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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 09-20-2019, 12:54 PM   #1
Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
Default Kitchen Ideas

Getting ready to build our Catering Kitchen. Plan to build a Metal building. I'm currently working on the size of the building I want. I am open to suggestions.
Also, Does anyone have any lay-out plans they can share.

Thanks in Advance.
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Old 09-22-2019, 09:58 PM   #2
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

Beef up electrical outlets and as many as you can have in various placed. Good hood system, be aware that these things are hi-tech complicated and heavy to install. I purchased one from on online source new for $3500 and thought I'd install it myself. Once it came in I said no way am I installing this (and I have 30 years experience as an auto mechanic) so I searched to find an installer, there is only one within 2 hours of me and they charged me $5000 to install it excluding any fire suppression which is another $3500. Get huge 3 bay sinks (the best move I made), Run a water line over your stove for a pot filler. Tons of lighting so it's bright. Make sure the floor drain is located where water will funnel to it. Buy the largest stainless table that will fit. I have a 9 footer and wouldn't get smaller. I have a Bakers Pride convection oven and love it. Just be aware of how quickly costs can rise. I started my kitchen sectioning off 500 sq feet of space in an existing building and thought I'd spend $32,000. Once the project was done it came in close to $75,000.
FEC 120, Lang 84, Custom Off Set
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Old 09-23-2019, 12:50 PM   #3
C Rocke
is One Chatty Farker
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Join Date: 01-29-07
Location: Fountain Hills, AZ

Install extra wide or roll up door - Easier for loading, unloading, etc. Also easier to get equipment through. If you're pouring a floor, put in a floor safe. Make sure you have adequate freezer/walk in space. A blast chiller is a great thing to have, too.
Just me, the Wife, and the Dogs
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Old 09-23-2019, 05:53 PM   #4
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN

Don't skimp on refrigeration. Whatever you think you need, you need at least 50% more.
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Old 09-23-2019, 07:51 PM   #5
On the road to being a farker
Join Date: 01-22-15
Location: Houston, TX

Kitchen work triangle layout:
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