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Joined 1 year ago
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Cake day: April 26th, 2025

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  • They’re not the prettiest thing in the world, but buying commercial restaurant equipment would be the way to go.

    Currently planning a remodel around that kind of stuff.

    Freezers that are meant to be open and shut 40 times a day with a 1 degree temperature differential inside.

    Fridges that are meant to safely chill food from hot through the danger zone to cold all day every day.

    Ranges and ovens that are designed to be on 12-16 hours a day. For months to years on end.

    Stuff like that.