CS used in commercial operations

I too wou;d like to know the answer to this. Help us!!!!!!

Blacklung

I saw a restaurant in the Poughkeepsie area, I think, called The Piggy Bank. It was a converted bank, with the vault used as a wine cellar, and the big old vault door swung wide open (cool). He had an enormous Cookshack... one unit... said he would cook a whole ton of stuff at once... but I got the feeling each cook would be something different... butts, briskets, chickens. Each cook would probably last him a week for that particular product. not sure how he handled reheat/service for those items.

I use a relatively large cookshack in my catering operation, but I am primarily cooking one type at a time...

Common sense would tell me that multiple units would be the best bet. Look at the various capacities and determine how much, how often are you cooking... this should be fairly easy for a professional to figure out...