Gastronomic countertops are a fundamental element of equipment in professional kitchens, restaurants, and food processing facilities. These are specialized work surfaces designed for intensive use in industrial conditions.
What is a gastronomic countertop?
A gastronomic countertop is a professional work surface characterized by increased resistance to mechanical, chemical, and thermal damage. Unlike standard kitchen countertops, it meets strict sanitary standards and the requirements of the HoReCa industry (Hotel, Restaurant, Catering).
Key features of gastronomic countertops include:
- Compliance with HACCP standards
- Resistance to high temperatures
- Durability for intensive use
- Ease of cleaning
- Integration with gastronomic equipment
Types of gastronomic countertops
Depending on their purpose and design, the following types can be distinguished:
- Countertops with sinks - integrated with single or multi-basin sinks, ideal for washing areas
- Work countertops - designed for food preparation
- Neutral countertops - versatile surfaces for various applications
- Refrigerated countertops - equipped with cooling systems for product storage
Materials used for the production of gastronomic countertops
The production of professional gastronomic countertops involves the following materials:
- Stainless steel AISI 304/316 - the most popular material, known for its high hygienic standards
- Granite - a natural stone with high temperature resistance
- Quartz composites - materials combining the properties of natural quartz with resins
- Conglomerate - a mixture of natural stone and polymer binders
Advantages and disadvantages of different gastronomic countertop materials
Stainless steel AISI 304/316
- Advantages:
- Exceptional corrosion resistance
- Ease of cleaning
- Full compliance with HACCP standards
- High mechanical durability
- Disadvantages:
- Susceptibility to scratches
- Visible usage marks
- Higher initial cost
Granite and conglomerate
- Advantages:
- Excellent resistance to high temperatures
- Natural aesthetics
- Durability
- Disadvantages:
- Higher absorbency
- Requires regular impregnation
- Prone to mechanical damage
Dimensions and standards of gastronomic countertops
Standard dimensions of gastronomic countertops are adapted to international norms for professional kitchen equipment:
- Depth: typically 600-700 mm
- Working height: 850-900 mm
- Countertop thickness:
- Stainless steel: 1-2 mm for the surface layer
- Granite/conglomerate: 20-30 mm
How to choose the right gastronomic countertop?
When selecting a gastronomic countertop, the following criteria should be considered:
- Purpose
- Food preparation area - stainless steel countertops recommended
- Washing area - countertops with single or double-basin sinks
- Serving area - countertops with increased thermal resistance
- Intensity of use
- Restaurant kitchens - materials with the highest durability
- Catering facilities - surfaces easy to clean
- Sanitary requirements
- Compliance with the HACCP system
- Ability to disinfect
- Resistance to cleaning agents
Investing in a properly selected gastronomic countertop translates into kitchen efficiency and long-term savings. It is worth consulting with an experienced gastronomic technology designer who can help tailor the solution to the specific needs and requirements of the facility.
