Make another list with equipment you are considering purchasing. Contact a kitchen distributor and look at their options. Ask the distributor for cut sheets showing the facts on substitute equipment. Make certain it is large enough for your anticipated growth and make take note of of the raises in gas, electricity and ventilation. If you're buying used equipment, you'll need the supplier to call out information on the used equipment over what your existing equipment uses. This must include physical space.
Design a HACCP‐friendly kitchen. HACCP is the industry term for threat examination and critical control tips. Note all true points of potential hazards from the point of receiving of food on the loading dock, to the pantry and cooler, to the series where in fact the food is prepared.
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