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Chose the flat top over the char broiler for my 12-seat lunch counter in Daytona
Went with the flat top because I could only afford one piece of equipment and I knew 80 percent of my menu was smash burgers and eggs, and after 6 months of 200 covers a day it hasn't quit on me once, though now I'm wondering how you all handle the grease trap situation because mine is a nightmare.
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