Most manufacturers have two lines of equipment—a heavy-duty line that can be grouped together into a continuous lineup of ranges,  and then there is a lighter- duty series called restaurant ranges.  Restaurant ranges are often smaller in both length and width and built less ruggedly for lower volume operations. Even though the heavy-duty range costs nearly double the price of a restaurant range, most production kitchens would be advised to opt for the additional cost. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.