I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares. I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.
Began career in 1979 at one of the nation's most prestigious distributors, RW Smith & Co. Recipient of Three "Top Gun" awards as the best salesman in the company.
Too many awards to list from manafacturers but among those: largest sale in three years for Ventmaster ventilation systems (more than 368 lineal feet of exhaust ventilation)for the Neveda Culinary Arts Academy; "Rising Star" for greatest sales growth in one year for all territories in the US on behalf of Service Ideas; Largest increase in territory sales for Franklin Machine Products for signing two restaurant chains to a corporate program. The list goes on...
BA, Clinical Psychology
MBA, Negotiation & Arbitration
Rising Star, Service Ideas
"Top Gun" (3 years) RW Smith
|Claude||04/09/15||10||10||10||Thank you very much|
|Alicia||08/13/14||10||10||10||Super quick and polite response|
Hi Dee: The answer is "maybe". You may have to have either a galvanized or stainless steel (better) exhaust canopy ("hood") fabricated to capture the heat and exhaust particulate from the oven. That canopy
Jade: All primary cooking has to be done in a health department approved "facility". If you have a health department approved food truck your cooking would have to be done there. I have no suggestions
Hi Dennis: The answer lies partly in what is the most economical source of energy in your area. For most it's natural gas. If this is the case for you I would recommend NG since it will cost less to operate
Hi Blake: It's really just a question of quality and price as to which brand(s) of char broilers you should consider to use. On the lower end of the spectrum you can consider Cecilware or Rankin Delux
Abby: I'm not sure if I understand your question. If you're looking for an exemption or grand fathering due to a remodel you won't get it under these circumstances. You are obligated to install a hood