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20% OFFOmcan 13" Natural Gas Wok Range 95,000 BTU
SKU#: 17000-155Special Price USD $649.00 Regular Price USD $808.86
Commercial ranges are vital in restaurant kitchens, offering versatility and efficiency. They come in gas or electric models with multiple burners, griddles, and ovens. These ranges enable simultaneous cooking of various dishes, facilitating faster service and a diverse menu. Their durable build and precise temperature control make them indispensable for any restaurant.
Frequently Asked Questions
What types of Commercial Ranges are available for restaurant kitchens?
Gas, electric, stock pot, induction, wok, and countertop hot plate options are all represented in this category. Brands like Garland US Range cover natural gas and liquid propane configurations across multiple widths and burner counts.
How do I choose between a natural gas and liquid propane Commercial Range?
Match the fuel type to the line already running in your building. Both options are available across the same Garland US Range models here, so you are not giving up any features either way.
Should I choose a Commercial Range with open burners or a griddle top?
Open burners handle saute work, stocks, and sauces. A griddle top is the better call if flat-top cooking, smash burgers, or breakfast items drive your daily volume. Several Commercial Ranges here combine both on the same unit.
Which Commercial Range width makes sense for a high-volume kitchen?
A 36-inch, 6-burner model is the standard starting point for most full-service restaurants. Go wider if you need more simultaneous cooking zones during peak service.
Do Commercial Ranges here come with oven bases or storage bases?
Both are available. An oven base adds undercounter baking capacity, while a storage base makes sense if you already have dedicated oven equipment and just need a dry place for pans below the range.
Are induction Commercial Ranges a practical choice for certain kitchen setups?
Yes, induction models work well where open flame is restricted, like hotel banquet lines or ghost kitchens. Just factor in the cost of induction-compatible cookware if you are switching from gas.
Why would a kitchen choose a Stock Pot Range instead of using burners on a standard Commercial Range?
Stock pot ranges are built to run large pots at high BTU output for hours without strain. Using a standard Commercial Range for that ties up burners you need for line cooking during service.
