"Jon Endres, PE" wrote in message

Now I'm leaning toward a commercial gas-only unit, which should save me a
few thousand, but I've been told that the requirements for a commercial
unit
installation are quite different from a unit designed for home use. What
are they, has anyone done it, and does it void the warranty? I have
plenty
of experience *using* commercial-grade appliances, but zero experience in
installation and building/code requirements.

You may want to ask on rec.food.equipment This had been discussed there
often in the past so even a google search may find the proper answer. Yes,
it can be done

IIRC, you need a larger gas line than most ranges, clearance from cabinets,
ventilation, perhaps fire extinguisher built in the hood like the
restaurants have. I would think the manufacturer has at least some basic
information but check your local codes, of course.
Ed

http://pages.cthome.net/edhome