Hello! I have a question for the professional bakers out there. I am a home-baker. My uncle owns a golf course in my area and we have talked about me selling desserts there. However, they don't have an oven in the kitchen. Yesterday he told me that during the winter months, he is thinking of redoing the kitchen in the club house. He told me he is going to look to me as to how things should be done! That is very exciting, and scary at the same time! Being a home-baker, I have NO idea what should go in that kitchen! Other than an oven! I am wondering if any of you can give me some advice or direction? Any help would be greatly appreciated!
AI would recommend contacting your local health dept for guidance on what is required for a commercial kitchen to pass inspection.
AMany health departments require you to submit the renovation plans in advance particularly the plumbing riser diagram for pre-approval before any construction begins.