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Chose between a flat top and a 6 burner range for my new line, went flat top
Opened my own spot in Cleveland 4 months ago and had to pick one for the main line since the space wouldn't fit both. The flat top has been a beast for breakfast service, I can run 18 burgers and a pile of eggs at once without babysitting 6 separate pans. Anybody else running mostly flat top and miss having actual burners for sauces?
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paige56215d ago
Get a small portable induction burner for your sauces, cheap and it tucks away when you don't need it. We run one flat top plus two of those and it covers everything.
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