Why this stainless steel table earns its place
The 1400 mm width gives you room to work without dominating a compact kitchen, and the 700 mm depth is where most prep actually happens. This is generous enough for plates, multiple pans, ingredients arrayed for service, and enough space to move without constant rearrangement. At 900 mm high, it sits level with standard equipment, making it easy to transfer items between stations during service or build prep stations side by side.
Stainless steel handles the full gauntlet: acidic vegetables, salt, raw meat, constant rinsing, vigorous scrubbing. It doesn't stain, doesn't rust, and doesn't harbour bacteria in hidden seams because there aren't any. The half-bottom shelf provides real storage—smallwares, fresh stock, tubs waiting for the next prep cycle—all within arm's reach without breaking rhythm. At 52 kg, it's heavy enough to feel stable under full workload but light enough to reposition if the kitchen layout shifts with the seasons.
This is the table you see in working kitchens because it does the job without fuss.
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.
