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Imperial Cooking Equipment Ranges

Versatility is the foremost feature of the commercial kitchen range , which can be used for a multitude of duties within the commercial kitchen. These units may be used to saute, boil, grill, pan-fry & bake as well as for other forms of cooking. Even when they cannot, there is a vast array of range accessories , such as griddles, broilers and replacement knobs and oven racks. There is even a range you can buy that is specifically designed to accommodate stockpots . Due to the many tasks that may be performed by the range, you will see that there are many different configurations from which to choose. Commercial ranges are most commonly classified as heavy duty or medium duty. Often times, medium duty units are referred to as "restaurant ranges." This range classification is the one that is most commonly seen in use. These units are suitable for all but the very heaviest of use. Heavy duty units are built to withstand the demands of high-volume operations and hold up under the weight of large stockpots. They are built to take a beating. Naturally, they are also much more expensive than those models classified as medium duty. All commercial ranges are typically available in a gas and an electric version. The vast majority of operators prefer the cooking characteristics and economics of a gas range. Gas ranges are available in both natural and LP gas configurations. It is vital that you order the correct unit; based on which type of gas you have available at your particular location. Natural gas is often referred to as "city gas". LP gas, or liquid propane is typically stored on premises within a tank. Another consideration to make would be regarding the size of the range that you need. Models are available in 24", 36", 48" & 60" lengths and have from 4 to 10 burners. Choosing the correct size of range would require you to determine how many burners you will need as well as how much available space you have for installation. You will notice as well that the 24" and 36" units have one oven cavity whereas the 60" models have two. In regards the cooking surface, open burners are the most common and most flexible type available. With this type of burner, the flame makes direct contact with the bottom of the pot or pan. Adding to the flexibility of these units can easily be accomplished through the addition of a griddle top. The griddle top is a permanently installed steel plate that takes the place of several of the burners. It looks and acts very much like a freestanding griddle. A 24" griddle is offered on several of the 60" models, in place of 4 of the burners. On one model there is a cheese melter positioned beneath an elevated griddle, adding even more versatility to a 60" workspace. Finally, as with all large equipment, you need to ensure that the unit you select will fit through your doors and into it's intended space. The specification sheets will supply you with detailed and accurate dimensions. Please view them and take your measurements before placing your order!

Ranges