How Does a Restaurant Oven Differ From a Home Oven?
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Size Differences
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Restaurant ovens tend to be much bigger and more powerful than standard-size home ovens. Ovens used in restaurants have to be big enough to accommodate multiple food items at the same time. Due to the high-paced and high-volume nature of a restaurant business, food dishes that can be cooked at the same temperature setting can be placed inside a restaurant's oven simultaneously; whereas a smaller, typical home oven would not be able to accommodate such a load.
Heavy-Duty Construction
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Due to the excessive numbers of hours that a typical restaurant oven gets used on a daily basis, a stronger, more durable oven is normally used in a restaurant. The main parts of an oven, the door hinges, the burner plates, the controls and knobs, and the furnace mechanism, are normally stronger and more wear resistant than a typical home oven. The higher cost of a restaurant-style oven is indicative of it's superior quality and lifespan.
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Oven Strength and Extra Features
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Many restaurant ovens are extremely powerful - many that have 15,000 BTU's or more - and have larger burner sizes, recessed and elevated top burners, which are great features designed to accommodate the various pan sizes. Most home-style ovens tend to be more basic, with standard(4.6 inch) burners that are on the same plane and power features that are generally in the 8-10,000 BTU range.
Price Differential
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A good, high-quality home oven can be purchased for $1,200, a price that may even include a few extra features such as additional oven space and a digital timer.A moderately-priced restaurant-style oven, with it's increased power, durability and extra size, can range between $2,500-$3,500, and higher-end ovens can sell for up to $5,000 plus.
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