Quote:
Originally Posted by ButtBurner
even if it was approved by the health dept I am trying to think of how a restaruant would rely on up to 10 UDS's to supply it's smoker needs.
I would think that would take a lot of work and some skill to run, a more professional smoker setup would be the way to go I would think.
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Different meat needs different temp & time, and has different flavor.
One smoker for one kind of meat is better than a big smoker for all meats.
Even I use 10 pieces of UDS, it is taken care by automatic temperature controller. and the controller can be wireless remote controlled. I need only to put 10 pieces of display unit beside me.
If temp. reaches to target, or if time reaches to target, the controller will call me. Or if something goes wrong, the controller will remind of me.
Regarding certification, MANY smokers are made in China.
It will not be a problem.
My purpose is to have such partnership with hundreds or thousands of small scale BBQ restaurants in States.
At beginning I can send 200 pieces of UDS by a container. I need to find 20 restaurants. It is worth of applying for certificate if needed.
I will build the UDS by 304 food class stainless steel 100%. I do not find reason failing certificated.
