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Unread 07-10-2013, 06:51 AM   #51
Hawg Father of Seoul
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Join Date: 09-14-10
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Quote:
Originally Posted by jmoney7269 View Post
Could you explain this a little better?
What do you mean "throw away line"?
All of the equipment going in is supposed to be high quality restaurant grade.
I believe he means that it could easily be taken for granted, but it is hard to keep a 34 inch clearly defined aisle (without obstruction).
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