Merryb wrote:

Do you really? Still tossin' it around in my head, but I think I can
come up with some kind of plan. I just wonder how many people would be
interested. It's definitely not something I've seen before, but I'd
hate to end up with a business that fails.

Speaking as someone who has started and ran a couple of businesses...
You really should be prepared to fail, the mortality rate among new
businesses is very high - and very near unity when it comes to food
related businesses. There really isn't a 'sure thing'.

Insofar as cooling the area around the oven, I'd go for some form of
forced ventilation myself - as the problem 'round here (I live in
Bremerton) isn't just the cool temperatures but the wind.

I've seen references to natural gas fired ovens, which means no smoke
for the county to get all upset over.

D.
--
Touch-twice life. Eat. Drink. Laugh.

http://derekl1963.livejournal.com/

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL