Choosing a Commercial Range

I have a Southbend range - six burners, two ovens, griddle and salamander.  Commercial hood too with a restaurant fan in the basement piped outside.  It's tucked into a wall that is tile over cement board on steel studs with fireproof insulating bats and a tile floor.  I have a 1/2" LP line feeding it and it works great.  You get more BTUs from LP than natural gas.  It's probably 30 years old and works like a champ.