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Choosing a Commercial Range

16714 Views 17 Replies 10 Participants Last post by  dogloverdr
I am writing a piece on commercial ranges both for restaurant use, and for home use.

What subjects are important to have in this article?

Anything goes here, simply what is important to you on this subject?
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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.
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