The ProLine 48-inch stainless prep table is a freestanding work surface built for everyday prep, plating, and landing space in any commercial kitchen. A one-piece stainless top wipes down between tasks and stands up to knives, hot pans, and constant washing, while a galvanized undershelf holds bins, boards, and small equipment. Adjustable feet level the table on an uneven floor and lift it clear for cleaning underneath.
Build and construction
The top is 18-gauge stainless steel with a turned-down edge that stiffens the surface and directs spills away from the front. Legs are stainless with a galvanized undershelf braced for heavy loads, and adjustable bullet feet level the table and raise it off the floor. The whole table meets NSF standards for food-contact surfaces and knocks down for delivery, assembling with basic hardware.
The stainless top is welded and polished so there are no crevices to trap food, and the turned-down edge stiffens the surface against flexing under a cutting board. The leg gussets and undershelf are welded to the frame, so the table stays square and steady even when it is loaded and worked hard.
Specifications
| Specification | Detail |
|---|---|
| Length | 48 in |
| Depth | 30 in |
| Top gauge | 18 ga stainless |
| Undershelf | Galvanized, braced |
| Edge | Turned-down front |
| Legs | Stainless, adjustable feet |
| Standard | NSF |
| Footprint | 48 × 30 in |
Work surface and storage
Forty-eight inches gives a cook a full prep station without dominating a tight kitchen, and the 30-inch depth leaves room for boards, pans, and landing space at once. The undershelf nearly doubles usable storage, keeping bins and equipment off the floor and within reach. For a station that needs more length or handles heavier work, a longer 16-gauge work table is the sturdier step up; for standard prep, the 18-gauge table is a durable, practical surface.
A prep table earns its place by being the surface a kitchen defaults to for almost everything — portioning, plating, staging, and holding equipment between tasks. At 48 inches it gives a full station without crowding a tight kitchen, and the undershelf keeps the floor clear for cleaning and safe movement during service. Because it is a neutral stainless surface with no moving parts, it suits almost any station and rarely needs replacing, which makes it one of the safer equipment purchases a kitchen makes.
Installation and requirements
- Assembles from a knock-down kit with basic hardware.
- Level the adjustable feet so the top sits flat for prep.
- Leave clearance for the undershelf load and floor cleaning.
- Sanitize the food-contact top on the usual cleaning schedule.
There is little to maintain beyond cleaning: sanitize the top on the usual schedule, wipe the undershelf, and check the feet stay tight so the table does not rock. Stainless takes this kind of daily use in stride, which is why a well-made prep table often outlasts several rounds of the equipment around it.
For everyday prep and landing space, the 48-inch stainless table is a dependable, no-fuss surface. It cleans easily, stores gear on the undershelf, and levels on an uneven floor — the kind of table that quietly earns its place in almost any kitchen. Because it knocks down flat, it also ships and stores easily before it is put to work.
Part of our range: Commercial Food-Prep Equipment.