Quote:
Originally Posted by greenthumbomaha
You might want to look into the possibility of converting to a commercial kitchen for a home based business down the road. Codes vary from county to county. I was in a neat kitchen of a home based caterer in a very strict area; private entrance, special ceiling and lighting, all commercial appliances (can be had for cheap at auction), vent, fire hood (!), etc..
Smokey would have to find a new domicile (garage?) before certification though she sure must keep the stray mouse population in check.
- Lisa
|
I would never go commercial in my house I dont think.
Texas has some good laws on home cooking and selling very forgiving.
I also looked into commercial stuff.'
It isn't insulated as far as ovens and so on.
Called the makers to find out.
I think it was Vulcan.
Worth