Commercial kitchen range: things to consider
A commercial kitchen range provides more than vicarious wish fulfillment for avid cooks. One key of understanding commercial style appliances is to heed the word style. Actual restaurant ranges are hotter and less insulated than those in homes. So although it is possible to put a real commercial range in a residential kitchen, the installation must include powerful ventilation and extensive insulation between the range and pretty much everything else to prevent the kitchen from catching fire every time the range is turned on. Be aware that it is illegal in many states to use a true commercial range in a residence.
Commercial styled kitchen ranges, on the other hand, combine the safety benefits of household gas ranges (insulation, burners with automatic ignition) with the professional features (high-heat burners, oversize ovens) that give commercial ranges such sizzle, both literally and figuratively.
Expect to find a basic 30 inch all gas range with four 15,000 -Btu burners and a single 4.8 cubic foot oven with a least two racks. Burner grates should be made of heavy duty, porcelain zed cast iron and should be removable for easy cleaning.
All gas models are still the standard; however you can find a few dual-fuel ranges that combine 15,000 Btu gas cooktops with self-cleaning electric ovens. Look for 36-inch models that offer an expanded cooking surface typically six burners or four burners with either a grill or griddle.
The major difference between these and “better” models is cooking capacity. Look for 48 and 60 inch offerings that accommodate two electric or gas ovens and a minimum of six gas burners and grill, griddle or wok attachments. As on all pro style models, the gas burners on these models go from a 15,000 Btu high to a 500 Btu low in seconds.
Although these monster models approximate the real thing, they do not necessarily require a restaurant size kitchen. The smallest models will fit a meager 24 inch gap. The standard 30 inch range is also available, as are 36 and 48 inch models. Other than price, the primary caveat when considering commercial style cooking equipment is the need for adequate ventilation in the form of might vent hood to remove steam and grease from the air.