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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.