If you’ve ever worked in or managed a restaurant, you already know that commercial kitchen equipment is not your average junk. A residential refrigerator weighs maybe 200 pounds. A commercial walk-in cooler can weigh two tons. A residential stove slides out of the kitchen and into a truck without much drama. A commercial range with six burners, a flat top, and a built-in fryer is a completely different situation. Add in the grease, the tight kitchen spaces, and the fact that