In a professional or semi‑professional kitchen, tables (work / prep tables), sinks, storage racks, and trolleys / carts form the backbone of efficient workflow, sanitation, and organization. Work tables are usually made of stainless steel (SS 304 or food‑grade), with smooth, rounded edges, welded joints, and undershelves or cabinets for storing utensils or ingredients. These tables must be sturdy to withstand heavy use, resistant to corrosion, easy to clean, and sized to match the kitchen’s layout and process flow. Some tables are “cabinet style” (covered on three sides) to prevent splashing or spillage underneath. Examples include the 150 × 60 cm SS 304 table with two undershelves.
Racks / shelving are needed to store utensils, pots, pans, ingredients, trays, etc. They must support heavy loads, be corrosion resistant, and allow air circulation. Wire or slotted stainless steel racks are common. In dishwashing zones, dish‑drying racks with drip trays are used. Overhead racks or wall‑mounted racks help save floor space.