Description
The TT-BC303D stainless steel work bench provides a dedicated 1400x700mm surface for daily food preparation and plating. Built with an integrated splashback and a sturdy undershelf, this unit organizes your workspace while protecting kitchen walls from liquid damage. It arrives flat-packed and assembles quickly to support heavy kitchen tasks.
| Model | TT-BC303D |
| Dimension | L 1400 * W 700 * H 950 mm |
| Material | AISI 201; AISI 304 is optional |
| Assembly | Dimension can be freely assembled |
| Packing Size | L 1435 * W 735 * H 150 mm |
Integrated Rear Splashback
The raised rear edge blocks water, grease, and food particles from reaching the wall behind the prep station. This design keeps your kitchen sanitary and reduces the time staff spend scrubbing hard-to-reach gaps between the table and the wall during closing shifts.
Selectable Stainless Steel
Choose between standard AISI 201 stainless steel for general dry prep areas or upgrade to AISI 304 for high-humidity environments. The AISI 304 option resists corrosion from acidic foods like tomatoes and citrus, ensuring the table maintains its structural integrity in demanding dishwashing or seafood prep zones.
Heavy-Duty Undershelf
A full-length lower shelf utilizes the vertical space beneath the main work surface. Kitchen staff can store heavy stock pots, bulk ingredient bins, or large mixing bowls within arm reach, keeping the primary 1400x700mm tabletop clear for active chopping and plating tasks.
Modular Flat-Pack Design
The bench ships in a compact 1435x735x150mm package, lowering freight costs and allowing easy transport through narrow restaurant doorways. The modular components assemble securely on-site, creating a rigid 950mm high workstation that withstands the daily impact of meat tenderizing and heavy dough kneading.
Why Choose Us?
The TT-BC303D work bench equips commercial kitchens with a reliable, easy-to-clean station for food preparation. By combining a spacious worktop, wall protection, and accessible lower storage, this unit supports organized and sanitary daily operations in restaurants, bakeries, and catering facilities.
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