my bbq food kitchen quest continues.

njguy,

Your local health dept. probably has some rules and regulations that you'll want to know about, as well. The Cookshack won't give you any problems there. Commercial models are NSF approved and UL listed. Plus cities like them because the smoke output is low. Big log burners are another story ...

yea, the health department already sent me some information about what I need to know about what it takes to get a kitchen approved. i waiting on one inspector to see if i am able to have a offsite kitchen built in my backyard(if possible, i may have to apply for a variance or something).

I'd say that by the time you purchase the hood, the S/S duct, the exhaust fan, the make- up air fan, the suppression system, and have it all installed you'll be looking at close to $12,000.00- $15,000.00 for a 4' deep hood less than 8' long. (Installation is a big chunk of that cost and will fluctuate with the length of the exhaust and make- up ducts.)

Then you may also have to pay for local permits on top of the installation costs. Just depends how greedy your city/ county/ state is.

Electric convection ovens and electric holding cabinets usually are not required to be under a hood so many people take that route over gas in order to keep hood size down.

If you don't intend on having fryers the only thing that may need to be under the hood would be your open burners, be that a restaurant range or counter top hot plates. In either case I'd stick with gas there for the instant heat/ no heat. Oh, I forgot your smoker too. Oops.

In Ohio, we need the hood to stick out 6" passed the front and both sides of the appliances under it.

The number of suppression nozzles will depend on the cooking surface area.

Hi GeiyserQ,
Thanks for the post! a realtor sent me some small properties that seem real affordable. maybe this could be a big possibility. i just have to make sure that timing is right.

I am puting in a hood rigth now at a cost of $9000 in jersry city nj. i have lots of info and a good installer. this is what i would do find a spot that you can install a hood sys landlords do not like them much the best place to look my be in a industrial part of town since you installing a kitchen for just catering also what I do is go on njo.com everyday and check the listings that is how I found a place that i have send me your email and I can give you some contacts.

If you have the time and access to storage space, going with good used equipment can save you maybe 50%. I've had good luck over the years going to auctions at closed restaurants to find lightly used equipment, including hoods.

If you don't need a lot of kitchen space though, you might want to consider doing what I did and buying a used catering trailer. I picked up a well maintained 8'x24' trailer last year, with hood and most equipment I needed for about $12K. You will still need a commercial location for your "home base", but without the need for cooking equipment and associated upfitting, you could use a section of your garage or basement to house refer/freezer space and required sinks. Here in NC, that can be done in maybe 200sqft. Just and idea for you. Hope it helps.

njguy,
we had a lady from NY who wanted to learn how to bbq kind of work with us. she said in her area she could partition off part of her house and use that as her comissary kitchen. Maybe that will work in NJ as well. It's a lot stricter for us.
I'm glad New Yorkers and New Jersey people are enjoying bbq.
Just don't all of you move down to Florida. You have to keep up the New England thing, too!
Best of luck.
Peggy