Description

•  All-in-one cooking appliance usually combining a range top and oven base although can be configured with a storage or refrigerated/freezer base
•  Cooktop options include:
 >> Open Burner
 >> >> Applies heat directly to bottom of pan or pot
 >> >> Non-thermostatically controlled, but visible flame allows for operator adjustment
 >> >> Gas burner designs include circular ring of cast iron or steel, or newer star burner with radiating arms for more even flame distribution
 >> Hot Top
 >> >> Range surface consists of flat cast iron or steel plate heated from underside by atmospheric burners
 >> >> Allows for cooking on entire range top surface and easier movement of pots from one area to another
 >> >> Sectionalizing hot top (typically 24" deep x 12-18" wide per section) allows different cooking temperatures
 >> >> Specialized hot top feature removable rings to directly expose cooking pot to flames
 >> Griddle Top
 >> >> Optional feature for many range tops
 >> >> Range tops can be divided into sections (e.g., 12" increments) that allow for combination cooking surfaces
 >> >> Allows combination of one or more burners with a griddle top for greater cooking flexibility in a single appliance

Function(s)

•  Sautéing, pan broiling, stewing, or preparing stew, chili or soup

Application(s)

•  Heavy-Duty Ranges, also called modular or sectional ranges
 >> Often found in large restaurants, hotels, hospitals, education facilities - continuous, high-volume usage
 >> Usually installed in battery of ranges containing various cooktop options as well as ovens, fryers, and broilers
•  Restaurant Ranges
 >> Often found in smaller restaurants, sandwich shops, churches and social clubs, short order cooking establishments - lower volume operations

Available Features*

•  Clog free burners and shielded pilots
•  Heavy-duty cast iron grates
•  Easy to clean surfaces
•  Front and/or rear gas connections
•  Electronic ignition
•  Modular tops for charbroiler, griddle top, hot top, fry top, graduated hot top
•  Convection oven
•  Cool-to-touch handles
•  Insulated for 2-inch installation clearance
•  Countertop style

Benefits

•  Instant-on, instant-off
•  Precise temperature control and infinite temperature levels - visible flame allows for operator adjustment
•  Efficient and economical - about half the operating cost of electric
•  Convection ovens save time and energy
•  Low-temp burners for simmering
•  Multiple burner sizes on a single range offer versatility -- low-temp to very high-temp cooking
•  Sealed burners for easy clean-up



Energy Input

•  Burners - 18,000 to 45,000 Btu
•  Ovens - 30,000 to 50,000 Btu

Fuel Type(s)

•  Natural gas and LPG

Ventilation

•  200 to 300 cfm per linear foot


*Listed features offered by some, but not necessarily all vendors.