Each station carries a six-burner range, a convection oven, a floor mixer and its own hand sink, so two tenants never have to share a single line mid-shift. All equipment is on a service contract and checked monthly.
Walk-in cold storage is divided into locked, labeled sections - one per tenant, sized to what you booked. Dry storage works the same way, on wire shelving assigned at check-in.
Bring your own knives, pans and any specialty small equipment. A three-compartment sink, dish machine and grease trap service are included in every booking.
