From: v.viverrid@verizon.net (v)
Newsgroups: alt.home.repair misc.consumers.house
Subject: Re: Commercial range in residence, and other appliances
Date: Tue, 08 Jul 2003 19:04:27 GMT

On Mon, 07 Jul 2003 21:03:11 GMT, someone wrote:

>Thanks all for the input, it will make our decisions that much easier.  BTW,
>how is the tile in the kitchen?  What did you use?
>
We have a reddish quarry tile with black grout.  It seems to be the
same tile that is in some of the restaurants.  For home use, the
embedded abrasive grit anti-slip feature was a challenge; with the
lower residential traffic levels, it took years to wear down to a
comfortable level, that also did not tear up residential mops.  For
the first couple of years, I was the only one in the family that was
comfortable going barefoot on the kitchen floor.

Whoever said to use a wood kitchen floor for cleanliness is wrong;
commercial kitchens, dairies, all types of food service areas, are
built with tiled floors for durability and cleanliness (you might see
wood in a restaurant kitchen if the building had been converted from
another use, though I'd be surprised if modern health inspectors
allowed this).  In a residence, a wood floor is legal and can be
serviceable, though probably need a lot of maintenance, but it is for
looks not cleanliness.

To answer another post, commercial eq is also supposed to be reliable,
ours go about 17 hrs a day 7 days a week and intended to last for a
decade or more (sometimes, much more).  The openers fire them up, do
breakfast, and help with lunch; the midshift cooks lunch, the closers
do dinner and break down each unit for daily cleanup.  We have also
run 24 hour operations.  With that kind of beating, sometimes service
is needed, but the units should be durable.  I think in residential
service, the problems would more be from dis-use than wearing out.

BTW, I also spend thousands of dollars per restaurant per month to
simultaneausly heat those appliances all day, and aircondition the
kitchen.  The rooftop exhaust blowers run constantly. (HINT HINT
putting the squirrel cage & motor at a remote location makes for a
quieter kitchen)  When a belt breaks, we know it immediately because
the kitchen smokes up (spare belts are kept inside each blower unit).
This is the kind of service a restaurant appliance is built for.  I
personally do not see the point for a house.

IMHO, for about 99.9% of residential applications, a "near-commercial"
stove would be a better choice to sufficiently impress their friends
and fulfill the owner's actual service needs, but this is a free
country.

-v.