Tables and desks

Gastronomy tables are fundamental equipment for professional kitchens, food service establishments, and food processing spaces. These specialized work tables combine high functionality, durability, and compliance with strict hygiene standards required in the food industry. Their design and construction must meet a range of technical and sanitary requirements, ensuring safe and efficient operations in the demanding environment of professional gastronomy.

What is a gastronomy table?

A gastronomy table is a professional workpiece of furniture designed specifically for use in catering establishments. Its primary function is to provide a stable, hygienic workspace for food preparation, processing, and other tasks associated with gastronomic processes. Unlike household furniture, stainless steel gastronomy tables feature significantly higher resistance to mechanical damage, chemical agents, and variable temperature and humidity conditions.

Key features of a gastronomy table include:

• Construction made from materials approved for contact with food
• Reinforced structure ensuring stability and high load capacity
• Ease of cleaning and disinfection
• Resistance to corrosion and cleaning agents

Types of gastronomy tables

Depending on their purpose and work specifics, several basic types of stainless steel tables can be distinguished:

• Basic work tables - the simplest variant equipped with a worktop, often with a rear upstand to protect walls from dirt. A gastronomy work table of this type forms the basic equipment of any kitchen.
• Tables with a bottom shelf - enhanced with an additional storage surface for kitchen equipment. The shelf is usually also made of stainless steel (colloquially known as acid-resistant steel), which increases the table’s functionality.
• Tables with drawers - equipped with a drawer system for storing small tools and kitchen accessories. The drawers are mounted on high-quality guides, ensuring smooth operation even under heavy loads.
• Tables with sinks - integrated with single or double sinks, ideal for washing and preliminary food preparation areas.

Materials used in the production of gastronomy tables

The primary material used for manufacturing professional gastronomy tables is stainless steel, referred to in industry jargon as acid-resistant steel or non-corrosive steel. The most commonly used steel grades are:

• AISI 304 - the most popular chromium-nickel steel, offering an excellent balance between corrosion resistance and production cost. Stainless steel tables made from this material are suitable for most gastronomy applications.
• AISI 316 - steel with increased corrosion resistance, used in particularly demanding conditions involving contact with salt or aggressive cleaning agents.

The supporting structure of gastronomy tables can be made of:

• Stainless steel profiles - ensuring maximum durability and corrosion resistance
• Galvanized steel - an economical alternative for areas with lower exposure to moisture

Dimensions and ergonomics of gastronomy tables

Stainless steel gastronomy tables are produced in various dimensions, tailored to industry standards and user needs. The main parameters include:

• Working height: typically 850–900 mm, providing an ergonomic working position for most users
• Width: typically 600–700 mm for wall tables, ensuring adequate depth of the work surface
• Length: ranging from 1000 to 2800 mm, depending on available space and requirements

Ergonomic aspects of gastronomy work tables include:

• Rounded countertop edges to prevent injuries
• Adjustable legs for precise leveling of the work surface
• Anti-splash edges protecting walls from dirt
• Structural reinforcements ensuring stability under heavy loads