RANGES
Range Configurations
2. BASES
No Base • Modular units sit on four inch-high legs
• Equipment is usually set on a counter or refrigerated base • Allows for easy replacement if equipment breaks down » Ensure the stand has a marine lip or edge when the unit is placed on counter or refrigerated base. The marine lip and edge prevent the equipment from falling off the counter or base, reducing the risk of injury to the operator
Standard Oven • Typically range from 150° F to 550° F • Usually come standard with one shelf with additional racks available for purchase as accessories • User-friendly burner and control system Finishing Oven • Standard oven with higher oven temperature capabilities, typically going up to 650° F • Oven bottom usually incorporates a 1/2" hearth plate • Also known as a lobster oven, chefs base or high mass oven
Convection Oven • Temps usually range from 150° to 550° F
• Usually considered to cook quicker and more evenly than standard ovens as heat is distributed around the cavity via the blower motor • Contains more sensitive components and fail faster • Usually comes standard with one shelf with additional racks available for purchase as accessories
Cabinet Bases • Allows for storage of pots and pans. • Usually come standard with one shelf, additional interior shelving available for purchase as accessories.
Refrigerator or Freezer Bases • A llows the operator to have product right at point of use in lieu of an oven base, eliminating back and forth from the walk in or freezer • Usually sized 36" to 110" long • Available in remote, self-contained systems • Glycol systems are also available for some models
EQUIPMENT GUIDE
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