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I'll take a stab also. I had a burger truck for about eight years. Everything for the burgers was in a prep table. All ingredients were in 1/2, 1/3 or 1/6th pans. Fries and rings in hotel pans, all 6" deep.

I had four or more for each item that went into the table and some days I was left scrambling for a clean insert....things get busy, you can't get things washed up, your out of inserts and doing on the fly.

You have to gear up for a busier than normal and poof! Your out of pans.
So buy as many as the budget allows within reason.
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