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@Dogtemple
There was definitely an element of decline and not caring but also low standards from the offset. Found some paperwork from the health inspector and within it it stated the staff lacked basic food hygiene knowledge.
Back to the clearing out stuff. After clearing bits out that would fit in a bin or a car I was left with the task of the kitchen. For one reason and another this actually took far longer than it should have done. It was big and old and pretty evident that it was built into the kitchen and any chance of selling this off was out of the window. It had to be cut up and scrapped.
Found a guy confident he could get it out in a few trips through the week, he took other commercial kitchens. The deal I had was he took it for free and could weigh in the scrap. A win win with it all gone within a week. This turned into about 6 weeks of taking longer than expected, no shows, excuses etc. I won’t moan any more about that though.
There’s lots of manky grease and stuff to enjoy instead.
This was the starting point. The room is 12x9ft, the hood was 12ft across the entire length of the room. One large wok stove, an oven and stove next to it and the sink. I’m keeping the bench bit for my workshop. So four things in total but due to the grease the stipulation was no angle grinding just for the sake of a fire. If you squint it doesn’t look too bad at this stage.
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