Questions to Ask RANGES
1. Do you need a gas or electric unit? • If a Gas unit is needed, natural gas or LP gas must be specified » Some LP units must have the burner BTUs de-rated » Most units can be ordered with a specific gas type » Some units are field convertible between natural gas and LP gas » Some units are available with special gas mixes for export such as butane mix or town gas • If an electric unit is needed, the voltage must be specified » Standard voltages available are 208, 240, and 480 V » 208 and 240 V units will come wired for one or three-phase Most phases are field convertible » Some units are available with export voltages such as 220 or 380 V » Electric units often require an electrician for installation as the ovens are hard wired to a circuit breaker, having no cord or plug supplied with the oven • Gas units and most electric units will require a hood » Hood requirements are usually based on grease laden vapor emissions and local code requirements • Some gas units may require electrical connections if certain accessories are specified » Spark ignition and convection ovens are the two most common reasons a gas range may require an electrical connection on a gas unit
2. Do I need a heavy or medium duty restaurant range? • Heavy duty » Typically constructed with heavier gauge steel and possess a fully welded frame » Operate with higher burner and oven BTU ratings Burner BTUs range between 32,000 and 40,000 BTUs » HD ranges have more stainless steel throughout the product construction This usually includes the outer body construction as well as the burner box, crumb tray and in some cases the oven cavity » Offer more top configuration options than restaurant ranges » Usually installed in battery-connected lineups and cooking suites which are custom built to specification. Lineups can be gassed together up to ten feet long » Typically have steel knobs instead of plastic » Can be more expensive than medium duty restaurant ranges • Medium duty » Typically constructed with thinner gauge steel and possess a screwed or riveted frame » Operate with lower BTUs than HD Open top burners range from 28,000 to 30,000 BTUs » Typically have a stainless steel exterior skin with an aluminized interior » Top configurations are usually limited to open tops, griddles and charbroilers » MD ranges are usually stand-alone units, limited to a max of 72"
The 120 V connection powers the ignition module in a spark unit or the convection oven fan motor and the controls in the convection model
EQUIPMENT GUIDE
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