I am in the process of purchasing a building to begin my cake business. The building is mainly a large rectangle (app. 4000 sq ft that I will share with my husband's logistics firm) that has no dividing walls.
I am needing to design a kitchen from scratch and want some input from the professionals. I know what codes require, but I am wondering what you have found helpful or hindering in your own kitchens, so I can the best work space possible.
Additionally, I am wondering about commerical equipment. I am currently using a 4.5 kitchenaid and my standard home appliances, but am only baking for family and friends. Is it best to start with commercial equipment if possible?
Pleas give me any advice you have. I would appreciate all comments.
Do you have a restaurant supply store (one that sells new/used commercial equipment and other supplies) nearby? They will generally help you with design/layout if you purchase from them and they usually are very familiar with all of the codes and guidelines that you need to stick to.
If you don't have a restaurant supply store nearby (try used equipment) then here are a couple of links. I got my 3 compartment sink and hand sink from bigtray. I got my 10 Qt mixer from bakedeco.com (which is Kerekes).
http://www.bakedeco.com/
http://www.bigtray.com/
http://instawares.com/
You can also get some bargains on ebay, but you usually have to arrange for freight.
Find a restaraunt supply house that has auctions. You can get some great deals. If you are planning to do weddings, corporate cakes, or large cookie orders, I would recommend at least:
- 20 qt mixer
- an oven that will hold 2 full sheet pans (watch the electricity requirements)
- A chest freezer is a good idea if you can't go with a commercial one that holds full sheet pans
- rolling racks that hold full sheet pans (drying cookies, flowers, cooling cakes, etc)
- big tables (even if they fold up out of your way.)
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