09 Nov Different Types of Commercial Ranges Available in West Chicago
Are you looking to remodel your commercial kitchen? Is buying a new commercial range high on your list of things to do? Regardless of the type of food that your restaurant serves, it’s important for nearly all types of restaurants to have a reliable commercial range. There are several different types of commercial ranges that are available today, and it can be difficult to find the right type for your kitchen.
In this post, we’re going to discuss the different types of commercial ranges that are available for your restaurant in West Chicago, Illinois.
Gas vs. Electric
Gas is a more affordable fuel source for cooking. If you already have a gas hookup in your kitchen, it is often best to go with this option. However, if you don’t have a gas hookup, installing one could make this option more expensive as compared to its electric counterpart.
Gas is typically preferred by most chefs, as they can gauge the heat by looking at the flames on the stove. On the other hand, an electric range is sometimes preferred because it is safer. It is important to weigh your options carefully before you make the choice of fuel for your range.
Commercial Heavy-duty Ranges
Heavy-duty ranges are designed for restaurants that need to prepare large quantities of food quickly. Due to their high-volume use, they have more welded components and are made with thicker gauges of metal. They are also typically more expensive, and they provide more energy-per-burner as compared to a standard restaurant range.
Stockpot Ranges: Stockpot ranges are designed to heat large pots of liquid. They have a low height and a few burners, which makes it easier to add and take away heavy pots.
Wok Ranges: Woks are used mostly in Asian-style cooking for preparing stir-fry dishes. These ranges are designed to have high energy burners with a raised ring that supports round-bottomed woks in order to provide the high temperatures needed for this style of cooking.
Storage Base: A storage base below the range provides a space to store pots, pans, and other important kitchen tools that need to be kept handy.
Refrigerated Base: Having a refrigerated base provides the convenience of storing cold ingredients near the cooking area. This quick access streamlines the cooking process, thereby reducing cooking time and increasing yield.
Oven Base: You can also choose to have an oven base range if you have moderate baking needs when serving customers during peak times. However, if you plan to do a lot of baking, purchasing a separate convection oven might be a better option.
Cheesemelters: Cheesemelters use tube-type heating elements to provide gentle heat. They are primarily used for completing dishes topped with cheese, and they are also useful for keeping food warm.
Salamanders: Salamanders are a type of broiler that can be added to any range. They can be useful for cooking a variety of foods — from thick steaks, to pizzas, and much more.
Griddle Broilers: Griddle broilers are built along with the range top. They consist of a raised griddle paired with a broiler area below to finish the cooking process, or to melt cheese before plating.
Are you looking for used restaurant equipment in West Chicago, Illinois?
If you’re searching for any used restaurant equipment, and if you need it in West Chicago, then March Quality New and Pre-Owned Foodservice Equipment is ready to serve you.
March Quality has provided a place for current businesses to sell their restaurant equipment for over three decades. We purchase gently-used restaurant equipment and refurbish it until it looks and performs like new, then sell to restaurant owners at a discounted price.
Contact us today to discuss your restaurant’s needs!