Just a quick hey to Y'all. Found this group doing a little equipment research. Will definitely post my queries in the appropriate sections. I am classically trained, but my experience (over 20 years) and current climate are Italian and American cuisines (Italian steakhouse & grill currently). Been out of the biz for 15 years and amazed how many new innovations are out there and find myself racing to catch up. Hope to find all my answers here. Later.