Fryer griddle top - These units have a rolled steel top with splash guard sides and drip drawer.
Hot top range - hot top range has a flat, solid cast iron or steel top. Operators may choose between two burner configurations: concentric for sauteing in an a la carte line; or straight line for boiling, stewing or simmering in a production kitchen.
Open burner range - An open burner range is a versatile and adaptable basic in all kitchens. Open burners have 15,000 to 30,000 Btu of input per burner. A visible heat source allows you to make instant and accurate flame adjustments.
Stock pot range - This is the ideal choice for large-volume food preparation. Gas stockpot ranges are flexible, use them for from-scratch preparation, simmering and reheating.
Taco range - This single, convenient gas-fired unit is designed to handle all the Mexican specialties you need to produce. Special high-speed burners provide just the right firepower for pressure-cooked beans and rice. Large loop burners accommodate heavy aluminum pans that recess securely to keep them firmly in place for preparing meats, refried beans and rice.
Keep stovetops, ovens, fryers, broilers and griddles clean. If your stovetop has reflective pans below the burners, you'll save by keeping them clean and shiny. The more reflective they are, the more heat will be directed to cookware. Tin foil can be used to provide a reflective surface also.
If you have a stovetop with concealed burners, keeping the stove top clean will help transfer heat to the cookware. The same is true of ovens, fryers, broilers and griddles - the more accumulated debris, the harder it is for the appliance to heat the food, and the more energy will be required to do the job.
On an open top range, after top grids are entirely cooled, scrape off encrusted matter and soak in water and a good grease solvent.
Clean clogged burner ports with stiff wire or pipe cleaner.
Remove any cooked food lodged under burners, lids, rings or plates.
Never pour water over range top.
Turn burner valve handles gently. Keep them greased with special high temperature valve grease.
Use sealing strips on range batteries. The strips snap on easily and make a positive seal between adjoining ranges, keeping the range sides free of spilled food.
Use low heat - Whether cooking on the stovetop or in the oven, using the lowest temperature setting possible can save energy. Lower heat also preserves nutrients, retards meat shrinkage, and preserves color.
Tips for efficient use of range tops
Use flame to start foods cooking quickly reduce flame to simmer foods.
Use flat bottom pots to absorb more heat with tight-fitting lids to keep in heat. The contact between cookware and the cook top or electric element is important for efficiency. Flat-bottomed cookware on an electric element will use only about two thirds of the energy as a warped piece of cookware.
Use equipment that fits the burner - Pots and pans should be one inch larger in diameter than the burner they are resting on. Matching pots and pans to burners will save energy dollars since more of the burner's heat will be absorbed by the cookware.
Use lids - Lids keep heat in cooking equipment.
Turn off electric burners several minutes before the allotted cooking time. Conventional electric resistance heating elements stay hot for awhile after they are turned off - usually enough to finish the cooking task without using more electricity.
Gas Verses Electric:
Benefits of natural gas cooking.
(1) Instant on /off and precise heat control.
(2) High quality results
(3) Reliability and easy, inexpensive maintenance And, when used properly, saving up to 1/3 or more in operating costs over electric.
Benefits of Electric
(1) Ease of cleaning resulting in lower labor costs
(2) Less heat resulting in lower air conditioning bills
(3) Improved heat controls with superior low heat control
(4) The safety of electricity as an energy source
Daily Cleaning and Maintenance Helps Performance of Commercial Ranges
INDIANAPOLIS, September 26, 2007 -- Keeping a commercial range clean and properly maintained helps to ensure the best and most long-lasting performance. Follow these simple guidelines to keep this major investment operating correctly.
During normal usage, the range will come in contact with a number of different messes. The exterior parts of the range should be cleaned as these messes occur. Use a damp cloth or sponge to wipe away food spills as soon as possible so that the food does not become cooked onto the surface of the equipment. Once cooked on, the mess will be much more difficult to clean at the end of the day.
When all cooking is completed for the day, remove all drawers, trays and/or chutes that trap or collect grease and crumbs on the range. Once removed, completely clean and dry all areas before replacing them. Clean around the pilot areas and the burners. Food and spills that have fallen into this area could ignite and cause damage to the burner area. Also clean any messes that were not addressed during the course of the day.
In addition to the daily cleanings, the stainless steel surfaces should receive special attention. For everyday grease and grime, a mixture of soap and water may be used on the surface. Dry the entire surface thoroughly with a clean, dry cloth.
In cases where grease and food have been cooked onto the surface, a more thorough cleaning is required. Apply a commercial-grade cleanser to a damp sponge or cloth and rub on the surface in the direction of the polishing lines on the metal. Do not rub in a circular motion, as it will dull the surface. If the mess persists, use stainless scouring pads in the same method. Do not use ordinary steel wool because it will leave particles on the surface that could cause it to rust. After cleaning, completely dry the surface.
Check the venting system attached to the range at least twice a year. Just as important as cleaning the surface of the range, proper cleaning and maintenance of the ventilation system ensures a safer environment for the kitchen staff.
For additional information on commercial ranges, visit Central Restaurant Products.
About Central Restaurant Products:
Central Products opened in 1981 near downtown Indianapolis and has grown to become one of the nation's leading distributors of quality commercial restaurant equipment and supplies. Central's knowledgeable Product Consultants with industry experience are available during convenient hours--phone lines are open for business Monday through Friday, 8 a.m. to 8 p.m. EST and Saturday, 9 a.m. to 1 p.m. EST. They can be reached at 800.222.5107. Shop online; request a nearly 300-page color catalog or sign up for e-mail promotions at centralrestaurant.com