Prep Sink

Discussion in 'The Think Tank' started by TGI Germany, Aug 10, 2017.

  1. TGI Germany

    TGI Germany New Member

    Joined:
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    Location:
    Bielefeld
    Hey guys!

    We are cutting lots of fresh veggies and lettuce. Nemco Tunapress have to be attatched to one of the sinks.

    I don't know what to prefer:

    Worktable with sink like https://www.webstaurantstore.com/ad...-steel-work-table-with-sink/109KMS11B306.html

    or

    worktable plus 1 comp sink with drainboard

    https://www.webstaurantstore.com/ad...sink-with-one-drainboard-45/109FC1242418.html

    I would like to go with the 1st option but i don't know these things in the real life.
    Actually i got a chinese 2 comp sink for dishwashing, handwash, prep... thats pretty uncool and only caused by space.

    Aditionally to this i want to buy a two or three comp sink for dishwash and a handsink as well.

    So many questions... I want to do it this time ONCE and RIGHT. I don't want to give the chance away to build the perfect work environment for me and my crew. I love this business so much but its tough anyway - so i want to make the workflow convenient as possible.
     
  2. d9phoenix

    d9phoenix Well-Known Member

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    Location:
    Boulder, CO
    First Table will spill liquid and product on the floor while in use. Stuff could/will slide off. I use the second option with just a regular table next to it.
     
    idahopizzaman likes this.
  3. Steve

    Steve Active Member

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    We just cut from the veggie slicer into a full sheet pan with the second veggie sink option


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