Empura Worktables

What should you look for in worktables?

Choose a worktable according to its length, depth, work height, stainless steel type and gauge, weight capacity, undershelf configuration, and whether a backsplash is needed. A backsplash can help protect the wall and contain minor spills, while an adjustable undershelf adds storage below the work surface. Confirm that the table is listed for its intended foodservice use.

Empura worktables are available in multiple lengths and in 24- and 30-inch depths. The current collection includes economy-duty 18-gauge 430 stainless steel tops, standard-duty 18-gauge 304 stainless steel tops, and Super Duty 16-gauge 304 stainless steel models with stainless steel legs and undershelves. Depending on the line, models are available with no backsplash or a 2- or 4-inch backsplash. The listed worktables are NSF certified.

Who uses worktables?

• Restaurants
• Hotels
• Bars
• Catering Operations
• Schools
• Healthcare Facilities
• Cafeterias
• Convenience Stores

Frequently asked questions

What is a stainless steel worktable used for?
It provides a stable surface for food preparation, plating, staging equipment, and organizing supplies. The intended load and use should remain within the manufacturer's specifications.

What is the difference between 304 and 430 stainless steel?
Type 304 contains nickel and generally offers stronger corrosion resistance in wet or chemically demanding environments. Type 430 is a nickel-free ferritic stainless steel commonly used for economical commercial work surfaces. Cleaning practices and exposure conditions affect either material's service life.

What is the difference between 16-gauge and 18-gauge worktables?
Gauge describes sheet thickness, and a lower number means thicker metal. A 16-gauge top is thicker than an 18-gauge top, but frame construction, reinforcement, and rated capacity also affect how a table performs.

Do commercial worktables need a backsplash?
Not always. A backsplash is useful when the table sits against a wall or handles wet preparation, but a flat-top table can provide access from more than one side. The layout and sanitation plan should guide the choice.

How do you clean a stainless steel worktable?
Remove food debris, wash and rinse the surface, then sanitize food-contact areas using an approved product and concentration. Follow the chemical label and wipe with the grain when practical. Avoid tools or chemicals that can scratch or attack stainless steel.