Effective use of stainless-steel tables sets up kitchen for maximum efficiency

Nation's Restaurant News, April 8, 2002 by Gary Bensky

Webster's dictionary defines the table as "an article of furniture consisting of a flat slablike top supported on one or more legs or other supports; a kitchen table."

Brillat-Savarin, the famous French magistrate and gastronome who penned the respected tome "The Physiology of Taste" in 1825 and wrote many humorous culinary anecdotes, called the dinner table "the only place where the guest is never bored during the first hour." He also said, "To invite someone to one's table is to assume responsibility for his happiness during the time he is under your roof."

Throughout history most great events or celebrations concluded around a table, where a memorable meal was to be served. But a table not only is the site for eating but also is the place where meals are prepared and plated.

Since the 16th century kitchens have been designed with tables solely for the purpose of decorating the food before it is served. Historically, tables were made of wood. But while wood still is used for tables in the butcher shop and as the bakeshop "bench," stainless steel has become the undisputed king of the kitchen worktable.

Stainless-steel fabricators can do just about anything, and thoughtful table design can provide a solution to many problems. Fabricating the steel with a notch in the table to accommodate an 8-inch column in a wall could make the difference between having and not having a workstation at all.

"Burying" columns in tables can help maintain code-regulated isle widths, while at the same time maximizing production efficiency at the various workstations. Also, purchasing tables on casters is another way to maintain the highest degree of flexibility and easy cleaning.

Equally important is what is built under, into and on top of the table. In city and country clubs, many chefs love the one massive stainless-steel table where the cooking staff can spend roughly half their day preparing the mise en place that later will fly out the kitchen door, hot and on time.

That table can be 60 inches to 72 inches wide in length from 5 feet to 12 feet and larger. The big advantage of this working configuration, which allows five or six cooks or more to work around one table, is that the chef can manage the actions of the cooks more easily. The moment a correction is required, action can be taken: "Do not remove the tails from the shrimp," "That was supposed to be batonnet, not julienne," "You're removing too much meat when you skin that salmon; let me show you again."

Such configurations also create a production momentum. The team begins humming synergistically in high output mode.

That table can have a lot of useful features, like a cutout space to roll in ingredient bins for nonrefrigerated foodstuffs like flour, sugar and rice. In addition, a common central shelf can keep spices and seasonings within easy reach. The shelf also allows use of the underside to mount a removable 3/4-inch bar so that plastic film and aluminum foil rolls can be positioned in front of each workstation. The aluminum foil roll usually is positioned at the station right in front of the double convection ovens or combi-ovens, where it is used most.

Undercounter refrigeration at this table allows culinarians to prep, wrap and refrigerate with speed and efficiency. An overhead pot and utensil rack, drawers and strategically placed sinks complete the picture. Sometimes the table can be too big to bring in through the door. But not to worry. They will field weld the top, grind it smooth and polish it to match the adjacent surfaces perfectly.

The type of edge can be selected to serve different purposes. A marine or inverted V edge will keep liquids from running onto the floor. A bull nose edge in traffic isles means no sharp edges. When necessary, corners even can be mitered to mitigate hip bumping in high-traffic areas In addition, sound-deadening material similar to Component Hardware model Q85-5255 Tacky Tape in 3/4-inch-wide and 3/32-inch-thick strips should be used on all tables, counters, sinks and dish tables.

Another issue in the construction of fabricated tables is, of course, the gauge of the steel. While stainless-steel shelves may be fine at 16 gauge, the tops of all tables, counters and dish tables should be 14 gauge, with 16-gauge gusset-topped legs to support the top.

Whatever the size or shape required, any table can be fabricated to help make the most efficient use of space and maintain the production required in the ever-shrinking kitchens of today.