Do You Know... About Wind Crest?

Home  Help  About Us  Tidbits  Recipes  See us on TV  Order Status  Shipping  Returns  Privacy  Affiliates  Map & Directions  Contact Us

The following is an attempt to explain the differences between an actual restaurant range and a professional style range built for the home. It may sometimes be confusing because several commercial manufacturers also produce home units. It is very important that you understand these differences and thus will justify the large difference in pricing between the two. Products listed on our site, which are built for commercial use only will display a note to that effect. If, at any time you have additional questions, please contact us.

In a commercial kitchen, the sidewall, rear and oven door temperatures of the range are not a concern because they are installed in an all stainless steel environment with no combustible materials around them, including toddlers! You may remember seeing professional chef's often using towels when they grab things around their restaurant stove. That is because they get HOT!

All home-approved ranges are well tested and certified (usually by either AGA, American Gas Association or IAS, International Approval Services) for safe installation against wood cabinets, sheetrock walls, resin or plastic countertops and children. The allowed limit for side, rear and front surface temperature increase in home ranges, is generally 75^oF (for bare metal parts) above room temperature (example: room@ 77^o + 75^o = 152^o). At those temperatures, you will notice heat but will not get a burn and combustible materials like wood cabinets will not burn or ignite. The knobs, porcelain parts, glass windows etc. all get tested for similar heat levels.

Aside from the temperatures reached by these units, many other differences exist and the following chart may help to illustrate them:

COMMERCIAL RESTAURANT RANGE Continuous burning pilots Pilot burners use gas 24/7 Adds heat to the kitchen 24,000 - 32,000 BTU top burners Much hotter, needs better venting & cannot simmer 28" - 32" overall depth Will extend into room Simple "On-Off" control knobs Can be turned easily No in-oven broilers available No oven windows or light Convection oven feature optional Adds 6" or more to depth Adds $500 or more to cost Non-insulated front, rear or sides Requires 6" to 12" clearance from combustible materials 3/4" gas supply line Metal control knobs (get hot!) Brass valves and no insulation transfers heat into knob Charbroiler sections rarely available (custom built ranges only)

PROFESSIONAL STYLE HOME RANGES Electronic spark igniters No wasted gas No extra heat 15,000 BTU top burners Plenty of heat plus better lows for a delicate simmer 24" overall depth (typical) Flush to standard cabinets "Push to Turn" control knobs Tested for improved child safety In-oven infrared broilers (typical) Oven window and light (typical) Convection oven standard (typical) Still allows flush-to-wall installation Insulated front, rear and sides Certified for zero clearance from combustible materials 1/2" gas supply line (typical) Metal or Plastic knobs (stay cool) Usually insulated to prevent heat transfer Charbroiler section is available

All of these things also means that the vent hood required for a home unit is simpler and less powerful than commercial hoods.

It is fair to say, that in most areas of the country, building inspectors will not allow the installation of true commercial units in a home and insurance companies may use it as an excuse not to pay, in the event of an unfortunate home fire.

It is true that many people have bought and installed true commercial units into their homes, however this was mostly before the availability of so many modified home units and before the building codes were adjusted to consider the dangers of commercial equipment. Although commercial units are much less expensive, the added cost of trying to safely install it into a home environment, the wasted gas burning in the pilots and lack of safety features should convince you that the home versions are worth the money. From a cooking point of view, the added cooking functions and configurations available in a single range really make these a better choice for the home chef and easily compensate for a little less power. (Keep in mind that a typical home range only has 8 to 11,000 BTU burners) Commercial units are great for high volume, fast turnover cooking needed in a restaurant. They are also installed in concert with many other specialized pieces of equipment, such as separate ovens, griddles, fryers, broilers, steamers and more. But in a home, even professional chefs enjoy the cooking flexibility, high quality construction and safety of the home approved units.