What is a Commercial Kitchen?

Pitbull · 05-29-2008, 07:32 AM

Regulations covering catering basically say that catered food may not be prepared and cooked in a home kitchen. It must be prepared and cooked in a “commercial kitchen”. I need some help understanding what really distinguishes a “commercial kitchen” from a “home kitchen”. Here’s why I ask. Typically you think of a commercial kitchen having mostly stainless equipment and tables, however a “commercial kitchen” was recently opened at the place I work at. It was completely blessed and certified by the health department, certificate and all. It is constructed with the standard formica counter tops and cabinets and the only thing stainless in the place is the hot dog cooker, sink and pots and pans. There's nothing special about the floors and walls either. So why is that any different than a home kitchen????

ZILLA · 05-29-2008, 07:38 AM

More than anything else it's inspected by the city to make sure it meets health, safety, zoning, and fire codes.

Jorge · 05-29-2008, 08:35 AM

The easiest and most accurate answer will come from your local health department. Regulations and procedures vary greatly! What might be the case in one city may be very different from another city a short distance away.

YankeeBBQ · 05-29-2008, 10:39 AM

http://info.sos.state.tx.us/pls/pub/readtac$ext.ViewTAC?tac_view=5&ti=25&pt=1&ch=229&s ch=K&rl=Y

Pitbull · 05-29-2008, 12:45 PM

The link doesn't work.

YankeeBBQ · 05-29-2008, 01:03 PM

http://tinyurl.com/36d589

Bbq Bubba · 05-29-2008, 01:04 PM

Commercial kitchen = 3 bay wash sink w/ seperate hand sink!
Everything else is peanuts!
Stainles steel has NOTHING to do with commercial, i have installed commercial kitchens with simple HD cabinets, formica tops and standard appliances.

MAsQue · 05-29-2008, 02:02 PM

The plumbing would also need to be constructed so that waste water can't back up into the sinks.

The best advice is to check with the local BOH.

Pitbull · 05-29-2008, 06:12 PM

Thanks guys. That clarifies it some. In reality it wouldn't be that expensive to meet the requirements. I assume the 3 bay sink is for wash, rinse and sanitize. Correct?

Rockaway BeachBQ · 05-29-2008, 06:46 PM

Here in NYC there are regulations regarding in home catering businesses. Basically a commercial kitchen must be separate from the home kitchen and home meals may not be prepared in it.

Bearbonez · 05-29-2008, 07:39 PM

Same law applies here about seperate home meals and commercial meals. I have been going over ideas and best way for us to be set up with the health inspector. Have a meeting tomorrow with owners of a commercial kitchen to haggle use of it.

Spydermike72 · 05-29-2008, 08:03 PM

In out County you can actually take your plan to them and they will tell you what you need and if your plan is going to pass or not. The Inspector that I have worked with has been really helpful. I too am going the shared kitchen route...

chinesebob · 05-29-2008, 08:12 PM

Here I don't think the home meals applies, but I've never looked into that aspect. A 3 basin sink can be 3 tubs as long as they have clean, soap, and bleach in one each and either wipes or a hand wash sink you are good.

When we rebuild our garage I'm building an extra half that will be a prep kitchen. My wife is overjoyed.

Pitbull · 05-30-2008, 06:58 AM

What real difference does it make if you prepare home meals in it or not?

chinesebob · 05-30-2008, 09:47 AM

Not sure. Every county is different. If I was 1 mile north of my house that county has different guidelines than the one I'm in so it varies to some degree.

05-29-2008, 07:32 AM	#1
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	What is a Commercial Kitchen? Regulations covering catering basically say that catered food may not be prepared and cooked in a home kitchen. It must be prepared and cooked in a “commercial kitchen”. I need some help understanding what really distinguishes a “commercial kitchen” from a “home kitchen”. Here’s why I ask. Typically you think of a commercial kitchen having mostly stainless equipment and tables, however a “commercial kitchen” was recently opened at the place I work at. It was completely blessed and certified by the health department, certificate and all. It is constructed with the standard formica counter tops and cabinets and the only thing stainless in the place is the hot dog cooker, sink and pots and pans. There's nothing special about the floors and walls either. So why is that any different than a home kitchen???? __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

05-29-2008, 07:38 AM	#2
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	More than anything else it's inspected by the city to make sure it meets health, safety, zoning, and fire codes. Last edited by ZILLA; 05-29-2008 at 12:42 PM.. Reason: Added more info after thinking about it.

05-29-2008, 08:35 AM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	The easiest and most accurate answer will come from your local health department. Regulations and procedures vary greatly! What might be the case in one city may be very different from another city a short distance away. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

05-29-2008, 10:39 AM	#4
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	http://info.sos.state.tx.us/pls/pub/readtac$ext.ViewTAC?tac_view=5&ti=25&pt=1&ch=229&s ch=K&rl=Y __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

05-29-2008, 12:45 PM	#5
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	The link doesn't work. __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

05-29-2008, 01:03 PM	#6
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	http://tinyurl.com/36d589 __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

05-29-2008, 01:04 PM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Commercial kitchen = 3 bay wash sink w/ seperate hand sink! Everything else is peanuts! Stainles steel has NOTHING to do with commercial, i have installed commercial kitchens with simple HD cabinets, formica tops and standard appliances. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-29-2008, 02:02 PM	#8
MAsQue is One Chatty Farker Join Date: 06-04-07 Location: Lake Grove, NY	The plumbing would also need to be constructed so that waste water can't back up into the sinks. The best advice is to check with the local BOH. __________________ Brian Ma's 'Que Crew BBQ Team Ma's BBQ and Catering "Texas BBQ" propane tank stick burner Brinkman Cimmaron CBJ #6502

05-29-2008, 06:12 PM	#9
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	Thanks guys. That clarifies it some. In reality it wouldn't be that expensive to meet the requirements. I assume the 3 bay sink is for wash, rinse and sanitize. Correct? __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

05-29-2008, 06:46 PM	#10
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY	Here in NYC there are regulations regarding in home catering businesses. Basically a commercial kitchen must be separate from the home kitchen and home meals may not be prepared in it. __________________ Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off)

05-29-2008, 07:39 PM	#11
Bearbonez On the road to being a farker Join Date: 04-02-08 Location: Austin Texas	Same law applies here about seperate home meals and commercial meals. I have been going over ideas and best way for us to be set up with the health inspector. Have a meeting tomorrow with owners of a commercial kitchen to haggle use of it. __________________ Bear Gator BYCC 24" Weber 22.5" kettle

05-29-2008, 08:03 PM	#12
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan	In out County you can actually take your plan to them and they will tell you what you need and if your plan is going to pass or not. The Inspector that I have worked with has been really helpful. I too am going the shared kitchen route... __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

05-29-2008, 08:12 PM	#13
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH	Here I don't think the home meals applies, but I've never looked into that aspect. A 3 basin sink can be 3 tubs as long as they have clean, soap, and bleach in one each and either wipes or a hand wash sink you are good. When we rebuild our garage I'm building an extra half that will be a prep kitchen. My wife is overjoyed. __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

05-30-2008, 06:58 AM	#14
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	What real difference does it make if you prepare home meals in it or not? __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

05-30-2008, 09:47 AM	#15
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH	Not sure. Every county is different. If I was 1 mile north of my house that county has different guidelines than the one I'm in so it varies to some degree. __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

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