We are rebuilding the kitchen in our restaurant and need help with layout designs. We have purchased 2 XLT 3240’s (which we haven’t used yet) and have searched everywhere I can think of and have not found much information. Our kitchen will be 13’ x 60’ with the dish washing station in a separate area. It will be a narrow kitchen and I really cant figure out the best way to configure it for maximum efficiency. Any ideas, thoughts, layout designs would be greatly appreciated. Thanks in advance
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