What are the components of a professional kitchen? ...
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Billy- Professional kitchens should hold alot of stainless pieces in them. You emphatically want a good gas extent, maybe convection oven, well-mannered hood/exhaust system, a sub-zero refrigerator, deep bowled sinks, and plenty of work space. A great way out now is to also hold a faucet over your range to saturate those large pots. And why not donate a fryer to the kitchen as well. And I connote a good one. Try Googling companies close to Vulcan, Wolf, True, Frymaster, and Blodgett. Their websites should give you a great hypothesis as to what you might want. But be careful...it get expen$$ive.