There are 8 stations, and each station has space for two to three team members, prep table, metro shelf. Each station is within reach of hot line, sinks, same-day refrigeration and dish. There are pacious dish areas and prep sinks to maintain high levels of sanitation. You can find the following equipment: a 20 qt mixer, a 40 qt mixer, a fryer, a chargriller, 2-8 burners, flattops, 2 double stacked convection ovens, day speed racks, and floor carts for shared use.