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Ranges: How to Choose Medium Duty or Heavy Duty
FAQ: Medium Duty versus Heavy Duty - What is the difference? Answer: Heavy Duty cooking equipment offers more BTU's, larger work surfaces, more cook top configurations, battery capability, a complete system to go with fryers, broilers, Charbroiler and Cheesemelters. Medium Duty ranges offer a durable and reliable solution for general purpose cooking. Medium Duty ranges are primarily purchased as stand alone units used in conjunction with other cooking platforms for low to medium volume food production. FAQ: How do I decide which range is best for my operation? Answer: If you answer "yes" to any of these questions, you should go heavy duty equipment FAQ: Do you need to "battery" the equipment? Answer: Medium duty equipment is all stand alone-cannot be connected "batteried" together with one gas source-- while Heavy Duty is/can be batteried together--- (only one gas source). Medium duty is more easily moved since the gas source isn't always connected. FAQ: I need to move my equipment, does that mean I should get my equipment with casters? What are my options? ANSWER: Options are dolly frames (which handle more than one piece of equipment on one movable frame) or casters. The disadvantage of casters is that they can't be leveled so equipment on casters can be "off level". Dolly frames are for heavy duty units so you can move multiple units that are batteried together. Caster options. Easier to move. Harder to level. Convection ovens and fryers are available with level-able casters. FAQ: Why would I go from an open burner range to a hot top-even heat top-cook top? ANSWER: If you need fit pots of varying sizes in a small amount of space or need to hold many pots at the same heat level. Or FAQ: I need to fit more pots on my range, especially to keep things all at a serving temperature-what's the best way to do that? ANSWER: Cooktop. Allows pots of varying sizes to be accommodated in a small amount of space. More efficient heating, less heat loss. FAQ: Which boils water faster-an open burner or a cooktop? ANSWER: Cooktop. Water will boil faster on a cooktop than a burner. Less energy loss with a cooktop. Vulcan's Power Forward Initiative Ranges: How to Choose Medium Duty or Heavy Duty Broilers and Cheesemelters Ovens: Snorkel Convection or Regular Fryers Griddles, Hotplates, & Misc. |
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