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| One of the most basic and versatile pieces of cooking equipment, the range is typically found in smaller kitchens and ones that cook-to-order or offer a broad menu. Professional chefs value a natural gas range due to its instant-on, instant-off and precise temperature control features. And, natural gas ranges cost about half as much to operate as electric models so they are easy on the energy budget. Combined with a range oven-either conventional or convection-and optional cooktops, the range is capable of meeting virtually any cooking demand.
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Description
• All-in-one cooking appliance usually combining a range top and oven base although can be configured with a storage or refrigerated/freezer base
• Cooktop options include:
>> Open Burner
>> >> Applies heat directly to bottom of pan or pot
>> >> Non-thermostatically controlled, but visible flame allows for operator adjustment
>> >> Gas burner designs include circular ring of cast iron or steel, or newer star burner with radiating arms for more even flame distribution
>> Hot Top
>> >> Range surface consists of flat cast iron or steel plate heated from underside by atmospheric burners
>> >> Allows for cooking on entire range top surface and easier movement of pots from one area to another
>> >> Sectionalizing hot top (typically 24" deep x 12-18" wide per section) allows different cooking temperatures
>> >> Specialized hot top feature removable rings to directly expose cooking pot to flames
>> Griddle Top
>> >> Optional feature for many range tops
>> >> Range tops can be divided into sections (e.g., 12" increments) that allow for combination cooking surfaces
>> >> Allows combination of one or more burners with a griddle top for greater cooking flexibility in a single appliance
Function(s)
• Sautéing, pan broiling, stewing, or preparing stew, chili or soup
Application(s)
• Heavy-Duty Ranges, also called modular or sectional ranges
>> Often found in large restaurants, hotels, hospitals, education facilities - continuous, high-volume usage
>> Usually installed in battery of ranges containing various cooktop options as well as ovens, fryers, and broilers
• Restaurant Ranges
>> Often found in smaller restaurants, sandwich shops, churches and social clubs, short order cooking establishments - lower volume operations
Available Features*
• Clog free burners and shielded pilots
• Heavy-duty cast iron grates
• Easy to clean surfaces
• Front and/or rear gas connections
• Electronic ignition
• Modular tops for charbroiler, griddle top, hot top, fry top, graduated hot top
• Convection oven
• Cool-to-touch handles
• Insulated for 2-inch installation clearance
• Countertop style
Benefits
• Instant-on, instant-off
• Precise temperature control and infinite temperature levels - visible flame allows for operator adjustment
• Efficient and economical - about half the operating cost of electric
• Convection ovens save time and energy
• Low-temp burners for simmering
• Multiple burner sizes on a single range offer versatility -- low-temp to very high-temp cooking
• Sealed burners for easy clean-up
Energy Input
• Burners - 18,000 to 45,000 Btu
• Ovens - 30,000 to 50,000 Btu
Fuel Type(s)
• Natural gas and LPG
Ventilation
• 200 to 300 cfm per linear foot
*Listed features offered by some, but not necessarily all vendors.
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