If you’re an aspiring culinarian or a tried and true certified executive chef, there’s nothing quite like the aesthetic appeal of a commercial kitchen. The angular lines, galvanized buttresses, stainless steel as far as the eye can see, sporting a professional sheen that reflects your own face (does it seem to be happier?). The endless expanse of workspace, the steady melodic hum of compressors and hood vents with the pings and clangs of metallic utensils on heavy duty cookware to round out the percussion. The progression of each piece of equipment, compartmentalized into a section to provide the perfect flow from cold to prep to fire to service. As if anyone could wonder why it is called the “culinary arts.”
After seeing the sleek lines, power, and utility provided by commercial equipment is it any wonder why people come in droves to stock their homes with these professional grade works of art? Who doesn’t want an all stainless steel range with a cast iron 6-burner cook top spouting out 180,000 BTU’s, or 49 cubic feet of wide open cold storage encased in two sleek stainless steel doors with recessed handles that won’t bang your elbow in the dark while you’re searching for that 2a.m snack?
Whether you’re looking to build the outdoor kitchen of your dreams or just freshen up your existing kitchen with a bit of modern metallic machinery, you may want to weigh the pros and cons before deciding on commercial quality. While Hilton’s is always happy to provide the customer with exactly what they want, we also take pride in being a well-informed company and ever strive to pass that knowledge on to our customers. So it is with this in mind that we always share this checklist to any residential customer looking to purchase commercial equipment.
1. Commercial cooking equipment differs from residential lines in the fact that commercial products are not insulated. This means that while your cook top screams a searing 500°, the sides and back of that unit are going to be extremely hot as well. This isn’t a problem in a commercial setting as everything near those surfaces is stainless steel and can handle the heat much better than the laminate or Formica counters, or wood cabinets prevalent in most homes. Not to mention the complications that could arise if you have children.
2. Commercial cooking equipment requires commercial ventilation systems. The heat plume generated by commercial units is exponentially higher than that of a residential model. The hood vents we are accustomed to seeing in a home kitchen are not even remotely capable of moving enough air to properly vent out all of the heat being generated by the cooking surface. This will cause your air conditioning bill to skyrocket—as well as turn your kitchen into an inferno on par with the scorching Mohave Desert.
3. Many home owner’s insurance policies will have conflicts with commercial equipment installed in a residence. Some policies state that any damages caused from commercial equipment will not be covered where others simply void the entire policy as soon as a commercial unit is installed. You must be certain you’re not going to fall into these categories before you decide to invest in commercial equipment.
4. There are often installation concerns when installing commercial equipment in a residential environment. Even if the larger size of commercial units is not a problem for you, consider the fact that most commercial units require more utility than residential units. You may have to upgrade your electrical system seeing as commercial units are all either 220v or 408v. If you prefer a gas unit, you might have to upgrade your home’s gas system as commercial units require a stronger, steady output of gas flow to operate.
5. As far is commercial refrigeration, keep in mind the industrial grade compressors found on these units. They are loud, much louder than any residential model you would find.
6. Commercial refrigeration is much larger than residential units. If you even have a way to get the unit through the door you have to then be sure you have a space tall enough to accommodate its added height. You also must consider that while they are much larger they are also less efficient. That is not to say they aren’t as good; they are certified to keep all stored items within 2° of the set thermostat temperature. Commercial units are designed to be used constantly throughout the day so they lack some of the “idle” features found in residential models. If you go the commercial route, expect your operating costs to go up. (For information on savings from efficient EnergyStar™ certified equipment see this infographic.)
7. Both commercial cooking equipment and refrigeration are much deeper, front to back, than residential equipment and will not sit flush with your counter space and will not have toe kicks—the hollowed out space at the bottom of most counters.
8. Even if your home owner’s policy has cleared you, you have the space for the unit, you have a hood capable of moving enough air, and you’re used to abnormally loud appliances, keep in mind some manufacturer’s warranties on commercial equipment is voided when installed into a residential environment.
Now, you may be asking yourselves, “Why would you guys tell us all this considering you only sell commercial equipment and do not offer any residential models?” The answer is simple, you may remember the mention of our pride in being well-informed, well, we also take great pride in providing exemplary customer service, even if that means we lose out on a sale (Plus have you seen our store? We have everything; odds are you’re going to want something we have). That is a better alternative than putting a customer in a bind with a piece of equipment that they can’t use.
On the bright side, because of the growing popularity of professional style equipment. Many manufacturers are crunching numbers and making headway into producing lines of Commercial-residential crossover units, all the muscle and steel of a commercial unit in the compact frame of a residential piece that is insulated and safe next to any counter surface. So, don’t worry, your dreams of a stainless steel commercial kitchen are still very much alive and well.
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