Stainless steel prep tables and cabinets: what to specify

A stainless steel prep table does one job: give your team a clean, solid surface at the right height. Buyers who specify in the right order, work surface first, storage second, mobility third, rarely end up with the wrong unit. The build details then follow from the department the table serves.

Start with the work surface

The surface is the product. Everything else supports it. Specify these first:

• Length and depth of the work surface, not the overall dimensions. Our 117" x 30" preparation table has a 117" x 28.5" work surface. That difference matters when you line up tasks end to end.
• Working height. Our tables and cabinets work at 34", a common commercial height for preparation. If your team does fine or heavy work, ask whether another height serves them better. That is a natural question for a custom build.
• Backsplash. A 4" backsplash protects the wall joint and makes cleaning simpler. It also adds to the overall height: the 117" table stands 38" high with it. Decide whether you need it, based on where the table sits. We also build preparation tables with no backsplash.

Choose open or enclosed storage

Two families, one decision.

• Open tables, with or without an undershelf. Cheaper and lighter, and everything stays in view. They suit items you reach for constantly, where dust is not a concern.
• Enclosed cabinets. Closed storage keeps supplies clean and lets you control access. Our flat-top cabinets put a full work surface on top of enclosed storage, so one footprint does the job of a table and a cabinet. That is why they are popular in tight back rooms.

If you are unsure which family you need, ask what will be stored. Tools and items used every few minutes belong on an open shelf. Supplies you want kept clean and out of sight belong behind doors.

For cabinets, specify the door type, the number of shelves, and whether the back is finished. A finished back matters when the unit is visible from the sales floor. Our flat-top cabinets have sliding doors and a finished back, and the sliding doors keep the aisle clear. The 96" model has two doors on four legs; the 117" model has four doors on six legs.

Decide between fixed and mobile

Fixed units sit on adjustable bullet feet. They stay stable, they level on uneven floors, and they are the default for permanent prep positions.

Casters make sense when a unit moves for cleaning, seasonal layouts or flexible departments. Confirm the casters are rated for the loaded weight, and remember that a mobile unit is never quite as rigid as a levelled one. Browse casters if you are adapting a unit.

A split many departments use: fixed units for the main prep line, mobile tables for overflow and for cleaning flexibility.

Build details that separate one quote from another

These details look identical in photos and differ widely in service life. Ask each supplier to put them in writing, so you can compare equipment quotes line by line.

• Material and construction. Our preparation tables are 100% stainless steel with a fully welded design. A welded frame is more rigid and easier to keep clean.
• Legs and feet. Match the number of legs to the length. Our 72" table comes with either 4 or 6 legs, and the 117" table has 6. Check for adjustable feet if your floor is not level.
• Certification. NSF/ANSI 2 is the standard for food equipment, and our preparation tables and cabinets are NSF listed. Listings are per product, not per brand, so confirm the listing for the exact unit you are buying.
• Food-contact surfaces. Quebec's Règlement sur les aliments (art. 2.1.4) requires these surfaces to be non-corrodable, resistant to washing and disinfection, non-toxic, non-absorbent and impermeable, and free of detachable particles, roughness and cracks. It also requires equipment assembled any way other than by welding or a watertight joint to come apart, so every part can be washed and inspected. A fully welded frame sidesteps that question.

A specification worksheet you can reuse

Before you request a quote, write one line per unit. Send the same worksheet to every supplier and each quote answers the same questions.

The worksheet also protects you. When a quote leaves a line blank or quietly changes an answer, you see it straight away. Fill in the position row from real measurements. Our guide to measuring for commercial equipment shows how.

Quick answers

Table or cabinet: which do I need?

Choose a table when the unit's job is a work surface with occasional storage below. Choose a flat-top cabinet when closed storage under a work surface is the priority. Many departments use both.

Does backsplash height matter?

Yes. It decides whether debris ends up in a wall joint or on a protected surface you can wipe clean. Ours is 4". If your walls take heavy spray, or you need a different height, ask us about a custom build.

Can I get non-standard dimensions?

Yes. We fabricate custom stainless pieces in-house, and tables and cabinets are routine. Start with standard vs. custom stainless-steel equipment to decide whether you need it. If the table will sit beside a wash-up station, read how to choose a commercial stainless-steel sink too.

Next step

Browse our tables and cabinets, or send us your completed worksheet through our quote page and we will quote to your lines.

Sources

• MAPAQ, aide-mémoire for food establishment operators (Règlement sur les aliments)
• NSF, food equipment standards