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Selling Points:
All stainless steel body,strong and durableElectronic direct spark ignition,flame failure safety device for each controlHeavy duty gas burner with individual switch and thermostatAdjustable legsDevices are preset to city gas,natural gas or LPGKey-component from famous international suppliersSpecial features:
- Burner adopts combustion construction of fire out from side,to stop oil or water spilled out to block fire holes.Stove works stably.
- Adopt newest cast iron enamel grill and cast iron enamel smoke cap,easy to clean,fadeless.
- Adopts fameout protection device with thermopile,piezo ilgnition or ignite burner by ignite gun available according to customers needs,failure rate of ignition gun is lower.
- Oil-catching basin and water-catching basin are located under the cast iron grill and underlayer of stove separately, to avoid food spilling and water leaking into the stove,sanitary and convenient.
- Oven adops piezo ignition and flameout protection device,temp range is 120-340 centigrade,oven can be used separately or combined according to needs,stainless steel interior and exterior oven door,silica gel door seal to avoid heat spill.energy-saving.
Matter about Cooking range:
The range section of a food service facility is the most heavily used and often the most poorly designed section of the kitchen. Open-top (burner) and hot-top (solid) ranges are not energy-efficient to begin with, and they are usually turned on by the cooks when the operation opens and left on until it closes. Most food facilities would be better designed if the kitchen did not include open-top or hot-top ranges. The exception to this is the restaurant or club that includes a large number of sautéed foods or omelets on its menu. The open-top range is preferable for sautéing because the flame can e seen and adjusted.
The types of ranges most often used in food-service facilities include:
l Open top with burners for sautéing
l Grill (or griddle) top of polished steel plate on which food can be cooked (e.g., pancakes, hamburgers, chops, scrambled eggs, etc.)
l Hot top of solid steel, on which pans are placed but not food
l Radial fin top, for large stock pots
Ranges can be ordered in combinations of these styles, such as a grill section placed adjacent to an open-burner section.
The ranges are often placed in the hot-food section of the kitchen in a bank or line of equipment to form a continuous range section. Spreader plates can be placed between the equipment pieces to create specified with ovens under each piece or as modular with the equipment mounted on a stainless-steel stand. The modular version is much easier to clean but less space-efficient.
Ranges can be purchased that are only 1 foot (305mm) wide with two hot-plate burners. These are very handy for small-volume range needs in a food service facility that does not have sautéed food items on the menu.
Many range manufacturers offer two (or more) lines of ranges, one described as being appropriate for restaurant use and the other for institutional or heavy-duty use. The nomenclature is not helpful to operators as many or more demands on their ranges than do institutional foodservice operations. The institutional line, though somewhat more expensive, generally is recommended for all commercial installations because it is more durable. In addition, restaurant ranges usually are offered in a limited number of configurations, whereas heavy-duty ranges can be custom-configured to meet the exact needs of the operation. Restaurant ranges are appropriate in facilities where the demand is light, such as in a child care center where one simple meal is produced each day.
The small kitchen with a limited budget would probably include a range with an oven below it and an assortment of pots and pans for handling all of the cooking. The difficult cleaning, the inefficiency in energy usage, and the high labor costs in using and cleaning the pos and pans make the range an undesirable choice for a well-designed kitchen. The food facility that does a large amount of sautéing should include only one or two open-top range in combination with other, more efficient cooking equipment, such as steamers, steam-jacketed kettles, and convection ovens.