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Old 08-26-2008, 02:28 PM   #12
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

We're in the process right now. Looking for a commercial kitchen so we can prepare ahead of time for vending at different events. It ain't easy but it's got to be done. If you are only doing stuff that you can prepare on site (Chicken, ribs, links tacos burgers, whatever) then the portable sink is your only large hurdle. Most places won't have one onsite and you are supposed to have a 3 basin sink with at least:

20 gal fresh water tank
30 gallon gray water tank

It can be larger but gray water has to be at least 1.5 times bigger.
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

Remembering Scott
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