/ck/ - Food & Cooking

It's quicker. A lot quicker and more convenient.

And much more of a pain in the ass to get cleaned amd repaired. Hope you don't mind spending hundreds of dollars for a specialty technician house call.

Unless you're gonna be feeding a lot of people in a jiffy then it's probably not worth it. But hey if it's your passion…

I really doubt any single person needs to cook 100 pieces of chicken or twelve pancakes etc. at once.

Might as well give some backstory. I work in Japan as an English teacher. I live in an agricultural area, and have been looking into things to do to get into the food business. Japan's farmers are aging as all the youth are moving to the big cities to become salarymen. As a result, land is cheap and local governments are doing everything they can to encourage new food producers, even helping south east Asians illegally immigrate. I want to get a medium-sized piece of land and slowly go from hobby gardener and cook to professional farmer and food seller.

My eventual goal is to be self sufficient with ingredients; make jelly from fruit trees out front, dry my own prosciutto, grind flour from wheat berries, share a milk cow with someone. The closer I get to the source of my food, the better I can make it, and the cheaper it will be. Having a big kitchen will allow me to do the cooking that is impractical for most people to do at home. Later I want to get into selling jams and tarts and meat pies and whatever, focusing on quality, and grow into sort of a touristy ranch.

you'll need a commercial grade hood vent system for a range that size.

That's pretty intense, OP. If you're planning on cooking on a professional level, which you seem to, then you should absolutely go for it, build the kind of kitchen you would want to die in. I can't talk about what it's like to have that kind of equipment in your home, but I did work in a shitty kitchen a few years ago, and the other guy is right - it's a total pain in the ass to clean. There's a reason that teams of people clean that shit every single day.

But, like you know, you trade that effort for convenience and variety. Even then, you still need to go through a lot of food fairly quickly to get much use out of your setup.

Personally, this isn't something I would do, but if you've put a lot of time and thought into this, then go for it. Just be aware of the limits going into it. If you can, try and hire someone to clean that shit for you, because you're quickly going to run out of daylight if you want to grow, process, and cook all your food.

I sincerely wish you the best of luck.

I would skip the commercial refrigeration. Way expensive; doesn't really do more than 2 residential units would do.

You rent the place you live? Good luck cutting a hole for the venting.

If you really do need a hot high power burner, great - but do you need SIX of them, PLUS a flat-top, PLUS an oven… all in one unit? If not, look at the countertop single pieces. May save budget and add flexibility when you want to change the layout. Which you will.

>>10494

Thanks for the support. On halfchan everyone called me a moron, then went back to fast-food memeing. What in particular makes commercial equipment hard to clean? I had initially imagined a commercial range would be easier to clean, since it's all stainless and there are no electric bits to worry about. That and food safety concerns being a thing. What makes commercial equipment hard to clean?

As for a vent hood, I will definitely be investing in a good system. My current two burner stove has the most powerful hood I've ever used, and it's the only one I've ever used that has felt adequate.

>>10467

>>10495

I rarely need 6 burners, but I frequently need 4, and the burners on 4-burners are always so close together that I can't use the pots and pans I want to. I'm friends with a lot of other English teachers here, and being the one guy who cooks among 10 or 15 often homesick millennials, the prospect of cooking truly epic Thanksgiving and Christmas dinners, not to mention Halloween, Easter, 4th of July, and everything else, with ingredients comped, is just too appealing to ruin with a small stove.

I think you are right about the fridge though, and not getting a big one means I don't have to worry so much about electrical upgrades.

>>10524

They are not particularly hard to clean.

There are just a lot of parts.

But a proper commercial setup with NSF ratings will be designed for being taken apart and cleaned and reassembled.

Don't know if this help you, here's some neat kitchen: http://stalic.livejournal.com/543197.html

Text is Russian but you should face no problems with google-translating it. However, stuff like cauldrons and wooden stoves are suitable for his cuisine and Veblenian desires, they aren't necessarily good for you.

What's the point? I realize it's your passion, but unless you're planning on opening a restaurant or catering business out of your home, (or just planning on hosting parties all the time), there's no need for commercial equipment, especially walk in refrigerators and freezers. A nice big stove I could understand wanting, would be a wet dream for any of us here, but all that equipment would mostly be going to waste unless you were doing something with it all constantly.

>>10557

It's chef larping really. Unless you are a part of a dynasty with a huge, enormous family then it's unnecessary, but if OP has more money than sense then go for it!

I want a stainless steel walled kitchen. that's designed so I can spray everything off.

What I would really like is to have a 2nd kitchen in the basement that has meat/game processing room in an attached room.

I would have a dumb waiter to lift the food on a cart to the kitchen. With the kitchen in the basement I could trash it without guests seeing the mess.