Range Configurations
1. TOPS
Open-Top Burners • Use a pot or pan on a burner grate over an exposed flame for cooking • Burner grate types: » Usually sized 12" x 12" or 18" x 12" » Sometimes rear grates are deeper to accommodate larger stock pots or sauté pans » Most ranges have grate systems that allow you to easily slide pots across the top. However, establishments using smaller sauté pans may encounter difficulty with the pan tilting on some grate configurations » Smaller burner and grate configurations (i.e. 12") are ideal for sautéing in small vessels » Optional S-Grates are usually available – S-grates allow easier movement of pots or pans across the full cooking area » Optional step-up burners are usually available – Step-up burners allow the rear burners to be raised up four to six inches above the front burners, allowing better handle accessibility for sauté pans on the rear burner
Open-Top Burner
S-Grate
Charbroilers • Usually sized from 18" to 48" wide
Hot Tops (even hot tops) • Usually sized from 12" or 18" wide
French Tops (graduated hot tops, radial fin tops) • Usually 18" wide or 36" wide
Griddles • Usually sized from 12" to 72" wide • Available in both manual and thermostatic versions
Plancha Griddles • Raised griddle with heat concentrated in one spot (for example, 600° to 700° F at the front of the griddle and 300° to 500° F at the back of griddle (high polished searing plates) • Usually available in 18", 24" or 36" wide units
» Manual griddle is a manual valve (open/closed). The operator is the one who controls the amount of heat applied to the griddle plate » Thermostatically controlled griddles have an internal valve. This allows the plate to be set to a specific temperature
EQUIPMENT GUIDE
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