Description
The TT-BC321C Stainless Steel Work Cabinet provides a dedicated prep station for high-volume kitchens. Measuring 1800mm in length, it combines a wide work surface with integrated drawers and overhead shelving. This unit organizes tools and ingredients in one central location, keeping your kitchen staff focused during busy service hours.
| Model | TT-BC321C |
| Units Size(W*D*H) | 1800*700*850+1000MM |
| Packing Size(W*D*H) | 1850*760*1920MM |
| Weight | 113KG |
| Gross Weight | 140KG |
Expansive 1800mm Workspace
The 1800mm by 700mm surface accommodates multiple cutting boards, large ingredient bins, and plating setups simultaneously. Chefs can prep large cuts of meat or assemble multiple dishes without running out of room. The solid construction handles heavy pounding and chopping without flexing.
Three Integrated Drawers
Three built-in drawers store essential hand tools directly below the work surface. Kitchen staff can quickly access knives, peelers, and thermometers without walking across the kitchen. The enclosed design protects sensitive tools from grease and airborne flour.
Vertical Overhead Shelving
The 1000mm upper shelving structure utilizes vertical space to hold spices, garnishes, and clean plates. By moving these items off the main counter, the primary workspace remains clear for active food preparation. Staff can grab frequently used ingredients at eye level.
Heavy-Duty 113KG Construction
Weighing 113KG, this solid stainless steel cabinet remains firmly in place during rigorous daily use. The metal resists rust and corrosion in humid dishwashing or cooking areas. Smooth surfaces allow staff to wipe down the unit quickly at the end of a shift, maintaining strict hygiene standards.
Why Choose Us?
The TT-BC321C Work Cabinet equips your kitchen with a durable, multi-functional prep station. By combining a wide surface, secure drawer storage, and accessible overhead shelves, it keeps ingredients and tools organized. This unit supports daily food preparation tasks while withstanding the physical demands of a commercial cooking environment.
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