A quick shot and description of my system:
The keg on the left is the Boiler. Sitting on top is the imersion chiller which is boiled for the last 15 minutes.
The keg in the center it the Hot Liquor Tank. It also contains a 50' coil of copper used to heat and maintain temperature in the Mash Tun.
The keg on the right is the Mash Tun.
The pump on the left is used to transfer strike water to the Mash Tun and wort to the Boiler, recirculate wort in the Boiler and transfer from the Boiler to Fermentor.
The pump on the right is used to recirculate Mash Tun stike water to stabilize strike temp, recirculate mash water through the soft heat coil in the HLT, clarify wort and transfer sparge water.
Two 60K BTU three ring burners heat the Boiler and HLT.
11 1/2" ball valves control the liquid flow.
All three vessels have a stainless steel temperature probe in the outlet (center bottom, passing through the ring burner) which are connected to a high/low alarm and display.
Several 12" stock pot lids (front lower left) cover each keg as necessary.

Links:
Specialty grains, hop, yeast http://www.breworganic.com/
Bulk grains http://www.certifiedfoods.com
Restaurant Supplies
Superior Products http://www.superprod.com/
Ledyard http://www.ledyard.com/