Novameta stainless steel worktable with two shelves 26-07481-00.00.00 SB_A

A stainless steel worktable provides a hygienic, durable surface for food preparation, plating and assembly in a professional kitchen. The flat top acts as a workbench where chefs can chop, portion and arrange dishes without cross-contamination, while the shelves underneath store ingredients, utensils or equipment within arm's reach. This arrangement keeps the worktop clear and speeds up service by reducing movement between stations.

The table stands on four legs that raise the worktop to a comfortable standing height, allowing staff to work for long periods without bending. Two shelves beneath the worktop offer additional storage without taking up floor space, so the kitchen remains organised and efficient. The open design lets air circulate, preventing moisture build-up and making cleaning easier.

To use the table, position it where the workflow requires it—between the hob and the pass, for example. Load the worktop with the tools and ingredients needed for the current task. Place heavier or less frequently used items on the lower shelf and lighter, more accessible items on the upper shelf. After service, clear the worktop and wipe it down with a sanitising solution, then clean the shelves and legs to maintain hygiene standards.

The table is constructed from stainless steel, a material that resists corrosion, does not absorb odours and withstands frequent cleaning with harsh chemicals. The surface is smooth and seamless, with no crevices where food debris can collect. The legs are adjustable to level the table on uneven floors, ensuring stability during use.

The overall dimensions of 2330 mm long, 650 mm wide and 850 mm high create a substantial work area that fits into most commercial kitchen layouts. The length allows multiple chefs to work side by side, while the width provides enough depth for large trays or multiple bowls without overhang. The height matches standard worktop levels, so it integrates with other equipment such as sinks, hobs and refrigeration units.

Cleaning involves wiping the worktop and shelves with a damp cloth and a food-safe sanitiser after each shift. The legs and undersides should be checked regularly for spills or debris that could harbour bacteria. Stainless steel does not require polishing but can be buffed with a non-abrasive pad if scratches appear over time.