12-11-2011, 08:30 AM
Hey Guys - Looking for a bit of in site. I am buying a bar/rest in NW MN. It has a full certified kitchen but I want to add BBQ to the menu. I have a cookshack 250 with vent hood. State of MN says i need a different hood with fire supression. Looking for any help with how to proceed. Also if anyone has a experience with Hazard Analysis and Critical Control Points (HACCP) for Restaurants in pertaining to bbq.