SoundOff – Commercial Ranges

Friday, July 27th, 2012

July 2012

A true anchor in any restaurant is the range. When purchasing your range, there are so many different options to choose from, it can be overwhelming. They can be topped with burners, griddles or both! Does it have a single oven, or two? Are they convection or standard? Casters or Legs? When picking through the major requirements, don’t forget to look at the smaller components as well.

BTU’s are an example of a smaller detail that should not be overlooked. Higher BTU’s can give you a “hotter” heat, but it can also mean larger gas bills. Also, commercial ranges have a standing pilot light, meaning that it never extinguishes. Commercial ranges require a vented hood system to help reduce the excess heat.

Legs are generally standard on commercial ranges, but casters (wheels) can be ordered as an accessory. They are helpful when trying to clean around and behind a very heavy range.

One final note: These commercial ranges are NOT recommended for residential use. Please be sure to buy them only for your commercial kitchen.

Happy Shopping!

36″ Commercial Ranges
Features & Specifications
Gen2 range
5 Stars
– Lift-off burner heads
– Removable oven door
– 5″ Stainless landing edge
– 6 Burners @ 30,000 BTU
– 30,000 BTU 30″ standard oven
– 6″ adjustable legs
– 1 yr parts and labor warranty
Vulcan Range
3 Stars
– Lift-off burner heads
– 12″x12″ cast iron top grates
– 6 Burners @ 28,000 BTU
– 35,000 BTU 22″ standard oven
– 6″ adjustable legs
– 1 yr parts and labor warranty
turbo air range
Turbo Air
3 Stars
– Lift-off burner heads
– Removable oven door
– 12″x12″ cast iron grates
– 6 burners @ 32,000 BTUs
– 35,000 BTU 26.5″ standard oven
– 6″ adjustable legs
– 1 yr parts and labor warranty
garland range
3 Stars
– Lift-off burner heads
– Keep-cool door handle
– Large knobs
– 6 Burners @ 33,000 BTUs
– 38,000 BTU 26.25″ standard oven
– 6″ adjustable legs
– 1 yr parts and labor warranty

Vulcan Ranges: Prize Fighters in the Kitchen

Thursday, July 26th, 2012

Vulcan ranges come from a tried and true brand known in kitchens throughout America for their reliable and sturdy restaurant equipment, including griddles, steamers, cheese melters, fryers and yes, ranges. Anyone with experience in the food service industry knows the glaring difference between the front and the back of the house. In the front, diners are met with peaceful, calm, and attentive service in an atmosphere designed for enjoyment. But in the back of the house, the kitchen can look more like a fighting ring or a three ring circus than a food establishment. People are yelling, food and tools are moving around rapidly, and a swirl of busy (and sometimes dangerous) activity is happening. If you get in the way, you’re toast. Over time, restaurant equipment takes a real beating. Only the sturdiest and most reliable equipment stands the test of time. Vulcan ranges are up to the challenge.

For example, with a MIG welded frame and stainless steel front, sides and backriser, the Vulcan Range 60-SC-6B-24GB-NAT can withstand the roughest of kitchens and still produce like a brute. With six top burners operating at 32,000 BTU/hr and an equally powerful convection oven, this baby can come out swinging and be the last one standing. Of course, if something a little smaller is needed, Vulcan ranges also come in 36’ and 48’ sizes. But every single one of these babies is built like a fighter.

With Vulcan ranges, you know you have power on your side. Well-rated and well-known, Vulcan ranges are career fighters built like champions. When the bell rings and all chaos ensues, with Vulcan ranges you know your kitchen will be a match for both the hunger of your customers and the abuse from your staff. Why trust anything less than a champion fighter in your ring?

Scotsman Ice Machines: What Would You Do Without ‘Em?

Thursday, July 19th, 2012

Without ice machines like Scotsman Ice Machines, the restaurant industry would be on it’s knees in a heart beat. It’s easy to look at ice machines as the wall flowers of the restaurant industry. They just sit there making ice. There’s no sizzle, no heat. Nothing sexy or dazzling about them. They just make cube after cube of frozen water. Not a lot of magic there, right? Who needs them? But imagine ordering a beverage that comes to the table with no ice. Or a salad bar of luke-warm vegetables, tepid dressing and wilting lettuce? Ice may seem invisible to the hungry patron, but take it away, and you take away the experience of fresh food.

Scotsman Ice Machines do one thing and they do it really well: they make great ice. They’re consistent, energy efficient, and reliable. In 2011, Scotsman Ice Systems was nationally recognized for energy efficiency by ENERGY STAR®. According to Mark McClanahan, president, Scotsman Ice Systems, customers using Scotsman Ice Machines can save up to 20 percent on their energy bill annually. We are very proud to offer a wide selection of these ENERGY STAR-rated Scotsman Ice Machines, such as our Scotsman Ice Machine C0322MA-1B. In fact, nugget and flake models of Scotsman Ice Machines use up to 50 percent less water and 15 percent less energy than other cube machines. And, as if that weren’t enough, many Scotsman Ice Machines are also rated for the maximum “Consortium of Energy Efficiency” (CEE) Tier 3-rated performance criteria, which exceeds the current ENERGY STAR standard.

Sure, Scotsman Ice Machines are straight forward, unromantic machines. But what a difference fresh ice makes, and where would you be without it? Just remember that when you start dreaming about all those other fancy pieces of restaurant equipment. Sometimes the hardest one to see is the one that was there all along.

Now Serving – Restaurant Marketing Tips and Zucchini Cobbler

Friday, July 13th, 2012
July 2012 A monthly newsletter showcasing the taste of cookware ISSUE 43
Now Serving

I hope everyone had a great 4th of July! We’re in the heat of summer now – How’s your equipment holding up? This time of year is tough on ice machines as they have to work twice as hard to produce the same amount of ice. If you’ve repaired yours several times, you might consider replacement. Foodservice Equipment and Supplies wrote a helpful article on when to replace your ice machine – read it here. If it IS time, check out our deals on ice machines of all sizes here!

If you’re in the market for ice machines, or any other piece of equipment, there’s a way to save on your equipment costs: You can earn some money while helping other people out. Go to and submit a product review! We’re giving away a $50 Gift Card to one reviewer per month. Also, keep an eye on our Facebook wall – and check back frequently for special one-day only deals!

Don’t miss the clearance section, full of scratch and dent and discontinued inventory! These products have only minor physical imperfections and are protected by the full manufacturer warranty. Clearance inventory changes often so check our clearance section for the best deals.

In this issue: Remarkable Restaurant Marketing: What Works?, a recipe for Zucchini Cobbler and our Featured Items: a Scotsman ice machine, a Panasonic microwave, and a Beverage Air refrigerator.

Remember, this newsletter is for you and if there is anything you’d like to know more about – give us a shout! We’d love to hear from you.


Tylee Van Waes

Remarkable Restaurant Marketing: What Works?

A brief analysis of a study on restaurant operators and their customers

Recently, the National Restaurant Association conducted a study to better understand restaurant operators’ use of and preferences for particular marketing channels and how consumers engage and respond to them.

Restaurant operators have always struggled to find the best way to draw loyal customers. They use a wide variety of marketing channels ranging from traditional print to online media. It is important to not ignore one avenue over the other, as they work together to form a cohesive message and build a relationship with customers. Research shows that a marketing strategy that is balanced and meets consumers’ expectations is the right approach.

What does that mean? We’ve listed a few of the highlights from the report:

targetKnow your customer – Do some research and get to know your customers’ likes, locations and lifestyles. Customized marketing for your particular customers is the most effective.


Connect online – Tech savvy customers have an expectation of an online presence such as a website, email, social media and maybe even daily deals online.

 Extend your reach – Don’t go crazy here, but do make an effort to balance your marketing campaign with thoughtful online dialogue and a consistent message across all mediums.

 Build your reputation – Customers view restaurants with an online marketing campaign as trustworthy, upscale, modern and popular (all good things!). It is also a good idea to monitor the web for negative remarks and always take the time totalk (respectfully!!) respond to any issues. It shows the customers you care.

 Join the conversation – When using social media, remember that customers consider it to be their personal space. Ditch the hard sales approach, join the conversation, be respectful and informative.

For the full report from the National Restaurant Association and LivingSocial, click here.

Featured Products

ice machine
Scotsman Ice Machine & Bin
381 lb/24hr production
344 lb storage
$2529.00 delivered
Panasonic Microwave
1000 Watts
10 memory pads
$234.00 delivered
Beverage Air Refrigerator
2 door reach in
$2537.00 delivered
Click for more info! Click for more info! Click for more info!

Featured Recipe
Zucchini Cobbler 

A zucchini cobbler? That’s right! Check out this awesome recipe from!
Yield: 25 Servings Ingredients:

  • 8 cups peeled, chopped zucchini
  • 2/3 cup lemon juice
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 cups butter, chilled
  • 1 teaspoon ground cinnamon



  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
cobbler image
Short Order


Manitowoc: Ice Machines With Great Spirit

Thursday, July 12th, 2012

Manitowoc, a city in eastern Wisconsin on Lake Michigan, gets its name from the Native American word meaning home of the Great Spirit. And it is with great spirit that the people that manufacture Manitowoc Ice Machines have embraced cutting edge technology and conservation since their beginnings in 1964. And with the Indigo series, Manitowoc Ice Machines now include intelligent diagnostics to provide more reliable and energy efficient monitoring, as well as streamlined cleaning, better ice quality and improved food safety.

With four pages featuring Manitowoc Ice Machines, our website offers a variety of models of Manitowoc Ice Machines, each with an excellent rating. One Editor’s Choice award goes to the Indigo™Manitowoc Ice Machine ID-0322A/208/1. With intelligent diagnostics, a space-saving design, programmable ice production, and a Duratech™ stainless, fingerprint-resistant finish, this model has it all and still makes about 350 lbs of ice per day. For those looking for more volume, the Manitowoc Ice Machine ID-1402A/B-970/208/1 will definitely satisfy, producing a hefty 1500 pounds of ice per day. You can’t go wrong no matter what model you choose, because of the 107 Manitowoc Ice Machines we offer, every single one has a rating of 4 stars or higher. Now that’s quality!

It feels great to purchase a high-quality piece of restaurant equipment from a company that has a history of performance and quality. True to its name, Manitowoc Ice Machines offer more than just quality equipment. They offer peace of mind and a great spirit of stewardship to the environment and to businesses like yours. At Short Order, we only work with companies we know will deliver quality, and Manitowoc is one of those companies. With Manitowoc Ice Machines, you know you are getting a great product from a great company. And that should put you in very good spirits!

Going Steady With Scotsman Ice Machines

Friday, July 6th, 2012

There’s something to be said for consistency. Your customers rely on it, and so do you. Consistency is what makes your dishes famous and your customers coming back for more. Consistency is what allows you to turn on the stove and expect the flame to ignite every time. While we tend to overlook the simplicity of reliable performance, without it, where would we be? With Scotsman Ice Machines, you’ll get bin after bin of fresh, cold ice. In fact, almost every one of the Scotsman Ice Machines has earned our Editor’s Choice award and five star rating.

Scotsman Ice Machines are not only reliable, they’re efficient too. Prodigy® cubers like the Scotsman Ice Machine C0530MA-32B/B530S exceed both California and Federal regulations for the use of energy and water. And who says reliability has to be old fashioned? This machine has indicator lights to alert you when its time to sanitize or descale, operational data that can be shown onscreen or remotely and an ultrasonic ice control system that allows you keep ice levels exactly where you want them. And with a hefty capacity of 536 lbs, that’s a lot of flexibility in one piece of restaurant equipment.

Then there is the Scotsman Ice Machine AFE424A-1A. This guy fits under the counter, producing flake style ice up to 400 lbs a day, 80 lb bin storage capacity. So your produce and seafood stay fresh and chilled. Short Order carries Scotsman Ice Machines in just about every shape and size, ranging from the petite models with 24 pounds of storage to heads that produce 1900 lbs a day.

But when it comes down to it, whatever the size of the machine or the shape of the cube, and whatever your use. consistency is what you want most in an ice machine, and that’s where Scotsman Ice Machines take the lead. Thanks, Scotsman Ice Machines, for keeping the food industry that much cooler.

Go Griddles, Go!

Tuesday, July 3rd, 2012

Steaming hot pancakes. Crispy bacon. Sizzling seared vegetables. Are you hungry yet? Can’t you just smell, hear and taste it? There is, perhaps, nothing more mesmerizing than fresh food sizzling on a hot griddle. For a restaurant owner, commercial griddles may just be the best machines ever invented. Across that expansive steel surface you can cook just about anything without ever dirtying a pan. Order after order can be placed to cook on the evenly heated surface of commercial griddles, all the while producing sounds and smells that will entice even the toughest customer. And if you want commercial griddles, boy have we got them.

Short Order offers a wide assortment of commercial griddles that cook like nobody’s business. One such beauty is the Vulcan Griddle RRE24D-208/1. These are electric-powered, countertop RRE griddles with stainless sides and tapered side splashes to protect from grease splatter. In fact, all of the griddles in the RRE series have received Short Order’s our Editor’s Choice award. Another favorite is Gen2. While the products vary greatly in price and size, every Gen2 Griddle has earned both the Editor’s Choice award and our 5 star rating. We also carry many electric, propane and natural gas powered commercial griddles offered by Vulcan and other brands such as APW, Turbo Air, Wolf and Garland.

When the stadium, theatre or convention lets out and all of a sudden you have a flood of hungry guests looking for an excellent meal, nothing works harder than commercial griddles to cooks numerous meals while keeping an even temperature and a consistent cooking surface, even in the highest traffic. And you don’t have to worry about fighting for burners, cleaning pots and pans, or waiting for your restaurant equipment to heat up. Commercial griddles keep it simple, making it possible to keep your focus on what matters most–making great food.

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