Commercial Ranges Education
There are both pros and cons to heavy duty ranges and restaurant ranges. Differences that should be considered before purchase include cost, durability, power and space limitations.
There are three categories of overfired broilers: cheesemelters, salamanders and griddles/broilers. Heat is radiated in overfired broilers to allow the user to finish products quickly, broil, or melt cheese.
All heavy duty and restaurant ranges must have a top configuration. Options for top configurations include gas or electric burners, hot top, griddle top, french top, salamanders and cheesemelters.