultry, the commercial grill you need is a charbroiler. Charbroilers look like classical outdoor grills with cast-iron or stainless steel grates that open eye-catching sear marks on products. Your proteins or vegetables cook on extremely hot grates fired by electricity or gas. Many manufacturers also offer wood-burning charbroilers. They grill foods over open flames to perfect the smokey flavor BBQ lovers traditionally crave. Since grilled pizza is also becoming popular, a charbroiler can add value to your establishment, enriching your recipes and driving repeat customers. There are also specialty commercial grills cooking some unique and traditional dishes. Commercial panini and sandwich presses are perfect for preparing toasted sandwiches and paninis. Buying a panini grill would be wiser for sandwich shops or cafes. If you’re serving high volumes of tortillas regularly, then commercial tortilla makers & presses can streamline your business by creating consistently round tortillas. You can additionally serve quesadillas or fajitas with a tortilla grill. One more specialty appliance is Mongolian BBQ grills. You can create a fun dining experience cooking stir-fry recipes on these round and flat grills. Finally, you can develop a completely portable BBQ system with a mobile and towable grill. Key Points In Buying Commercial Grills As with other cooking equipment, one of the first decisions is the fuel type. Commercial grills are powered with electricity, or more commonly, gas. Outdoor grills benefit from the portable LP gas tanks. If your customers are more into the charred and seared proteins with a smoky and juicy texture, you can go for a wood-fired or charcoal grill. When purchasing a charbroiler, you should also consider the heating source. It is about how the heat is radiated to the broiler grates and foods. Radiant charbroilers use an angled metal over burners, but in lava rock charbroilers, lava stones placed above the burners heat the grilling area. Size always matters in commercial kitchens. You can prefer a countertop commercial grill or a floor model, depending on the available space in your facility. Some countertop models will stand on a base or legs, but drop-in griddles can be recessed into your counter. They’re compact but can deliver big flavors. The width of the cooking surface is the hot priority in specifying your size. Cooking high volumes during peak hours may require a grill with a wider grilling area.

Commercial Cooking

Features of Cooking Equipment

The massive production capacity sets commercial cooking equipment apart from residential ones. They have to run smoothly round the clock to cook food in bulk, making them a lot more durable. Their stainless steel construction extends their lifespan. With customizable cooking time settings, they offer hassle-free operation. Energy efficiency is another standard feature in commercial cooking equipment. Both electric and gas-powered models are designed to comply with energy-saving requirements.

Most commercial cooking equipment in commercial kitchens is either standalone or countertop units. Standalone cookers are massive units that can cook food in extra high volumes. Due to their enormous sizes, they occupy a larger footprint. Therefore, you should have sufficient floor space to accommodate a standalone commercial range or commercial oven. Countertop models are compact units that drop into or rest on a counter or tabletop. Although they take up a smaller footprint, countertop commercial ovens, grills, ranges, and fryers can meet high-volume production needs. They can be perfect for small and medium-sized operations with limited space.

Common Types of Cooking Equipment

Knowing different ways of cooking can pinpoint what exactly you need. Yes, fryers fry, broilers broil, or steamers steam. Yet, how does each mode of cooking contribute to or change the flavor and texture of the food? Taste quality plays a crucial role in customers’ preference of a restaurant. The way of cooking is known to alter the taste quality. Therefore, your choice of cooking equipment should depend on how your diners want their food cooked.

Food is generally cooked in three different ways. Dry-heat cooking methods include broiling, roasting, baking, grilling, frying, and sautéing. The technique involves cooking food without water by exposing it to direct or, in some cases, indirect heat on a grill, broiler, oven, or frying pan. Tender and delicate items are more suitable for this type of cooking. The final product has a smoky aroma with a brown color and crisp texture. The best foods for this cooking method are meats, poultry, and vegetables for grilling, broiling, roasting, or frying; pizza, bread, cake, and pastry for baking.

You can sauté minor cuts of meat in a shallow pan on a commercial range, roast chicken or bake pizza in a commercial oven, or fry chicken in a deep fryer. The mouthfeel of a salmon barbecued on a commercial grill or the smell of a gyro kebab rotating in a vertical broiler would be unique. If your diners in great haste want perfectly crusted crisp beef, a commercial salamander broiler can save the day in half the time of standard broilers.