1/ btw, there are FAQs by / for foodies on the topic. Turns out that a $2k restaurant ove. is not w win vs an $8k "prosumer" ovenhttps://twitter.com/Loweeel/status/849995045038063616 …
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3/ I want something like this. Costs about $2k in restaurant grade. http://www.webstaurantstore.com/cooking-performance-group-s60-n-natural-gas-10-burner-60-range-with-2-standard-ovens-360-000-btu/351S60N.html …pic.twitter.com/O812vZjFUp
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4/ What I'll prob have to buy is something like this for $12k https://www.ajmadison.com/cgi-bin/ajmadison/VGCC5606GQSS.html?mv_pc=fr&utm_source=google&utm_medium=cse&utm_term=VGCC5606GQSS&gclid=Cj0KEQjwzpfHBRC1iIaL78Ol-eIBEiQAdZPVKp7dFR6mvVW7FnKGaWtILuDcY40rWsSElS2nfbbnpLkaAjzt8P8HAQ …pic.twitter.com/8Hl16oLSW9
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Restaurant ovens are always on with no insulation?
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Void standard insurance, yes. But you can always get a rider or pay for insurance with them. Biggest issue is NOT KID FRIENDLY.
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Yep. Have thought of this. However, also big issue is required air gap between oven and cabinets. 6" to each side, and maybe to back.
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