Why this stainless steel table earns its place
This 1300 mm wide table sits right in the middle ground—wider than a corner unit, not as imposing as a full-length prep line. The 700 mm depth gives you real working space: room for a proper chopping motion, a set of prep bowls, and the breathing room that prevents mistakes. It's the table professional chefs gravitate toward because it actually lets you work properly.
The two fixed shelves run the full width underneath, organised depth. You've got space for ingredient trays, smallwares, even a small equipment base. At 52 kg, it moves if you need to reposition it during a kitchen redesign, but once settled it stays solid—no flex during peak service, no drift when you're applying force to prep work.
Stainless steel means this works equally well in a small hotel kitchen, a butcher's prep room, or a catering production unit. It handles daily commercial use without complaint. The flat surfaces and open design are exactly what environmental health officers want to see—no crevices, nothing to trap bacteria, everything wipeable and inspectable.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
