Will there be cabinets immediately to each side of the range? If not, you can get a true professional range, no electronics to break down, for WAY less than a residential equivalent.

One issue with true commercial ranges is that they usually have pilot lights that operate continuously - if you're not using the range on a daily basis like a restaurant, you'll be paying for that extra gas. Honestly, I'm not sure from your description that you really need a high end pro-style or commercial range. You'll probably do fine with a good consumer grade range or possibly even 2 if you're planning to serve up to 150 people.

I'm under the impression most caterers do the intense cooking in their own kitchens and transport in warmers, etc. and do the final prep work on site. Am i wrong?

you're correct. most caterers are used to working with less-than-perfect equipment. they can handle challenges. no one will refuse the job because you don't have a "pro-style" range.

to address some of your other concerns; "pro-style" ranges are no more complicated to use than basic residential ranges. in fact, they're often easier because they have fewer options. many of them simply have knobs and that's it.

which also goes to your question about long-term reliability. IME, it's the electronics/computers that usually fail first, and since many pro-style ranges don't have any electronics (or limited to ignitors), they're less likely to fail over time.

it doesn't sound to me like you NEED a pro or "pro-style" range. if it were me, i'd go quantity over quality and get two mid-range residential ranges.

I think you'll need some high BTU burners--thinking pasta feeds for 100 or more people....

Very helpful thoughts everyone. We are a community in transition (mid to high end) and we're trying to balance the desires of both factions.

I truly appreciate the candor!

:)

You may want to check into local codes and bylaws in your community. You may NEED to have true commercial appliances in any facility used by the public.

Our church has a very small kitchen and the adjoining meeting room seats less than 100. When we renovated, we had to install commercial fridge, range, and dishwasher to pass the final inspection. That was after we had already installed brand new high end (but not pro-style) home appliances. Our range is not gas, but nor is it a home-use model. We never cook full meals in this facility, only reheat and/or store stuff prepared elsewhere. But for health & safety considerations, we were forced to go commercial.

Well what most do and what is legal or according to the food service guidelines is two different things. I used to cater to high end clients and I always rented a kitchen (our local communty center) when preparing for an event. The event could be anywhere, but in order to follow proper code, the food had to be prepared in a kitchen that is not used for daily family food prep. (Pretty standard food service rules by the way).

I often had to book out quite a bit to get the kitchen. Many good caters were also wanting to use them. Not only were you able to keep to the rules of the restaurant world, but you also had access to a large commercial kitchen.

If I hadn't had that kitchen available I'd not have been a caterer (I don't believe in home prep EVER for catering unless you have a separate kitchen). I certainly wouldn't have ever paid to rent it if it had a couple 30 electric ranges in it and a maytag fridge.

wait, i'm confused. i thought the OP was saying that the caterers would be working *paid* events in this kitchen. not that they'd be renting out the space to use for prepping.

Edlakin you're correct. We would be renting it out to people in our community or others outside when available. They can then hire their own caterers for the event, or the renters can use the kitchen themselves if they want.

This is not intended to rent to caterers as a kitchen for their business purposes.

Cooksnews. You're church experience is good learning. Existing vs. remodel codes didn't even enter my mind. We're a community of only 800 people, BUT we're actually a City. We'll have to look into that 'cause you never know what's buried in city code-- our "city council" is ever changing, so no one is extremely well-versed in the details Benefits and drawbacks always!!!! I didn't know there were commercial ranges out there that are not gas. We maybe should think about those. I know that we have gas hook up there, but it hasn't been used in 20 years. Who knows what condition it's in.

Overall, tho....it seems I'm hearing -- outside of ci lantro, who is prob right that there will be those wanting spaghetti dinners --commercial or pro-style isn't a "must have" from a catering point of view. It might be more the external issues....codes, how much renovation to make commercial work [moving cabinets, etc.].

Thanks.

I think you're thinking that "pro-style" means more money, when it *doesn't*. It also means less in service/repair costs down the line. Is it not true, weissman and others, that if the one can accomodate simple, real restaurant appliances, and this situation sounds like it can, one will save money up front *and* in the future, and save hassles of repairs of the electronic circuit boards, etc.? They're also simpler for people to use--no programming involved, just knobs. It's not a "do we have to go to this higher (pretentious, somewhat daunting) level" but rather a matter of allowing yourself *more ease* and less bother all around. Where's the downside to purchasing restaurant equipment?

The downside to commercial equipment is that there are stringent code requirements. The ranges are not insulated like with residential ranges so there are strict distances to combustible surfaces. Also, as I mentioned above, the ranges typically have pilot lights. I think someone posted a faq a while ago about the issues involved in using commercial equipment in the home. This is clearly not a residence so commercial equipment might be appropriate.

Right, the code requirements seem to be met here -- it's not a home, they can arrange not to have combustible construction near the appliances...the pilot lights are almost the only thing I can think of that I'd really consider a "downside". Compare that to the dangers of electrical boards exploding etc. because of extended, heavier-than-intended use of residential appliances, not to mention the inconvenience when the appliances almost inevitably break down after two or three years, and I'd take the cost of a pilot light anytime.

...?