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Thread Starter 
Hi. I'm hoping to launch a shared use commercial kitchen in CT before the end of the year and would love some insight into must haves in the kitchen.

Kitchen will be approx 2,000 sq ft with one user at a time.

Primary questions:
1. Is a walk in cooler necessary or will standing refrig. do?
2. Food processor - what brand do you prefer?
3. Would you use a fryer in a shared space (and want to clean it out)?
4. How important is a meat slicer to your work?

We'll have a double gas convection oven, 6 burner range, standard gas oven, 30 qt mixer etc.

Any additional input re must haves would be greatly appreciated.

If you're local and would like to complete our survey please email me at and I'll forward it to you.