Commercial Ranges Key Terms

Learn terms to choose the right commercial range for your culinary business

Restaurant and catering kitchens require more than the small stovetops used in home kitchens. Commercial ranges feature industrial strength materials, additional burners and features that also accommodate frying and grilling. Discover industry terminology like “clog-free burner,” “mixed top” and “crumb tray” to determine which commercial range features will suit the nature of your food operation. Learning about key parts and accessories will also help you order the proper replacements or request maintenance from your vendors and technicians.

 

Burner options

If your kitchen staff uses a variety of cooking vessels like saute pans, stock pots or wok pans, for example, look into a range with interchangeable burner options. Staff can switch the tops easily to direct flames for the specific type of pan used to increase efficiency.
Try: The Remodel Guide explains in detail what burner options are.

Griddle top

Consider adding a griddle top model to your row of commercial ranges. The flattop range makes it convenient to prepare foods from pancakes to burgers with a griddle feature. The burner-free flattop is easy to heat, clean and maintain.
Try: Learn more about griddle features on commercial ranges, including uses and specifications, through American Range.

Mixed top

If you don't use the griddle enough to purchase an entire unit dedicated to the flattop, consider a mixed top range that features a combination of open burners and a smaller griddle segment.
Try: Discover the benefits of mixed top ranges, in gas and electric versions, through Food Service Warehouse.

Clog-free burners

Cut down on maintenance calls and costly downtime by purchasing commercial ranges with clog-free burners. Also called no-clog burners, the units eliminate the need to remove burner heads for routine maintenance.
Try: Mission Restaurant Supply offers an assortment of commercial ranges with clog-free, open burners.

Backsplash

Equipping your commercial range with a backsplash can prevent messy splatters from hitting the wall behind the range and eliminate unreachable spills behind the equipment. Consider a backsplash created of the same material as the range for a seamless look.
Try: See a variety of ranges with different stainless steel backsplash styles through the Central Restaurant website.

Crumb tray

Ease the clean up of commercial ranges with pull out crumb trays that catch wayward bits of food. The ability to clean the crumbs can help prevent malfunctions and maintenance down the road.
Try: Check out a selection of commercial ranges with crumb tray options through Big Tray.

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