[Sca-cooks] completely OOP/OT gas range question
grizly at mindspring.com
Wed May 16 16:22:23 PDT 2007
PLEASE, PLEASE pardon the intrusion with this question. There are informed
people here who can answer this question better than anyone else I know. I
am re-opening my pizzeria and adding upscale dining room later in the year.
I am looking for a new gas range as the old albatross I have is greasy,
burners are inefficient, stove thermostat is broken (off or 550F) and
company is out of business. No parts available to make the stove work, so
need a replacement now.
So, I come to the assembled braintrust about how much power I need for my
range . . . gas supply is ample for anything I would get that I can afford.
The one I am looking at is a basic Imperial 6-burner. I really need a $1200
to $1500 basic range for now until I see need for bigger beast. We sautee,
cook some sauces, braise a little and do some pasta boiling on cooktop. 4
burners is ample for now, so 6 is good purchase number for me.
[*] six 28,000 BTU burners
[*] 35,000 BTU oven
My question is whether the 28K is enough heat for my sautee needs. I know
more is better when it comes to speed and volume of sautee. I can manage a
pretty high heat skillet with dexterity and success. My less talented staff
may not be so fortunate. I was thinking that 32,000 to 35,000 is more my
goal, but the model I would need to get (and can afforD) is a few hundred
higher, plus has 2 to three week lead time. I need one within the week and
can buy one off the floor with the 28K burners.
So, do I suck it up with the greasy monster in my sparkly new kitchen to get
the 4,000 extra BTU, or is the 28,000 going to be enough for this range . .
. and then get more muscle in the second one when we get the upscale place
to many gaps in my question? Please inquire if I left out some huge,
(embroiled in mundane construction and health inspections . . . I never want
to frame or sheetrock another wall as long as I live. Or at least for
another 6 weeks when we start the next phase.)
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