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> Why would I not want more insulation in an oven that's going to be used a lot more? Primarily different regulations. Everyone interacting with a commercial o

by Swizec 3y ago

> Why would I not want more insulation in an oven that's going to be used a lot more? Primarily different regulations. Everyone interacting with a commercial oven is a trained professional getting paid to be there and the space is designed to a certified standard. This means you can focus more on pure performance and less on liability stuff. And commercial equipment, because it needs to last long, is optimized for maintenance. I imagine insulation makes it harder to access and clean (or fix) the internals of an oven. Not to mention how often you’d have to change the insulation to keep your kitchen up to health standards.

bombcar 3y ago
Insulation on a home oven is to protect the kids (by trying to keep the outside from being finger burning hot) and to let the heat slowly dissipate into the kitchen. A commercial oven runs all day when it is being used, so it will eventually get hot no matter how much insulation you have unless it's somehow cooled or can send waste heat elsewhere.
- amluto 3y ago
  The outside of an oven running for a long time will tend toward a steady state temperature at which heat is lost from the surface to the room (by radiation, conduction, convection, etc) is the same as the rate at which heat is added to the surface (from loss through the walls). Increasing insulation will decrease steady state temperature, and keeping a safe exterior temperature matters even in a commercial kitchen for safety and for comfort (even if no one cares about the comfort of the cooks). One can also actively cool the exterior surface by forcing air through a gap in a double wall oven. Many residential ovens do this. As far as I know, the actual material difference with residential ovens is that most of them are mean to be installed in cabinets, which severely restricts the amount of heat that can be safely dissipated through the walls.

by Swizec 3y ago

bombcar 3y ago

Insulation on a home oven is to protect the kids (by trying to keep the outside from being finger burning hot) and to let the heat slowly dissipate into the kitchen. A commercial oven runs all day when it is being used, so it will eventually get hot no matter how much insulation you have unless it's somehow cooled or can send waste heat elsewhere.

amluto 3y ago
The outside of an oven running for a long time will tend toward a steady state temperature at which heat is lost from the surface to the room (by radiation, conduction, convection, etc) is the same as the rate at which heat is added to the surface (from loss through the walls). Increasing insulation will decrease steady state temperature, and keeping a safe exterior temperature matters even in a commercial kitchen for safety and for comfort (even if no one cares about the comfort of the cooks). One can also actively cool the exterior surface by forcing air through a gap in a double wall oven. Many residential ovens do this. As far as I know, the actual material difference with residential ovens is that most of them are mean to be installed in cabinets, which severely restricts the amount of heat that can be safely dissipated through the walls.