Why this stainless steel table earns its place
This worktable sits in the middle ground: longer than a single-station prep bench, but shorter than a full kitchen run. At 2400 mm, you get space for two people working without crowding, prep lines to move smoothly, and enough length to batch efficiently. The 700 mm depth is the professional standard—deep enough for real work, narrow enough to keep the kitchen responsive. Below the work surface, the integrated shelf holds your prep ingredients, cleaned equipment, sheet pans—everything you need within one step.
Combisteel builds this from stainless steel, engineered to survive daily commercial service. It won't warp under heat or heavy use; it won't rust or stain from food acids and sanitisers. At 98 kg, this is a properly weighted piece: you can work on it hard, and it stays where you put it. The shelf is designed for real kitchen loads—not decoration, actual tools and ingredients you need during service.
In kitchens where space matters, this size is the workhorse. It's long enough for efficient prep in restaurants, catering kitchens, and butchers. You can run these tables in pairs or in lines, adapting your prep layout to your workflow. This is what you spec when you know what you're doing and you want equipment that won't quit.
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.
