We are currently moving our shop into a 6 story retirement condo with an area designed to be a restaurant.
Our problem is that we are now being told that the ventilation (which was agreed that they would handle) is going to cost upwards of 100k. They are proposing instead that we use an electric convection oven which I am very weary about considering our product has always been produced on deck ovens.
Can anyone weigh in on any possible hood-less variants of ovens that could be used and if there is any possible way of using these ovens (which they are suggesting).
Thank you
Our problem is that we are now being told that the ventilation (which was agreed that they would handle) is going to cost upwards of 100k. They are proposing instead that we use an electric convection oven which I am very weary about considering our product has always been produced on deck ovens.
Can anyone weigh in on any possible hood-less variants of ovens that could be used and if there is any possible way of using these ovens (which they are suggesting).
Thank you