14
Type of Equipment
Size, Capacity & Configuration
Commercial equipment is designed to be robust and durable for constant use in a busy foodservice
establishment and many types of equipment can be used for multiple applications. However, your
specific menu will be best served with equipment designed for your application. For example, will
you be a steakhouse cooking steaks exclusively over a broiler, or will steak be a feature and steaks
will be cooked sous-vide and finished on a grill?
When considering types of equipment, have an open mind and be willing to ask your local RED
Dealer what is new on the market or what can be added (or removed!) from your list of equipment
needs. Our RED Dealers across the country dedicate time and energy to learning and keeping up to
date on all new advances in commercial equipment to make your life in the kitchen easier.
Are you a small bistro with 25 seats or a large banquet centre with hundreds of people to feed at
one time? While this may seem like a simple question to answer, the kitchen design must be taken
into consideration. An often-used rule of thumb is one restaurant 6-burner range for every 50 seats.
If your kitchen produces a lot of sauces, and is not equipped with specialized equipment like a tilt
skillet, selecting a range like the Imperial IR-4-S18 that offers 4-burners set up on a 36” range might
be ideal. Conversely, if all your dishes are made à la carte, a 72” range with 12 open burners may be
more suitable. Further, you can choose to have a portion of your range be a griddle or charbroiler
instead of regular burners to increase your flexibility within the same amount of hood space.
Electric-Six French Plates
24” x 24” Griddle
Electric-High-Speed
Units
and French Plates