Rocky
03-21-2009, 09:03 PM
Ok,I have my location and I have money. I know its kinda late in the year to begin(Im hoping to open by July 1st) but here in Texas I will get warm weather until Dec. and plenty even in the winter time. Im sitting here racking my brain laying out the store. Part of the town reqirements are that the architect must draw in all equipment were it will be positioned and of course in scale. I have been going back and forth on weather to do a glass dipping cabinet or one of those masterbuilt stainless steel ones. Does anyone have any opinions? I will be doing italian ices no icecream. Well I may make a vanilla. Or may get one of the soft serve machines. Has anyone used the sp12-h cabinet on this site/how much is it? Any help as usual will be apreciated. Part of the goal of course is to keep costs down.