Choosing the Right Range Top Configuration for Your Restaurant

Commercial kitchen ranges come in a multitude of different configurations and options to fit the needs of every foodservice kitchen. Given the importance of this piece of equipment to your operations, it pays to think carefully about what you really want before making a major purchase.
Range Top Configuration Options
Most of these stovetop options are available in combination with each other. It is very popular for kitchens to combine open burners with other cooking surfaces such as griddles, hot tops, or charbroilers.

Open Top Burners:
The circular French top plate of an electric range top and the cast-iron grates of gas cooktops are the most enduring ways to heat food. They are simple to use, familiar, and versatile.

Griddles:
Food is cooked directly on the surface of these large flat plates. They are available with several options to fit your specific needs – including grooved plates and different metal types for surfaces (such as chrome, steel, and exclusive materials).

Charbroilers:
Known for its grill markings and smokey flavor profile, adding a charbroiler to your restaurant range can benefit any kitchen. Cast iron grates make for a fast and even heating surface and prove to stand the test of time.

Hot tops:
These are thick flat metal plates that are heated by your energy source. They can get extremely hot – (up to 800 degrees) and are excellent for preparing food in large pots. They also work well if high-temperature searing is needed in smaller kitchens.

French tops:
These are similar to hot tops, but they are hotter in the middle and cooler on the sides, allowing for the cooking of multiple foods simultaneously, at different temperatures. Large pots slide easier across the surface for better, safer handling.

Making a Choice
If you are purchasing a counter-top model, your decisions are over once you’ve selected your top configuration. However, buying a freestanding range will require a few more decisions about what you want in the base —regular oven, convection oven, refrigerated base, or storage base.

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