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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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01-29-2019, 05:56 PM | #1 |
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
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3 Part Sink Plus Dishwasher Setup
I'm starting construction of our BBQ joint!
Will have an outdoor smokehouse with a pair of 1,000 gallon Austin Smoke Works Pits, and a Myron Mixon 1KC (big cabinit style stickburner with 3-5 68" x 41" racks). My kitchen is 44' by 13'. We'll have a 10' or so vent hood on one end, Reach-In coolers and freezer on the other. Working space in the middle. One one wall I'm putting the dish cleaning operation, big 3 part sink and a Dishwasher, probably a double wide. QUESTION: I'm guessing I'll just need a whole double setup. A dirty on the left and clean on the right for each, the 3 part sink and the dishwasher? Do I need a partition in the middle, so the dirty on one doesn't splatter on the clean on the other? Seems like a lot of wall space used? I'll have to make my 3 part sink smaller to do that. I'll try to attach a picture of the layout from my design program in a minute. So excited and so much work!! paul @BishopofBBQ
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Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ |
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