Professional Kitchen Equipment For Home

Professional Kitchen Equipment For Home – While most professional kitchen appliances don’t require restaurant-level power and ventilation, you may need to adjust your kitchen space to get the look.

An ad in a glossy magazine shows a kitchen full of dinner guests gathered around an enameled cast-iron stove the size of a golf cart.

Professional Kitchen Equipment For Home

That advertising of the device overlooks that the retail price of the equipment is only a starting point. First, the floor must be supported to withstand the heavy load. Then there’s the on-site assembly of around 200 parts. And last, but by no means least, there is the installation of a high-performance exhaust hood that can handle the heat from jet-like burners.

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Some professional cooking appliances are not for every homeowner, kitchen and budget. However, they are much easier to integrate into your kitchen than real commercial appliances.

The early pioneers of the prosumer trend did not have the choice of consumer-friendly professional appliances on the market today. Instead, they bought commercial stoves and tried to retrofit them into their homes.

“We like to talk about a concept called ‘burning the house down,'” explains Steve Kleber, former president of the Center for Kitchen and Bath Education and Research, recalling the earliest examples of prosumerism. “These commercial stoves were not insulated like today’s professional stoves, and the very high level of heat would literally burn the wood cabinets.”

Thanks to greatly improved insulation, the Pro-style products on the market today have zero combustible space, meaning they can be slammed against walls and wooden cabinets. But installing this and other commercial cooking equipment is not simple. Ventilation, plumbing, structural support, size limitations and cost all need to be addressed long before the first scallop is baked.

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“One of the first issues to consider when designing a professional-style kitchen is size,” explains Bob Somrak Jr., board member of the National Kitchen & Bath Association and co-owner of Somrak Kitchens in Bedford Heights, Ohio. “If a consumer wants to install all these professional appliances, they will need 3 feet of refrigerator space, 3 feet of freezer space and 4 to 5 feet for commercial appliances. That’s 11 feet of space just for those appliances, and they still need cabinet and counter space.”

Contrast that with the kitchens of yesteryear, when these same appliances only required five linear feet of space and weight wasn’t a concern.

“Some of these large Aga and La Cornue ranges can weigh the equivalent of a concert grand piano,” says Somrak. “This requires a specially designed cement base that can support these loads.”

“These manufacturers continue to introduce smaller, more versatile models of their appliances,” explains Alan Abrams, founder of Cabinet En-Counters, a kitchen design studio in Cleveland. “These tend not to be nearly as heavy and don’t require special construction considerations.”

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One of the commonly recognized concerns when it comes to professional cooktops and cooktops that have burners that can exceed 20,000 BTUs is venting all that heat.

“Standard cooktops require vent hoods that only move 150 cubic feet per minute (CFM),” explains Somrak. “But these (restaurant) cooktops require hoods that can handle up to 1,200 CFM, which is almost 10 times the amount.”

According to Craig Napravnik of Broan-NuTone, which makes range hoods, ventilation fans and indoor air quality products, the industry rule of thumb to ensure adequate ventilation is to add up the total BTUs of the burners in the kitchen, divide by 100, and the result is the required number CFM. So an area with a total of 80,000 BTUs must be equipped with a hood that can move 800 CFM. If it’s less, according to Napravnik, you can have problems with heat, smoke, grease and moisture.

This level of ventilation removes enough air from the home to create a negative pressure in the building, which can result in dangerous back drafts in the chimney and furnace. “To prevent this,” says Somrak, “modern fire codes require houses with these powerful hoods to install a make-up air unit to replace the air.”

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If the home is located in a cold climate, this air should also be heated before being brought into the home.

Some energy-conscious consumers choose to avoid these costly ventilation issues by choosing cooktops that use induction technology. Induction burners that use electromagnetic energy can actually outperform professional gas ranges. And because they do this with energy rather than heat, they don’t require nearly as much ventilation as their gas counterparts. In addition to cost (powerful induction cooktops without a stove can cost twice as much as a full gas range), another disadvantage of induction cooking is that it only works with iron cookware.

Another popular prosumer feature is the wall filler. Conveniently placed above the stove or hotplate, the faucet allows the home cook to fill large pots with water without having to lug them to the sink. The other side of this is that the plumbing needs to be re-routed to a new location in the kitchen. Unlike a restaurant kitchen, there is no drain in the floor to catch the overflow. (Plus, you still have to drag the pot to the sink to dump it.)

“Thanks to all these basic stainless steel appliances,” Abrams says, “people can get the look, taste and feel of a professional kitchen without having to spend all that money on expensive kitchen remodels.”

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I tried this couch with my cat who scratches everything and it’s actually cat proof March 6, 2023 You went to culinary school and while you were there you became attached to the quality restaurant supplies used by the kitchens there. Maybe you’re a professional chef and when you go home, you want to have the same benefits there as at work. Should you have commercial grills, commercial ovens, and commercial ranges installed in your home?

Commercial equipment in the home kitchen has some advantages. Commercial ranges and ovens usually cost less than the equivalent professional home model. They can also usually produce more heat and have more precise cooking controls which, if you’re a professional chef, could make a big difference in the way your food c
omes out.

The downsides, however, make for a more compelling argument. Commercial stoves often only have an on/off switch instead of an electronic igniter, which uses more gas due to the constantly on pilot light. This design can also be a problem if you have children, as turning the stove on and off is as simple as flicking a light switch.

Commercial stoves also need a proper commercial hood, as the extreme temperatures that help restaurants prepare food faster also require stronger ventilation. Similarly, commercial ovens are rarely insulated like home ovens, meaning the heat will be uncomfortable for personal living unless you live in a landscape that is constantly covered in snow.

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The size of commercial installations is also a factor to consider. While household appliances are created for the average kitchen, a commercial oven is much larger so it can prepare several meals at once. This resource in the restaurant kitchen could turn into an expensive eyesore in the home kitchen.

This does not mean that all restaurant equipment is bad for the home. Smaller appliances like mixers, blenders, slicers, and even dough cutters can be very useful in a personal kitchen, depending only on the skill level of the cook. Larger appliances can cause the most problems.

While some home kitchens have room for commercial appliances, if the kitchen is large enough and well-equipped enough, more often than not the better choice is almost equivalent to regular household appliances.

Contact a representative today to find out if you should be using restaurant equipment in your personal kitchen!

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