I own an old South Bend six burner with griddle, so 60 inches, and two ovens which I've operated in a loft, albeit very large space, for years. I love it. I did a firewall to code and a quilted stainless wall behind and a commercial hood so it's just like a commercial kitchen. Once 10 years ago had to have a guy come out and replace one oven thermostat, but no problem but it does give off heat. Due,to,the,pilots, but we also have a lava rock grill and a commercial wok, so it's fine. The gas line is the commercial size from the street which we put in when we were designing, and we're on the top floor so the hood can go to the roof. Lots of exhaust and leave the kitchen not too well I nsulated with a draft (through the freight elevator) and you've got a great kitchen!
Choosing a Commercial Range
I am writing a piece on commercial ranges both for restaurant use, and for home use.
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Anything goes here, simply what is important to you on this subject?
What subjects are important to have in this article?
Anything goes here, simply what is important to you on this subject?
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Oh btw, I put in ss tabco tables on either side so there is no clearance problems with the poor insulation.
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