[Market-farming] commercial kitchen advice?

Road's End Farm organic87 at frontiernet.net
Wed Nov 14 12:20:25 EST 2012

Hi --

Has anyone on this list ever started a commercial kitchen according to  
New York State (or similar) standards? If so, could you tell me what  
materials you used, and how much did it cost?

I'm looking at possibly dehydrating or canning excess produce, and  
can't sell such items legally here without a commercial kitchen. I  
would almost certainly have to put up a new building. Money is  
definitely a factor.

Thanks --

-- Rivka; Finger Lakes NY, Zone 6A now I think
Fresh-market organic produce, small scale

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