I had the same question recently, and sent an email to the mad fermentationist. He sent me this link:
http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html
"Sanitation: These days I keep a second set of post-boil plastic (tubing, auto-siphon, bottling wand, bottling bucket, and thief) for my sour beers. There is no need to have a separate mash tun, boil kettle, wort chiller, or anything else that touches the wort when it is still hot. I do use the same pool of Better Bottles for fermentation and glass bottles for storage for all of my beers.
I clean all of my equipment with a long soak in hot tap water and Oxyclean Free. Once it is completely free of visible debris I rinse it in hot water, then soak it in cold water and either Iodophor or Star-San (I alternate them to keep the microbes well behaved). I have had two infected batches over the five years I have been homebrewing, but these may or may not have been the result of sour beers (the first one probably was, but I suspect the second one was not).
There is no reason to segregate your fermenters into different areas during fermentation/aging. I have my clean and funky beers on different sides of the same room just to ensure I don’t disturb the sours while I am moving the clean beers around."
I suggest you read the whole blog post - it's a great read on all things home sour brewing.