Covering Your Bases: What is the Base of a Commercial Range?

The functionality of a commercial range doesn't have to stop at the cooktop. The base of a range refers to the part of the unit beneath the cooktop, which can be configured in a multitude of ways to add functionality to the unit. There are many different base options for your ranges, whether you want the simplicity of sturdy legs or the utility of additional storage. Learning about the different models available for bases can help you to choose which best fits the needs of your kitchen.

Range Top Legs

The simplest – and most affordable – of base options, range top legs are a utilitarian support system for the unit. Similar to table legs, this type of base functions purely to support the rest of the unit and bring it up to a standard working height. Some models include a shelf for additional storage, but many feature an open construction that can serve as extra space or be used to create a modular commercial range; this can then be combined with other cooking equipment to form a cohesive workstation.

Some range tops already include this type of base and feature casters as an add-on for certain models. While mobility may be beneficial in certain kitchens, it can introduce danger in others, so be sure your unit is not moved further than allowed from any electrical or gas lines . It's recommended units with casters be hooked up to a quick-disconnect line to prevent any accidents if the unit is moved for cleaning or rearranging. Broken or damaged connections can cause gas leaks or electrical issues, which pose safety risks to both staff and employees.

Storage and Cabinet Bases

While the space beneath a range top with legs can be utilized for stowing extra equipment or supplies, storage and cabinet bases are specifically designed for this purpose. Most models will include one or more shelves, and some even feature cabinet doors to keep equipment safe, organized, and out of sight until needed.

These bases are a great option for kitchens needing more space or quick access to cookware like pots and pans. Storing necessary items right underneath their appliance counterpart can spare cooks from gathering supplies around the kitchen beforehand, saving valuable cooking time and creating a more efficient workflow.

Heated Bases

A heated base – or oven – is a popular choice in both residential and commercial kitchens. These bases are a practical choice in many foodservice operations, providing another method of cooking dishes in the same footprint as the range. Located directly beneath the range top, these are conducive to multitasking; a cook can keep an eye on food cooking on the range top and monitor the food in the oven without moving around the kitchen. If you decide an oven is the best base for your range top, the next step is deciding which type of oven you need.

• Conventional Ovens: This is the type of oven typically found in residential kitchens, but it has a purpose in restaurant and commercial kitchens as well. It's usually an economical option and is great for warming, browning, or finishing dishes prepared on the cooktop.
• Convection Ovens: A convection oven is generally the more popular choice for commercial foodservice applications. They feature internal fans that circulate hot air during cooking, providing faster cook times and more even heating than many conventional ovens.

A feature of heated bases many operators find appealing is the ability to curate a larger unit. If your range top is wide enough, multiple ovens or storage units can be installed side by side beneath the cooktop. These highly versatile cook stations have some cons, however; heated bases tend to be less powerful than stand-alone ovens.

Refrigerated Bases

Possibly the most overlooked option, refrigerated bases outfit your range top with extra cold storage. This option can be appealing for a variety of reasons. Whether your kitchen simply needs more refrigerated storage in general, or you're looking to facilitate a more efficient workflow by enabling cooks to take fresh ingredients straight from the fridge to the frying pan, a refrigerated base can help maximize certain kitchen configurations.

While the lower cost of operating a smaller refrigerator can be appealing, you should keep in mind that these units are often more expensive upfront due to the thorough insulation required between the range top and the refrigerated base – it's still possible that heavy range top use will force the refrigeration unit to work harder and consume more energy to keep its contents cold.

Final Considerations

The base you choose for your range top will often depend heavily on the construction of your kitchen. Consider the space you have available – and the connections and resources you can afford to devote to the unit – before making your final decision to ensure your kitchen is as safe and efficient as it can be.