The BBQ BRETHREN FORUMS. - View Single Post - Commissary or certified kitchen on trailer?

Pyle's BBQ · 02-04-2013, 05:44 PM

I would get the HD inspector to your location and have him give you a ruling. It won't matter what we hear or say, the inspector will have the final say. I would think that if your trailer kitchen is certified as a commercial kitchen you could do your prep in that. But like I said I am not the inspector and will not be making the decision.

02-04-2013, 05:44 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I would get the HD inspector to your location and have him give you a ruling. It won't matter what we hear or say, the inspector will have the final say. I would think that if your trailer kitchen is certified as a commercial kitchen you could do your prep in that. But like I said I am not the inspector and will not be making the decision. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ