WOW...that thing is a beast! I'm green with envy!

For the hood, you're likely going to have to check restaurant supply sites. Maybe find a lightly used one.

Wow.

You're opening a big can of worms with that range. As Sophie mentioned, you'll need a hood with built in fire suppression. You'll also need to upgrade any make-up air system your house may (or may not) have. Contact your local restaurant equipment supplier for installation help. Hopefully, they can sort out all of the mechanical and physical upgrades which will be necessary to make this code compliant.

Sophie you are amazing. Is there anything you don't know about?

Clearance to wall

http://publicecodes.cyberregs.com/icod/irc/2012/icod_irc_2012_24_sec007.htm

Prohibited

http://publicecodes.cyberregs.com/icod/irc/2012/icod_irc_2012_24_sec043.htm

check out some commercial vendors., stay with stainless.

Thanks Sustainable. And yes stainless only . Found in Custom Stainless Inc. this will be perfect for the business as we finish the cabin for the fishermen as the place opens for spring tourneys and cookouts

That range is required to be a minimum of 6" away from the back wall no matter what is on the finished surface, as long as there are wood studs inside the wall. Replace them with steel studs and a noncombustible sheathing (not drywall with paper) and remove all wiring in the wall that is not essential. Essential wiring should have the shortest distance possible directly behind the cooking equipment.