Cooking Range
Used for cooking first, second & third course dishes in the cookware.
Used for all types of cooking-stir frying, deep frying, stewing, braising, boiling Chinese soup & noodles in the cookware.
Used for cooking first, second & third course, boiling Chinese soup & noodles in the cookware dishes in the cookware.
Used for cooking Continental-Italian & Mexican dishes in the cookware.
Boiling of Water, Rise, Pulse & Patato Etc. for bulk cooking at Industrial Canteens, Government or Military Messes & Mid-Day Meals.
Used for cooking Tandoori Roti / Naan / Paratha in the cookware.
used to cook foods such as fried chicken, French fries, and potato chips.
Short-term keeping hot of the first & second courses in gastronorm containers & their serving to customers.
Used for cuts of meat like ribs, pork shoulder, beef brisket, or whole chickens or turkeys. These types of meats tend to be tougher, and need the low, slow heat of a barbecue (or a slow-cooker) in order to get them good and tender.