Selecting the Right Commercial Range Top: Vulcan's Hot Top, French Top and Charbroiler Options Demo

The range top is arguably the most valuable space in a commercial kitchen. Since hood space is often limited, and the amount of food prepared can be directly impacted by the range top options selected, choosing the brand of equipment is crucial to getting it right for today and tomorrow. With Vulcan, not only is finding the range top configuration simple for your current operation, but you can rest easy knowing that future operation changes can be met by replacing any module of the range top in the field.
In this episode of À la carte Virtual Training, Chef Pete Schellenbach, Vulcan's Culinary Specialist, demonstrates the benefits of 3 popular modular range top variants for classic commercial stovetop cooking methods; The Hot Top, the French Top, and Charbroiler.
[1:33] Hot Top
Short Order Style Cooking: Seared Scallop Appetizer, Zucchini in Sufrito sauce, Grilled Ham & Cheese Sandwich, Pan-fried Potatoes, and Grilled Flank Steak with Sautéed Sweet Potatoes and chimichurri sauce.
[7:41] French Top & [11:58] Charbroiler
Bistro-Style Cooking: Surf & Turf (Pan-Seared New York Strip, Charbroiled Lobster Tails, Grilled Asparagus on Five-Onion Risotto)
[15:20] V-Series Heavy Duty Range Top Options Summary
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[@devinmoran59]

Hot top is the way