|Re: Re: [GBlist] Commercial Kitchen Equipment||<– Date –> <– Thread –>|
|From: Elizabeth Stevenson (tamgoddesshome.com)|
|Date: Tue, 5 Jun 2001 21:34:06 -0600 (MDT)|
This is a really general question, and we've discussed this at length recently. Personally, for me to answer I'd want to know alot more about how the kitchen is going to be used, and I'd want to know what research they'd already done on the list. Sorry to be curt, but it's frustrating to say the same stuff over again, especially for someone not involved on the list. I think the archives are full of information, and it would be a great kindness for you to look for him, but he could also look himself. Not meaning any offense, Liz -- Liz Stevenson Southside Park Cohousing Sacramento, California tamgoddess [at] home.com http://members.home.net/southsideparkcohousing ---------- > Forwarding note from: "Matt Duston" <mountainsun [at] pcisys.net> Tue, 5 Jun > 2001 08:43:32 -0600 > From Racheli > > The following question was put to the green building listing. > I thought that people with common house cooking experience > might be able to help. > Matt said that the dining room is supposed to accomodate up > to 100 people. > Any advice? > You can post it to this listing and I'll forward it, or > send it directly to Matt. > Thanks, > R. > > Hello List - Has anyone had good or bad experience with any particular > brands of commercial kitchen equipment? We would like whatever we put into > our new dining hall to be as energy efficient as possible, while being > functional and high quality. Any recommendations as to brands? _______________________________________________ Cohousing-L mailing list Cohousing-L [at] cohousing.org Unsubscribe and other info: http://www.communityforum.net/mailman/listinfo/cohousing-l
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