Commercial stove back splash ?

have you checked with the local health department and asked them what the requirements are for commercial stoves. they are the ones in charge of your future here. you can probably find them online and get a phone number from there.

Or call one of the larger food sellers, restaurants or hotels. They will be able to tell you.

Thanks for the advice guys. I talked to several of these people while I was on island but this subject never came up.

You should be able to download the product information from the manufacturer's website. I would assume any non-combustible surface should do. What you should be sure to look into is if the stove requires an exhaust hood. If the unit requires a direct vented fan that means you'll have to blow a hole in a wall or roof.

If you're asking about a building or residential code requirement....I wouldn't worry much about that in the VI. But keep in mind if the unit is not installed to the manufacturer's code, it may void your home owners insurance if you were to make a claim.

I am replying as someone who designed & equipped commercial kitchens for 35 years. Black enamel finish is standard on all restaurant series (medium duty) ranges. Stainless is a rather significant upcharge. So black is ok. Assuming this range is gas, you need to look for two stickers. One is the AGA (American Gas Assn) sticker. Make sure the range is set for LP gas. You can't change from natural gas to LP any more. All the burners would need to be changed. It used to be easy. Just change the orifices, but AGA put a stop to that about 15 years ago. Next you need to locate the NSF sticker. That puts you in compliance with virtually all health agencies. If you are going to use it in a home, we should talk. It has been my experience that using commercial appliances in a residence is usually a bad idea. Wolf Range and Viking make heavy duty residential appliances. They would be a better bet. If the range is electric, run away from it as fast as you can. Any other questions, feel free to PM me.

Ric

ric
why is it a bad idea to use commercial appliances in the home?

Thanks for all of the info Folks. Ric this will be a commercial kitchen located at the old Frankies lobster reef. I will have to do the fire supperssion hood and all.

When you do the hood, it must be of welded, stainless construction. You can use aluminum grease extractors, but stainless ones last longer. Don't let anyone sell you the old style mesh filters. They are no longer legal. The USVI fire code is NFPA-96. The STX inspector can be pretty strict. The only company you can use is Carib Supply for your fire supression system. The fire inspector won't accept anyone else. The local health guy to deal with is Steve Webster. He is very tough, but knows his stuff. We got along very well.

Spee1dy: Commercial appliances are quite different from domestic ones. They are typically much more high powered. A domestic gas range uses 8,000 btu burners. Commercial ranges are 15,000 btu's. That's quite a difference. Hotel series ranges are 30,000 btu's. They are also single purpose. Commercial ranges don't have broilers with them. There is no such thing as a "self-cleaning" oven in the commercial world. A commercial manufacturer will not warrant it's equipment if used domestically, just like domestic manufacturers won't warrant their stuff for commercial use.

Ric, thanks for the info. good to know. so what is the best "commercial like" stove/oven for residential use?

Wolf Range Co. makes a very good domestic line. I'm guessing you would have to get things like this in the states.

speee1dy
you can also try DCS, I've had one for 7 years, love it

li2stx what is dcs?

dynamic cooking system.
it is a "commercial style" residential range. 5 burner, 3 13000 (maybe 15000) btu's burners & infra red broiler.
much less expensive then wolf or viking.

Thanks for the info li2stx. I'M still learning as I go ahead.

thank you li2stx

no problem
chockman. . . good luck with your endevour