Prep Tables
Food Prep Table and Work Table
Stainless Steel Work Tables
Increase your commercial kitchen work and storage space, efficiency for food prep and assembling and reduce fresh cut fruit and veggies cross-contamination with designated food prep table. NSF Rated stainless steel work tables, refrigerated food prep tables, sandwich prep tables, salad prep table, and pizza prep tables are heavy duty and durable. Many stainless tables used by kitchen and food establishments are typically 14, 16 and 18 gauge. These stainless steel tables are intended for repeated and hard use are often very large and deep, which calls for a thicker stainless steel. The food prep table stainless steel can withstand corrosion from most oxidizing acids. The T-430 18 gauge stainless steel food prep table durability makes it easy to sanitize, and therefore ideal for restaurants and other commercial applications. If you had two identical food prep tables, one 16 gauge and the other 18 gauge, but the 18 gauge sink was much more expensive, I would recommend the 18 stainless steel gauge food prep table. There is no noticeable difference between the two gauges, however at the same price range, the thick 18 gauge food prep table is better.
Prep Tables are essential to a smooth prep shift. You need plenty of work surface for several members of your staff to prepare multiple items at once in a sanitary environment. All prep tables are 34 inches height for comfortable standing while prepping while you sort your foods into individual or batch servings on a prep table. Dice your lettuce and tomatoes for salad assembly. Batter or peel your shrimp. Mix ingredients for your meat loafs, dressings, and casseroles.
Prep Tables
Atosa Prep Tables are also called worktables are essential in every production area. For greater convenience and flexibility it is better to have some work space fixed and some mobile.
NSF Rated Worktables that are to be in a permanent location are usually 24 inches to 30 inches deep wide and any length appropriate for the location in which they will be used.
Tables more than 6 feet long require added support for durability. This increases the cost of the unit. Long tables also reduce efficiency by adding steps that are required to walk around them. If a space is longer than 9 feet, it is better to purchase two smaller tables or one 6 foot table and a mobile unitized worktable that could be placed where it is needed for the most convenient work arrangement. Allow a minimum of 4 feet of counter space for each worker in the preparation area.
Any mobile tables should have good casters with locks on at least two of them. Table tops should be made of 18 gauge, 430 stainless steel. Stainless steel legs may be attached to the table with adjustable bullet feet.
