Stainless steel tables and sinks: planning a prep area

Benching, sinks and shelving are the least glamorous purchases in a kitchen and among the most consequential. They are the fixed part of the room — the parts that stay put while equipment around them is replaced — which makes getting the layout right more important than any individual item.

Measure the room, not the gap

Plan the run along the wall rather than the space a single bench will occupy. Staff still have to pass behind somebody working at it, so leave working clearance in front and behind. Prep, landing and wash-up areas each need their own space rather than sharing one surface.

Then measure the route in. Doorways, corners, stairs and turning space are what turn a straightforward delivery into a problem, and a 2 300mm bench that will not go round a corner is an expensive lesson. Our stainless steel tables run from R565 to R3 864 across a range of lengths.

What separates units at similar prices

Construction, mostly. Look at:

• The gauge of the steel — a thin top will flex under load
• Whether the frame is braced, and whether there is an undershelf
• Welded rather than bolted joints at stress points
• Adjustable feet, which matter more than expected on an uneven floor

An undershelf turns dead space into storage without adding footprint, which in a tight kitchen is worth more than it costs.

Sinks

Stainless steel sinks run from R428 to R7 007. Bowl count and position should follow your wash-up process and any separation requirements that apply to your operation — hand washing, food preparation and equipment washing are not interchangeable.

Confirm drainage and water supply positions before ordering. Moving plumbing after installation is the expensive way to discover a layout problem.

What inspectors look at first

Prep areas are usually the first thing an environmental health inspector examines. Smooth welds, coved corners, no open seams, non-porous surfaces and adequate height off the floor so the underside can be washed properly are the requirements that come up repeatedly.

Being able to clean underneath matters as much as the top surface. Height off the floor and a clear undershelf make daily washing practical rather than theoretical, and a design that makes cleaning slow will eventually be cleaned badly.

Browse the full tables and sinks range of 74 products, or send us a layout and we will help plan the run.

Common questions

What gauge stainless steel should a commercial bench be?

Heavier gauge resists flexing under load, and bracing matters as much as thickness. A thin unbraced top will bow where staff work hardest. Check the frame and whether there is an undershelf, not just the surface.

How many sinks does a commercial kitchen need?

That depends on your operation and the separation requirements that apply to it — hand washing, food preparation and equipment washing are not interchangeable. Confirm your local requirements before finalising the layout, since moving plumbing afterwards is expensive.

Why does an undershelf matter?

It turns otherwise dead space into storage without adding footprint, which in a tight kitchen is worth more than it costs. It also has to stay clear enough that the floor beneath can still be washed properly.

Still unsure? Call Kitchen Equip SA on 087 702 5214 or use our quotation builder for a written quotation valid for 30 days. Tell us the volumes you are planning for and we will point you at the models that suit — including where we think something cheaper in the range would do the job.