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Old May 31, 2016   #46
Worth1
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Originally Posted by dmforcier View Post
Consider dropping the small sink: Use the ex-plumbing to feed a pot-filler over the cooktop.

Move the cooktop to the small sink wall, where there's plenty of room for the larger range with counter space on either side.

Use 48" full range and save having separate ovens. Then there would be space for wood-burning oven.
I was going to move it to the sink wall if (and I will) move the pantry.
This will give me room for the 48 if I want it still have the sink and be able to have a way to fill pots right on the stove.
Thanks for the idea.
When I decided to move the pantry to the other wall everything tsatred to fall into place.
Th\is was my original idea some time ago and forgot it.

A full 48 range is expensive.
Now I am going shopping again.
Just got back from cutting gun barrel threads.

Worth
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Old May 31, 2016   #47
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In a previous post I said Five Star it is Blue Star.

I thought something was wrong big time on the site.

I cant afford them.


Worth
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Old May 31, 2016   #48
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Blue Star, Viking, Wolf, Thermador, DCS - all are about the same price. As far as I can tell, when you add cooktop and ovens separately they are about the same price as a full range. OTOH, I did see a "commercial" 60" with way too many burners but two full-size ovens at $7000 (can't recall the brand). Check local restaurant supply stores for used commercial ranges. You might find a real bargain.

Do you need two ovens? Is a 36" single-oven good enough?



If you want to join the realm of dreamers, consider an Aga. I know a couple of people that have spent their whole lives trying to make enough money to buy an Aga and a kitchen worth putting it in: http://www.agamarvel.com/aga/ The secret is that the Aga employs a constant heat source, directing it so that the various "burners" and ovens are customized for different uses. I've never cooked on one, but I sure would like to.
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Old May 31, 2016   #49
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I have decided not to go all out and spend less.
It isn't the stove it is the cook 90% or more.
If you cant play a guitar a $5000 guitar isn't going to do you any good and a good player can do great on a cheap guitar.

It is burner capacity and two ovens I want and am looking outside the box.

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Old May 31, 2016   #50
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I have decided to go restaurant grade any way.
I will be posting some links so if you will anyone tell me what you think.
The price for these stupid fancy pants stoves is over the top crazy.

Worth.
http://www.restaurantsupply.com/u-s-range-x36-6r

http://www.restaurantsupply.com/u-s-range-x24-4l
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Old May 31, 2016   #51
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Both are very nice, I would have to go for the 36" as the dpace on the 6 burners always come in handy, especially when you have big pots on the stove and need to just slide things over. The prices on both are close, so whatever makes it easier for you.
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Old May 31, 2016   #52
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I have used the Garland stove. With 6 Burners and the oven kicking, you are going to have to supply some ventilation.

Baking 100 meatballs at 1 time or making 10 lbs of bacon in 1 shot is a thing to behold!
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Old May 31, 2016   #53
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Both are very nice, I would have to go for the 36" as the dpace on the 6 burners always come in handy, especially when you have big pots on the stove and need to just slide things over. The prices on both are close, so whatever makes it easier for you.
I was thinking the small one and the big one for 60 inches of burner space and two ovens with a total of ten burners.
At the low price of 2,568.

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I have used the Garland stove. With 6 Burners and the oven kicking, you are going to have to supply some ventilation.

Baking 100 meatballs at 1 time or making 10 lbs of bacon in 1 shot is a thing to behold!
It is indeed.

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Old May 31, 2016   #54
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Both? I think you're on to something. 'Course, you might need to upgrade your gas supply...


Now price a 60" hood and extractor.
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Old May 31, 2016   #55
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Wow 10 burners, you may have to scrap those plans you are making and allow a little space for the fire department.

You'll be able to start your own restaurant next.
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Old May 31, 2016   #56
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Both? I think you're on to something. 'Course, you might need to upgrade your gas supply...


Now price a 60" hood and extractor.
I dont even have gas yet.
But I am looking at a 4 burner with a 12 inch griddle.
I dont think I need two ovens.

So many choices.
I have looked into hoods and vent systems till I am about to die.

I am also going to have to make a bigger door.

No one in there right mind would put a 32 inch door coming into a house but they did.
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Old May 31, 2016   #57
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Wow 10 burners, you may have to scrap those plans you are making and allow a little space for the fire department.

You'll be able to start your own restaurant next.

I dont think I am going with 10 burners If I did the have a 60 inch with two ovens for less.
60 inches is just crazy.

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Old May 31, 2016   #58
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There I am finished project over.
Worth
I'm still stuck on this picture and being able to build it so quickly
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Old June 1, 2016   #59
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I'm still stuck on this picture and being able to build it so quickly
It was the lack of sanding that made it go faster.
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Old June 1, 2016   #60
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Okay maybe a 36 inch range with 6 burners.

There will be a 24 X 36 stainless work table with under shelf to the right of it.
The range will but up to another 24X 48 stainless work table coming out from the wall to the left of it.

Still working on the corner.

Still thinking about all of this I cant put stuff like wood up against a commercial stove.

http://www.restaurantsupply.com/eagle-bpt-2448kl-x

http://www.restaurantsupply.com/eagle-bpt-2436kl-x
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Last edited by Worth1; June 1, 2016 at 12:43 AM.
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