Why this stainless steel worktop earns its place
Two thousand two hundred millimetres long and 800 mm deep: this is the footprint you build when you need uncompromising prep capacity. The extra depth (compared to a 600 mm worktop) gives you room to stage bowls, equipment and ingredients without a cluttered, precarious layout. The extra length means a single continuous working surface that can be shared or dedicated to a single task without interruption.
The stainless steel is 430 grade, the standard for food contact, with a 0.8 mm plate thickness strengthened by a waterproof melamine backing. That backing is the detail that matters: it keeps the surface dead level across 2.2 metres, so you're not fighting a slope every time you work. The welded corners mean the hygienic finish is integral to the design, not bolted on. At 48 kg, this is a weighty surface — it needs a solid run of matching base units, but when it's installed properly, it doesn't move or sound hollow.
Use it as the centrepiece of a prep line, or as the main working surface in an open kitchen. It handles the full spectrum of commercial prep: raw ingredients, assembled products, intermediate storage during service. It looks substantial because it is.
