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 plus 1 comp sink with drainboard
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.