I didn’t build mine, but I designed it and had it built. Make sure that you incorporate ALL the equipment that you MIGHT need in the future…. What about a char broiler and a steam table, microwave, space for a slicer, with an outlet for it….
You will need or be required to have some of the equipment you have listed…. 3 compartment sink, with drain boards… hand sink, are you required to have a dedicated produce sink?… I am… what type of drains? Do you need “p” traps at each sink, along with air gaps?,,, or will one service all sinks.
Back flow device for fresh water fill?
Is the drain from your sinks required to be plumbed to the waste tank directly, or indirectly?
Correct sizing for fresh and waste water tanks..most require 15% larger for the waste tank so there is no chance of overflow.
Figure out what size your rig is going to be, and start laying out your equipment, see how it fits, and that it is laid out correctly for maximum efficiency.
A sandwich table is a must if your doing lots of sands and or burgers….I have a 2 door, wish I had room for a 3 door… Put as much referigeration as you can..I have a 2 door r/i in addition to the prep top… It’s enough room, only because I have access to a walk in and freezer for my bulky storage items.
Good luck with your venture.