[Slowleak]

I just acquired a new-to-me range for my outdoor kitchen. It’s a 6 burner gas commercial range with a huge oven. The range I have now has two things wrong with it… It doesn’t have enough horsepower and is has electronic ignition for both the oven and the burners. My kitchen is covered, but not enclosed so I get fog and mist on occasion and the electronics are moisture sensitive so they don’t always work right. The new one has standing pilots so moisture won’t affect it but I’ll have to turn the main line off when I’m not using it so I don’t waste gas.

I do quite a bit of canning and the old stove took forever to get the pressure cooker going.

It’s going to be a bit of work to get this thing installed, because it is 6� wider than the old stove and it takes a ¾� gas line instead of ½� and requires a non combustible floor. Not to mention that it weighs 614 pounds.ges/drano_lake_mouth_look_to_columbia_2004.jpg[/img]/espn.go.com/outdoors/fishing/f_m ... iver2.html</a>

Cowlitz

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Kalama

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Hoh

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Snake

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Oregon Maps:

Clackamas

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[Chuck S]

You wont get a better set of burners than that for sure! That kitchen of yours belongs in a magazine. AWESOME! Tup:

 

[crop duster]

pretty cool do you have enough space to put it on woodstove fire brick? id like to make a brick smoker and one of those domed outdoor pizza ovens.

 

[Slowleak]

pretty cool do you have enough space to put it on woodstove fire brick? id like to make a brick smoker and one of those domed outdoor pizza ovens.

It's got 6" legs on it so I'm thinking I'd just use a 1/2" piece of fireproof exterior grade cement board. A pizza oven would be cool, but I had to draw the line somewhere.