What kind of a range do they use at the urban Chinese food place? Everytime I pass by, I see that they have like 12-14 inch high flame coming out, its like a flamethrower.
Chine Hole-In-The-Wall Range
ChefTalk.com Top Picks
The jet burner we use to boil crawfish is rated at 165,000 btu. Some are rated over 200,000. That's a lot of heat.
We never, ever, ever, ever, ever use that burner anywhere near anything that's flammable. Where I live, open flames are prohibited within 10 feet of a building.