The ProLine 60-inch stainless work table is a heavy-duty freestanding surface built for demanding prep, plating, and equipment landing in a busy commercial kitchen. A thick 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 16-gauge stainless steel — heavier than a standard table — 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 heavier 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 | 60 in |
| Depth | 30 in |
| Top gauge | 16 ga stainless |
| Undershelf | Galvanized, braced |
| Edge | Turned-down front |
| Legs | Stainless, adjustable feet |
| Standard | NSF |
| Footprint | 60 × 30 in |
Work surface and storage
Sixty inches gives a busy station full room for multiple tasks at once, and the heavier 16-gauge top resists flexing and denting under hard daily use. The undershelf nearly doubles usable storage, keeping bins and equipment off the floor and within reach. For a smaller kitchen or lighter prep, a shorter 18-gauge table is the more compact option; for a demanding station, the longer 16-gauge table is the sturdier surface.
A longer work table earns its place at a busy station that stages several tasks at once — portioning, plating, and holding equipment between steps. At 60 inches with a heavier top, it takes hard daily use without flexing, 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. The heavier gauge takes hard daily use in stride, which is why a well-made work table often outlasts several rounds of the equipment around it.
For a demanding station that takes hard daily use, the 60-inch 16-gauge work table is the sturdier choice. It cleans easily, stores gear on the undershelf, and resists flexing under load — a long, heavy-duty surface that holds up in a high-volume 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.