I live in Long Island and I am interested to set up a commercial kitchen in my basement to mix different types of muffin batters to freeze and sell wholesale. My kitchen would not require an oven, a stove, or a ventilation system since I am not cooking, I am just mixing batters. I will just need a small fridge, an 80qt mixer, and a 3 comp sink i think. And I would get a walk in freezer and I have space for it as well.
Couple questions if anyone can chime in, I would appreciate any guidance that can be offered on each question
1) I figure I can budget to spend $7k for a used Hobart 140 with the attachments, $5k for a walk-in freezer, and get this kitchen done for 15k or under with everything. Am I dreaming? Am I missing any big ticket expenditures or pitfalls to be aware of with this type of simple home commercial kitchen I envision? (I am just my own baker in my kitchen for now and never worked in a commercial kitchen before so I dont know much about it)
2) Who does this type of work designing commercial kitchens? Can any general contractor do it?
3) Can this kitchen be legal in Nassau County ever?