Restaurant Equipment at Home

[Mister_Cutlets]

I'm doing a story on New Yorkers who have real restaurant equipment in their homes. Do you guys know anyone who does? Crazy Legs Conti, the competitive eater, for instance, has a short-order griddle in his apartment so he can cook grilled cheese sandwiches and other foods en masse. Other things might include bar equipment, a legit smoker, big spits, restauarant broilers, walk-in freezers, stuff like that. I don't think it would include regular luxury items like subzero refrigerators and viking stoves.

Anyway, if you know anyone who has this kind of setup, either post it here if contact me. I think this could be a really cool story, and inspire people to get serious with their cooking lives. Just the other day I was at a Caja China party, and the feeling of bliss and accomplishment was palpable.

your pal,

Mr. Cutlets

Edited June 30, 2004 by Mister_Cutlets (log)

[winesonoma]

I had a 3 burner Wolf 30,000 btu stock-pot range that I carted around when I was renting. Left so much grease in the apartments that you would want to own the patent to tsp. That was why they all had those big hoods over the stove.

[Mister_Cutlets]

That's a good story! I could use it if you were in NYC at the time...

yrs,

Josh

[adegiulio]

I have a full sized deli slicer that my father "acquired" many years ago. Its a Berkel (i think that the name, I'm at work now) and I called the company to find out how old it was. According to them, it was made in 1968.....Still slices like a charm...

[Fat Guy]

Much of the commercial cooking equipment people have in their apartments is not up to code for residential spaces, or at least the installation is not up to code. You'll probably want to mention that in the story. It's also why some people might be reluctant to step forward with personal anecdotes.

[MobyP]

Waitasaecond - Is there a reward for ratting people out?

[Carolyn Tillie]

Damn... I wished I lived in New York. I have an antique Hamilton Beach Shake Maker that makes 3 shakes at a time.

[Mister_Cutlets]

This is all great stuff! Bring it on...if you're illegal, I'll just keep you anonymous.

Josh

[Jason Perlow]

Much of the commercial cooking equipment people have in their apartments is not up to code for residential spaces, or at least the installation is not up to code. You'll probably want to mention that in the story. It's also why some people might be reluctant to step forward with personal anecdotes.

In New York or New Jersey, If you have a fire and the insurance company discovers you had pro restaurant equipment in your house and it wasn't up to code, they'll cancel your insurance. You can forget any kind of settlement on a claim.

[fiftydollars]

I've always wanted to have a Hobart mixer in my kitchen. Nothing too big. Just 60-quarts.

http://www.hobartcorp.com/hobartg5/pr/prod...rep_mixer_floor

[Mister_Cutlets]

Maybe some of you have equipment that is not exactly professional, but is generally only seen in pro kitchens. It's hard to believe that everyone on Egullet is working with apartment ranges, toaster ovens, and foreman grills. At the very least, I would think somebody out there would have a double basket deep-fryer.

Josh

[andiesenji]

You just want people in New York and I am in Calif. I have a Blodgett oven, a 20 qt. Hobart mixer, a Hobart dishwasher and a salamander on my cooktop. My kitchen is certified for commercial cooking but is built on to my home.