Novameta Adjustable-Height Work Table with Grid Shelf, 1500 mm

A stainless steel work table on adjustable legs brings a stable, hygienic surface to food preparation, plating or assembly lines. The height can be set to match the operator's stance, reducing fatigue during long shifts. A grid shelf underneath provides open storage for trays, pans or utensils without trapping dirt or moisture. The table stands on four legs that are individually levelled with threaded feet. Once the feet are locked, the table will not rock on uneven floors. The top is a single sheet of stainless steel, seamless and easy to wipe clean. The grid shelf below is made of the same material, spaced so that air circulates freely and spills drain away. To use the table, the operator first adjusts the four feet to the desired height, checking with a spirit level if the floor is sloped. Once level, the top is ready for chopping, rolling pastry, assembling plates or holding small appliances. The grid shelf holds trays of ingredients, clean utensils or empty containers within easy reach. When the shift ends, the top and shelf are wiped down with hot water and sanitiser; the open grid design means no corners or crevices to scrub. Construction is entirely in stainless steel, chosen for its resistance to corrosion, heat and cleaning chemicals. The legs are tubular, welded to the underside of the top for strength. The grid shelf is supported by two cross-braces that bolt to the legs, allowing the shelf to be removed if a flat underside is needed. The narrower width leaves just enough aisle space for a single chef to slide past while the wider version fits two side-by-side prep stations without crowding. Both versions share the same 1500 mm length, 600 mm depth and 900 mm height. The footprint of 1500 × 600 mm fits standard kitchen aisles and can be positioned against a wall or in the centre of the workspace. Cleaning is limited to the surfaces the table presents: the seamless top, the grid bars of the shelf and the tubular legs. Because there are no enclosed spaces, no detergent can be trapped and no bacteria can multiply out of reach. A daily wipe with a sanitising cloth is all that is required to keep the table ready for the next service.