Commercial kitchen

[Pat]

We are just beginning the process of converting an older mh (77) into a commercial kitchen. We will redo floors (to 3/4 plywood), knock out walls, add some sheetrock and rewire. Most of this we can do except the wiring. We have seen one done and it turned out great. Our health dept. has been very helpful and suggested a number of things that will save us money. I suppose the first thing is to buy the book. Anything else that comes to mind? Thanks for your advice. Pat

[Tracy]

Pat,

Sounds like you've got quite a project planned!

If you don't have knowledge in electrical issues, it’s a good plan to hire that out. The same goes with the plumbing. Any plumbing leaks you have, no matter how small, are going to cause you problems into the future. Bowed floor joists, studs, damage to drywall and floor decking just to name a few possible issues. So make sure the plumbing is thoroughly tested prior to closing up your walls!

Other than that, the sky is the limit! It sounds like you are making the right moves in terms of changing out your decking and sheet rock.

Come back and tell us how it goes!

Good Luck!

Tracy

[ron buckner]

Pat.
How about weight? Is this vehicle still required to roll? 77 & newer were all mfgd to HUD stds. Heavy sheetrock and 3/4 fllooring might wipe out occupancy permits. Just a thought

[Pat]

No. It will be on our property - owned free and clear as is the home. It will be installed as permanently as possible and supported mightily. Perimeter concrete blocks as well as center frame. The county we are in has no building inspector so most of the work we farm out will be from tradesmen that do business in the next county - which does have a building inspector. Since this is a business we will be working in we do not want any booboos. The closest we will have is our health department guy who has told us what he will expect and what is not important.