Why this stainless steel table earns its place
This is the table you order when you want one serious prep line instead of juggling three smaller tables. At 2300 mm, it gives you a real workspace—somewhere to set up a full vegetable station, a meat prep section, and a plating zone all at once, without breaking flow. The two stainless steel shelves run the full length underneath, so you've got storage matched to the work above it.
The 700 mm depth is proper working depth. Not shallow; not so deep you can't reach the back safely from the front. You can arrange your prep in layers—raw stock on the back shelf, ingredients and tools on the middle, finished work or clean plateware in front. At 900 mm high, it's the standard work height for any trained kitchen hand.
At 2300 mm, you're eliminating the problem of stations that are too far apart. This is a single platform where a team can work side by side. Vegetable prep on one end, protein on the other, plating in the middle. No walking back and forth between three tables. At 94 kg, it's heavy enough to feel immovable under load but still manageable if you need to relocate it for deep cleaning. Stainless steel takes all-day turnover: hot, cold, raw, cooked, acidic, salty—everything washes clean and air-dries bright.
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.
