Commercial Range Cookers

The choice between gas or electric commercial range cookers often boils down to personal preference and the existing building or kitchen setup. Both types have their advantages. Gas ranges, with choice of natural gas or LPG gas supply, typically offer faster heat-up times and precise temperature control, while electric ranges provide more even temperature distribution. Induction cookers are a third option, known for their energy efficiency and quick temperature adjustment. When deciding power supplies, consider each type's initial cost, operating expenses, and maintenance requirements to determine which best suits your catering range cooker needs.

The number of burners (in the case of gas equipment), hotplates (for electric), or cooking zones (typically induction), required for a commercial kitchen depends on its size and the number of covers it caters to. Typically, a kitchen might need between 4 and 8 burner and 2 to 6 plate range configurations to work alongside other core cooking essentials such as commercial microwave ovens. Electric commercial ranges are also available with a combination of 2 plates and a hotplate. When selecting a restaurant range cooker configuration, consider the demand of your busiest service and what your menu entails to ensure efficient and timely food preparation.

Induction commercial cooking ranges are becoming increasingly popular in restaurant kitchens due to their quick heating, energy efficiency, and safety features. They transfer heat directly to the pan, making them an efficient cooking method that's easy to clean, and it contributes to a more comfortable working environment by reducing ambient heat. However, some chefs still favour traditional gas ranges for their durability and the control that using an open flame provides. Despite the higher initial cost of induction ranges, their benefits make them a compelling choice for modern commercial cooking ranges.

Dual fuel commercial range ovens offer the best of both worlds, combining the responsive heat control of a gas cooktop with the even baking and roasting capabilities of an electric oven. This versatility allows chefs to leverage their preferences and benefit from gas and electric power in one appliance, making dual fuel commercial oven ranges a flexible and efficient choice for diverse cooking techniques in a professional catering environment. If you're looking for just an oven function commercial convection ovens are the perfect option.

The benefits of a commercial range cooker with a solid top include accommodating larger pots and saucepans that may not fit on open burners or plates. Many solid cooking ranges will feature a 'bulls-eye' section in the centre of the cooking plate where the heat is most intense. These sections can often be removed creating the perfect zone for wok cooking. As temperatures gradually lower towards the edges of the cooking top, pans can be moved to different areas depending on whether they need to boil or simmer. A solid cooking top is particularly useful for non-conventional shaped cookware and provides a versatile and spacious surface, making it a practical choice for busy restaurant range cookers where various dishes are prepared simultaneously.

Yes, commercial oven ranges, along with combination ovens and combi steamers, require extraction to comply with regulations. Proper ventilation is vital in a professional kitchen to maintain air quality, safety, and compliance with health standards. An effective extraction system removes smoke, heat, and cooking odours, ensuring a safe and comfortable working environment in any restaurant oven range setup.

Using a solid top range as a griddle is not advisable. Griddles are specifically designed for food to be cooked directly on the plate and require seasoning for optimal performance. Solid top ranges are intended for pots and pans; placing food directly on them can lead to scratches and less precise temperature control. Additionally, seasoning is a must for dedicated griddles and is not advised on a solid cooking range. For these reasons, it's best to use each piece of equipment for its intended purpose in a commercial cooker range or restaurant range cooker setting.