When it comes to commercial kitchen equipment, most people assume that the most commonly purchased pieces are the ovens and stoves. But the appliances we use every day in our homes and offices need just as much attention. Professional commercial kitchen equipment like commercial roasters, grills, fryers, and ranges can get very expensive. The consumer needs to understand the differences between commercial appliances and their home versions. Here’s a quick guide to commercial cooking equipment and what each kind offers.
Know the difference
One of the significant differences between cooking appliances for the home and commercial kitchen is the source of power. In the house, it might be either natural (electric) corded or battery-operated. In the professional world, it’s propane. Propane cookers usually last eight years or longer in most commercial kitchen kitchens, usually outpace electric versions. The size of commercial cooking equipment, however, puts propane slightly ahead of electric models.
For instance, standard ovens with convection and ventilation are usually smaller than electric ones. This is because ventless and convection ovens trap more heat from the cooking surface, using less energy than their electric counterparts to achieve the same result. Because propane cooking appliances are more energy-efficient, they’re also greener. Propane makes some cleaning tasks simpler than they would be with a gas stove.
Types of stoves
Smaller commercial stoves use less fuel because they produce less infrared radiation. When cooking, the intense heat from a propane stove passes over hotter pans and foil, allowing for faster heating and co2 emissions. For example, when using a standard stove, you have to constantly scrape and wipe off your hot plate’s bottom and sides. With a gas stove, the bottom and sides will remain clean for the entire cooking cycle. In commercial kitchen equipment, this means less time spent scrubbing grease and grime off the surfaces.
Gas stoves are generally less expensive to operate than other types of commercial equipment. They require a regular maintenance program and are not as user-friendly, especially in managing the flame, timing, and adjusting the temperature. They also have a shorter lifetime than other stoves. A gas stove lasts approximately three to five years before it has to be replaced. The gas range is often used with commercial kitchen equipment to provide better control of temperature. A range top, which is similar to a traditional gas oven, allows for precise control over a recipe’s temperature. Range tops are often included with stoves but can be purchased separately. Range tops have burners, knobs, and other features found on more expensive commercial kitchen equipment.
A gas-fired oven is more environmentally safe and efficient than other forms of commercial cooking equipment. They are available in various sizes ranging from two to four feet, although most restaurants choose a size that suits the particular food being prepared. This commercial oven has burners, controls, lights, knobs, and other features found on larger commercial ovens. Depending on the specific equipment, a gas-fired oven can last for up to fifteen years.
Commercial kitchen equipment benefits go far beyond better control of ingredients and more environmentally friendly methods of preparation and cooking. Restaurants use commercial kitchen equipment to create an overall restaurant look that reflects their professionalism and service dedication. When it comes to achieving the ultimate customer satisfaction, nothing beats catering equipment from MVO Services.