Preparation Equipment: Ranges and Ovens Chapter 11 (c) 2014 by John Wiley & Sons, Inc.

Preparation Equipment: Ranges and Ovens

Chapter 11

(c) 2014 by John Wiley & Sons, Inc.

In this chapter, you will learn to: Identify the types of ranges and ovens

available in foodservice, including custom

models and options for certain types of cooking. Identify the sizes and utility requirements of ranges

and ovens. Describe the basics of range and oven selection and

purchasing. Explain cleaning and maintenance tips.

Learning Objectives

(c) 2014 by John Wiley & Sons, Inc.

Selecting Cooking Appliances

Power requirements. What load can your kitchen safely handle? Are there installation costs for this energy source?

Energy efficiency. How much power or gas does it use? How well is the oven cabinet insulated?

Menu. Batch cooking, or made-to-order? How are the foods you want to serve most efficiently prepared?

Quantity. How much food is needed at peak times? What can be prepared in advance?

Speed. Is slow-cooking necessary, or out of the question? Is higher-temp cooking or microwave use acceptable for some menu items?

Space available. Where will it fit – with adequate room for ventilation?

Type of space. Will appliances be seen in use by the public?

For range/oven purchase, consider…

(c) 2014 by John Wiley & Sons, Inc.

Selecting Cooking Appliances

For range/oven purchase, consider… Other appliances. Are alternatives available for certain cooking

duties: steam kettles, steamers, griddles, broilers, fryers, etc.? Overall number. How many ranges are needed? General rule in

restaurants is one range for every 50 seats. The size of the appliance (how many burners, etc.) is a factor.

Staff skill levels. High turnover or complexity of recipes? Will anyone be able to program automated functions – or can they learn?

Holding space. There should be sufficient room

on rangetops for holding some foods hot in pots

and pans during busy times.

(c) 2014 by John Wiley & Sons, Inc.

Basic Principles of Heat

Conduction Simplest form of heat transfer – heat moves

directly from one item to another with direct contact

Heat is created when an electromagnetic field is created between rangetop and pan.

(Pan must be made of ferrous metal to prompt this reaction.) Burner stays cool to

the touch.

Heat is distributed by moving air, steam or liquid. Cooks quickly and evenly because the

heat penetrates food faster.Infrared and microwave radiation are two

types of convection cooking.

Induction

Convection

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Types of Ranges (Gas)

For smaller foodservice operations with short-order menus Six 6 to 10 burners, 12" square, at 20,000 Btu each Can be ordered with one or two ovens, or a refrigerator, beneath Back wall can be a high shelf or 5-inch “stub” just to prevent

spatters Can be put on casters to move more easily for cleaning or repair

Heavy-duty range For long hours and high-volume cooking. Made of heavier

materials than the café range Four burners, 12" or 18" square, at 30,000 Btu each Seven-inch stainless steel shelf in front of burners Optional storage shelves mounted at back of range, on the flue

Medium-duty or café range

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The Rangetop

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(c) 2014 by John Wiley & Sons, Inc.

Specialty Ranges

Tabletop range. A compact model with two, 12" burners for use where space is tight.

Taco range. Pans and pressure cookers fit into its recessed burners, so that a Mexican restaurant can prepare meats, rice and beans simultaneously.

Wok range. Burners are circular, recessed and adjustable to fit woks of different sizes for stir-frying. High heat, up to 106,000 Btus. Optional accessories: removable trays, shelves for spices, built-in water faucet.

Stockpot range (pictured). Large, open burners for heating large stockpots. Heating capacity 55,000 Btus. Also used in bakeries for melting chocolate in large quantities.

(c) 2014 by John Wiley & Sons, Inc.

Electric Rangetops

Power requirements are critical details. Electric range is 208-240 volts, one-phase or three-

phase Compatibility of voltage and phase must be determined

to avoid expensive modifications to power supply later Medium-duty size is 30" square; heavy-duty 36" square Coil-type or solid burners

Rectangular hotplate French hotplate High-speed surface unit

Electric induction rangetop surface is smooth, tempered ceramic or glass. Energy-efficient, does not heat up kitchen, requires less ventilation than other ranges – but still must be located under hood. Portable models available.

(c) 2014 by John Wiley & Sons, Inc.

The Range Oven

Infinite-heat controls. More precise than the old ‘low-medium-high’ knobs. Can have controls mounted on side of oven instead of at front so they are not bumped easily.

Insulation. At least 2" of rock-wool insulation is recommended. An insulated handle also stays cooler.

Oven deck. Made of at least 14-gauge steel, with raised sides and back to catch spatters.

Ease of cleaning. Self-cleaning cycle for oven; easy-to-clean surfaces. Some oven decks can be removed for cleaning

Legs. Adjustable legs can be leveled; locking casters are another good option.

When selecting an oven, consider…

(c) 2014 by John Wiley & Sons, Inc.

Convection Ovens

For convection ovens, consider… Matching pan size to oven size. This oven’s precise

airflow pattern makes the correct pan size important to ensure proper air circulation during cooking.

A two-speed fan. Lower air velocity is good for slower cooking or more delicate products.

One door or two? Can open from sides, or from top (like a conventional oven).

Power source. Some chefs think electric convection ovens yield a moister product than gas. Portable, propane-powered ovens also are available.

Adding steam. A steam option for the convection oven makes for a more versatile appliance.

(c) 2014 by John Wiley & Sons, Inc.

Other Oven Types

Deck oven or stack ovenFood can be set directly on the (stainless steel or ceramic) deck or floor of oven cavity, or on oven racks. These appliances are stackable, hence the “stack oven” name.

Electric models have two sets of heating elements, at top and bottom.

For multiple ovens, more insulation is recommended.

Types of deck ovens include:

Traditional. Cabinet is 8" high for baking or 12" high for roasting. Motorized convective. Three horizontal baking hearths. Vaulted. A larger, arched opening for easy access Turntable. Tallest oven (6 ft.+) with 3 or 4 rotating, circular baking

decks.

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Other Oven Types

Cook-and-hold oven Uses radiant and convection heat for slow-cooking, even

overnight Excellent for reheating large amounts of cooked food Temperature range is from 140º to 245º F. Can order tabletop model with carving station on top for buffet

lines No special ventilation requirements

Wood-fired oven Wood burned to generate heat; retained within 4" thick stone

blocks or bricks. Mostly gas-fired (“gas-assist”) models are used because of fire

code restrictions The more thermal head space (height of oven cavity), the better it

holds heat High temps (to 700º F.) perfect for roasting, caramelizing

(c) 2014 by John Wiley & Sons, Inc.

Other Oven Types

Specialized ovens for specialized cooking needs

Impinger/conveyor – The speed of impingement cooking with an adjustable-speed conveyor belt for timing the process. Very energy-efficient.

Rotisserie – Small electric motors rotate spits (metal spikes) or hanging baskets where meats are placed for roasting. Attractive, if they are kept clean.

Smoker-cooker – A commercial version of the popular meat-smoker. Electric cookers eliminate the need to watch and stoke a fire.

Rack oven – A tall, thin oven chamber into which full baking racks of product can be rolled for baking. Options are steam and its own built-in hood.

Pizza oven – A high-temp deck or stack oven with a short oven cavity and deck (ceramic or steel) perfect for baking pizza.

Mechanical oven – A revolving or rotary oven in which the food is in motion (merry-go-round style) while it’s being cooked. For high-volume operations.

(c) 2014 by John Wiley & Sons, Inc.

(c) 2014 by John Wiley & Sons, Inc.

Microwave Ovens

The microwave is not just for retherming! It can: Bake potatoes quickly Steam or poach fish, vegetables Safely defrost frozen foods

Wattage = cooking speed. For retherm, get at least 1000 watts. For defrosting or large quantities, 1400 to 2700 watt units are preferable.

Use in tandem with other appliances to keep kitchen cool. Start foods in microwave, finish on rangetop, etc.

Home-use microwaves aren’t allowed in foodservice.

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Ovens for Bakeries

Bakeries have special oven needs Rack ovens work well for high-volume output Deck ovens work well for bread-baking Steam tube ovens are a wood-fired alternative Proofers are heated, humidified cabinets to warm dough and start the rising process Retarders chill dough to stop the rising process There are combination proofer/retarders, and also oven/proofers.

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Cleaning and Maintenance

Take good care of your appliances Clean stainless steel surfaces regularly. Rub gently – don’t scrape – to prevent scratches that

would eventually cause rust. Check range and oven burner ports, vents, filters,

cooling fans to ensure they are not blocked or clogged. Remove crumbs, grease, baked-on foods.

Wipe out microwave interior daily; clean spatter shield on ceiling weekly.

Overall, be observant – and train your staff to do the same. Take care of small maintenance issues before they become big ones, to protect these major equipment investments.

(c) 2014 by John Wiley & Sons, Inc.