Worktop Surface

A stainless steel worktop surface is one of the most important elements in a professional kitchen — its efficiency and compliance with hygiene standards depend on it. HoReCa businesses — restaurants, hotels, canteens, cafés and food producers — choose stainless steel for its hygienic properties, durability and ease of cleaning. The material, size and equipment of the table surface must be selected according to the specific needs of the establishment and the food preparation processes. BHS offers a wide range of surfaces for work tables — both standard and custom-made solutions for the HoReCa sector.

Product range

The assortment includes various surface configurations tailored to specific kitchen functions.

Standard flat surfaces — a versatile solution for general food preparation, cutting and assembly. Available in various sizes to fit standard work table frames.

Surfaces with drainage channel — with a built-in drainage channel to remove liquids. Ideal for washing areas and places where quick liquid drainage is required.

Surfaces with sink — with an integrated sink directly in the worktop, allowing for a compact washing area without a separate sink table.

Surfaces with openings and cut-outs — with an opening for a waste container, integration of DROP-IN equipment or other technological solutions according to the kitchen layout.

Custom-made non-standard surfaces — manufactured according to the client’s sketches or measurements, with any combination of openings, sinks, curves and drainage elements.

How to choose a worktop surface

The main factor when choosing a table surface is the material. AISI 304 stainless steel is the standard for professional kitchens — it is corrosion-resistant, meets food hygiene requirements and withstands daily disinfection with household and professional cleaning agents.

The size and shape must be selected according to the dimensions of the existing or planned table frame. If a standard size is unsuitable, it is possible to order a non-standard surface with precise measurements.

Additional elements — drainage channel, sink, openings or curves — must be determined before ordering, as they directly affect the kitchen’s ergonomics and workflow. For example, a surface with a drainage channel is practical for washing areas, while a surface with openings is suitable for integrating waste or DROP-IN equipment.

The thickness and finish affect the surface’s durability: a thicker sheet better withstands mechanical stress from heavier dishes or equipment. A matte finish is more practical — it shows fewer scratches during daily use.

Choose a surface together with a matching frame for work tables or add it to existing tables with a shelf or grate — to create a fully functional workstation.

We offer long-term maintenance solutions that include scheduled inspections, cleaning and timely replacement of parts. Regular maintenance extends the equipment’s service life and helps avoid unexpected costs due to downtime.

Integrating a worktop surface into a kitchen project

In professional kitchen design, the choice and placement of the worktop surface directly affect workflow efficiency. The surface must not only match the work table frame but also the height of adjacent equipment, spatial layout and technological sequence — preparation, processing and serving areas must not overlap. In HoReCa projects, BHS specialists help plan the work area layout according to the specific space and technological requirements of the establishment, including surface configuration with necessary cut-outs, drainage channels and technological elements. The placement of work surfaces between thermal elements and washing areas requires special attention to avoid temperature stress on the metal surface.

Hygiene advantages of stainless steel surfaces

Compliance of AISI 304 stainless steel surfaces with hygiene standards is a decisive factor in the HoReCa and food production environment. This material is neutral to food products, withstands disinfection with professional cleaning agents and does not require an additional protective coating. Regular cleaning along the direction of the metal grain and timely sanitary inspection ensure compliance with hygiene standards and extend the surface’s service life without corrosion under intensive daily use. Stainless steel surfaces fully comply with HACCP documentation requirements for food contact materials, which is essential for food safety inspections.

Frequently asked questions

What material are the table surfaces made of?

Table surfaces are made from AISI 304 grade stainless steel — it is hygienic, corrosion-resistant and meets food production requirements. This material is the standard for professional kitchens and catering businesses.

Is it possible to order a surface with custom dimensions?

Yes. BHS manufactures non-standard table surfaces according to the client’s measurements and sketches, including openings, sinks, drainage channels and other elements tailored to the specific needs of the establishment.

What work table options are available with surfaces?

Surfaces can be adapted to various table types — without shelf, with shelf, with grate or with two shelves. There are also corner tables for organising larger work areas.

How to clean a stainless steel table surface?

The surface should be cleaned with food-safe disinfectants, wiping along the direction of the metal grain to avoid scratches. Regular cleaning and proper maintenance ensure the surface’s durability and compliance with hygiene requirements.

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.