How to Size a Commercial Induction Range

Sizing commercial induction ranges incorrectly can cost a lot, so there are several factors you should check before ordering the equipment.

Table of Contents

Zones Versus Covers

Use the following as a rough guide for determining the number of zones required for continuous service of a restaurant: one zone for 15 to 20 covers. Thus a busy 60-cover restaurant will need at least three or four zones to be operating at any time and therefore a four- or six-zone range would be more suitable than a two-zone model.

Individual Zone Power Rating

Most commercial cooking zones are rated between 3.5 kW and 5 kW. Higher power zones will of course cook and reheat quicker but if you are serving food continuously throughout the day then a higher power zone will help recover temperature quicker between each dish.

Physical Footprint

Check the space available on your bench or in the suite. A six-zone range would be approximately 900mm wide, while a four-zone range would be around 600mm wide. Also ensure that there is sufficient space on either side of the range and that the work surface can take the weight of the appliance.

There is more on Commercial Induction Range at targetcatering.co.uk/induction-suites/commercial-induction-range.

Electrical Supply Capacity

Most commercial induction ranges with multiple high-power cooking zones require a 3-phase electrical supply. Check with your electrician and commercial kitchen’s 3-phase power requirements prior to delivery and installation.

Menu Type and Cooking Style

For example a menu of lots of sauces and reductions needs precise simmering at low power as well as boiling at high power. High volume stir-frying needs sustained maximum power as do high volume griddling operations. Zone count and power must match what you actually cook, not how many dishes you serve.