CharlieD
Chef Extraordinaire
Do we have any professionals here? I am trying to get an opinion on commercial ovens. Need somebody who actually is working with that type of equipment.
I worked on those vulcans for 3 years, my previous experience was the gas fired blodgetts, the elec come up to temp very quickly compared to gas.View attachment 67434
Something like this. Electric, 220. Not sure what size this is, but I want a big one. Do not know if it should be or should not be convection type. Price of course is a big factor.
P.S. Yes, it is for synagogue. It is used mostly one day a week, Friday. On occasion of Holiday, it might be two days prep.
they make single phase, its cheaper to run 3 ph but for occasional use single ph is fine.Yeah, they are hard to beat and I've never seen one that wasn't convection. You will probably need a dedicated phase 3 connection (240v) with a dedicated fuse at the box.
Yeah, the single phase I've seen with these units has been sketchy and problematic, or at least the 2 I've been involved with and has to do with how the energy is delivered and having a fuse large enough to handle these surges and any other surge that happen to be on the same circuit. 3 phase will be more efficient and last a lot longer but like you say costs more initially.they make single phase, its cheaper to run 3 ph but for occasional use single ph is fine.
3 ph has its own box.
bake like you can't imagine. 100 croiss every 18 minutes. 300 eclairs/hr.What will a commercial oven do for you that a much cheaper basic kitchen range can’t?
Let’s meet tomorrow. I’m in twin cities areaUnrelated ...
Where in Minnesota do you live, Charlie? Im sure you told me long ago but i forgot.
Up in The Range?
Ive been in Minneapolis a lot lately. Like tomorrow.
It is for commercial kitchen. Cooking for maybe 40-50 people on a regular bases, to up a hundred people on occasion.What will a commercial oven do for you that a much cheaper basic kitchen range can’t?