When opening a new restaurant, upgrading your equipment or replacing outdated or broken equipment, a range cooker is one of the most important pieces of equipment in your Kitchen. Its versatility allows you to fry, grill, broil, sauté, boil, braise, simmer, warm and even bake. With so many options, it may seem confusing and overwhelming to discern between the different specifications to try and determine what the best buy is.
Typically used in coffee shops, deli’s, canteens, etc. and perfect for catering for up to 100 people.
Modular - designed to stand alone and is therefore available in a variety of widths
BTU’s (British Thermal Units) supplied by the burners are sufficient for most cooking tasks
• Ideal for hospitals, food production, prisons, large scale restaurants, etc.
• The original design is centred around the ability to bank it together with other ranges or pieces of equipment
• In order to facilitate the banking together of pieces of equipment, gas or electronic connection points are often on the front or side.
• The energy output per burner is higher compared to light to medium duty range cookers
Range Cooker fuels for ovens
- Dual-fuel cookers: This is usually the most popular option. A gas hob promotes ease of control and the ovens are electric, which in general heats more evenly than gas ovens.
Electric range cookers: Standard electric range cookers have one or more ovens with a fan, which assist in spreading heat evenly throughout the oven. This also means that the oven will heat up more quickly and cooking temperatures and times can be reduced.
Electric induction range cookers: for quick and efficient heating, cook with induction. The hob zones itself will not get hot, but for this application requires iron-based pans (such as stainless steel) in order to be able to handle the heat.
- Gas range cookers: Gas is generally the cheapest option, with easy to control hobs and instant heat. Gas range and dual range cookers require installation by a registered gas technician.
Typical stand-alone full modules will have a width of 850mm, but this could increase to 1275mm depending on your configuration. Be sure to measure the size available in your kitchen before buying a cooker, so as not to get your kitchen too cramped for an effective workflow.
a) Gas Burners
This is the most popular and common option in the industry. The BTU’s for most models range from 30,000 per burner on Light to Medium Duty Range Cookers and 35,000 per burner on Heavy Duty Range Cookers. This is an excellent option for a variety of cooking styles and techniques.
A single thick steel plate with a smooth surface makes it easy to move large pots or pans around. It resembles a griddle, but performs differently due to the heating element being circular rather than spanning from side to side. This technology creates an evenly heated cooking surface adding versatility to your menu due to added cooking options in the kitchen.
c) Griddle plates
Ribbed, smooth or mixed hard chromium steel griddle plates may be heated using a variety of methods. Griddle plates are most commonly used for shallow frying, where food is cooked in a relatively thin film of oil.
This is a commonly used cooking device with three main characteristics; burner, radiant and grate. The various combinations of these different characteristics can have a dramatic effect on the performance of the chargrill. A chargrill is not suitable for cooking methods that require consistent temperatures.
Fryers are typically used to fry chips and give the owner the option of a salting tray. With a neutral storage base and movable oil filter unit, it’s a popular option for fast food restaurants.
f) Radiant rings with pyro-ceramic top
Pyroceram is a glass-ceramic material that is heat-resistant and can tolerate exceptionally high temperatures. Known for their ease cleaning, many come in different sizes to accommodate pan sizes.