Table with Space for a Cutting Board and Shelf

A table with space for a cutting board and shelf — the integrated cutting board compartment precisely positions the board at the level of the work surface and retains food waste in its zone, while the under-shelf complements storage for washed boards, creating a fully functional preparation station in HoReCa kitchens.

Cutting board compartment — design and advantages

A table with space for a cutting board and shelf — the integrated compartment in the table surface is specifically designed to accommodate a cutting board. Recess construction — the stainless steel surface of a table with space for a cutting board and shelf includes a limited recess (a step or indentation) where the cutting board fits; the dimensions of the recess match standard GN or standard cutting board sizes. Work surface continuity — when the board is placed in the compartment of a table with space for a cutting board and shelf, the upper surface of the board is exactly level with the table’s steel surface; easier transfer from the table to the board and back without the risk of tripping or spilling food. Waste retention — the edges of the compartment in a table with space for a cutting board and shelf retain food juices, meat blood and food particles in the cutting board zone; contamination of the steel surface is reduced; less moisture accumulates on work surfaces. Easy board removal — cutting boards in a table with space for a cutting board and shelf are simply lifted from the compartment and turned; both sides can be used before washing the board; removal also makes it easier to clean the compartment.

HACCP compliance and colour coding

A table with space for a cutting board and shelf — the cutting board compartment is a tool for implementing a HACCP zone separation protocol. Colour-coded board systems — HACCP practices in a table with space for a cutting board and shelf provide for separate cutting boards for different types of food (green for vegetables, red for meat, yellow for poultry, white for fish and dairy products); boards are changed in the table compartment according to the food being processed. Risk of contamination — inadequate zone separation in a table with space for a cutting board and shelf is a leading cause of cross-contamination in commercial kitchens; the integrated compartment physically separates the cutting board area from the adjacent table surface. Training and protocol — a HACCP plan for a table with space for a cutting board and shelf must include procedures for changing, washing and storing boards; the under-shelf for storing washed boards is part of this protocol. Audit readiness — it is easier for a HACCP auditor to verify compliance with a table that has an integrated compartment; clear board rotation and storage are audit evaluation criteria. See also tables with cutting board space and frame.

Under-shelf for storing washed boards and equipment

A table with space for a cutting board and shelf — the under-shelf for this model is a storage zone for washed boards and additional equipment. Storage of washed boards — after washing and drying, cutting boards in a table with space for a cutting board and shelf are stored vertically or horizontally on the under-shelf; proximity to the preparation surface allows quick access to the required board; storage meets the required minimum height above the floor of HACCP. Additional equipment for the preparation station — the shelf in a table with space for a cutting board and shelf can also store cutting accessories, measuring tools, packaging materials and other frequently used equipment; the work process is optimised when everything needed is within arm’s reach. Shelf load capacity — the standard under-shelf in a table with space for a cutting board and shelf has a load capacity of 60–100 kg; cutting boards (usually 2–5 kg each) and additional equipment will not exceed this limit. Shelf cleaning — the under-shelf in a table with space for a cutting board and shelf should be cleaned at least once a day; food debris on the shelf is a cross-contamination risk even for washed boards.

HoReCa usage scenarios

Restaurant preparation area with intensive vegetable and meat processing — a table with space for a cutting board and shelf; a colour-coded board system is implemented; the compartment allows quick board changes; BHS supplied the table. Café or bakery preparation section — a table with space for a cutting board and shelf; precise separation of work surface and cutting surface is essential for pastry; the integrated compartment is appreciated. Hospital or care home diet kitchen — a table with space for a cutting board and shelf; strict HACCP requirements for allergen separation; a separate cutting zone for different types of food; BHS is a regular equipment supplier.

Frequently asked questions

What size cutting boards fit in this model’s compartment? The size of the compartment in a table with space for a cutting board and shelf depends on the specific model; standard configurations usually accommodate GN 1/2 or GN 1/1 boards (530×325 mm or 325×265 mm); specify the dimensions to the BHS team at the time of ordering if existing cutting boards are already available; see tables with cutting board space.

Can the cutting board compartment be cleaned with high-pressure water? The stainless steel compartment in a table with space for a cutting board and shelf is resistant to high-pressure washing; it is important to ensure that the hot water and washing pressure jet does not direct water outside the table onto the floor; after washing, thoroughly clean and disinfect the compartment before inserting the next cutting board. See work tables.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.