Commercial Range Cooker

Commercial Range Cooker

Essentially, a commercial range cooker is a customized stainless steel restaurant kitchen equipment with several cooking options on one platform. Typically designed as per the commercial kitchen layout itself and the cuisine, it conspicuously makes up the business end of the restaurant food production. It comes in several permutations featuring:

• Gas Cooker Section – Ideally a combination of four to twelve burners is possible either in high pressure, low pressure or both as per customer’s requirements.
• Grilling – Operators appreciate this feature immensely for meats mostly & some vegetables. It comes as a smooth grill, commonly referred to griddle & the more traditional slated grill or a combination of both on one platform.
• Fryer – Arguably one of the most popular, having a reliable commercial fryer on board promotes efficient space management in the kitchen.
• Oven – Enabling patrons to do their pastries on the same platform is simply genius & cost effective. The oven achieves the same outstanding quality as a stand alone deck oven.
• Chips Dump – Fried items not only French fries, rest and drain here before moving on to packaging or resting. This feature will be adjacent the fryer for smoother ergonomics.
• Boiling Pan – Direct or indirect heating of soups, teas etc.

Commercial food production produces a lot of heat & grease during operation. As such, the commercial range cooker necessitates a kitchen hood & exhaust ventilation system to improve the human working conditions.