Hello! Â I have a question for the professional bakers out there. Â I am a home-baker. Â My uncle owns a golf course in my area and we have talked about me selling desserts there. Â However, they don't have an oven in the kitchen. Â Yesterday he told me that during the winter months, he is thinking of redoing the kitchen in the club house. Â He told me he is going to look to me as to how things should be done! Â That is very exciting, and scary at the same time! Â Being a home-baker, I have NO idea what should go in that kitchen! Â Other than an oven! Â I am wondering if any of you can give me some advice or direction? Â 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.