I am reopening a long standing restaurant that has been closed since March. We are expanding the menu and need to add some equipment to cook burgers, chicken breasts and sausages. I have it in my mind to differentiate our place by putting in a charbroiler. The catch is that I would not have room for a flat top griddle. I would have a four burner range and single oven and 2 single basket fryers. Am I dreaming to think that being able to offer charbroiled items is worth giving up the flat top?