Built for higher prep volumes
A double prep table is a wider stainless steel work station made for teams that need more surface area than a standard single table gives. In practical terms, it gives two staff members space to work side by side, or one operator room to sort ingredients, portion stock and pack orders without clutter. For busy takeaway kitchens in Benoni, Boksburg and Germiston, that extra width can save time during lunch and supper rush.
Our tables are made for daily food handling, with a smooth top that wipes clean and resists stains better than painted or laminated surfaces. The frame and legs are sized for steady use, and the table can be ordered with a lower shelf, splashback or undershelf depending on how you run your kitchen. If you are working through load-shedding with backup cooking, you still need a prep surface that stays stable and easy to sanitise, even when the pace changes fast.
Sizes, layouts and finish options
We build double prep tables in common widths from 1 200 mm through to 2 400 mm, with depths usually from 600 mm to 750 mm. Standard working height is around 850 mm to 900 mm, but this can be adjusted for your team or for a specific counter line. For tighter kitchens in Springs or older shopfronts in central Benoni, a narrower depth may make more sense. For larger production rooms, a deeper top gives more room for trays, bins and ingredient crates.
- Top thickness to suit daily prep work and heavy use
- Plain top, raised splashback, or wall-side upstand
- Open base or undershelf for storage
- Square tube or round tube frame options
- Castor set for mobile units where needed
We also manufacture to fit around fridges, sinks and hot equipment, so the table works with the rest of your line instead of fighting it. If you need a cut-out for a sink, a service gap for a bain-marie or a closed side panel for display use, that can be included during fabrication.
Where a double prep table suits best
This product suits any site that handles more than light snack prep. We often supply them to bakeries, butcheries, school kitchens, church halls, canteens, takeaway stores and food production rooms. In busy Benoni and Boksburg kitchens, a double table helps when one person is trimming vegetables while another portions fillings or stacks packaging. It is also a practical fit where the Municipal Health by-laws call for easy-clean food contact areas and tidy workflow separation.
For East Rand businesses serving walk-in customers, the table can also work as a back counter behind a servery line. That gives staff a place to plate meals, top up containers or prepare orders before they move to display units or hot-hold equipment. In wetter coastal deliveries the stainless finish holds up better than mixed materials, though good care is still needed to avoid tea staining and water marks.
- Takeaways and fast food kitchens
- School and church kitchens
- Butcheries and deli prep rooms
- Bakery mixing and packing areas
- Catering stores and function venues
Installation, services and utility checks
A prep table does not need power or gas on its own, but it must be installed with the rest of the kitchen layout in mind. That means checking aisle widths, door swings, drainage points, sink positions and the location of gas ranges or extraction canopies. If the table will sit beside hot equipment, leave enough clearance so the work surface is not exposed to excess heat all day. We can do site measuring in Benoni and surrounding East Rand areas to make sure the table fits first time.
When the table is part of a larger fit-out, our team can coordinate with custom sinks, shelving, counter modifications and extractor canopies so everything lines up properly. For mobile setups or events, castors may be added, but in a fixed kitchen a level base with adjustable feet is usually the better choice. If your floor has a slope or old tiles, let us know upfront so the legs can be set to sit square and steady.
Care, cleaning and servicing over time
Stainless steel is easy to keep clean, but it still needs proper care to last. Use warm water and a mild detergent after service, then dry the surface so moisture does not sit on the metal overnight. On busy sites, especially where salt air or humidity is part of the picture, drying matters more than people think. Avoid harsh scouring pads that scratch the finish and trap grime.
We also recommend checking loose fasteners, worn feet and any bends in the frame during routine kitchen maintenance. If the table is used for heavy crates or bulk chopping, a quick inspection every few months helps prevent small issues becoming bigger repairs. Our service team can assist with adjustments, replacement shelves, re-fits and other practical work if your layout changes later on.
What to confirm before you order
Before you order, measure the exact space and think through how the table will be used hour by hour. A table that is right for dough handling may be too small for packing, and a table that is ideal for a canteen may be too wide for a tight takeaway kitchen. It is better to check the details now than to find out after delivery that the operator has to turn sideways to pass through. That slows everyone down.
- Exact length, depth and working height needed
- Whether you need an undershelf, splashback or open base
- Left or right side access to sinks, fridges or heat units
- Need for castors, levelling feet or wall fixing
- Preferred finish for food prep, packing or display support
- Delivery access, stairs, narrow doors or basement entry
If the table is part of a wider upgrade, we can also look at stainless recladding, display unit bases and racking so the whole kitchen works better as one setup.
Key facts
| Product | Double Prep Table |
|---|---|
| Material | Stainless steel food-grade top with fabricated steel frame |
| Common sizes | 1 200 mm to 2 400 mm long, 600 mm to 750 mm deep |
| Working height | About 850 mm to 900 mm, adjustable on request |
| Options | Undershelf, splashback, castors, levelling feet, cut-outs |
| Use | Prep rooms, takeaways, bakeries, canteens and catering kitchens |
