60 inch thermador range pro#
60 inch thermador range professional#

Hidden bake element makes clean-up one smooth surface Powerful halogen lighting illuminates the oven cavity

60 inch thermador range professional#

Professional style, continuous cast iron grates Pinhole and panel lighting concepts provide functional and stylish aesthetics Six rack levels in each oven for multiple item cooking Design Third Element Convection offers precise airflow for cooking on multiple levels without flavor transfer Powerful, 8-pass bake and broil elements in both ovens Two hour rapid self-clean cycle PerformanceĢ4 Inch Double Griddle with two independently controlled zones (left & right) Precision simmering capabilities as low as 100☏ (375 BTU) with 4 ExtraLow® Simmer burners secondary oven)Ģ4” Double griddle with two independently controlled zones (left & right)

60 inch thermador range pro#

Largest Pro Range Oven capacity in the industry 10.6 cu.ft. The perfect blend of professional grade cooking with a New Bold Design with a color TFT interface with wireless connectivity Wi-Fi Capable, Sabbath Mode, Self-Cleaning, Hidden Bake Element Telescopic Racks Multi-Point Meat Probe 1 Griddle Plate 1 Grease Tray 2 Lg Broil Pan Island Trim 48-inch dual-fuel range, about $12,000 dacor.Bake Convection Bake True Convection Convection Roast Roast Convection Broil Broilīake Convection Bake Proof Keep Warm Convection Roast Roast Convection Broil Broilģ Telescopic Racks 3 Sm. Shown: Exposed legs are part of the restaurant look.

Floor joists may need reinforcement to safely withstand the heavy load. Some oversize ranges with cast-iron components weigh more than 900 pounds. Measure itĪ typical entry doorway is 36 inches wide, so if you opt for a bigger range, hatch a plan to get it into the house before the delivery truck pulls up.

Dual-fuel requires a 240-volt electrical line. Manufacturers’ recommendations for gas-line size vary, from ½ inch to ¾ inch always check the specifications. Check your supply lineĪ pro-style range can be ordered for either natural gas or propane. ( Use this calculator for sizing a hood to your range and particular installation.) If possible, buy a hood from the same manufacturer and line as the range to ensure a good match. The more Btus the range puts out, the more air-measured in cubic feet per minute, or cfm-the blower needs to be able to move. So a vent hood that exhausts outside is a must. Pro-style power produces pro-style humidity, odor, carbon monoxide, and, if a recipe goes wrong, smoke. Most pro-style gas ovens don’t self-clean, and those that do cost at least $1,000 more. Some cooks prefer gas ovens for their moister heat. Electric ovens offer more cooking modes and more even heat but can add as much as $2,000 to the cost. While pro-style burners are always gas, they can be paired with a gas or an electric oven (the latter option is known as “dual fuel”). What if it breaks?Įxpect to get at least 20 years out of your investment, but features like electronic burner ignitions can be extremely costly to replace when they fail, and finding companies to service some lesser-known brands can be difficult. You can pay anywhere from $3,500 to $20,000 for a pro-style range, depending on the size, features, and model. The ovens in a 36-inch unit can handle catering trays 48- and 60-inch models can fit two ovens. Larger widths mean more burners or other cooktop options, such as griddles and grills, and more oven space, too. Most pro-style ranges come in standard widths of 30, 36, 48, and 60 inches. We’ll walk you through all the options and considerations, so you’ll know just what to look for when you’re ready for this serious kitchen upgrade. Of course, a pro-style range is no small investment. But their biggest burners still blast out 18,000 to 25,000 Btus-versus a basic range’s 12,000 Btus-for searing and sautéing, while their smallest burners deliver a gentle simmer, prized for soups, sauces, and melting butter. Scaled to fit standard-depth counters, these models won’t burn down the house, thanks to beefed-up insulation. They also lacked broilers and became dangerously hot.Įnter the “pro-style” solution. But at up to 36 inches from front to back, these behemoths didn’t fit neatly into your average cook space. Industrial-style appliances started gaining ground in the 1980s, when homeowners began hankering for restaurant ranges to get more burners, more power, and more pro features, like built-in griddles and grills. Of course, one of these serious stoves can boost your cooking prowess, too-not to mention your home’s resale value.

With heavy cast-iron grates, beefy knobs and handles, and high-Btu burners, the pro-style range has become the modern-day hearth: a dramatic focal point in the home’s main gathering place. Few things define an upscale kitchen like one of these brawny beauties.