You can have nothing but Louis Vuitton in the closet. That does not mean black brown and blue makes a good suit.

I couldn’t agree more ccin!!! Dr of BBQ made a statement that has stuck in my head that some new builders tend to over think things, I think about that every time I make a decision and now I do truly try to KIS…..I agree on the constraints of the depth of the tilt skillet, I have worked with a tilt skillet, many in used it for big batch cooking in a large facility for 300+ people……I don’ want to cook to many items and hot hold them, which is why my menu ( many items) is/are designed with items I can turn out quickly to order, because I don’t want to waste money cooking things I may or may not sell in the time I am there. I think the flat top you have will be a better equipment choice and why not use a refrigerator and ditch the walk in cooler, it seems to be more odd than practical.