1200 cfm is way overkill. As I said, with 900 cfm I rarely ran it on high - usually around 3-400, I'd guess. You DO need to make that addition (external vent), if you make no other. The fact is that few builder do external kitchen vents at all. I had to put in my own.
Yeah, I'm like a kid with kitchen porn too. 36" with center hot plate or grill would probably do you just fine. With my 30" I used their cast aluminum griddle. As I say, it took out two burners. Hard to synchronize the burners. Also had limited grease collection (maybe half a cup max). Much rather have had one built it, with a unified control, than two more (6) burners.
That small sink looks inadequate to fill pots, to me.
I can't answer for all restaurant equipment, but the stuff I've used doesn't get especially hot at the back and sides. They still have to meet fire codes too. But realize that commercial stuff is generally designed with a higher output - sometimes much higher.
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