NCguyHere
Is lookin for wood to cook with.
I'm looking at hopefully being ready to start vending in mid August. I've read several threads discussing sinks and it seems some are going with an alternative to the traditional SS sinks and going with some type of large plastic jug set up? Can anyone who does this provide me with some details? I already have my commercial kitchen lined up. Just trying to get my ducks in a row as early as possible. I know pretty much all questions come with the caveat of my local DHEC requirements, but I would like to see all the options available to me. Thanks ahead for any help with this :smile:
