Another non professional with an opinion!
A 20 x 6 work surface sounds like a dream to most home cooks (including me.) But having refigerators/freezers underneath would mean they would be spread out along the length of the counter. It seems to me that it would be a nuisance to have to walk 10 feet to get to the cheese cooler.
Following up on what Peachcreek said, commercial fridges are also high maintenance machines. The working bit of a good residential refrigerator is hermetically sealed and virtually maintenance free for life. Not so the commercial units. I know. I used to do maintenance work in a commercial kitchen.
Either way, your kitchen sounds fantastic.
Jock |