Commercial Kitchen / Oven Questions

Business By KuyaRomeo Updated 23 Mar 2013 , 4:00am by Bakers Crush

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KuyaRomeo Posted 23 Mar 2013 , 3:34am
post #1 of 2

Ok, FINALLY we are moving to our very own location.   We have been sharing a location / kitchen with a candy shop for over a year.  This was a great way to get started, but now we are . . . on the move, spreading our wings.


When we moved into the current commercial kitchen, they had a simple gas stove that you would find in  your own home.  This passed inspection as a commercial kitchen.   Since then, we brought in a double convection wall oven from SEARS.  Another home oven.  Always passed inspection. 


Now we are moving on to our new location and we LOVE the SEARS oven, so we want to take it with us.  It cooks fantastic and the double convection (top and bottom) is very rare to find.  


I keep reading that you MUST HAVE commercial grade oven and equipment to pass as a commercial kitchen.  I am very confused.  We have always passed inspection at our current shared location with home equipment.  We are moving within the same county.  Am I safe to assume we are still ok with our current oven?  It was not a cheap oven, so we hate to invest in another one if it's not needed.


Is this simply a myth that you need commercial equipment?



1 reply
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Bakers Crush Posted 23 Mar 2013 , 4:00am
post #2 of 2

Ai know a bakery that still uses the white kitchen ovens that take 3 hours to preheat and has passed all inspections. so im gonna go woth probably not if your in ontario. but of course i would check for sure.

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