• Blevins Conway posted an update 8 months, 3 weeks ago  · 

    The choices can often feel endless when you’re looking for commercial ranges. Differing prices, shapes, sizes, features and specs can leave an individual feeling overwhelmed and uninformed. Some shoppers might not exactly even know where to begin looking. But by reading on, buying them may be a bit easier.

    Restaurant Duty and Heavy Duty

    Commercial ranges are available in countless varieties in order to fit the requirements center from which they shall be used. Two such varieties are restaurant duty as well as duty. Hotels, hospitals, schools, institutions and several high volume restaurants use durable units. They’ve got higher energy output and shorter cooking. Most restaurants and chains will get by which has a top quality, restaurant duty unit.

    So robust units are durable with larger gas valves to enable easier combining of other components. They can be batteried together to produce large units for high volume kitchens. They are created to face up to intense use and expense more both beforehand along with rates. Also, the bigger energy output means you will have higher energy costs.

    Restaurant duty commercial ranges are suitable as free-standing models with BTU and power levels near the robust standards, nevertheless for an inexpensive price. They cost less and still have lower rates. Still, they’re more costly to set up and aren’t designed to withstand intense use as well as the robust units.


    Virtually any combination of open burners and griddle tops can be purchased. Convection ovens can be included with the conventional oven base.

    Open Gas Burners

    Open gas burner commercial ranges include the top choice for many professional kitchens and provide instantaneous heat which is easily controlled. Look for easily removable top grates, many flame heights, ring or star burners and individual pilot lights for each and every burner. Also, take into account the BTU rating.


    Rather than burner, you may choose a griddle to the top of any section of your range. It’s a flat metal plate made from steel, certain or aluminum and meals are cooked on top allowing multiple food products to cook simultaneously. Choose a large grease trough for simple cleanup, manual valve controls for user regulated temperature control, thermostatic controls for accurate temperature control and a non stick or well seasoned surface.

    Other considerations

    Sold as alternatives on most units, casters are strongly suggested for simple clear restore. Also, when the range will be used in an elevation above 2000 feet, make sure you observe that when ordering. Gas valves should be adjusted to are the cause of higher elevations.

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