Barn/shed Conversion Notes:

Original build
• Barn built in 2020.
• 20’ X 20’ slab.
• 12’ X 16’ barn (inside wall to wall 192 square foot).
• 4’ overhang on south side, 8’ overhang on west side.
• 9’ ceilings (plan called for 8’, I made 9’…best decision ever!)
• Walls and ceilings batt insulated.
• 50 AMP service.

Conversion to commercial kitchen
• Water/sewer brought from house to barn in 2022.
• 50 AMP electric service.
• FRP (fiberreinforced polymer) sheets on walls and ceiling for cleanability.
• Cement floor epoxied professionally. I investigated doing it myself, but the process and materials available to the “doityourselfer” looked less than desirable. The system and materials the professionals use is a much higher quality. The end results much better and longer lasting. Plus, they do it in less than a day, it would have taken me a week.
• Installed a Fujitsu 12,000 BTU mini split. Love it. Very efficient!
• Cheapest and easiest mop sink I got an 18” X 18” stainless one on legs.
• Hand sink was also cheapest and smallest available.
• 3compartment sink is a corner unit. The sink has 3, 18” X 18” X 14” deep bowls. Full size sheet pans are 18” wide, so they fit and can be sanitized on one side for 30 seconds, then flipped.
• 9’ ceilings come in VERY handy for upper shelving.

Equipment
• Victory commercial refrigerator bought used, reconditioned. Instead of shelving, it has sheet pan rack slides inside.
• Freezer Kenmore 14.8 CF freezer from Lowes.
• Tables 2 72” X 30” stainless tables on casters (2 locking). Stainless shelf also. Table height at 36”, which works great for me (I am about 6’1”). My back gets sore if I lean over a lot, and this is great height for working.
• Regency 20” X 15” X 5” stainless drawer (paid less than $200)
• Cryovac machine ARY VacMaster VP215
• Original grease trap Ashland PolyTrap4820 40 lb. grease trap. Returned and purchased Watts WD15 30 lb. grease trap.
• Cardinal Detecto DL1060 Digital price computing scale with printer. Love it!!
• Floor sink Zurn FD2377NH3 12" x 12" Cast Iron Floor Sink with 3" NoHub Connection and 10" Sump Depth
• Sheet pan rack 18 pan rack on wheels.
• Sheet pans my equipment guy had new, lightly used, and very used pans. I bought lightly used and saved a lot, but still got good pans.
• LED lights the lights attached to the ceiling are LED 4 footers from Amazon. The hanging ones are 4 footers also but can be hung anywhere and plug into 110 plug. Plus, they daisy chain, so you can put 2 or more inline and 1st switch turns all on and off.
• I purchased a custom cut 59” X 24” X ¼” HDPE (high density polyethylene) cutting board from a local plastics company. I used double stick mounting tape and attached to the top of my chest freezer. Not too heavy so as to make the freezer door hard to open/stay open and yet made that whole surface another work surface.
• DynaGlo propane smoker¬ This is NOT for smoking anything, but for about $300 it is a great warmer/oven! I can pull stuff from my smoker, put it in disposable pans and load the DynaGlo. It has 6 shelves and fits 6 full size or 12 1/2 size hotel pans. Plus shelves are adjustable.

Notes:
• I wasn’t sure whose jurisdiction I would be under in my area (Ottawa County in Michigan) County Health Department or State Department of Agriculture.
If 50% or more of sales is catering, County Health Dept.
If 50% or more is wholesale (rubs and seasonings), Dept. of Ag.
If my sales in one year shift my sales percentages, my inspecting organization may change. IE, if this year I do a ton of catering, next year the County Health Dept. will take over as inspectors and the Dept of Ag. will stop inspecting.
• I have a commercial kitchen license AND a smoked meat variance for bacon. 2 separate licensing requirements.

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