Work table

A professional work table is the main workspace in any food-service kitchen — the place where ingredients are prepped and cut and dishes are assembled. Unlike shelving and trolleys, which are designed only for storing and moving dishware, the table’s stainless steel surface withstands constant mechanical stress, direct contact with liquids and intensive cleaning.

When choosing a table, the key is to plan the kitchen’s workflow and work zones correctly. Well-chosen dimensions save space and let staff move around freely.

• Length (1200 to 2000 mm): determines the size of the work surface and how many cooks can work at it at the same time.
• Depth (600 or 700 mm): 600 mm models are designed for narrow aisles and compact kitchens, while 700 mm models suit standard, wider work lines.
• Undershelf: provides practical storage for dishware, gastronorm containers and frequently used tools, keeping the work surface free of clutter.
• Backsplash: models with a backsplash fit snugly against the wall and keep scraps from falling down behind the table, while designs without one are convenient for island layouts.

The standard height (850 mm) creates an ergonomic workspace and lines up easily with neighboring equipment — sinks, oven stands and refrigerated counters. The durable stainless steel construction handles the non-stop workload of a restaurant, café or bakery with ease.