Kitchen Make Over.

[AlittleSalt]

Opinions from others... They can be supportive or harsh. I just mean mine to be honest/come from the heart.

I can't seem to picture your kitchen the way it is -vs- what you would like. I have read so many blueprints and made quite a few myself.

My personal opinion of the two links in post 60 look like they belong in a hospital surgery room.

[Worth1]

Originally Posted by AlittleSalt

Opinions from others... They can be supportive or harsh. I just mean mine to be honest/come from the heart.

I can't seem to picture your kitchen the way it is -vs- what you would like. I have read so many blueprints and made quite a few myself.

My personal opinion of the two links in post 60 look like they belong in a hospital surgery room.

That's what I was thinking too.
I just hate doing wood work though.

You talked me out of it.

Worth

[Worth1]

Hot digidy dog I found it.
Worth
http://www.webstaurantstore.com/garl...X606R24RR.html

Worth

[matereater]

Nice lookin unit ! Wish I had room for something like that in my kitchen.

[dmforcier]

I think you've found your stove. Nice.

I wouldn't mind stainless steel counters to either side, but I think I'd want doors on them. Maybe an under-counter fridge to one side?

[Worth1]

Guys I am wore out building the kitchen all day and night.
After looking I found out that darn thing is 60 inches long.
I simply cannot do that.
When it come to kitchens and stoves I am like a kid in a candy store.
I have and love motorcycles but I can go into a shop walk right past all of the bikes get a part and walk right back out.
Take me to a place that has kitchen displays and I can stay there all day.
As for the griddle.

I have a tig welder and I am a fabricator at heart.
I could get the 36 inch stove, take off a set of grates and just put the darn griddle in that area.
They even sell the things.

Now here is a question I have to ask some of you guys so please answer it for me if you wish to or can.
Well a couple of questions.

First.
I ended up on a forum last night and some people were complaining about their fancy gas ovens not being worth a hoot and they cooked unevenly.
My mother had a regular style gas range like most folks have and she didn't have that problem at all.

Second.
If any of you have worked around a restaurant type range or oven can you tell me how hot it gets on the outside.

I also looked at some vent hoods last night and found one I like it has the capacity to suck up to 1200 cfm on high.

http://www.homedepot.com/p/ZLINE-36-...7-36/206922056

I dont have a vent hood at all right now of any kind I have no idea why this house is this way.
Cheap &^%$% builder I suppose.
My house is about 1200 square feet.
With 1200 CFM vent fan I can exchange the air in the entire house in about 10 minutes.
But it will go down to 280 CFM on the lowest setting.
By closing off the kitchen I can keep it ventilated without sucking all of the cool or warm air out of the rest of the house by opening up the kitchen window.
This will in effect allow me to exchange the air in the kitchen in about one minute or less.
The kitchen has its own HVAC register/vent.

Worth

[Worth1]

Why am I concerned about ventilation?

When I cook a steak in the house my skillets are smoking hot like 600F.

[Worth1]

Okay here is the perspective of the wall where I want the new range that will be 36 inches.
Each square is one foot.

If you look to the left of the range you will see a little over 2 feet of space.
What you are looking at that is more or less the shelf space coming out from the wall at a 90 degree angle to the wall the range is on.
The extra right next to the range is just a 6 inch extension from the range before the direction change.

To the right is the green part that is the pantry that will go away but that is where the wall stops now.
By doing it this way with the protruding counter and cabinets coming out from the wall 48 inches on my left.
I can stand in one spot and reach everything without walking more than about half a step.
I want have to dig around and find everything that goes on or in the range.

Kitchen F.jpg

[dmforcier]

1200 cfm is way overkill. As I said, with 900 cfm I rarely ran it on high - usually around 3-400, I'd guess. You DO need to make that addition (external vent), if you make no other. The fact is that few builder do external kitchen vents at all. I had to put in my own.

Yeah, I'm like a kid with kitchen porn too. 36" with center hot plate or grill would probably do you just fine. With my 30" I used their cast aluminum griddle. As I say, it took out two burners. Hard to synchronize the burners. Also had limited grease collection (maybe half a cup max). Much rather have had one built it, with a unified control, than two more (6) burners.

That small sink looks inadequate to fill pots, to me.

I can't answer for all restaurant equipment, but the stuff I've used doesn't get especially hot at the back and sides. They still have to meet fire codes too. But realize that commercial stuff is generally designed with a higher output - sometimes much higher.

[Worth1]

The vent is for something else too.
To bring in cool air to the house by sucking it in through the windows on high.
Yeah I know it is over kill but as I said it will go way down to what 280CFM.
I may go smaller but not much.
The have cheap ones that make more noise than anything.

The sink isn't big about 1 foot across and 18 deep but it will be a source of water that is all I need.
I have the big double sink in the kitchen and a huge deep stainless sink in the garage work area I wash the big kettles in.


Output on range.
This is something I am looking at to.
I just dont look at pictures and sizes but BTU's also.
About the best you can get for home is is from 18,000 to 20,000 some of the commercial ones are around 30,000 or so per burner.

Thanks for the information on the heat.

[Worth1]

I need to add the pots would be filled with a hose connection they wouldn't be filled sitting inside the sink.

I also looked up the CFM requirements for the BTU output and it is about right for the CFM I came up with.
These are the same numbers I came up with a few years ago too.
A lot of it has to do with styles of cooking.
I like to cook stuff like blackened fish and so on.
Things that create a lot of smoke.

I looked up the noise level of the vent hood it puts out 7 sone on high 1.2 on low at 280CFM.
The one on my over the stove microwave sounds like a freight train and does nothing and is clean.
maybe like 5 sones.
I cant afford one with a down stream fan.

[dmforcier]

https://www.captiveaire.com/CATALOGC...ON%20CHART.pdf

The hood web page says "max. 65 dB", which is 13.0 sone - not terrible for "High" but a lot higher than 7.0. 1.2 sone is a little hard to believe. Where are you seeing those numbers?

Check that you don't need a downstream fire trap - might be built in to the fan. And of course you will need some sort of through-roof chimney. That's the one part of the upgrade I would probably f* up.


Any use for a wok burner?

[Worth1]

Originally Posted by dmforcier

https://www.captiveaire.com/CATALOGC...ON%20CHART.pdf

The hood web page says "max. 65 dB", which is 13.0 sone - not terrible for "High" but a lot higher than 7.0. 1.2 sone is a little hard to believe. Where are you seeing those numbers?

Check that you don't need a downstream fire trap - might be built in to the fan. And of course you will need some sort of through-roof chimney. That's the one part of the upgrade I would probably f* up.


Any use for a wok burner?

I got it right off the ZLINE website.
http://zlinekitchen.com/products/zl687/

Do you mean fire damper.
I have worked on tested and installed plenty of them.
I have actually installed entire commercial kitchen fire suppression systems.

I dont know what you do for a living but I can tell you they have some crazy wild turbine/vortex fans now on HAVAC systems that are the size of a foot ball and will suck you right through the system.
I know I have been inside some while they are running.

Installing the duct a piece of cake the ceiling joists run the right way so I dont have to worry about running into one going through the ceiling.
I need to go between the ceiling joists 90 through a wall and 90 back up and straight up and out.
Maybe 6 feet of 6 inch duct at the most.
French tops and wok burners I have no use for.
If I want to use a wok I can get a wok ring and set it on the burner heck I can make one.
I have a wok I have had for over 30 years we bought from a Chinese market, It is the real thing.
It has spent most of its life on a small bed of hot coals.

[Hellmanns]

The owner's of the last house we built bought a Thermador range. The delivery guys brought it one day along with some other appliances. I was admiring it as as I had never looked at a Thermador up close. One of the delivery guys walked over and said, I'm 54 years old, and I've never owned a vehicle that cost as much as that stove.

[Worth1]

Originally Posted by Hellmanns

The owner's of the last house we built bought a Thermador range. The delivery guys brought it one day along with some other appliances. I was admiring it as as I had never looked at a Thermador up close. One of the delivery guys walked over and said, I'm 54 years old, and I've never owned a vehicle that cost as much as that stove.

No kidding some of this stuff is over the top expensive.
The problem is like homes started about 25 years ago the stoves today have become so expensive you cant afford them.

I want an oven that doesn't have a pardon me ^&^%$# computerized circuit board.

Do these people really think spending 5,000 to 10,000 dollars on a stove will make them a good cook?
All this BS about instant adjustment and so on is hog wash, learn to adapt.

All you have to do is name something Pro or Cafe style and the price jumps up another 3 thousand dollars.

By doing this research I am back the old saying what I want and what I need.
This is the third or fourth time I have done this.

This darn things are likened to a hot blond in a beer joint ready to pick your pocket.
Worth