Advice please from any sandwich shop owners

[carin]

Hi all, first of all I would like to thank to everyone that has given me advice within the last few months.It has really helped me along the way to opening my new business.
I would like to now ask anyone who already has a sandwich/coffee business for some advice please regarding trading on A1 premises . My situation is I am opening a sandwich shop within the next few weeks and I am in the final stages of decorating and fitting it out etc.
However, Previously I contacted my local planning department regarding A1 usage on the shop and they said I was able to sell alongside sandwiches a small percentage of hot food with teas, coffees, soups etc. They also told me they were not interested in what equipment I use to heat up/cook the hot food providing it does not require extraction.
I was hoping maybe anyone in this business could give me some guidlines on whether it is ok to for example to heat up pies, bakeoff breads, or even heat up readymeals or mashed potato etc in the microwave.
Im still choosing ovens at the moment on whether it is possible to use a bakeoff oven on A1.
Really appreciate any advice given.
Carin

 

[smo]

As they have said, they have no interest if it doesn't require extraction so a microwave is fine, an industrial oven with external extraction is not.

Pies (pukka etc.) are designed for microwave heating (yuk!), mash and ready meals the same but bread will be soggy and horrible.

Get yourself a heated display cabinet for saugage rolls and pasties/pies.

Also have you done your food hygene courses and spoken to your environmental health department as your questions suggest you dont know a great deal about cooking or serving food?

 

[smo]

Bake off ovens it seems generally need extraction, however there are some available which have condensing hoods and so don't. My guess is they are considerably more expensive though.

http://www.chandleyovens.co.uk/chandleys-convecta-bake-off-ovens-delights-customers/

 

[carin]

Thanks for the advice.
Yes smo I have done my level two and understand what is required I also do know how to cook which is obviously a great advantage!!! Perhaps I didnt make myself very clear, sorry.
I have done major research on all different types of equipment with various catering suppliers, meetings at their premises and looking into some domestic appliances along with the catering appliances. However I have been given some recommendations about convection ovens from some of the suppliers with regards to which they feel you can use without extraction. Some suggesting that the large convection ovens are being used on A1 premises.
What I was interested in was what some of you do if you are A1, how much hot food can you get away with. I was hoping to do some pies, pastries, etc heated in the oven (not microwave or pukka pies) and then placed in a pie warmer.
Thanks in advance for any advice.
Carina

 

[Steve Sellers]

Have you registered with environmental health?

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[carin]

Yes Im registered with environmental health as they have been given advice on fitting out the shop. As it was a complete shell to start with so I talk to them every week.
Carin

 

[Steve Sellers]

Cool just check. Its something many people forget to do when getting wrapped up with planning and licensing and it can hold things back. Good - keep them onside because if you need to push anything through quickly in the future they will bend the rules for you.

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[carin]

Thanks Steve, yes exactly my thoughts, I ring them regularly to keep checking everything is correct with the fittings and I do believe it is appreciated by them.
carin