commercial range

Top Ten Tips for Commercial Range Safety

cooking commercial rangeCommercial ranges are staple pieces of equipment in many commercial restaurants. Before operating any commercial range, be familiar with all safety precautions located in the manufacturer’s operating manual. Below are our top ten suggestions for burn prevention, fire safety, and general equipment safety.

10. Keep the range clean.

Residual grease and food particles may catch fire and quickly get out of control.

9. Be aware of hot surfaces.

Take care when cooking and avoid burns from hot surfaces or flames.

8. Keep protective equipment handy.

Keep pot holders and oven mitts handy. These are perfect for handling hot containers, pots, pans, and generally following safety precautions.

7. Never leave a hot range unattended.

It is important to monitor and be in control of the heat and the product being heated at all times while operating the equipment.

6. Be careful of equipment tipping over.

Ranges with light-gauge steel are often lighter and may tip easily, causing injury.

5. Never store items on top of a range.

Even if the range is off, never cover or clutter the range top. This creates a fire hazard.

4. Keep flammable items away.

Flammable liquids or chemicals should not be stored on or near surface of the range nor on the floors surrounding the range.

3. Keep the floors clean.

Be sure to clean up any grease or water spills on the floor near the range. This eliminates the possibility of slipping and falling onto hot surfaces.

2. Follow maintenance guidelines.

Know how to care for the commercial range. Replace the range when the overall structure is compromised due to warping, broken components or potential gas leak.

1. Be aware of gas leakage.

The flame emitting from a burner ought to be steady, quiet, and blue in color. A sputtering yellow flame may be problematic and require a certified technician’s help.

Introducing SEAGATE Commercial Products

As one of the leading distributors of restaurant equipment and supplies, Burkett’s catalog includes more than 100 of the top brands in food service. We are proud to introduce our latest brand offering, which is a Burkett exclusive.

SEAGATE RefrigerationWith SEAGATE Commercial Products, you’ll get quality commercial kitchen equipment that is affordably priced and ready to go, right out of the box. Choose from pizza prep tables, sandwich prep tables, reach-in commercial refrigerators and freezers, restaurant ranges, and commercial fryers.

SEAGATE Commercial Products have been specifically designed for customers that are seeking quality workmanship at an affordable price point.

All SEAGATE products come pre-assembled and are ready to go right out of the box. What does that mean exactly? That means when you get your brand new SEAGATE reach-in refrigerator and open the doors you won’t find any casters or other parts inside to assemble. From shelving to casters, everything comes already factory installed on the units. SEAGATE makes it simple.

SEAGATE CookingSEAGATE is redefining the standard for our industry and we couldn’t be more excited to offer it. That’s why you’ll enjoy free same-day shipping from our warehouse in Perrysburg, OH on all SEAGATE equipment. Your customers have come to rely on you for consistency and you’ve come to rely on your products for reliability and durability. With SEAGATE, you get a reliable and competitively priced piece of equipment that can handle the rigors of any commercial kitchen and help you deliver the consistency your customers crave  When you can get value without compromising quality, it means a great deal.

SEAGATE restaurant equipment is available exclusively from Burkett Restaurant Equipment & Supplies and is available for sale now by phone, online, or in our showroom store. Check out the full SEAGATE lineup at

Commercial Range Maintenenance

It’s pretty safe to say that if your Commercial Range stopped working- even for just a few hours- your restaurant would be in serious trouble. Your chef won’t be able to prepare the essential ingredients necessary to make the dishes on your menu which would cause you to turn away customers and loose money. You can prevent this from happening by maintaining your Commercial Range ensure its long-lasting performance.

Keep it Seasoned! Seasoning is essential to prevent food from sticking to the surface.

  • Griddle: Wash griddle with hot water and mild soap first. Apply a thin coat of cooking oil to the surface (1oz per square foot). Spread with a cloth to create a thing film and wipe off access. Light all burners on lowest setting for 15-20 minutes then wipe away oil. Repeat 2-3 times until griddle is slick with a mirror like finish.

**If griddle is overheated, product begins to stick, and after the griddle is cleaned with soap and water you will need to reseason the griddle surface.

  • Cast Iron Top Grates: Wash and dry grates thoroughly. Immediately after drying season the tops lightly with vegetable oil or Pam spray. (Never season grates while on the range top) Return grates onto range and turn all burners on low for at least 20 minutes.

**Reseason after each cleaning to prevent rusting.

Clean! We really cannot stress this enough. The #1 way to keep your commercial equipment properly working is to keep them clean. Daily and even hourly cleaning for heavy use equipment is vital. ALWAYS DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING!

  • Exterior: Immediately wipe down all surfaces when splatter or spills occur to prevent caked on messes using a soap and water mixture. Remember to wipe dry. If the food becomes cooked on and cannot be easily wiped away, clean with a commercial-grade cleanser and sponge or cloth. Rub clean in the direction of the metals polishing lines. If necessary, carefully use a stainless scouring pad. Wipe dry. (Never use steel wool as it will leave particles on the surface that could cause it to rust.)
  • Open Top Burners: Grids and trays should be removed daily, cleaned and dried thoroughly before replacing. Clean burner ports with a wire brush. If you have a clogged hole, the burner should be lifted out and brushed inside and out. Clean grease with soap and hot water.
  • Cast Iron Top & Grates: Clean with mild soap and warm water. For baked on material, use a wire brush. Lightly coat with oil after cleaning to prevent rust. Do not scouring powder as it is very difficult to completely remove and can damage the range.
  • Griddle: For evenly cooked, browned griddle products keep griddle free of carbonized grease which can hinder the transfer of heat from the surface to the food. Clean griddle with a scraper or spatula after each use. Use a grill brick and pad to clean the surface and grease container at the end of the day. To remove discoloration use a non abrasive cleaner. Make sure to re-season the grill before reusing.
  • Components: At the end of the day, remove rings/plates, grates, burners, grease traps and drawers and clean these components as well as their area on the Range before replacing. Soak components in soapy water to help release dirt particles.

Use with Care! While the griddle plate may be steel, the surface is still soft and can be dented, scratched and gorged with a spatula if care is not taken. If the griddle is to be shut down for an extended period, put a heavy coat of grease over the griddle plate.

Move It! Inevitably food will fall behind and around your Commercial Range. Make sure you move it and clean around it. Consider using casters on the range to make moving easy for cleaning as well as when maintenance is necessary.

Lubrication: Don’t let range valve knobs get stuck- grease them regularly. If your range has a steel griddle use a light coating of oil to prevent rusting of exposed and uncoated areas.

Contact Burkett to discuss options to troubleshoot your issue and get your range back up and running! Burkett Parts Support can be reached at: 1-800-828-8564 ext 299.

 Scroll to top