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Nov 22, 2010 06:47 AM

Why are ovens on professional ranges so low to the ground?

Basically that's it in a nutshell. I was looking at the DCS and the Wolf and it's amazing how much lowere to the floor they are than say a GE etc? You really have to squat to see in there!

Happy Thanksgiving,

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  1. Because they're that low to allow the pro to easily roast chestnuts?

    Actually I had never noticed when using other people's ovens. I can't even recall if they have the storage drawer than "home" ovens do (which I suspect is why a home oven would be higher).

    1. Professional stoves do not have bottom broilers or storage draws, as your typical home model GE would, just a panel for covering the inner oven connections and burner plate and are removable for repair; broilers in professional settings are pieces of equipment that are either located above the stove top, as a salamander, and/or as separate equipment altogether, as various types of stand alone broiler units. The oven door on a Wolf or a Viking, for example, opens closer to the floor, but as we all do in many pro kitchens, the foot is used to (gently) lift and (gently) kick the door shut, rather than leaning over to lift and close it. There is definitely the need to squat or bend over to see what's going on in there, and many of the models I used didn't have an interior oven light. Fun.

      Note the lack of broiler or storage drawer on the bottom of the Blue Star in this photo, as well as the larger oven door:

      3 Replies
      1. re: bushwickgirl

        "(gently) lift and (gently) kick the door shut" - 'gently'....yeah.... hehe.
        I think the lower oven is, in part, to make a cook's life that much more miserable. Take for example the salad fridge (sometiomes called a "low boy") many times just opposite the stove. You get down low to grab whats back there as well...while down there, might as well check the oven, and yeah, kick the door shut (on the fridge as well as the oven) to 1. get your frustrations out, 2. help straighten your back, and 3, it just feels good.

        1. re: porker

          Oh yes, the low boy nearly killed me. Actually I had some pretty well developed muscles in the backs of my thighs from squating so often to retrieve something waaay in the back of the lowboy.

          Kicking the oven door frequently wrecks the hinges, or so I was told by the repairman coming to fix the door for the third time that year...didn't make me stop.

          1. re: porker

            Brings to mind Anthony Bourdain's return to Les Halles ending with the recognition that his body couldn't squat that much regularly any more.

        2. After you have been unburdened of the cash in your wallet, you need to get your exercise somehow...

          1. As I understand the design, the higher output burners need more air to feed the burners, done by way of a larger burner 'box' that feeds these. I suspect there may also be more hardware housed over the oven, with front controls and no upstand panel, but I haven't seen this myself.