Superior Products is pleased to introduce our new line of commercial gas restaurant ranges, sold exclusively by us. These restaurant series ranges are stocked in our restaurant supply warehouses, ready to ship within one business day. Options include casters and additional oven racks for these models. Each range comes standard with two heavy-duty locking chrome racks per oven.
The Superior ranges come in a variety of configurations and are available in natural or LP gas. 36" models come with one oven, and 60" models have two ovens. The 60" ranges can be configured with 10 burners only, 6 burners and a 24" griddle, or with 6 burners, a 24" griddle, and a 24" raised broiler. The ranges are certified to NSF Standard 4 and are ETL Safety Listed.
Models with griddles feature a 3/4" griddle plate. Each 12" of griddle surface contains a 20,000 BTU burner beneath it. Griddles are manufactured on the right side of the range. All models require a 3/4" gas connection and carry a 1 year parts and labor warranty.
When we sell a piece of kitchen cooking equipment, or bar equipment, or any other foodservice supplies, we honor the warranty provided to the customer by the manufacturer. This warranty identifies the the time period of the warranty, the conditions in which the product is covered, and the terms of resolution of issues covered in the warranty. For example, a five well food warmer may have a one year warranty against defects in workmanship. Under the warranty, the manufacturer has a network of service agencies set up to provide service at no charge to the customer, in the customer's place of business, during normal business hours.
Be aware that warranty is generally for repair, and not replacement. In other words, a company will usually attempt to repair a new piece of equipment if it is defective, rather than sending out a replacement.
WARRANTY SERVICE ON REFRIGERATED EQUIPMENT
The warranty provided on Superior private label refrigeration equipment, such as double
door refrigerators, allows a customer to have their equipment serviced by a reputable local service center that deals with commercial kitchen equipment. This local service company may be approved under warranty for equipment made by other vendors, but some vendors require use of a service center within their own network. Arctic Air, Manitowoc, Hobart, and Scotsman are examples of this.Most refrigeration companies carry separate parts, labor, and compressor warranties. For example, a warranty on an ice machine might be 3 years parts, 3 years labor, and 5 years on the compressor. These warranties may have limitations such as work performed after normal business hours (overtime), shipping costs for return of defective parts or shipping of new parts, and trip charges.
STEPS TO TAKE PRIOR TO CALLING FOR SERVICE
- Consult the owner's manual. For easy access, tape this to back of unit.
- Verify proper electrical connection when applicable. Check voltage of unit and plug connection. Make sure circuit breaker is working, and equipment is in "ON" position.
- Verify gass connection when applicable. make sure that unit is in "ON" position and that the pilot light is burning.
- Check for safety devices that prevent unit from operating properly, such as an open door, or unit not sitting level on surface.
- If all of these things have been checked and unit does not work, contact our Customer Support department.
WORK AND PARTS GENERALLY NOT COVERED BY WARRANTY:
- Installation costs, such as hardwiring, electrical hook ups, plumbing, gas connections,etc.
- Issues reulting from incorrect or improper installation.
- Issues resulting from frieight damage.
- Normal maintenance or routine upkeeping, such as cleaning.
- Modifications made to original equipment or supplies.
- Neglect or abuse of equipment.
- Adjustments or calibrations made, such as leveling.
- Mileage incurred, travel time, and trip charges by service agent.
- Equipment operated in manner contrary to manufacturers recommendations, including installation and operation of equipment.
- Loss of product as a result of equipment malfunction.
- Shipping and handling costs for replacement parts.
Generally, smaller pieces of equipment have a "carry-in" warranty that requires the owner to bring or send the equipment to the nearest service center. "On-site" service work is usually required for larger pieces of equipment such as refrigerators, gas deep fryers, and commercial griddles.
When calling for service be sure to have the following information ready. This will help expedite getting the service you need for your equipment.
- Type of equipment
- Manufacturer's name
- Model and serial number
- Date of purchase
- Best times to work on equipment
- Details about problem, and whether it is recurring
- Degree of urgency
- Contact name and information
Commercial griddles are available in gas or electric versions, and Superior has each type that are private labeled. Griddles range from lightweight to heavy duty, and the heavy duty ones will require the use of foodservice equipment stands. BTU ratings for commercial gas griddles generally run between 20,000 and 30,000 BTU per every 12" of griddle space. These commercial cooktop equipment products are ideal for cooking sandwiches, steaks, hamburgers, bacon, eggs, and shredded potatoes. Grill and Broiler cleaning accessories are available for easy cleanup.
Superior has private labeled broilers or charbroilers that can be fueled by heated radiants or lava rocks. BTU ratings for gas broilers generally are between 14,000 and 20,000 BTU. A variety of accessories are available for some charbroilers, including cheese melters and smoker boxes. Meats, fish and vegetable flavors can be enhanced with the smoky, charred flavor that you get when cooking with broilers or charbroilers.
What is the difference between a Radiant Conveyor Toaster and a Bun Grill/Contact Toaster?
There are several differences between the two types of Toasters; the main areas of differentiation are in application and technology used for each.
Bun Grill/Contact Toasters are very popular foodservice equipment for restaurants that serve products requiring a unique flavor for their buns or no longer wish to heat their buns on the griddle. Food service operations that use this type of commercial kitchen equipment include restaurants that specialize in ribs and pulled pork sandwiches and all types of burgers. Radiant Conveyor Toasters are the most eficient means for dry toasting large quantities as quickly as possible.
• Radiant Conveyor Toasters are for dry toasting only and use a conveyor assembly and radiant heat within the toasting chamber to toast various types of bread. Also, the product being toasted will ride on the conveyor belt and not touch any elements. 
• Bun Grill/Contact Toasters are designed for buns, and for wet or dry toasting depending on the needs of the end user. Utilizing "finger" conveyor technology that determines just the right amount of pressure to apply to the product, Bun Grill/Contact Toasters will slide the bun down the length of a solid, heated platen to toast and, when wet, caramelize the buns for a perfect buttery exterior and a warm, moist interior.
HOW DO THEY WORK?
• Bun Grill/Contact Toasters are easy to use! For wet operation, simply fill the butter tray with a "Whirl" type of imitation butter, turn the unit on, allow it to come to temperature (indicator light will turn off when unit is at temperature), touch the buns to the wheel and toss them, flat side out, against the feeder rack. The toaster will do the rest!
• For dry operation, a Teflon Sheet or restaurant pan will need to be used. Place it against the back of the platen; lock it in place and go!
HOW DO YOU CLEAN & MAINTAIN UNIT?
As with all of your kitchen cooking equipment, the end user should maintain the following 3-step maintenance procedure as for maximum results:
• Clean the Conveyor every night. Place the conveyor in a 3-compartment restaurant sink along with degreaser and let soak over night. The next morning, take the conveyor out of the sink and use a steel brush to scrub between the bun weights. Scrub the chains thoroughly. Rinse off well. Sanitize. Oil the chains on both sides using fryer oil.
• Oil the conveyor chains every day. Use gas deep fryer oil - don't use bun oil as this will coagulate and cause the chains to bind on the sprockets of the conveyor assembly.
• Clean the Grill Plate every day. To accomplish this, take a squeeze bottle and fill with fryer oil (not hot) and squeeze on the grill plate. Take a green plastic Scotch-Brite pad and wipe the grill plate down, cleaning the bread crumbs off and any other baked on residue. When done, squeeze more fryer oil to coat the grill plate entirely. Add the conveyor and front panels back on and you are ready to go! Another great way to clean the conveyor is to simply place it in the fryer when doing a boil-out - most restaurants will do this on a weekly basis.
Superior Products carries a wide range of commercial kitchen equipment for all your commercial foodservice needs. Use the chart below to find the cooking equipment you need based on the menu application. This guide is partcularily helpful for planning purchases of new products, such as restaurant ranges.
Select your menu food item, and see the choices available for restaurant griddles, and gas deep fryers, and commercial food steamers. We also carry restaurant cooking supplies to complement your equipment purchases.
We have a leasing plan that allows you to get the best foodservice equipment, furniture and foodservice supplies with affordable monthly payments. The leasing option allows you to conserve your valuable capital. Leasing is available to qualified customers on orders exceeding $1000. Call 866-543-4316 ext 1279 for more details. Download your Leasing Application here and electronically email it us. You can also print it and fax it to us at: 864-284-1348.
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