I don't know anything about high-end refrigerators, except that there's a
SubZero model where you
can separate the compressor and tuck it away to remove the noise from the
kitchen.
The difference between a commercial range and a home range, even from the
commercial manufacturers,
is striking - and not just in cost. Manufacturing quality is certainly a big
part of it, as others
have mentioned. Beauty of finish just isn't a concern for commercial stuff.
But the big difference is the amount of heat you can get from a real commercial
range. Go to a
restaurant with an open kitchen and look at how they cook: the flames are
either off, or on high.
There's probably one burner that is specifically set up to simmer. One burner
from a commercial
stove can provide as many BTUs as all four on some home ranges! It
enables/requires a completely
different style of cooking - and perhaps different cookware.
A friend put a commercial Viking in his redone kitchen and loved it. The city
made him put in an
extra large exhaust hood. He wanted to put in a Salamander, too (he's a bit
wacky), but he would
have had to upgrade the gas service to the house, and put in an even larger
exhaust...
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