Hi chefs, I'm moving a bakery operation into an historic building with a very narrow staircase (it could really only clear something 23-24 inches wide) and very compact workspace (roughly two 9x12 kitchens, one upstairs, one down). Has anyone had luck with finding refrigeration for compact spaces that isn't just.. a mini fridge? Not required to be NSF, but would be ideal-- not trying to cut corners with something so vital. It looks like I might need to keep all refrigeration downstairs, which wouldn't be the end of the world, but it could be disruptive to workflow (one shouldn't use other heating elements like steam tables or burners on top of a flat-top reach-in refrigerator, am i right?). I have a few ideas, but I wanted to ask those of you who'd been there/done that if you had any similar experience? The local restaurant supply places are largely more expensive in their refrigeration equipment than it would be to just pay hundreds of dollar in liftgate fees to webstaurant, so that's largely where i've been shopping. Anyone faced this problem before?