As your restaurant acquires and cares for the commercial-grade ranges at the heart of your restaurant’s professional kitchen, you’ll want to think about how to keep these higher priced appliances in their best working shape. Whether you do so before or after you purchase your stove, one of the questions you might want to consider includes “what are common problems with commercial ranges and how can you avoid them?”
If you’re a restaurant owner shopping for a new commercial range, making sure you find the appropriate equipment for your foodservice establishment is of the utmost importance. These essential kitchen tools will bear the brunt of your business’s weight—and they typically represent one of the larger investments your restaurant will make.
Easily one of the most important pieces of equipment you will purchase for your commercial kitchen, restaurant-quality ranges can perform a multitude of tasks, including everything from grilling and sautéing to broiling and even baking.
One of the oldest debates in the restaurant community is whether gas or electric cooking ranges are the better choice for your commercial kitchen. Although most restaurants do tend to go with gas, there are pros and cons to each choice.