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ChefTalk.com › Articles › Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen

Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen


The dancing flames of a large open gas burning commercial range seem to beg for a pot or a pan to be used, to create a scrumptious dish that will leave your family and friends ooh-ing and aah-ing. Perhaps a fabulous outdoor kitchen set up is part of your dream house, and a large piece of commercial equipment would complete the look. Or maybe, you want to upgrade your refrigerator or freezer to something with more oomph.


Think again.


Commercial kitchen equipment is not made for residential use. Let’s take a look at why:


  • Your home fire insurance will not cover any damages from the equipment, as you will be using equipment that is not specified for residential use.
  • Commercial ranges are very hot to the touch; little kids may receive burns easily.
  • Clearances must be accurate (3 – 4”) with non-combustibles on all surfaces sides and back.
  • Commercial refrigerators and freezers will throw a lot of heat off in the room.
  • Commercial refrigerators are extremely noisy during compressor cycle times (freight train noise!)
  • All commercial kitchen appliances require a lot more energy output to operate, thus resulting in high utility bills.


Although the larges beautiful knobs and wide open work surfaces of a professional range beckon for home chefs to create their culinary masterpieces, consider them more as beautiful sirens calling you towards misfortune. Stay clear of installing commercial equipment in your home and be wary of anyone who knowingly tries to sell you commercial equipment for residential use.

Comments (3)

Guess I'll have to rely on big American trucks to compensate for my insecurities.
You can install pro gear. You need to work with your designer, installer and meet the right codes of course.
As for the insurance, talk to your agent. A rider for the new circumstances is easily attained and usually inexpensive.Of course each situation is different, but it's not that big of a deal.
Noise and heat are certainly issues. Kitchen design can compensate for lots of this. Proper venting and air flow, particularly for introducing replacement air for that exhausted by the vent are important considerations. Also heating cooling of that air as appropriate to the seasons.
Obviously, this requires people in construction, electrician, plumbing, heating and cooling. The expense is worth it to have it done right.
The other side of the coin that hasn't been mentioned is the expense involved for commercial equipment repairs, parts replacement and labor cost, etc. Some commercial equipment even has to have general maintenance done to it on a predetermined basis.

It's one thing to have a residential equipment repair done to the tune of $150 or less (as a example), while that same type of repair on a commercial could cost you upwards of $300 - $400!!

La Cuisiniér Diabétique

"Anyone can boil water and consider themselves a Cook...but it's "flamboyancé" that separates a Chef from that Cook!!"
ChefTalk.com › Articles › Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen