The stove is the backbone of any restaurant. The stoves come in many different shapes, sizes, and models. Depending on the size of your restaurant, you may need a large or small stove with a large or small oven.
Ranges come in many different sizes starting at 24 inches. A 24 inch range will give you a variety of combinations all depending on what you need. You can have four burners, one 12 inch griddle and two burners, one 24 inch griddle, or one 24 inch wide radiant broiler. The model with four burners is the least expensive, priced around $1500. The 24 inch wide radiant broiler is priced around $3000. The other two pieces of equipment are priced in between.
Continuing on with the different styles of Ranges, you can have Ranges that are 36 inches, 48 inches, 60 inches, 72 inches, or you can have one specially made. The 24, 36, 48, 60, and 72 inch Rangers are the most common found in restaurants today. The larger the restaurant you have, the larger the stove you will need.
Some of the standard features that come on all Ranges include: a six-inch deep front stainless steel bowl nose landing ledge, six-inch high polished chrome adjustable steel legs, a heavy-duty welded frame construction, and a front and side high shelf riser that has valve control panels and kick plates.
Some features that open top burners have include: one standing pilot for each burner, a 12 x 12 cast iron top grate that can be easily removed for cleaning, a pullout drip pan easy for cleaning, and no gaskets or screws on the burners that are rated at 32,000 BTU.
Some of the features that griddles will offer our: a high polished griddle plate that is three quarters of an inch thick, a spatula sized grease tray with a drawer, a 20,000 BTU steel burner for every 12 inches of griddle surface, manual control gas valves, and you can even purchase a thermostatic control if you choose to do so.
Some features that standard ovens have include: a welded front frame that will provide stability for the range, a stainless steel door that lists all for very easy cleaning and maintenance, a 20 inch wide oven that has 27,000 BTUs or a 26 1/2 inch wide oven that has 35,000 BTUs, thermostat controls that range from 150° to 500°, a pushbutton ignition light, and a safety gas shut off valve.
Some other features that convection zone and have include: eight 26 1/2 inch wide by 22 1/2 inch deep by 13 1/2 inch high oven cavity for maximum cooking ability, a 30,000 BTU burner with automatic lighting, a three prong grounded 6 foot power cord, a key indicator light, a one-hour manual timer that can be used for cooking or cooling down, and heavy-duty racks that go in the oven for cooking.
Radiant char broilers come in different sections that include 12 inches, or 24 inches, 36 inches, 48 inches, 60 inches, and 72 inches, each burner that has its own stainless steel pilot, a manual gas control of her burner, one steel burner that’s rated at 15,000 BTUs every 6 inches, and a reverse cast iron top grate that has been greased runners.
You should look to spend anywhere between $2-$8000 per piece of equipment, depending on what your needs are. Make sure you consider the size and capacity of your restaurant before you purchase any equipment. Choosing the right stove in a restaurant can make or break your business, so choose carefully. You will also want to have your restaurant stove installed professionally ensuring the maximum safety possible.