Opening a restaurant in a small town, with a VERY small kitchen. We're doing comfort foods, but I only have a 4 burner range and a small oven underneath. I also have a chargrill, flattop and 2 fryers. Unfortunately, most of the kitchen space is taken up by a 5' Blodgett gas oven pushing 120,000 btus. I've never cooked anything other than bread and pizza in them, but that's not what we want to focus on. Does anyone have advice or suggestions on how to utilize the oven for center of the plate/roasts/apps in this oven? Would appreciate any feedback- thanks!