10
Core Equipment
Ranges
Fryers
Ovens
Charbroilers and Griddles
The workhorse of any kitchen, with multiple burners, griddles,
and oven configurations. The typical range consists of two parts:
the rangetop, being the top burners, and the range oven, typically
a standard oven; however, there are numerous options for both
rangetop configurations and base configurations (refrigerated bases,
different ovens, etc.). Choose based on your menu and volume. Gas-
powered ranges are today’s most common, but induction technology
is gaining speed.
Fryers have regularly been a mainstay in the commercial kitchen over
the last several decades. Generally speaking, the most profitable
dishes are made in a fryer. This method of cooking has changed
in recent years with a larger awareness of energy savings and
increasing oil costs.
Few commercial kitchen exists without an oven. Over the last two
decades, the innovations and addition of technology to what was
once just an oven, has created a wide range of tools, each suitable
for specific purposes. The choice of the right oven(s) for your
operation will directly correlate to quality of your food, and efficiency
of your operation.
Charbroilers and Griddles are both common line equipment and, in
some cases, kitchens will require both. Charbroilers, often referred
to as Grills, deliver smoky flavours, while griddles offer versatility for
pancakes, burgers, and more.