A range cooker, or combination cooker, perfectly integrates both a stovetop and oven into one convenient unit. With a wide variety of options and available sizes, choosing the right model that meets your specific cooking needs and available space is essential for running restaurant business. Here’s a guide to the key factors to consider:
Range Cooker Types
The main types include electric, gas, dual-fuel, and wood-burning cookers. Your choice will depend on the cooking preferences, as well as gas connections and ventilation conditions in your kitchen.
- Electric Cookers: Known for easy use, installation, and cleaning. They offer various cooking and cleaning technologies to meet diverse cooking needs.
- Gas Cookers: These allow precise fire control, which many prefer for certain types of cooking, especially for stir fry. But safe gas connections and proper ventilation are important.
- Dual-Fuel Cookers: Typically include a gas stove and an electric oven, offering flexibility. A popular choice combines an electric fan-assisted oven with a gas stove.
- Wood-Burning Cookers: Ideal for rural or house backyard, these cookers add wood burning aroma and warmth to the kitchen. They require a chimney and ventilation system and may also function as a central heating system.
Size and Installation Options
The size of the range cooker will depend on your available kitchen space and your cooking needs.
- European Sizes: Range from 60 cm in depth and widths of 60, 70, 90, 110, and 120 cm.
- US Sizes: Typically 25-27" in depth, with widths of 30", 36", 40", 48", and up to 60".
Freestanding models are most common, but some manufacturers offer models that fit existing kitchen countertops and cabinets, with custom options available to fit your kitchen layout.
Burner Options
Consider the number, type, and size of burners. Standard range cookers usually have three or four burners, while larger models can have up to 10 burners.
- Gas Burners: These allow precise control of heat, with multi-ring burners for higher heat levels.
- Electric Burners: Heat cookware through metal elements or ceramic glass surfaces.
- Ceramic and Halogen Burners: These smooth glass surfaces are heated by either metal elements or halogen lights.
- Induction Burners: Energy-efficient and fast, these only work with induction-compatible cookware (e.g., cast iron or stainless steel).
Oven Quantity
Consider the number of ovens you need, which will depend on your cooking volume, budget, and space. Standard models usually have one or two ovens, while larger models can include three or four ovens.
- Single Ovens: Often fan-assisted electric ovens with flexible cooking options.
- Double Ovens: Offer separate cooking zones, ideal for fast cooking. These often include a fan-assisted main oven and a smaller oven with a grill. Some models may offer more specialized options, like pizza, steam, or air-frying ovens.
Cleaning Options
Just like standalone ovens, range cookers come with several cleaning options.
- Pyrolytic Cleaning: Heats the oven to 400°C to turn food residues into ash, which can be easily wiped away.
- Catalytic Cleaning: Oven linings absorb grease and break it down when the temperature exceeds 200°C.
- Steam Cleaning: Less common, some ovens offer this option.
Styles and Materials
Range cookers are available in various styles to match the kitchen’s aesthetics, including traditional, modern, and custom designs. Exterior finishes can include multiple colors, often with options for custom handle and knob styles.
Material choices vary depending on the model type:
- Cast Iron: Often found in wood-burning cookers.
- Stainless Steel or Enamel: Common in commercial or high-end home models, easy to clean and durable.
Whether looking for a high-performance commercial cooker or a traditional wood-burning stove, the range cooker you choose should enhance both the functionality and design of your kitchen. At ChefCoca, we offer a diverse selection of commercial range cookers to fit any business, ensuring top-quality performance and durability for all your professional kitchen needs.
