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Ranges - Range Ovens

  • Energy Inputs: 35-45 kBtu/h gas; 7-9 kW electric
  • Serves as base for range top similar to residential range ovens and found in both large and small operations
  • Suitable for virtually all foods, especially precision baking due to natural, rather than forced, air flow
  • Gas models use natural convection heat from atmospheric burners located below oven cavity
  • Elements in top and bottom of oven cavity let electric models heat with both radiant and convective heat