The BBQ BRETHREN FORUMS. - View Single Post - BBQ Cart type set-up for Farmers Market

sunrise · 10-28-2012, 10:32 AM

I am now in my 7th week doing a small market here in Ventura, let me say, its not all that easy to get all the EHD things in place. First, with the " small sink", you (at least here in Ventura cty) need a 3 compartment sink, a seperate hand wash sink, at least 30 gal of potable water, and a waste tank 1 1/2 times that ( 45 gal). Food has to be kept at min of 135, and a cambro is not allowed to keep things warm, its only for transportation, you need a full screen house around the e-z up, all coolers have to be 6 in off the ground, all meat has to be seperate, chicken, beef, pork, none together. There is a lot more, hope I didnt discourage you, it can be done, but what a royal pain. I have pics of our set up if you'd like, let me know.

10-28-2012, 10:32 AM	#4
sunrise On the road to being a farker Join Date: 10-04-10 Location: Ventura CA.	farmers market set up I am now in my 7th week doing a small market here in Ventura, let me say, its not all that easy to get all the EHD things in place. First, with the " small sink", you (at least here in Ventura cty) need a 3 compartment sink, a seperate hand wash sink, at least 30 gal of potable water, and a waste tank 1 1/2 times that ( 45 gal). Food has to be kept at min of 135, and a cambro is not allowed to keep things warm, its only for transportation, you need a full screen house around the e-z up, all coolers have to be 6 in off the ground, all meat has to be seperate, chicken, beef, pork, none together. There is a lot more, hope I didnt discourage you, it can be done, but what a royal pain. I have pics of our set up if you'd like, let me know.