There’s nothing more magical in the culinary world than the application of heat to raw ingredients, and the ensuing transformation that occurs once the perfect amount of heat is applied to your chosen dish.  It’s the accurate application of heat during the cooking process that is vital to achieving your desired results, which is precisely why, when choosing a home range, selecting the one that gives you the greatest amount of control and temperature range is so vital.

Ten years ago I purchased a Capital Culinarian range, and it forever changed the options I had when crafting dishes in my home kitchen. It offered all the abilities of a professional range – ample power, the ability to simmer, and a huge oven – all wrapped in a luxurious package. After enjoying ten flawless years with my Capital Culinarian, I’ve since moved to a new home, and one of the first purchases I made was another Capital range – this time, the Capital Connoisseurian.  And after six months of use, including the preparation of two enormous Thanksgiving and Christmas meals, I can tell you firsthand the Connoisseurian is a masterpiece of engineering, offering copious amount of power, perfectly precise temperature control, and a pair of electric ovens that make baking a dream. Read on and I’ll tell you what makes the Capital Connoisseurian the ultimate professional home range.

Capital Connoisseurian Overview

If you’re new to Capital ranges, one of the first questions you may have is “what is the difference between the Culinarian and Connoisseurian lines?” The answer, in short, is how they’re powered. In looking at the Connoisseurian lineup of ranges from Capital Cooking, the most important distinction to note is that all of the ranges come with a dual fuel configuration, meaning the cooktop elements are powered by either natural gas or propane, whereas the ovens are all electric. This differs from the Culinarian line, which offers a purely gas option for both the cooktop and ovens.

So which should you choose? As someone that’s owned both the Culinarian and Connoisseurian, I can tell you they’re both amazing, and you’ll be happy with either. That being said, gas ovens tend to favor foods that like moist environments, like meats, whereas bakers tend to favor electric ovens, as the drier heat tends to favor baked goods. I have an extensive look at the Capital Culinarian that you can read here, so if you’re still on the fence as to which option is right for you, be sure to check out that article as well.

But back to the Capital Connoisseurian. In total, the Connoisseurian lineup notes 30 different configurations in four distinct sizes: 30″, 36″, 48″ and 60″. The lineup also includes two distinct burner options, based on your preferences: open burners and sealed burners. Open burners are what you’ll typically find on commercial ranges, and in the case of the Connoisseurian, primary burners offer 25,000 btu’s, which if you’re new to btu’s means you’re cooking with a tremendous amount of heat (we’ll talk more about the burners later). As for the sealed burners, they make cleaning a little bit easier due to their sealed design, but you’ll sacrifice some power, with btu’s coming in at 19,000 for primary burners. Your choice will boil down to how much power do you need, and how important is ease of cleaning after cooking.

As far as cooktop options, the 30″ Connoisseurian ranges come exclusively with four burners, either sealed or open. Starting with the 36″ Connoisseurian models, the base configuration offers a total of six burners, either open or sealed, along with the option to trade the two center burners for a 12″ grill or griddle. Once you move up to the 48″ Connoisseurian, a second oven is added, and you start with a total of 8 open or sealed burners. You also have the option to trade two burners for either a 12″ grill or griddle, or you can opt to trade four burners for both a 12″ grill and 12″ griddle (with four burners remaining). Lastly, once you move up to the 60″ Connoisseurian, there’s a variety of different cooktop options, all of which have at least six open or sealed burners along with different grill/griddle options. You can opt for 8 burners with a 12″ grill or griddle, you can opt for 6 burners with a 24″ grill or griddle, or you can opt for 6 burners with a combination of 12″ grill and 12″ griddle. There’s also six burner configuration with a 24″ wok cooker, which is exclusive to the 60″ Connoisseurian range size.

The Connoisseurian is a masterpiece of engineering

Ultimately, whether you’re looking for an abundance of burners, a grill, a griddle or love to cook on a wok, there’s really an option for everyone.

So what did I choose? Coming from a 60″ Culinarian, I had grown to love cooking with an ample amount of burners, so I chose the 60″ Connoisseurian with 24″ griddle and 6 open burners, and I couldn’t be happier with my decision. It handles huge meals with ease, the griddle has made weekend breakfasts a ritual in my home, and the spacious ovens are exceptional for baking. In short, it’s everything I needed and more.

Capital Connoisseurian Cooktop

If there’s a singular reason to choose Capital over the variety of other ranges on the market, it has to be the cooktop. Available in a wide range of configurations (as already noted), with options for a grill, griddle, or combination of both, the foundation of the Connoisseurian’s cooktop are the burners. For the ultimate in commercial level cooking in home, the open burners provide a staggering 25K BTU’s, yet still retain the ability to be turned down to a true simmer. Capital also offers a smaller, 8K BTU burner on some models, allowing for an even lower simmer for the most delicate of sauces.

In a word, the open burners on the Connoisseurian are incredible. I never thought I needed such high BTU’s prior to owning a Capital, but now that I have so much power at my disposal, I find myself using the highest heat settings weekly, usually when wok cooking. Thanks to an available wok ring that replaces the standard burner grate, cooking with a wok on the Connoisseurian is brilliant, as the ample heat allows a genuine smokey flavor to permeate the food. I also use high heat when searing meats, prior to cooking at lower temps in the oven. Some debate the need for such high heat, but I’ll tell you firsthand that if you’re truly serious about cooking at the highest possible level, there’s simply no way to get the same results with less power.

Despite the heat, all burners turn down to a true simmer, and I’ve had great success making numerous delicate French sauces on the 25K BTU burners. My 60″ Connoisseurian includes one 8K BTU small pan burner, and when I’m using very small pans, I find myself using this burner extensively. That being said, I’m more than happy with the simmer functionality of the main burners, so if you’re looking at a model that doesn’t include the smaller burner, fret not. In terms of cleaning, I’ve also had no problems with the open burner design, as the process for removing the grates and burners is quite easy, should the need arise. I rarely clean the burners, however, as messes usually occur from food escaping the sides of the pan, which doesn’t affect the burners at all.

One of the biggest changes I made on my new Connoisseurian compared to my original Culinarian was the addition of a 30K BTU 24″ griddle. On my Culinarian, I opted for a 12″ grill and 12″ griddle, but I found I didn’t use the grill as often as I thought I would, as I usually would just opt to grill outdoors. The griddle, however, quickly became a family favorite for weekend breakfasts, so when I chose my new Connoisseurian, I welcomed the additional space of the 24″ griddle, and decided to save grilling exclusively for the outdoors. And I will say, I love my decision. The extra wide griddle transforms our kitchen into a diner on the weekends, and we throw everything from eggs, bacon and pancakes on it in the morning to burgers and buns on it at night. Not only that, the flat surface area can act like a French top when you’re using numerous pans for bigger meals, so I find myself using the griddle to keep pans warm or simmer when I need the extra space. If you’re a die hard grill fan, you can’t go wrong with the grill option, but for my family and I, the 24″ griddle was definitely the better option.

Whatever you choose, just know that Capital Connoisseurian’s cooktop boasts the highest powered, greatest performing burners on the market.

Capital Connoisseurian Ovens

I already touched on the choice between gas or electric ovens, and it was my decision to switch from the Culinarian’s gas ovens to electric that led me to opt for the Connoisseurian. While I loved my gas ovens on the Culinarian, I welcomed the additional features found on the Connoisseurian’s electric oven, and I’m very happy that I made the switch.

On my 60″ Connoisseurian model, there are two electric ovens. The primary oven has 5.4 cubic foot cavity, measuring 27” W X 16-1/2” H X 21” D, whereas the second oven has a 3.6 cubic foot cavity, measuring 18” W X 16-1/2” H X 21” D. There are numerous features that both ovens share, including dual air flow convection, self-cleaning functionality, a ribbon broil element for searing, six rack positions with three Flex-Roll oven racks included in each oven, meat probe and timed and delay cooking modes, to name a few. The primary oven also includes a built in motorized rotisserie with stainless steel spit rod and forks as well as a moist cooking mode, meaning you can cook incredibly moist meats from the comfort of your own home. Both ovens also feature bake element under glass, which makes cleanup a breeze.

One of my favorite things about having a larger oven and smaller oven is the ability to choose the right oven size for what I’m baking. When I need extra space I use the primary oven, but when I’m baking something small I gravitate towards the second oven. Both ovens do exactly what I need them to do, offering beautifully uniform heating, easy cleanup and ample functionality and power. I feel like they’ve helped me achieve even greater results than my prior gas ovens, and honestly I don’t how they could be improved, as my baking results have been superb.

Capital Connoisseurian Design and Build Quality

Designed and built in the United States, Capital ranges’ build quality is impeccable. I owned my Culinarian for 10 years, and not only did it perform flawlessly, its looks matched its performance a decade later. It’s evident Capital uses the highest quality materials to build their ranges, and the build quality of the Connoisseurian has only gotten better. There wasn’t a single flaw with my range – not a scratch, every weld was perfect, every knob, every burner – everything functioned perfectly from the start, and six months later I’ve yet to find a fault with it. Capital ranges are beautifully built, to the point you could use them in a commercial kitchen and they could withstand the punishment.

Design wise, there are some subtle differences from the Culinarian to the Connoisseurian. The most notable difference is the addition of the electric oven controls on the Connoisseurian models, which differs from the single knob temperature controls for the ovens on the Culinarian. Another subtle difference is the Connoisseurian’s ovens are slightly taller than the Culinarian’s, which makes the front kick plate of the Connoisseurian slightly shorter than the Culinarian. The oven doors have also moved up and been squared off on the Connoisseurian, with the top of the oven doors positioned directly under the sliding drip trays. On the Culinarian, the oven doors are vented on the top, creating space between the top of the doors and the drip tray, while the top of the oven doors note a distinctly more rounded appearance. Overall the two ranges are very similar, and I personally love the design of both. There isn’t a single person that visits my home that doesn’t compliment my Capital range, and I personally couldn’t be more pleased with both the Connoisseurian’s design and build quality.

Capital Connoisseurian Conclusion

When it comes to choosing a professional level home range, the only two ranges I would consider would be the Capital Culinarian or Connoisseurian. They’re built to the absolute highest standards, they perform brilliantly, and they really are commercial quality ranges designed for home use. Having owned both, I would give the edge to the Connoisseurian, simply because I’ve grown to love the electric ovens. The ovens have made baking a dream, and I’ve had tremendous success cooking beautifully moist meats thanks to both the rotisserie and the Moist cook settings. Ultimately, both ranges are absolutely superb, and in truth, you can’t go wrong with either one. I can’t imagine using a range with less power, as Capital’s open burners have allowed my cooking to reach levels I never thought possible from a home range. If you, like me, are in search of achieving the absolutely highest level of at-home cooking, then Capital needs to be your number one option – there simply isn’t a better home range on the planet.

Despite our best intentions, there are few purchases that, to any lasting degree, ever really change our lives for the better. The latest phone, a newer television, the cutting edge fashion trend – all provide instantaneous gratification, but their usefullness is short lived, and within a relatively short time period they will all fade away, only to be replaced by a newer, better counterpart. It’s rare to find things that endure – things that have the power to improve our lives in a meaningful way on a continual, steadfast basis.

Ten years ago I wrote an article about the Capital Culinarian range, and at the time, I had no idea how I would feel about it a year later, or two, or three. I knew at the time I made the right choice selecting the Capital Culinarian for my home kitchen, but I’ve learned that it takes time to truly appreciate the value of an object. Love isn’t born in a day – it takes time to forge an enduring relationship with something. And I can tell you that looking back, I had no idea how much joy the Capital range would bring me over the next ten years.

The Capital Culinarian has become unequivocally one of the greatest purchases I have ever made, not just in terms of my kitchen, but of anything I’ve bought, period.

The Capital Culinarian has become unequivocally one of the greatest purchases I have ever made, not just in terms of my kitchen, but of anything I’ve bought, period. I’ve used it almost daily for what is now ten years, and despite a decade of cooking, it looks nearly new, it performs as perfectly as it did the day I first used it, and together with my family, the meals we have prepared with it have been absolutely magical. It has become not only the heart of the kitchen, but really the heart of the home.

But as with any good story, there needs to be a plot twist. This year has been a year of transition for me and my family, and we’ve decided to sell our home, and with it, my beloved Capital Culinarian. Not to sound overly dramatic, but I feel genuine sadness leaving my Capital range behind. It’s rare for me to form attachments to material possessions, but after countless morning breakfasts with the kids, family Thanksgivings spent around the stove with everyone preparing their favorite dishes, and date nights with my wife sharing a bottle of wine as we experiment with new recipes, I can tell you that of anything in my home, I will miss my Culinarian the most.

And while you may think that’s the end of the story and my love affair with Capital is over – that I’ve moved on to find a newer, better range manufacturer – the truth is, there isn’t one. Ten years later, Capital is the still the king of professional home ranges, which is precisely why after moving into my new home I immediately made the decision to purchase another Capital range – specifically, a 60″ Capital Connoisseurian. After taking delivery and firing it up for the first time, I can tell you Capital’s quality and performance hasn’t missed a beat. Fit and finish are perfect, performance is unrivaled, and build quality is exemplary. It’s precisely what I’ve come to know and love about the Capital brand.

Capital Connoisseurian Quick Look

So why did I choose the Capital Connoisseurian? I’m going to be writing a dedicated article highlighting all of the Capital Connoisseurian’s features in the coming weeks along with an in-depth review, but here’ a quick snapshot of why I chose it. For me, professional quality is the singular greatest attribute I look for in a home range. The ability to cook with the highest possible heat down to a gentle simmer is the key to prepare virtually any dish, and when it comes to heating, there’s no greater range on the planet than the Capital Culinarian and Connoisseurian. Both ranges feature open burners boasting an industry leading 25,000 BTU’s, but they’re also both capable of achieving a true simmer, meaning you can stir fry with a wok or sear the perfect steak, then turn down the burners to make a delicate French sauce, all from the same burners. After using them for the last 10 years, Capital’s open burners are simply incredible, and functionally they can rival the performance of any commercial range.

So why the Connoisseurian instead of the Culinarian? While the two share identical cooktops, including burners, griddle and grill, the difference between the two lies in the ovens. Whereas my former Culinarian was purely a gas range, meaning the cooktop and oven were all gas powered, the Connoisseurian is a dual fuel range, meaning the cooktop is powered by gas, but the two ovens are both electric. Gas ovens tend to produce a moister heat which favors dishes that you want to stay moist, like meats. Electric ovens produce a drier heat which tends to favor baked goods, like breads. As an avid home baker who enjoys baking bread on a regular basis, I decided to opt for the electric oven Connoisseurian model, but that being said, I loved my Culinarian’s gas oven – I very much could have purchased another Culinarian and been perfectly happy, and I’ve loved its results for conventional baked goods, including bread.

Capital’s open burners are simply incredible, and functionally they can rival the performance of any commercial range

Functionality aside, the second reason I chose Capital is because I absolutely love the design and engineering of Capital ranges. I’ve looked at Wolf, Bluestar, and Viking, to name a few, and the Capital Connoisseurian is unmatched in terms of build quality. Every part of it feels solid, like it’s built to last forever, and just like my Culinarian, my new Connoisseurian was engineered perfectly. Every weld, every piece of metal, is flawless. I’ve yet to find a range that rivals the quality of my Capital, and I’ve looked at all of them. Put it all together – performance, design, and engineering – and Capital has no rival.

Like I said, I’m going to be providing a follow up article providing an in-depth look at the Capital Connoisseurian and its many features in the near future, but if you’re in the market for a professional home range right now, put Capital at the top of your list, period. For anyone serious about cooking at the highest possible level, Capital is the foremost brand bringing commercial style cooking into the residential kitchen, and it looks superb doing it.

The Story of Capital and Superior Equipment Solutions

If you read my last article about the Capital Culinarian, you read the history of Capital ranges, and how industry veteran Surjit Kalsi helped launch the company after pioneering the first commercial style home range at Viking and later helping found DCS ranges. Much has changed since my first article, as Capital has since been acquired by Superior Equipment Solutions (SES), a world leader in both the residential and commercial appliance market. Led by Jeff Bernstein, SES owns numerous brands in the home and commercial appliance sector, starting with the Alfresco and Artisan line of residential outdoor kitchen appliances. Launched in 1999, Alfreso was started by Jeff along with Jeff Elliott and Edwin Hovsepian, who prior to starting Alfresco had more than 30 years of combined experience in the commercial appliance industry. Together, the trio envisioned bringing an entirely new level of quality, performance and luxury to outdoor kitchen appliances, and they’ve since grown to become a world leader in outdoor kitchen design and performance, working with world renowned chefs including Jean George, Wolfgang Puck, Emeril Lagasse and Mario Batali.

I’m a huge fan of Alfresco and their lineup of outdoor kitchen appliances, and I’ll be talking more about them in a separate article, but from there, the company expanded to become what is now SES brands, after acquiring numerous leaders in the commercial appliance market. Penguin Refrigeration, Adamation Innovative Warewashing Solutions and Acme Pizza and Baking Equipment are all under the SES brand family, and they all highlight the company’s skill in engineering equipment designed to excel in a commercial kitchen environment. In other words, despite being a residential kitchen brand, Capital is now backed by a world leading commercial appliance manufacturer, which only strengthenes its position at the top of the professional home range market.

It wasn’t until I decided to purchase the Capital Connoisseurian that I learned of SES’s acquisition of Capital. I had reached out to the company with some questions before making my purchase, and after speaking with the company, I felt even more confident in my purchase decsion. I learned that SES was keeping production entirely in the United States at its state-of-the-art production facility in California, and I learned that SES was founded on delivering the highest level of design, engineering and performance in everything they make, which is exactly what I expected in purchasing the Connoisseurian. I reached out SES CEO Jeff Bernstein before writing this article, and I asked him some questions about his company and his acquistion of Capital.

Here’s what he had to say.

Me: Tell us a bit about your background in the commercial kitchen sector and what led you to pioneer the concept of bringing restaurant quality kitchen appliances to outdoor spaces.

Jeff: The executives that make up the backbone of SES have all been in the business for over 30 years. All had previously worked with my father’s old company Jade Range (currently a Middleby Co.), which was a pioneer in the commercial exhibition kitchen concept – when the celebrity chef was just coming out of the kitchen.

Me: How has your prior experience in the commercial food service industry aided your ability to design and innovate products that are industry leaders in each of their market segments, and what are some of the key characteristics that both residential and commercial appliances should share?

Jeff: Whether it be commercial or residential, the kitchen is supposed to be designed for efficiency and flexibility. In the commercial environment space is always a premium, so function must prevail, and this is the concept we brought to the residential market. When we began people basically put freestanding grills on their patios, but originating from Southern California we began promoting the concept of an outdoor kitchen utilizing the premise of commercial kitchen as our guide. Many new and exciting products came out of this which have since become industry standards, i.e., the trash chute, dry storage pantry, drawers and bottle openers, just to name a few. A commercial kitchen is designed to take a veritable beating and our products are designed for the vigorous standard.

Me: After launching the Alfresco brand, you’ve since expanded into numerous other sectors with the Artisan, Penguin, Acme, Adamation and Capital brands, targeting both residential and commercial industries. Has this marriage of numerous companies under the SES brand made design and manufacturing easier (i.e., does it allow crossover among your R&D, manufacturing, technology, etc.), and has this positively impacted your residential brands?

Jeff: All of our knowledge helps us to be a better manufacturer and ACME & Adamation are companies with both over 80 years in the commercial industry. Penguin, which is our commercial refrigeration division, works with restaurant chains, and we also OEM for an established range manufacturer. This allows us to do some innovative products with our Alfresco line since we make it ourselves, like our 42” under grill refrigerator ARXE-42 with a door & 2 refrigerated drawers – this is the only one of its kind on the market.

Me: SES has chosen to invest substantially into advance automated technology and design programs, thus keeping manufacturing in the U.S.. Why was it important to you to keep design and manufacturing in the U.S. and what benefits does it provide to your customers?

Jeff: Automation allows us and the customer several benefits. First, there is a greater consistency in the accuracy of the parts produced. Human error is eliminated, thus reducing problems and also providing a higher quality. Our concept has always been to build quality in not inspect it as it goes out. We can also run a substantial part of the manufacturing process lights out which allows us to keep our lead times short and creates less of a panic so quality remains high.

Me: The founders of Alfresco have a background not only in commercial kitchen appliances but also in commercial kitchen design and space planning. How important is design in ensuring the most functional outdoor kitchen space possible and what are the benefits of having an outdoor kitchen space designed by your team of experts?

Jeff: Yes, we have always know that an efficient kitchen would be beneficial, so several years ago we started the process of offering a free 3D drawing and level out of a customers intended space – these have also become the standard in the industry.

Me: SES, through its Alfresco and Artisan brands, has been designing and manufacturing outdoor kitchen appliances that are the best in the industry, and you’ve also led the way in appliance innovations with numerous offerings that were firsts in the industry. With such success in the outdoor market, what made SES decide it was time to look to indoor appliances and why Capital Cooking?

Jeff: We have wanted to move back into the indoor market for a long time and had been working on designing a commercial style range under the Alfresco brand, but several years ago we started to have discussions with the Capital people, and finally the right opportunity arose.

Stay tuned in the coming weeks as I detail both my Capital Connoisseurian and the Alfresco lineup of outdoor kitchen appliances, and be sure to check out the official websites for both Capital Cooking and Alfresco while you wait. And a special thanks to Jeff for taking the time to answer my questions and giving us a deeper look at SES brands.

If you’re a regular reader of eMercedesBenz, you already know that I’m in love with Capital Cooking’s incredibly great Culinarian Series of ranges (and if you’re not a regular reader of eMercedesBenz, you can check out my original review of the Capital Culinarian here to see exactly what I’m talking about).  Simply put, it’s the best professional home range on the planet, offering more power and more precise temperature control than any other range on the market.

There is, however, one caveat to the Capital Culinarian:  if you’re dead set on having a dual fuel range (i.e., a gas cooktop with electric oven/ovens), you were, up until now, out of luck.  At present, Capital’s  Culinarian is only available as a single fuel model, as is the case with their sealed burner Precision Series of ranges.

For me, it’s not an issue, as my kitchen design includes the 60″ Culinarian range with gas ovens as well as separate dual electric ovens (thus offering the best of both worlds).  But for those of you wanting an integrated electric oven(s) directly with your Capital’s gas cooktop, your wish will soon be granted, as Capital recently debuted their latest innovation at the Architectural Digest Home Design Show:  the Connoisseurian Series.

Building on the success of both the Culinarian and Precision Series, the Connoisseurian Series is the first Capital Series to offer dual fuel functionality.  Available in either an open burner configuration (like the Culinarian Series) or a sealed burner configuration (like the Precision Series), the Connoisseurian adds in newly designed electric ovens in 30″, 36″, 48″ and 60″ sizes.  Not only are they larger than other electric ovens, ranking them among the highest in terms of usable space when compared to other dual fuel ranges, they also feature Capital’s unique rotisserie and MoistRoast systems, ensuring optimum cooking for a wide assortment of meats and baked goods.

As someone that’s extensively used the Culinarian Series’ rotisseries system firsthand, I can tell you that it’s an innovation you’ll wonder how you ever lived without.  It adds such a unique element to in-home cooking, as it allows you to perfectly prepare meat in a way that only a rotisserie can.  I have no doubt that the Connoisseurian Series’ rotisserie and MoistRoast systems work equally as well.

While the Capital Connoisseurian Series is at present a prototype, I spoke with Capital and they said it will be coming to the market very soon.  While you’re waiting, I’ve attached the official details of the Capital Connoisseurian Series below, all of which serve to better highlight exactly what to expect when the Capital Connoisseurian Series goes on sale.

Capital Connoisseurian Series prototype on display at Architectural Digest Home Design Show 2012

Surjit Kalsi, chairman of Capital Cooking Equipment Inc., prides himself on listening and responding to his customers. Capital customers, distributors and its dealer network began asking for a dual fuel range last year after the successful launch of the open burner Culinarian range. This spring, the company debuted its extensive dual fuel cooking series at the Architectural Digest Home Design Show.  The new dual fuel Connoisseurian Series incorporates the best technology from both its electric ovens and gas ranges, offering both open and sealed burner versions, all self clean in 30″, 36″, 48″ and 60″ configurations.

“The Connoisseurian definitely fills out our product line,” states Joey Kitabayashi, Vice President of Engineering at Capital. “We’ve been known for all-gas ranges but dual fuel is also a popular choice in the marketplace. We’ve worked to take the best attributes of our built-in electric wall ovens and match that with styles of gas cooktops that we have had great success with. Our dealers are excited to offer a Capital product in dual fuel that contains so many other Capital features that customers appreciate such as moist cooking and rotisserie.”

Capital has made important advancements with the new Connoisseurian line-up. The oven sizes have been increased, ranking Connoisseurian ovens amongst the top usable capacity of all dual fuel ranges on the market. All primary ovens have Capital’s exclusive MoistRoast cooking feature that uses moisture, not steam, to produce perfect, moist roasting and baking, and also features Capital’s popular motorized rotisserie system. The secondary ovens in the 48″ and 60″ sizes are fully functioning with bake, broil, convection, roast and self clean. And for safety, the engineering staff tested the external temperature of a fully operational baking oven and found it to be up to 30°F cooler-to-the-touch than many competitive models.

Another important feature doesn’t involve cooking, but listening. Capital engineers incorporated a two-speed cooling fan system in the oven. The high, noisier speed is only triggered when the oven is at extreme high temperatures over a long period of time, such as operating the self cleaning mode. What is considered “normal” oven use, i.e. temperatures under 400°F for under two hours triggers only the low speed cooling fan that is very quiet and not noticeable in a busy kitchen environment.

Offering both open burner and sealed burner system options in the Connoisseurian line will appeal to all cooking styles and preferences. The open burner system developed for Capital’s Culinarian line is ideal for the home chef looking for restaurant power and advanced cooking functionality made possible by the open flame. The sealed burner system that Capital uses in its Precision Series is the most common gas cooktop system where the flame is controlled by burner caps of different sizes. Customers can choose which style of Connoisseurian is appropriate for their own lifestyle.

CONNOISSEURIAN SERIES FEATURES

Color Options

• Available in 10 standard colors (door and kick plate). Custom colors can also be ordered.

PRIMARY ovens have:

• MOISTROAST – Moisture-based cooking function preventing food from drying out when cooking
• ROTISSERIE – Built-in, motorized

ALL ovens have the following features:

• BAKE, BROIL, ROAST, DELICATE BAKE
• SELF CLEAN
• MEAT PROBE cooking
• Convection Fan cooking for BAKE, BROIL, ROAST
• Hidden Bake Element under glass
• Ribbon Broil Element under glass
• Dual Kitchen Timers (5 seconds to 11 hour 55 minutes)
• TIMED COOK – You can set the oven to turn itself OFF after a set amount of time
• DELAY COOK – You can set the oven to start cooking at a set time of day
• Clock – Displays the time of day when range is not in use
• Dual Halogen lights in each oven
• FlexRoll Racking system
• Sabbath mode

CONNOISSEURIAN SERIES SIZING

30″ Oven size:

• 25-1/8″ Wide X 16-1/2″ High X 21″ Deep (19″ usable)
• Overall capacity – 5.0 cubic feet; Usable capacity = 4.56 cubic feet

36″, 48″ & 60″ Primary Oven Size:

• 27″ Wide X 16-1/2″ High X 21″ Deep (19″ Usable)
• Overall Capacity – 5.4 cubic feet; Usable Capacity = 4.88 cubic feet

48″ Secondary Oven Size:

• 12″ Wide X 16-1/2″ High X 21″ Deep (19″ Usable)
• Overall Capacity – 2.4 cubic feet; Usable Capacity = 2.18 cubic feet

60″ Secondary Oven Size:

• 18″ Wide X 16-1/2″ High X 21″ Deep (19″ Usable)
• Overall Capacity – 3.6 cubic feet; Usable Capacity = 3.27 cubic feet