Solutions by space · Food Preparation
Prep, without the bottlenecks.
Prep sets the pace for everything after it. The slicer, the scale, the table, the refrigerated station and the tools between them — Zink represents the full bench, sized to the menu you actually run.
The lineup · Equipment
Fig. 01
Every piece of the room, and who builds it.
The lineup · Tabletop & Smallwares
Fig. 02
And the layer most projects forget to plan.
Prep · Plan it right
Numbers first, spec sheets second.
RUN THE NUMBERS
Compartment sink calculator
Sink bowl capacity by Advance Tabco's published L×W×D÷321 formula, sheet pan fit checks, NSF drainboard rules, and the bleach sanitizing dose table.
RUN THE NUMBERS
Par-level calculator
RUN THE NUMBERS
Smallwares checklist
A free station-by-station smallwares checklist for opening a restaurant kitchen: prep, line, plating, storage and warewashing.
PLANNING GUIDE
Stocking the back of house
Smallwares, cookware, storage and transport for a working kitchen: what to buy in depth, what walks, and how to build the list station by station.
See it working.
Any of our eight culinary centers — they hold key items rather than every model, and we ship between centers, so tell us what you want to see and we'll have it at the center nearest you. If it cooks, bring your menu and a chef will run it with you. There is no charge.