work station sinks make sense to me, large to fit any pan, do your cutting and rinsing right where you should be, the only area that needs to be addressed is the pitch to drain. You have to use a lot of effort to rinse down all the little pieces of food etc to the drain. Otherwise yo have to wipe out the entire sinks. It seems only common sense to me that they need to be designed so that everything flows easily to the drain. Simple
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