Do you love to cook food in your home for your family members or friends?
Does cooking gives you peace or is cooking your passion?
Do you have a spacious kitchen where you want to install all the advanced gadgets that are heavy-duty as well as have a modernized look?
If yes, then a commercial range must be installed in your kitchen. If not, then you must be thinking about installing that gadget.
A commercial range is the workhorse of any kitchen that can cook a lot on daily basis. These are multi-functional pieces of kitchen equipment that can be used for frying, sautéing, steaming, simmering, boiling, blanching, braising, and stewing. Depending on the type of oven included with your set, you can bake, roast, or broil on commercial ranges with an oven base.
Now as you know what a commercial range actually is, do you have any idea about what to consider before buying a commercial range for your home? Certainly not, right?
You need not worry about that as this article, is going to give you a brief idea about commercial ranges that you can install in your kitchen.
Buying Guides on Best Commercial Ranges For Home Use in 2021
A bunch of commercial ranges is now available in the market. So choosing the perfect one must be a little hectic. But if you get some idea about it then it will be quite easier to choose the one for your kitchen.
Let’s discuss some factors that you should keep in mind while purchasing a commercial range for your home.
Consider the average and the maximum number of family members or friends you serve on a daily basis to determine the size of the commercial range oven you need.
To be on the safe side, choose a range that is slightly larger than your maximum volume output. It will also allow you to add new things to your menu.
Consider how much space you have for a range in your commercial kitchen. A larger kitchen will easily support a larger range.
The heat generated by gas ranges is usually measured in British thermal units (BTUs) (BTUs).
Check the local codes, as well as the National Fire Protection Association and International Mechanical Code, for rules on the use of exhaust and ventilation systems. A fire-resistant back is also needed on almost all commercial ranges. All these factors need to be considered while buying a commercial range for a home.
Features of the Best Commercial Range For Home Use in 2021
Types of commercial ranges:
Heavy-duty Commercial Range:
Commercial ranges are highly tough and long-lasting. To ensure that they can endure all-day use, they are made from extra-strong, industrial materials such as heavy metals with thick gauges. They also produce a lot of heat power to meet the demands of serving food for diners all day.
Because of their versatility, heavy-duty commercial ranges can accommodate big, heavy pots and pans that are commonly used for cooking high volumes of food. The increased heat capacity also causes shorter cooking times, which is necessary for commercial kitchens that have a lot of mouths to feed.
Commercial ranges, also known as modular commercial gas stoves, can be paired with other units to provide additional cooking space, which is a useful feature if you have to cook more than you expected. These ranges can be modified to include open burners, griddles, French tops, or any other configuration that you need for your kitchen.
A heavy-duty commercial range is not needed in all commercial establishments. Consider how much cooking you do on the stove each day. If it’s going to be used all day, a heavy-duty range could be a good investment.
The initial expenditure, as well as the energy and maintenance costs, are considerably higher than those of a restaurant range. A heavy-duty range, on the other hand, can help you meet the demands of your family members with greater ease than a restaurant range because of its durable construction and high heat output. The energy production of heavy-duty ranges is also higher. This means they can heat and reheat food more easily.
Restaurant ranges are not as strong as heavy-duty ranges, but they are adequate for use in restaurants, especially those serving fewer than 150 people at a time. They’re also ideal for smaller kitchens, such as those in churches and shelters, where they’re not used every day.
The restaurant range is the commercial range of choice for most commercial kitchens. It’s usually a stand-alone device with a range top that can be customized to your requirements. Restaurant ranges can be as narrow as 24” for small mom-and-pop diners and as wide as 72” or more for larger establishments.
In terms of upfront, maintenance, and energy usage costs, restaurant ranges are less expensive than heavy-duty ranges. Some manufacturers offer a line of heavy-duty restaurant ranges that include some of the tough features found in heavy-duty ranges. Higher-end models can also produce enough heat to match heavy-duty models.
Commercial ranges such as wok and stockpot ranges are available for specialty use. A raised ring on a wok range keeps traditional-style works with rounded bottoms in place. It also has a high BTU performance, which means it can produce a lot of heat for the fast-paced, high-heat stir-frying that a wok is used for.
The stockpot range is another form of specialty range. The stockpot range is a low profile range hood designed to fit large stock pots for making large batches of soups, stocks, and broths, as its name suggests.
The range top is where the bulk of the cooking takes place. It typically has open burners or grates where pots and pans can be put to cook. Different models, on the other hand, can have different range top configurations, such as griddles, cheese melters, charbroilers, or a variety of cooking surfaces.
The most popular range configuration is an open burner range, which is also the most flexible. It runs on gas and needs the necessary gas connections to function properly and safely.
A hot top is a flat cooking surface that heats the entire area with atmospheric gas burners underneath the plate. For premium models, a hot top burner can reach temperatures of 500° F to 1,000° F while operating at full heat output.
Concentric metal rings, usually made of cast iron or rolled steel, are mounted directly above a gas burner in a French roof. A French top’s heat can be changed by removing one of the metal rings. The hotter it is the closer you get to the core. When you proceed to the outer rings, the temperature decreases.
Gas or electricity is commonly used to fuel commercial ranges. Because of its effectiveness and performance, a new approach known as induction is becoming increasingly common in commercial kitchens.
An open flame provides instant heat on gas ranges. There’s no need to wait for the stove to heat up. Heat changes made with the burner control valve are immediately reflected in the burner.
Gas ranges are more difficult to mount than commercial electric ranges. Simply plug the range into a power socket to begin using it. An electric range works by converting electrical energy from the outlet into thermal energy, which heats the metal coil underneath the range’s surface.
Induction ranges employ a modern technology that produces heat by integrating electric and magnetic powers. Magnetic coils positioned underneath the range’s ceramic or glass surface create a pulsating magnetic field in this form of range. When you put a pot on the cooktop, the magnetic field passes through it, causing electrical currents to flow through it, acting as a radiator.
Induction cooktops, on the other hand, necessitate the use of induction cookware. These are magnetic-based materials, such as stainless steel and cast iron, that are used to make pots and pans. The initial investment is high, but if you use an induction range often, it can pay off in the long run.
The portion of the range underneath the commercial range oven top is known as the range base. Manufacturers also have different bases for commercial ranges to help you optimize space and reduce the footprint of your equipment. The following are the most popular range bases you’ll come across:
Commercial ranges having an oven base can either be a standard oven or a space-saver oven with compact measurements. Other models have a convection oven, which has fans to circulate hot air around the baking chamber for producing perfectly baked food products.
You may find that the oven base on a commercial range is unnecessary if you already have separate ovens. Instead, a cabinet base can be used to store pots, pans, utensils, and other kitchen items.
A refrigerated base is another alternative for an oven base. This offers additional cold storage for your food products as well as a convenient way for cooks to access ingredients while at the stove.
Pilot ignition and spark ignition are the two most common forms of ignition used in commercial ranges.
Pilot ignition –
If your range uses a pilot ignition system, it has a small pilot light that is always on. This maintains the temperature of the thermocouple. The thermocouple signals the gas valve to open when you turn on the burner knob. This allows gas to flow to the burner, which then creates a flame.
Electronic ignition –
Since an electric current is used to produce a spark, electronic ignition is also known as spark ignition. A loud clicking sound indicates that the spark has been generated when you turn the burner knob to turn on a commercial range with electronic ignition. When the spark comes into contact with the gas, it ignites it, resulting in an open flame.
An entry-level electric coil range with a manual clean oven will set you back $350, while a stainless dual-fuel range with convection heating will set you back $2,000 or more.
FAQs on Best Commercial Range For Home Use in 2021
Commercial ranges include what kind of pilot lights?
Commercial ranges mostly come with standing pilots. Standing pilots on the top burners are a drawback of using and installing the real commercial gas stoves for home use.
These pilots are always on, burning gas and providing heat to a kitchen. Standing pilots may be switched off permanently, but the burner must be re-lit with a lighter or match.
Do I need a specific exhaust hood size?
Of course. Because of the lower BTU level, many Commercial-Type style ranges do not need an exhaust hood, but most buyers install one anyway.
The main role of an exhaust hood above a commercial low profile range hood is to eliminate the combustion gases emitted by the more efficient burners. For a commercial stove, removing cooking odors is a secondary function, but for a residential stove, it is typically the primary reason for the hood.
What's the difference between a commercial-type or commercial-style range and a commercial range?
There are a lot of residential ranges now that are Commercial-Type/Style. Due to the heavier materials used, a true commercial range has much more cooking capability and durability.
Some Industrial-Type residential ranges are slightly heavier and have more cooking power than their residential equivalent, but they are still much less efficient than a commercial range.
Is it possible to put a commercial range in my home?
Yeah, it must be installed in compliance with the commercial building code. For a variety of purposes, homeowners have properly installed actual commercial gas stoves in their homes.
Some homeowners actually enjoy cooking and/or need larger portions than a residential Commercial-Type range can offer. Some homeowners want the look of a real commercial range without much expense.
What is the best Pro Range?
Surface or range top surfaces itself and the precision as well with regards to being able to get to a very high BTU level very high temperature and also a precision simmer as well okay so really it’s the flexibility like it like almost a commercial appliance you might see in a restaurant that really every burner has it has just great you know high output as well down to lows a real precision there correct right you know it’s really introducing the commercial type platform for residential use okay so to that end you know there are a lot of questions when people come in and they’re looking at this stove and they might ask us sizes so just what about one of a couple of options of physical sizes.
We can order these professional ranges in professional ranges typically come in a few different sizes they would range anywhere between 30 inches 36 inches 48 inches and 60 inches as well typically being the largest size available okay Wow so a lot of flexibility and what would be a standard range if most of us grew up and had a full burner range in our house traditionally what size is that just so I can have a perspective that could vary depending on where you are in the country but typically here like in the Boston Market we tend to see 36 inches being that standard size with all when we get to professional but in a regular home we might it be 30 inches is it with four burners in a traditional kitchen correct.
Okay so all right so 36 so you said it’s the most popular tell me about some of the burner layouts because I understand you can get some different options on these when you purchase a professional range right the nice thing about the professional ranges is that they do allow for different configuration setups as far as range-top service okay you know for the most part obviously the burner configuration is popular as we are having multiple burners at a very high level but you can also introduce griddles double griddles grills or charbroilers okay french tops.
And some applications or with some brands so they give you tremendous flexibility and how you want to set up that surface okay so 30 inches being the standard size that most of us probably have in our homes today we’re talking about burners four burners is generally the norm I do understand that maybe like this Thermidor we’re standing in front of us now come out with five burners in a thirty-inch space but more often it’s 30 inches so when you get it you have to go bigger really to get those grills and griddle potential accessories right that’s right Denisov typically when you start getting into more of like the 36 inch Wicca or anything wider.
That’s where you’ll see the introduction of some flexibility with regards to what you’d want to do as far as that setup on configuration and the surface itself okay so talk to me about that this idea of a grill or a griddle what’s your thoughts do it let me ask you this what do you think about grills we get a lot of questions about grills in New England people weather’s bad and people think oh man wouldn’t it be nice it’s rain and it’s snowing outside it’s cold outside I’m gonna grill indoors what do you think about it well that does come off quite a bit with three hours to people wanting to introduce.
That okay you know the thing with grills is it’s a nice application yeah but personally I don’t necessarily feel that it’s the best application for indoors you know typically when you’re grilling you know it’s going to create excessive smoke you know the excessive release of some grease as well and in a newer kitchen when you’re introducing newer appliances with newer cabinets and whatnot typically to capture all of that smoke as or tries to escape is always a challenge and you know again with regards to the comparison to an outdoor it’s going to assimilate that but not necessarily be very common with regards to what you would be able to do outside versus.
What you’re going to be able to do inside one of the other variables too is controllability typically the controllability factor on professional grills as far as on a range isn’t necessarily as precise as what you’d be able to achieve outdoors understand so basically if I would have to pull that together and just make sure I understand it correctly when you get to some of the bigger ranges a grill has some hidden things we got to think about correct we have to think about ventilation cuz he said there’s more smoke so that could be some hidden costs and maybe some installation challenges as well I think you said that some people think it really truly replicates that outdoor.
Grill they might have on the deck or in the backyard and you’re saying it really it’s nice but it but it’s not replacing that in terms of performance that’s right okay and then let me ask you the city so just sticking with that idea of a grill or even if we were to do a built-in griddle because I understand on some of them you can do that as well is there a cost of that does that cost more to add that grill feature or that griddle feature many times it does Oh typically once you start introducing some of those beneficial add-ons or features that people would like to see.
On their ranges, there is an added cost for the most part you know touching on that griddle factor you know some of the uniques with regards to going a little wider is obviously you’re getting some more capabilities with regards to extra burners you know one of the things nowadays is they offer some nice griddle plates yeah typically by the manufacturer or even you know in crate barrel stores or any type of stories that would sell those types of utensils but basically you know in introducing a six-burner being unique and with the ability to have multiple burners and always being able to introduce that griddle plate that could ultimately be placed over the burners and still offer some nice distribution and the ability to griddle as you would on a surface I would so it sounds to me like you’re saying obviously you could order it to be built in you do pay more for it.
There is some potential installation ventilation some things to consider there but as well you know accessories like some really uh this has such flexibility in the range top itself you could buy may be an accessory griddle or a grill plate and really kind of replicate it as well but still the flexibility of more daily burners exactly okay right so that makes sense to me talk to me about this thing but I mean I I hear it all the time what would be to make sense of it for me, yeah btus is really just the terminology used British thermal units yeah is what it’s known as okay but basically that’s how they rate the power of the burner and its output, okay so it’s just the simplicity of market terminology for burner output okay so let me.
I have an old range it’s it’s a basic range the clock in the rear and it’s it’s been fine but I want to get one of these what might I have for power now so this was a pretty good range but it’s it’s five years 10 years 15 years old comparatively am I getting a lot more power here comparatively to some older ranges that are you know 10 15 years old yes you would okay you know those were limited to a certain extent with regards to power and output you know nowadays in these professional ranges and trying to simulate that commercial type application for your home you know they can range up as high as 20 23 thousand btus with certain brands okay which is a lot of power for residential type use okay yeah we were talking earlier and and and I we were talking about maybe old beats you output you were saying maybe an average range had 8,000 B – so if I understand it correctly what what’s the industry standard to make something Pro what does that be – you output is it is there a number not to say that there’s so much a number.
You know typically in the professional ranges you’ll start seeing you know 15 18 20,000 20,000 kinds of being that a verb for professional output okay but yeah it’s a lot of heat correct but is it safe to say that that’s still I can go crazy chasing BTUs and at a certain point, these are all gonna boil really fast and still simmer really low etcetera that’s exactly all right great let me ask you this open burst sealed burners that’s another thing.
I’ve heard – had some questions about can you elaborate they’re typically the open burner is because of oxygen flow doesn’t have the openness around that burner yeah those are typically going to be your higher performance ranges okay I’m the nice thing about some of those open burners is that they’re pretty easy to clean that you can take apart piece by piece take it over to your sink clean them accordingly clean the range and obviously piece it back together okay a sealed burner basically everything is sealed within the range top itself so you’re not gonna get necessarily any overflow to the compartment below so you’re cleaning from that aspect would necessarily be done at the range itself versus being able to take it apart like.
The opening range and take a casting so it sounds like a couple of things to consider do you really want to clean here at the surface and not have to worry about breaking down the range or taking parts off what do I want that flexibility of taking some of those parts off and maybe bringing it to the sink to clean as well that would give me some flexibility to replace some of those parts if they get worn overtime to make the top look new yes and as well there is some benefit to an open flame all that being said I understand that sealed burners still.
You know because again at a certain point these have so much power and high too low that for 99% of us probably a sealed burner still makes sense you see more sealed burners sold is that true that’s correct that’s about the average 99% of the clients do tend to go to the sealed burn cap location really just for the simplicity of you know being able to clean they’re not necessarily having the penetration of any overflow down below to the lower level understand talk to me about fuel types is this term that we hear out there all the time dual fuel all gasp you know what are the options what does that mean to me so simply stated an all gas range is going to allow.
For obviously a gas range top surface with an open flame and then also the oven cavity itself is going to be run by a gas okay typically in those types of units, for the most part, some of the better brands will offer like a ceramic infrared broiler Oh coach is ideal as far as a broiling application okay dual fuel on the other word in the, on the other hand, is going to be a gas type range with flame but then the oven is going to be electric-driven so electric is typically a lighter heat better for baking type applications and those avid bakers in that it’s a little it’s gonna be providing more.
Consistency throughout the oven cavity understand so again to pull that together for you if it’s all gasps you’re telling me if I like to broil a lot I may want to consider an all gas range if that’s a something I do very often yes and then the top would be gas and the oven would be gas but if I said to you you know I do a little bit of everything I like to bake electrics may be a more consistent dry lighter Heat, yes and you know maybe more universally accepted to do everything pretty well that’s correct okay.
Question to you on electronics knobs I mean what’s the deal there is is onyx breaking more than knobs and you know what’s the deal there’s a little bit of misconception with that Dennis okay basically you know for the most part as far as professional ranges you’re going to see much of them being set up as far as knob driven type controls okay but you know once again behind those knobs are really electronic components okay replicate a touch panel, for the most part, it’s just really a different application okay ability of use okay but it’s almost one of the same so you not seeing more service per se a lot of times it comes down a comfortability if you like a knob or you like a touchpad but again and a lot of times in the pros they’re at least gonna have some knobs to the gas range itself and then maybe integrate some electronics into it but I don’t need to worry about the service part of that isn’t correct no you’re not gonna necessarily need to worry.
About the service and the one key feature is you do want to purchase from a retailer that’s gonna have a respectable service company associated with that okay so that ultimately in the case that you do require service you’ll always have that ability to reach back out to that retailer like us here at Yale which is something that we do offer okay so you know and I’m gonna I’ll pull back to that because that’s a great point I did just want to ask you’re seeing a lot of features come out with these oh it’s warming drawers steam Wi-Fi you know so these things are actually sometimes getting digitally controlled throughout the home or even from a cell phone so it Yale here you know can you see touch feel some of that stuff is some of the stuff live.
That I could actually maybe in you know interact with it yeah absolutely you know they continuously evolve and always introducing new types of technologies you know the nice thing here about our beautiful showroom is that we do offer quite a few different applications that are live applications that allow for that a type of interaction okay you know which allows the customer to become comfortable you know in search of what they’re looking for okay so great so if I were to some eyes here we’re talking again professional ranges great application a lot of high to low output well built some options on how I want to order it size variants.
So if I want to do something bigger and get more cooking space and maybe some more oven space which is great things I need to consider here though again is maybe you purchase from a store that has some of this stuff to kind of test drive and make sure you actually like it right and as well you know service we got it you got to make sure you pick from a reputable store that actually has service themselves so when you’re making an investment like this.
In a professional range you’re confident you’re not being transferred to a 1-800 number they’re actually dealing with it themselves that’s very true you know just that comfort factor you know because there are investments you know this is a piece that you’re gonna be putting into your home and you’re gonna be using quite extensively so having that you know comfort with regards to being able to fall back on a reputable service company like we do offer you know is something that you should look into while you’re making a purchase well Eddie as always you’ve been insightful and I appreciate your time and this is Yael and we appreciate the opportunity to educate you a little further you’re welcome to thank you ✖ Video Insig.
How to install Commercial Range Hood?
All right guys this is another hood job here that we’re doing in an old wood building so there’s a lot of fire protection to take into consideration uh horrible wall the stainless came in uh the customer bought all this equipment but the stainless came up in beat up and we trimmed it all down did the best we can but this is the 20 20 gauge backsplash 20 feet long this is all wood an old wood structure we had to come in here and cut a lot of this old stuff out pull all the nails out this is a one-inch panel I put to go behind the wood and it’s got rock wool in it.
Which reduces my clearance uh to three inches instead of if you have to wood anything with a hood or anything with ductwork in Florida has to be 18 inches away from combustible material which the wood is so by making this 22 gauge panel and putting rock wool in it reduces it down to three inches and the hood was ordered with a zero clearance right side a zero clearance top but he didn’t put zero clearance on the back so what I’ve got is I’ve got the panel I’ve got an extended panel up here and then there’s one of the curves up there as you notice it’s all wood.
So I’m going to drop a 22 gauge chase from the inside of that curve all the way around below this rafter to attach to the hood so that so there’s no uh I’m within my clearances for the fire protection I could wrap it with pyroscat but you have to double wrap it with an overlay and the ductwork turns into this big huge giant monstrosity and weirdly enough the factories don’t make the curves big enough to facilitate that it’s weird I think they want you to buy their zero clearance duct work is what that’s kind of turning into so if I had ordered this job knowing that the fan bases were so small I would make the curbs extra big and then I would use a curb adapter to reduce the size that the fan sits on up on the roof but that was an existing curve here for the old restaurant and I just cut it off with a grinder and put s locks and then I put a and a bottom in it like a piece of duct work and took the plas arc and cut out two holes for the return air and I’m fixing an um get the flex.
Because once I put these hoods in here you’re either gonna crawl around in there like a rat so you kind of work the job backward and then what I made is to go up against the hood will lay flat against the hood is built with a three-inch void in the back of the hood so I built this at the shop so when I pull all these screws out now the stainless is on that’ll go this will be behind the hood this has a kink edge on it and that’ll be a finished piece, uh to uh so they’re not looking at a piece of galvanized behind their hood.
And of course, it came with an interior corner that we cut down so this is um part one of the evolution and out here we’ll show you what the hoods look like these are factory-built hoods from up in Akron Ohio a place called hood mart and over the years they’ve gotten better and better and better so when they first started building hoods they were kind of cheesy but they’ve gotten a lot better and this happened because the low overhead has a taper on it and I’ll show you what the back here is how they get away with a zero clearance.
Which looks like a duckling to me they put a pan on top of the hood and put a duck it looks like high vol, not even high-velocity duck liner but the beautiful thing about it have they spent the money with ul and they get a ul listing so they can call it whatever they want if ul approves it the municipalities have to follow along with it so that is considered a zero clearance.
You can put that right against a piece of wood and they got the clearance to do it so they take the liability if the place burns down I have to have the 22 gauge reversed with a three-inch air space to consider to be code this is part one of our range hood installation wood structure full fire protection.
Commercial stoves are not cheap, but they are a worthwhile investment if you’re opening a restaurant or just need a big oven that’s heavy-duty as well for your home.
Consider the size of the commercial range oven you’ll need, as well as any additional features that will make cooking and cleaning simpler and more enjoyable. With all of the extra space and capacity that a commercial oven provides, we’re confident that you’ll be whipping up some delicious meals in no time!
Edmond Clark is a 34-year-old Blogger from California, USA. He is a Certified Market Research Professional (MRP) & a full-time blogger. His aim is to help the consumer to choose the best product from the market. Contact him for any of your queries.