The convection oven might be the most heavily used piece of equipment used in the your restaurant, but the range top is a very close second. It allows your restaurant to boil, sauté, simmer, braise, deep-fry, and hold food hot. The range is best suite for long hours and high-volume cooking. It's open burners are rated at 25,000 BTU per hour per burner. This allows your restaurant to cook your Italian menu items faster and hotter.