Essential to nearly every type of foodservice operation, a commercial range can be used to boil, steam, fry, grill and sauté food. If you’re using an all-in-one range and oven, you can even bake with your commercial range. You can find commercial ranges in a variety of configurations and options. The commercial range is as versatile as it is essential. Ranges are generally broken out by restaurant ranges or heavy-duty ranges. The restaurant range category describes units that are easy-to-use and durable while heavy-duty ranges are designed for high volume usage, with many features and options and may be specified as part of an equipment bank.
Regardless of the type or configuration of your range, safety during operation is critical. Here are a few easy to follow tips to keep your foodservice kitchen operating safely when using your commercial range:
RANGE SAFETY TIPS
• Thoroughly clean the drip and grease trays. Grease and food particles are a fire hazard.
• Clean all spills immediately to avoid burns. Dirt in natural gas burners can cause incomplete combustion.
• When removing a lid, use dry potholders and carefully tilt the lid with opening away from you. This will direct steam from the pot away and avoid burns.
• Be sure the pot handle is not hanging over the edge of the range.
• Use caution when setting items on or close to a range. Paper or cloth items can ignite.
• Be careful that your flammable sleeves and aprons don’t contact hot areas when reaching across range tops.
