When purchasing a range, there are many questions that you need to ask before selecting which is right for you.

• How big a footprint is available for an oven?
• What is the volume production necessary during the busiest shift?
• What is the available power source?
• Will a ventilation system be required?

Ranges come in many different configurations. They can be all burners, or have griddles next to them. When ordering a range, make sure to know the gas type that you are ordering and the types of connections that you are going to use. Globe Equipment Company stocks and supplies Dormont hoses for all of your connection needs.

Another alternative, Range-Tops, do not have ovens under them. These range-tops can either come on short legs to fit on equipment stands, or on longer legs to be made free standing. Globe Equipment supports Vulcan-Heart, Southbend, and Wolf ranges with ovens, and Star Manufacturing for the range-tops.

• Dry potholders are always used to handle hot utensils
• Handles of pots and pans on cooking equipment do not protrude into traffic areas.
• Manufacturers’ instructions are followed for all equipment.
• Glass containers and other items are not permitted in the kitchen
• Proper procedures for lifting heavy items are consistently followed
• Floors are kept clean and dry at all times; spills are wiped up immediately.
• Personnel wear low-heeled, properly fitting shoes with non-skid soles; the heel and toes are completely enclosed
• Personnel have been trained in the safe way to handle knives
• If applicable, equipment is always unplugged before cleaning
• A qualified electrician inspects all electrical equipment, wiring, switches, etc., on a regularly scheduled, preventive maintenance basis.
• The proper fire extinguishing equipment is available and regularly inspected and maintained.
• Local fire authorities are consulted about applicable fire prevention practices.
• Personnel have been trained in proper procedures used in putting out fires
• Adequate lighting is available in all working areas
• All foodservice equipment is regularly inspected and kept in good repair.
• Instructions from equipment manufacturers for proper operation are incorporated into orientation and ongoing training programs for all staff
• All accidents are investigated and reported to appropriate officials
• All unsafe work conditions are corrected as soon as possible
• Personnel are trained in basic medical treatment procedures; they know when expert help is needed.
• First-Aid Kits meeting all local requirements are readily available
• Safety is stressed at all training and other applicable meetings
• Personnel are trained in procedures to be followed if accidents occur to guests
• The facility is, at all times, maintained according to standards required by local ordinances
• Personnel are aware of procedures to be followed in the case of fires, bomb scares, robberies, and other potential problems, such as earthquakes, flooding, power outages, etc.
• Insurance carriers are consulted regarding suggestions to improve safety of employees, guests, and the facility itself.