New Bluestar RCS model - Any Info? (RCS366BV2)
kwest2
9 years ago
last modified: 9 years ago
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kwest2
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How to hotrod a Bluestar RCS model
Comments (26)Lawyers, insurance...honestly! We are talking about 4k BTU difference here! And even so, "if" we achieve 22k Btu, we are still 8k below the "minimum" commercial standard of 30k. I have a RPB 30 inch range that was pre-configured with two 18k's (front left and back right) with one 15k (front right) and a simmer in the back left. I know that Bluestar sells the Ultranova with the exact same burner as the 18k. All that is different is the orifice. I even remember when someone (possibly them) sold the 'upgrade kit', but now they don't. But now I can't even buy an upgrade. Fortunately, there is the internet and EVERYTHING is for sale. Bing "47 orifice garland" and the one that is for (currently) less than $5 is the one you want. The pipe thread is 3/8....it is totally standard. I ordered it and installed it on my front left in just a few minutes. The flame is very subtlety higher than the 18k in the back right. I will wok cook on it in a few days, so I don't know if the heat output is any more. But visually, it is almost unperceivable how much more flame is there. I didn't need to change the shutter as the flame quality was blue from top to bottom. The orifice is just minutely larger than the 18k orifice. Honestly, at first glance, I thought it was smaller until I probed it with a tiny finish nail that I had in my shop. #47 IS just a smidge bigger than the 18k orifice. If I ever need to go back because I am worried about being sued, I guess I still have the old one. I LOVE my Bluestar range. But I have had to replace my fair number of parts. Spark ignitors many times. I am replacing my spark ignition module for the second time in 15 years of ownership. I had to fix a very noisy convection fan (another gardenweb post). Replaced the oven hot surface ignitor and the oven control module and knob. I have done all the work myself. This high performance machine is a cinch to work on. I still wouldn't trade it for anything. Now I have a 22k burner!...See Morebluestar rcs vs rnb
Comments (20)While you are investigating the gas man, be sure the one you hire knows where to route the gas pipe and valve so that it doesn't interfere with the range sliding against the wall. Same goes for the 120V Power Outlet required by the range. It needs to be mounted low enough so that the plug can protrude into the open space under the range. Also, be aware that Bluestar recommends a dedicated line for the range, non-GFCI. If you run into electrical problems with ignitors or anything, they will be asking if you have the range plugged into a properly configured outlet. The time to be aware of all of this is now, not when they are delivering the range. Lastly, ask your contractor if your new vent will require makeup air provisions in the design according to code in your area. This thread talks about problems a couple of people have run into getting the range installed when the gas line wasn't routed right. ,...See More36" Bluestar RCS adjacent upper cabinet clearance
Comments (4)I have a 36" BS range top with the 22k burners with a 36" VAH above and have had no issues in 8 years re: side clearance of the upper cabinets. That said, if I were to do it over again I would likely go with a 42" hood for extra side capture. Looking at your hood choice, it does not have any "capture" capacity to speak of - the baffles are flush to the bottom. I'm sure that the hood will do a fine job in all but the most smokey of circumstances, but if you want improved venting then consider going with the 42" version of the hood (it only looks to be $100 more). That way you get both better venting and better clearance from the cabinets. Of course, you then lose 6" of cabinet space so you'll have to figure if it is worth the tradeoff or not. Good luck....See MoreCapital Culinarian manual clean or Bluestar RCS
Comments (7)I have a 36" RCS and it is plenty powerful enough! The cooking you do sounds like what we do and you will be turning down the power I promise. I really wanted the RNB but cost made us go with the RCS. I thought it was a mistake and was quite disappointed thinking for $2k it didn't make sense to not go for the extra power (and the few other nicer options on the RNB). I'm not sure what I'd do with more power. Heresy in this day and age of more more more power, but it's true for me and what we cook. Stir frys are great, fish and chicken sear beautifully, and dh and I don't use full heat b/c it's too much. Other than heating up water, and stir frys, we rarely use full heat for very long. As for the oven, we make homemade pizzas about once a week and they come out beautifully. We cook them at 500F on a pizza stone. The heat is nice and consistent throughout, no hot or cold spots. I've made bread, cookies, baked fish and chicken and lots of other things, all coming out perfectly. I believe the fit and finish of the CC is nicer than the BS (RCS not RNB). But the newer RCS might be a better finish, I haven't seen the newest version in person. You will love either range. I am very very happy with the RCS, and many people on here love their CC's and their RCS's and RNB's....See Moremichfbgal
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