Build Approved Kitchen In Shed.

Get yourself a copy of AS4696-2007 hygienic production and transportation of meat for human consumption.
Part 7 is about premises, equipment and essential services.

AS4696-2007. Okay. That's Australia I guess. AS = Australian Standard. I'll look it up.

Grease trap. There's no water on to it at all yet. And no sink, drain.. I'm hoping I don't have to cut through the slab but can go through the tin wall to get the drain beyond the slab. And then out there I can dig whatever they want - grease traps, whatever. If it turns out I've got sufficient fall a plumber was telling me.

What we trying to do? Like I said: build a kitchen. We want to prepare cooked meats for sale.

I better read those standards, swot up a bit.

thanks for the clues.

Have a look at your states food authority website, in NSW its NSW Food Authority: safer food, clearer choices | NSW Food Authority They should have most of, if not all the info you need.
Once you know the requirements for your kitchen build you can then start costing it.

Get in contact with the person at your council who will be giving the kitchen the final approval out to talk things through with you. Tell them what you intend on doing and how you intend to do it, if they have any qualms you can resolve it right there. I know someone who has gone down this path and the council rep was very helpful with planning the kitchen, from grease trap requirements to wall/floor finishes. It made the building re-purposing a very smooth process for them.

Depending where you are normally councils will have development control plans of what business can operate in different areas, some small home based activities fall outside these plans & are allowable, the council are the ones normally to determine this, If a commercial kitchen was to be specified that would be only one of many expensive hurdles in the way.
regards inter

As interd6 says, there will also be planning issues with your local council and neighbors (and anyone else) may be able to object, then there is the appeal proces, can be a real pain.

Also, a few years back I attempted to put commercial gas stove in my domestic kitchen purely for domestic purposes. It was basically impossible. Restrictors included wooden floors, wooden architraves on windows, wooden window frames, domestic type extractor, domestic type fan, etc - cannot remember all the details but to put in the stove would have required a kitchen rebuild in concrete, masonry and stainless steel.

Fair Winds

Graeme

So we're not getting anywhere then. That Aussie Standards thing is my best bet so far.

We're aware of this council stuff. Been there, done that. Not as straightforward or easy as you might think/wish.

When I posted this thread I was thinking someone would come up with a spec/bill of quantities/cost estimate for a simple box about 6m x 5m x 1.8m (was it?), with a door in it, that from their experience should be good enough to meet hygiene standards for preparing meat.

Can't rent commercial kitchens hereabouts. There are none. For rent.

Thanks for trying, guys.

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Originally Posted by abrogard

So we're not getting anywhere then.

When I posted this thread I was thinking someone would come up with a spec/bill of quantities/cost estimate for a simple box about 6m x 5m x 1.8m (was it?), with a door in it, that from their experience should be good enough to meet hygiene standards for preparing meat.



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You've been given good advice...

Your above statement I find a tad insulting, I'm sure others who have taken the time to comment find it that way as well.

If you want a boq and specs do what everyone else does, pay someone to do it or do it yourself.