Find Your Prep Table

PrepTables.com carries one line of stainless steel tables: Atosa Mixrite. That covers 37 work tables and equipment stands plus the WA400001 caster set. Every work table has an 18 gauge, 430 stainless steel top, undershelf and legs, a 34" work surface and an adjustable undershelf. Every piece is NSF listed and ships flat-packed. Choose by what goes on the table, where it stands and how much room you have.

Want the full comparison, with capacities for every model? See the prep tables collection and its buying guide.

What a Stainless Prep Table Does

A stainless steel prep table is the simplest piece of equipment in a commercial kitchen and one of the most used. It has no motor, no compressor and nothing to plug in. It gives you a clean, durable, food-safe surface at counter height, with storage underneath. Food is portioned, trimmed, mixed and assembled on it. Deliveries land on it, equipment sits on it, and orders are packed on it.

Because it does so many jobs, the right table is mostly a question of fit: the right depth for the aisle, the right length for the people working at it, the right back edge for where it stands, and the right height for what goes on top. That is why this site carries one well-specified line in many sizes rather than many brands in a few sizes.

How to Read an Atosa Mixrite Model Number

Every model number on this site tells you its size. Once you can read one, you can read all 37.

• ST means a work table. SE means an equipment stand.
• The next two digits are the depth in inches: 24, 30 or 36.
• The following digits are the width in inches: 24 to 96.
• EC on a work table means a flat top. ECB4 adds a 4" backsplash. ECR2 adds a 2" rear edge. On the SE stands, ECR2 is part of Atosa's model name for the series.

So the ST3060EC is a 30" deep, 60" wide flat-top work table. The ST2472ECB4 is a 24" deep, 72" wide table with a 4" backsplash. The SE3648ECR2 is a 36" deep, 48" wide equipment stand. The stands measure 1/4" wider than the number, so the SE3648ECR2 is 48-1/4" wide.

What You Get With Every Mixrite Table

Atosa lists the same core build across the Mixrite work tables:

• An 18 gauge, 430 stainless steel top, undershelf and legs
• A satin, mechanically polished top that is sound deadened to cut down on noise
• Turned-down edges and a stainless hat channel under the top for stiffness
• 1-5/8" stainless tubular legs: four on most models and six on the ST3084EC, ST3096EC and ST3684EC
• 1" adjustable bullet feet for leveling
• An adjustable-height stainless undershelf
• NSF listing, a 90-day warranty on workmanship, and knocked-down shipping for assembly on site

The SE stands are 18 gauge stainless with safety hemmed edges on the sides and back. Atosa lists the 30" deep stands at 800 lb to 900 lb on top, so they can carry countertop cooking equipment that a work table is not meant for.

Tables by Kitchen Station

The easiest way to choose is to think about the station the table is for, not the table itself. Here is how the range maps to the stations most kitchens have.

Main prep station

This is where vegetables are cut, proteins are portioned and sauces are batched. It needs room for a cutting board, a few hotel pans and a scale, and it usually stands against a wall. A 30" deep, 48" to 72" wide table suits most kitchens. If it is against a wall, the ST3048ECB4, ST3060ECB4 or ST3072ECB4 keeps the wall clean. In the open, choose the matching flat top, such as the ST3060EC.

Cook line support

Opposite or beside the line, a table holds plates, garnish and backup product. Aisles here are tight, so 24" deep is often right. The ST2448EC and ST2460EC are common choices. A small ST2424EC or ST2430EC works as a filler between two pieces of equipment.

Countertop cooking equipment

Griddles, charbroilers, hot plates and other countertop appliances belong on an equipment stand, not a work table. The SE stands are 25-3/4" high, so the appliance's cooking surface ends up at a usable height. Match the stand to the appliance width: SE3024ECR2, SE3036ECR2, SE3048ECR2 and so on. For deeper units, use the 36" deep SE36 stands. Follow the appliance maker's clearance and installation instructions.

Bakery and pastry

Dough work needs a long, unbroken surface and room to spread out. A 30" deep table fits sheet pans front to back. A 36" deep island such as the ST3660EC or ST3672EC lets two bakers work facing each other. Store flour bins and sheet pans on the undershelf.

Butchery and protein

Breaking down meat and fish puts more weight and force on a table, and the work is wet. Choose a model with a listed capacity that suits the job, such as the ST3060EC (520 lb top) or ST3072EC (540 lb top). Use a large cutting board, and keep up with rinsing and drying, because salt and brine are hard on stainless steel.

Packing, catering and takeout

Packing orders, building catering trays and staging deliveries all need length. The ST3084EC and ST3096EC give you 7 and 8 feet of surface on six legs. For a takeout handoff counter, a 24" deep table often fits better.

Food trucks and small spaces

Every inch counts in a truck, a kiosk or a ghost kitchen. A 24" deep table with the undershelf used for storage does a lot of work in a small footprint. Check that it fits through the door before you order, though the flat-pack shipping helps.

Mobile stations

If a table needs to move for cleaning, events or changing layouts, add WA400001 casters. Atosa lists them for the flat-top 24" and 30" deep tables and all SE stands. One set has 4 casters, so the six-leg ST3084EC, ST3096EC, SE3060ECR2 and SE3660ECR2 need two sets.

Choosing in Four Steps

1. Table or stand. Hand work goes on a 34" work table. Countertop cooking equipment goes on a 25-3/4" stand.
2. Back edge. Against a wall, choose a 4" backsplash or 2" rear edge. In the open, choose a flat top.
3. Depth. 24" for tight spaces, 30" for most kitchens, 36" for islands.
4. Width. Measure the space and leave room for doors, aisles and equipment clearances.

Then check the listed capacity for the heaviest thing you plan to put on it, and whether you need casters.

A Food-Safe Surface, Kept That Way

A prep table is a food contact surface, and health codes treat it that way. NSF listing shows a table is built to be smooth, durable and cleanable. Keeping it food safe is up to the kitchen.

• Clean, then sanitize. Scrape, wash, rinse, sanitize and air dry. Under the FDA Food Code, a surface in constant use should be cleaned and sanitized at least every four hours, and between different types of food.
• Use a cutting board. Do not cut directly on the steel.
• Keep raw and ready-to-eat apart. Use separate tables or separate zones, and clean between tasks.
• Use sanitizer at label strength. Chlorine that is too strong, or left to sit, is hard on stainless steel.

Caring for 430 Stainless Steel

430 stainless is durable and easy to clean, but it is less resistant to corrosion than 304. A few habits keep it looking new:

• Wipe along the grain with a soft cloth or non-abrasive pad.
• Never use steel wool or wire brushes. They leave iron particles that rust on the surface.
• Rinse off salt, brine, acidic foods and cleaners.
• Do not leave wet towels, cardboard or pans on the table overnight.
• Let the table dry fully at the end of every day.

If small rust specks do appear, they are usually surface contamination and can be removed with a cleaner made for stainless steel. The collection guide covers stains, rust and corrosion in detail.

Delivery and Setup

Mixrite tables and stands ship knocked down, so they fit through standard doors and down stairs. Check the box for damage on arrival, assemble the table near where it will stand, peel off all of the protective film, set the undershelf height, level the table with the bullet feet, then wash and sanitize it before first use. Atosa lists tools as included with the SE stands.

How Buying Works

PrepTables.com is a guide to the Atosa Mixrite line. To see the price and order, use the "See Price & Buy at The Restaurant Warehouse" button on any product page. It takes you to the same model at The Restaurant Warehouse, where you can check out. Questions about sizing or fit? Call (206) 419-5801.

Common Questions About Prep Tables

What size prep table do I need?

Most kitchens start with a 48" or 60" wide, 30" deep table, such as the ST3048EC or ST3060EC. Narrow kitchens often need 24" deep. Islands suit 36" deep.

What is the difference between a work table and an equipment stand?

A work table is 34" high for people working on it. An equipment stand is 25-3/4" high and built to carry countertop cooking equipment, with a higher listed capacity.

Are these tables refrigerated?

No. Everything on this site is a stainless steel table or stand with no refrigeration and no power.

Are they NSF certified?

Yes. Atosa lists every Mixrite table and stand on this site as NSF.

Do I need a backsplash?

If the table sits against a wall, a backsplash keeps food and liquid out of the gap between the table and the wall. In the open, a flat top is more useful.

Can I add wheels?

Yes, on the flat-top 24" and 30" deep tables and all SE stands, using the WA400001 caster set. Six-leg models need two sets.

How much weight do they hold?

Atosa lists top capacities from 400 lb to 680 lb on the work tables and 800 lb to 900 lb on the 30" deep stands. Atosa does not list capacities for the 36" deep tables, the rear-edge tables or the 36" deep stands. Each product page shows the figure for that model.

Do they arrive assembled?

No. They ship flat-packed and are assembled on site.

What is the warranty?

Atosa lists a 90-day warranty on workmanship.