An industrial stove is essential in a professional kitchen.
The stove's main structural element is the burner. The work surface can accommodate a variable number of burners, typically from one to six, in round, rectangular, or square shapes. The vast majority of these burners are designed for boiling, frying, and simmering foods in cookware. The location and installation method of the unit is determined by the specific model: tabletop burners are placed on a table or a special stand, while stationary floor-standing burners are installed in a dedicated space. Depending on the design, professional restaurant and cafe stoves can be equipped with frying, steaming, baking, proofing, and convection ovens, which are essentially self-contained units.
Which is better – a professional gas stove or an electric one?
The main advantage of gas units over electric ones is the relatively low cost of the energy source. However, they are subject to more stringent requirements in terms of installation conditions and operating rules. Before purchasing a professional stove, carefully weigh the pros and cons of each connection type for a specific space.
What determines the cost of a professional gas stove?
It's always important to consider the power and performance of a specific stove model, its design features, ergonomics, maintainability, and cost. Stove prices are determined by:
- quality and thickness of the metal of the body parts;
- quality of control panel elements;
- reliability of insulation of communication wires;
- oven type (with or without convection);
- the presence of additional options (express heating of burners, overheating protection, etc.)
- brand reputation.
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