To all who have been in the trenches and front lines of a modern high volume commercial kitchen. I humbly ask your opinion: which brands and their models are most durable and innovative (in that order); which have proved their reliability to you, the diligent and ever busy modern chef. I can't go into much detail as to what this design incorporates into a complete system until patents are secured. I can say that some benefits include lifetime seals on coolers, 1/4 the cost of cleaning and maintaining a kitchen, increased safety and sanitation, among many other bonuses. Share your preferences on all categories of equipment from refrigeration and warming to broilers and fryers with an emphasis on cold stations like those used for salad stations, sandwich, cold pizza toppings, etc. Help me design something that could take our idea of modern kitchen design to a whole new level. I will eagerly be awaiting your wisdom and experience. Thank you all for your time and interest. I will keep everyone posted with any developmental milestones.