Prep Sink

[TGI_Germany]

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.

 

[d9phoenix]

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.

 

[Steve]

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.

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

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