A commercial range is a piece of heavy-duty restaurant cooking equipment that features a combination of high BTU burners, built-in griddles, ovens, and much more.

Commercial ranges are popular for their versatility because they can accommodate grilling, boiling, frying, and baking.

When it comes to how to choose a commercial range the list of options is endless, and it's easy to make the wrong pick.

Read more to learn about the best commercial range for your catering business or restaurant.

What Are The Important Factors to Consider When Buying a Commercial Range?

Commercial ranges have become one of the most flexible and versatile cooking equipment, but it's also hard to choose because you are faced with a lot of options and factors to put into consideration.

So, when shopping for your new commercial range, here are a few boxes to tick before making your purchase decision.

Choosing The Types of Commercial Range

While commercial ranges are extremely versatile, it's important you buy one that'll match your cooking demand. There are different types of commercial ranges, and typically, you'll need a guide, so you don't end up purchasing a cooking vessel that'll be almost useless.

To achieve the best results when using a commercial range, you need to buy a model with specifications that appeal to your regular menu items.

Some of the types of commercial ranges include;

Heavy-Duty Commercial Range

Heavy-duty ranges also known as modular ranges are designed to practically withstand the utmost intensity. They are made with materials like heavy welded steel to ensure they are efficient for all-day cooking operations. Plus, they are equipped with powerful burners that provide enough heat to keep up with the preparation of high volumes of food all day.

Their durability makes them a necessary foodservice equipment for large-scale cooking. When considering heavy-duty models, it's important to think about factors like the number of burners, oven capacity, and workflow, because the truth is that not all commercial kitchens need a heavy-duty range.

Restaurant Range

A restaurant range is a smaller and more economical option for restaurants that have less than 150 customers. While it may not be as robust as commercial ranges, it's definitely strong enough to use for commercial kitchens.

Many professional chefs make use of the restaurant range because they are more affordable in terms of maintenance and energy consumption.

Heavy-Duty Commercial Ranges vs. Restaurant Ranges?

Sometimes people use the terms commercial range and restaurant range interchangeably, and that's perfectly okay.

However, there are some standout differences between both, and the most obvious is that the heavy-duty ranges are more durable and better for high-volume establishments that serve over 200 customers at a time. The restaurant range is ideal for a smaller cooking establishment, where you don't need to cook all the time.

Heavy-duty ranges have a higher BTU rating than restaurant ranges. A heavy-duty range operates with a burner BTU rating of up to 45,000, while a restaurant range has a BTU range of 30,000 - 35,000.

For commercial ranges, you can specify the gas connection point to enable you to connect as much equipment as you want. All of these features make the commercial range more pricier.

Specialty Range

There are two types of specialty range, the wok range, and the stockpot range, and they are used in professional kitchens where a specific type of cooking is required.

Wok ranges are designed with high BTU (British Thermal Units) ratings that generate a lot of heat that's mostly needed for preparing stir-fried dishes. It has a raised ring that supports round-bottomed pots and keeps them in place.

And for stockpot ranges, they are more equipped to handle large stock pots. Using large pots or heavy pots on standard ranges is dangerous, hence, the feature of a large burner section on a stockpot range.

Configuration and Features

Your restaurant style, space, cooking volume, and food menu will determine the configurations and features your commercial range needs to have.

Some common configurations to look out for include;

Open Burner

Open burners are powered by gas and can only work properly with the right gas connection. These gas burners have stainless steel grates that you can safely place your pots on, and the open flames catch fire through the electric ignition or standing pilot light, and provide concentrated heat to cook food.

An open burner is the most popular configuration for commercial ranges, and you need to figure out how many burners you'll need; depending on your cooking patterns.

Hot Top

Hot top features a large, smooth surface that uses atmospheric gas to provide consistent and even heat across its surface. It's designed for use with stock pots, and depending on the model, when using a hot top you can get high heat of up to 1,000° F.

Unlike open burners, hot tops don't have concentrated heating zones, but high-end models allow you to create a temperature gradient from top to back.

The beauty of hot tops is that you get to cook small foods at the same time because they can fit several cooking vessels at the same time. The only downside is that it takes a long time to get to maximum heat output, and that's why most restaurants that make use of it, keep it on all the time, so they don't wait for it to heat up.

French Top

French tops are made of cast iron and have griddle tops that heat several rings, but it has a flame only under the center ring.

The center of French tops is usually the hottest cooking surface, but if you need to lower the heat for simmering soups and sauces, you can move your pot to the outer edges.

Griddle Top

Griddles are versatile range accessories, that are perfect for cooking eggs, frying pancakes, making sandwiches and so much more.

A griddle top has a flat cooking surface made from cast iron, stainless steel, or metal. Griddles range between 11" to 72".

Plancha

A plancha is almost the same as a griddle, however, a plancha uses a circular burner, and the middle section produces the most intense heat. And if you need low heat, move your cookware to the outer rings.

Charbroiler

Charbroiler is a cooking equipment used in most commercial kitchens to grill or broil food. It's designed to create distinct grilled marks on the food. Charbroilers usually use either gas or electricity, while some are heated using direct flame or solid fuel.

Combination Surface

You'll find out that some commercial ranges have a combination surface of burners and a griddle top or hot top. It's a top configuration that's needed when you want to make the most out of your available space, and you also intend on cooking multiple dishes on a single piece of equipment.

Sizes of Commercial Range

You need to know the size of your kitchen space before deciding what size of the commercial range you need. Here's a breakdown of the different range sizes;

24-inch Range

• The 24-inch range is suitable for a small kitchen where small cooking capacity is required.

36-inch Range

• Most ranges are 36", and you'll likely find it in every commercial kitchen. It provides a blend of space efficiency and cooking capacity.

48-inch Range

• 48-inch range requires more space, but it's best for cooking tasks that require you to cook faster.

60-inch Range

• This size of commercial range is ideal for kitchens that require larger cooking capacity, and they mostly come with at least two ovens

What size range is best?

There's no "best" when it comes to sizes of commercial ranges because you need to choose based on your customer base, and how much space you have.

If your volume output is high, then you can opt for ranges of 48 - 60 inches, but if not, purchase a smaller range as you'll save more on costs and energy.

Power Source (Fuel Type)

Restaurant ranges are usually powered by either gas or electricity; let's check out which one you'll need.

Gas

With gas range, you don't need to wait for it to heat up, because it uses open flames. It works with a burner valve that controls the heat level instantly, meaning you have precise control over the level of heat.

Gas ranges are more affordable than electricity, but you need to be careful about gas leaks and take precautionary steps. Get the right size of gas hoses, and be sure there are no leaks from the gas valve when not in use.

What Types of Gas are used in Commercial Ranges?

• Natural Gas

• Liquid Propane

Electric Range

With electric ranges, you just need to plug in the socket to a wall and you are good to go. Electric models are easier to install than gas ranges, and they are more energy efficient. However, electric burners don't use open flames, so they heat up slower than gas ranges.

Dual Fuel Ranges

This is the combination of gas and electric ranges. The dual fuel range features a gas cooktop, and an electric oven, thereby enhancing cooking performance.

Induction Range

Induction ranges make use of induction technology that uses magnetic and electric forces to generate heat. It activates immediately after you place a cooking vessel on it, and cools down once it's removed.

The induction range has more advantages and benefits compared to the gas and electric range, as it provides a more precise heat than gas.

Range Base

Range base refers to the lower part of a cooking range. Some of the range bases you'll find in a restaurant ranges are;

Oven Bases

Some models of ranges have a standard oven or space-saver oven, while other models have convection ovens that use a fan to circulate hot air throughout the baking chamber. A convection oven is best suited for baking and roasting.

Standard ovens usually have just one oven chamber with heating elements or a gas burner right at the bottom.

When getting ranges with ovens, make sure the oven compartment is large enough to contain full-size sheet pans, so you can bake different sizes of cakes with your oven.

Cabinet Base

For those with separate ovens, an oven base might be a waste of money. If that's the case get a cabinet base, because unlike the convection oven and standard ovens that don't have storage cabinets, this variant actually does.

Refrigerated Base

Refrigerated bases provide extra space for cold ingredients and perishable items, plus it offers you proximity to food items in the cooking area.

Open Base With Legs

This type of range is designed with sturdy legs and an open structure to provide support when cooking. It's designed to hold the weight of the range top as well.

Design Type

There are different design types of ranges;

Freestanding Range

Freestanding ranges are considered stand-alone because they don't need to be installed between countertops. They also feature an oven and built-in cook top.

Slide-in Range

Just like the name implies, slide-ins are designed to slide into the space between cabinets, and while it doesn't have a standard size, you need to take measurements, so you know what size to get.

Drop-In Range

Drop-in ranges are always custom installed, meaning it requires a cutout in the countertop. This is a preferred option because it gives the kitchen a streamlined look.

Ignition

Restaurant range uses two types of ignition;

Pilot Ignition

Pilot ignition is the traditional ignition system used in most commercial stoves or ranges. It uses a small pilot light that's continuously burning. Turning the pilot lights on ignites the gas, so even when the burner is not in use, the gas is still on, and this might cause an increase in your gas bill.

Electronic Ignition

Electronic ignition also called spark ignition is a more modern and energy-efficient option. With an electronic ignition, a hot surface ignition is used to ignite the gas when the burner is turned on.

Number of Burners

Restaurant ranges with 4 burners are considered efficient for most cooking tasks, however, there are ranges with up to 16 burners that provide the same high temperatures across all burners. Hence, you need to make a choice based on your cooking style.

Additional Factors to Consider When Buying a Commercial Range

These are some of the additional factors to look out for when getting a commercial range.

• Some ranges require more cleaning than others. So, it's best to buy one that doesn't need regular cleaning to maintain a flawless look.

• If you have any intentions to expand your business in the long run, consider the capacity of the range you are buying now, so you won't need to get a new one if you need higher output.

• Planning on using your range frequently? Then get a heavy-duty brand with thicker gauges and one that can accommodate consistent cooking.

• The noise level of ranges is not always the same. Opt for a model that doesn't produce much noise when in use, that way you get to have a more professional cooking area.

Which Are The Best Commercial Ranges You Can Get?

With many different models on the market, some of some of the best commercial ranges are;

• Cookline CR24-4-LP 24" Liquid Propane 4 Burner Commercial Range with Oven - 151,000 BTU

• Standard Range SR-R24-NG 24" Natural Gas Commercial Range with 4 Burners, 1 Oven - 153,000 BTU

• Cookline CR36-6-NG 36" Natural Gas 6 Burner Commercial Range with Oven - 211,000 BTU

Conclusion

Before getting a new commercial stove or new range, you need to be certain that the configuration options match your previous range, or you might need to make some adjustments.

Purchasing a commercial range is a wise investment, but in many cases, people end up buying what they most likely won't utilize. Consider your kitchen size, cooking style, and preferred specialty cooking surfaces before determining your best option.