Stainless Steel Table

Food Prep Table and Work Table

Increase the work and storage space in your commercial kitchen. Improve efficiency for food prep and assembly. Use a designated food prep table to reduce cross-contamination of fresh cut fruits and vegetables.  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 is very durable. This makes it easy to clean. It is perfect for restaurants and other commercial uses. If you have two identical food prep tables, one 16 gauge and the other 18 gauge, I suggest the 18 gauge table. Even if the 18 gauge sink costs more, it is worth it. 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 a lot of work space for your staff. This allows them to prepare many items at the same time in a clean area. All prep tables are 34 inches high. This height is comfortable for standing while you prepare food. You can 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 worktables that stay in one place are usually 24 to 30 inches deep. They can be any length that fits the space where they will be used.

Stainless Steel Work Tables

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 buy two smaller tables. You could also get one 6-foot table and a mobile worktable. This way, you can place the worktable where it is most useful. 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.