September 16, 2015 - 1:20pm
vent or no vent?
Hello People,
I need a clarification.
I just found a space to use for my bakery in Brooklyn, ny, the space is hooded with fan ventilation but not vented. It use to be a restaurant.
I will be taking everything out and using it mainly as a wholesale bakery with very minimal retail.
the main thing I am using is a single rack gas oven and a proofer to rise the yeasted bread. All others will be hands-on.
I have been told that no vent is needed but wanted to ask your opinion as well.
the hood is about 7ft height.
Thanks a lot for your time.
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Does not matter what we think, what does the building inspector/fire marshal thing?
You need to know what the building codes are for this type of installation and also check to see whether or not a permit of some type is required. The last thing you want to have happen is to open up and then be closed down a week later for some violation.
If you watched
CNBC's 'Consumed: The Real Restaurant Business' you would have seen how easy it was for the code enforcers to make the restaurant owners crazy.I think at least 3 of the businesses followed ran afoul of the Code/Fire/Safety/Food inspectors at some point, sometimes closing the restaurant down as part of the issue.
All of them were right there in New York too.
Not to discourage you, but to make sure you keep your eyes open to the risks of running a bakery.
Having worked with well over 100 start-ups, I suggest you check closely to find out everything you need to comply with in order to open and operate a business. Assume as little as possible, preferably nothing at all. Even if something is 99% likely, if the cost of assuming incorrectly is high, it's best to be sure.
Thank you so much all.
You all have good and important points. A friend referred me to NBAT, they will be able to answer most of my questions and address my concerns.
I will try and keep the board posted.
Thanks again!