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rsync

There is a long, detailed rundown of someone who did just that:

https://www.reddit.com/r/pics/comments/2l7z90/installed_a_co...

... some installers and people who maintain such machines for restaurants chimed in. Fairly interesting.

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And clearly a message from the dude selling them not to do it:

>Peeked at reddit for a moment before I fall asleep and one of our items is on the front page! I'm a product expert at the WebstaurantStore. Folks, I know this looks wonderful and all, but, as a rule, we really don't recommend putting commercial appliances in home kitchens. There are many things on our website that are fantastic for home use, but bad and unexpected things can happen when installing professional equipment at home.

Like what exactly? I am curious. Is this happening because if everybody was buying industrial dish washers an entire industry was going down or there are legitimate problems?

https://www.gardenweb.com/discussions/2766922/commercial-dis...

Quoting that same person's latter reply:

"One of the things about commercial equipment is the lack of insulation. So there could be issues with the booster heater affecting the counters around it. The moisture that comes with a high temp machine are also an issue. Maintenance can be a problem if he doesn't have a softener. EDIT: probably the worst thing though, which is mentioned by someone else below, is that if a commercial appliance causes a fire or other damage, you might be S.O.L. when it comes to your homeowners insurance."

I’ve been kicking around the idea of a proper commercial kitchen in the house I’m thinking of building in the next few years, and it seems like this is definitely the kind of stuff you need to plan the whole room around.

That said, who doesn’t want a big gas griddle, serious fume hood exhaust, and a giant three door stainless fridge in their kitchen?! I’m so tired of smoke detectors going off when I try to cook a steak indoors, or filling the whole house with burger grease smoke.

A real set of commercial kitchen gear, in a room designed for the purpose, to me is the ultimate luxury kitchen. Beats the hell out of those pot-filler arms and silly islands that pass for such these days in residences.

The ultimate luxury kitchen is the sort one sees in original condition pre-1900 middle class houses: it's very spartan, because the owners never went in there, it having been the domain of the cook.

Does commercial kitchen equipment try via how it's designed to prevent smells from wafting around? I think if you want to prevent that you need doors on your kitchen and to not combine it with the dining space. Which is hard to find because most parties and social life revolves around the kitchen, so most people don't like that setup thus builders never build it. There is also the general trend to make houses into large open spaces for living, dining and kitchen, which makes it even worse. Like the open office trend!

Typically the cooking surfaces in a commercial kitchen are installed under an absolutely enormousness hood that sucks a lot of air. That is sufficient to greatly contain smoke. Not sure what smells have to do with anything.

Yep you can do it. One problem is that they are noisy. You will want to hide the extractor fans in the ceiling if you vent up out the roof. Bear in mind that a newer house will be tightly sealed too so your stove/ vent will need it's own air intake as well. I mean you can open a window but I think code will require it to prevent backdraft. Basically the air intake opens when you turn the fan on. Most of your other gas equipment (gas water heater and a gas clothes dryer) will be direct vent though in new builds.

Further up the thread here I mention a friend with a Hobart professional under sink dishwasher unit in his home

Follow the clearances, supply the 240V 50 amp power, install a catch pan under it, soften the water if needed, etc. None of it rocket science if you are mechanically-minded, but requires to educate yourself and pay attention.

My friend is from a large family, and they had a proper commercial kitchen in their house growing up, so no big deal for him.

With contact grills, only the professional ones achieve temperatures that are good for searing a steak.

That just reeks of "people are idiots and I don't wanna get sued" type ass covering. There's nothing about these machines that's particularly magical. They just aren't stupid proofed against the typical homeowner half-assery. Solution is don't be stupid and don't half ass the install (i.e. read the docs the manufacturer publishes about the machine and do something to mitigate the corners you inevitably need to cut in your specific case).

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