WORKHORSE: Restaurants that crank out the food would be advised to buy a heavy-duty range. NOT YOUR DADDY'S RANGE: Manufacturers have made great strides in recent years to update and modernize cooking ranges. The term range in foodservice has come to mean just about any of an assortment of flat cooking surfaces. The term originated as an appliance that "could cook a range of dishes at the same time." Ranges are the backbone of today's kitchen production equipment. These workhorses ...

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