may be stretching the knowledge on this group a little now ... (but its a mine of information)
does anyone have any experience of commercial ovens. we are opening a cafe/cofeeshop, initially we'll be doing lunches, soups etc. we may start to open in the evenings for meals a wee while down the line. no deep fat fryers.
what sort of cooker would we need. most i've looked at are 3 phase,
20A we don't have a 3 phase supply (i'm no electrician but I think this equates to 60A single phase).
at the moment we have a 10mm (60A / 15kW?), 6mm (40A / 8/10kW) and 2 x
2.5 mm (22A / 3.5kW?) radials into the kitchen. the 10mm for a fuse box supplying the ring, the 6mm for a cooker, and the 2 x 2.5 mm as extras for heavier loads. i think we'll probably have to run another
10mm to give us more options.
but what i'm getting round to saying is what would be the minimum requirement for a cooker - we have no gas so its the hob thats the most important. in a boiling a massive pot of soup benchmark (which I know can take forever on our home cooker) is it going to be much faster ... is surface area of the hob as important as power?