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Stainless Steel Worktables
Commercial stainless steel work tables, prep tables, equipment stands, enclosed-base worktables and custom sizes from Eagle Group — specified, quoted and shipped nationwide by MH-USA.
3
Standard series levels
14–18
Top gauges available
1947
Eagle founded
1997
MH-USA serving the West
The Table Is the Kitchen’s Real Workbench
Worktables are the most-touched stainless in a commercial kitchen and the most casually specified. On a plan they are all rectangles: 30″ × 72″, wall side, done. In the kitchen they are completely different animals. One table holds a 60-quart mixer, one gets scrubbed with sanitizer six times a shift, one takes cart hits all day in a receiving aisle, and one holds a stack of clean pans in a dry corner. Buying the same table for all four is how a package looks cheap on the bid sheet and expensive three years later.
MH-USA represents Eagle Group, the Clayton, Delaware manufacturer that has built stainless foodservice equipment since 1947 and lists more than 17,000 standard models. The worktable catalog alone runs from 18-gauge economy Blendport tables through Budget and Deluxe Series prep tables to all-welded Spec-Master enclosed cabinets, plus equipment stands, mixer stands, poly-top chopping tables, hardwood tops, beverage counters, plate cabinets and SpecFAB custom fabrication for anything the catalog does not cover.
This page is the specification guide we use with chefs, kitchen consultants and facility managers: what actually separates the series, which options matter in which zone, and how to lay out a table run so the last unit does not land two inches short of the wall. If you already have a schedule, skip to the sizing section and then send it over.
Budget vs. Deluxe vs. Spec-Master: Pick the Series First
Size and configuration are easy decisions. The series is the decision that determines whether the table is still flat and tight in year seven. All three standard series share the same core engineering — a sound-deadened top reinforced with welded hat channels and the patented uni-lok gusset system, where the gusset is recessed up into the hat channel to reduce lateral movement — and then they diverge on material.
| Budget Series | Deluxe Series | Spec-Master | |
|---|---|---|---|
| Top | Heavy gauge type 430 stainless, 1-1/2″ roll on front, 4-1/2″ backsplash, sides turned down 90° | 16 gauge 300 series stainless, 1-1/2″ roll on front, 4-1/2″ backsplash, sides turned down 90° | Heavy gauge stainless, all-welded, mechanically polished to a satin finish |
| Undershelf / base | Galvanized adjustable undershelf, or 1-1/4″ O.D. galvanized tubular crossbracing on sides and rear | Heavy gauge type 430 stainless adjustable undershelf with marine edge | Fully enclosed stainless cabinet base — open front, sliding doors or hinged doors |
| Legs & feet | 1-5/8″ O.D. galvanized tubing, galvanized gussets, 1″ hi-impact plastic bullet feet | 1-5/8″-diameter stainless steel legs, 1″ stainless adjustable bullet feet | Heavy stainless base and legs; doors are 20 gauge type 430 stainless |
| Bracing | Uni-lok gussets recessed into hat channels | Uni-lok gussets recessed into hat channels | All-welded body plus recessed gussets |
| Best zone | Dry prep, staging, secondary tables, tight budgets | Daily production, wet and washdown areas, tables near sinks | Spec-grade jobs, high-sanitation rooms, cart-heavy aisles, heavy equipment |
| Top configurations | Backsplash, rear upturn or flat top | Backsplash, rear upturn or flat top | Upturn, flat top or backsplash |
The two Budget bases are not interchangeable
A Budget table with a galvanized adjustable undershelf gives you storage under the top and stiffens the frame. A Budget table with a galvanized tubular base has an open front with 1-1/4″ crossbracing on the sides and rear only — lighter, cheaper, and much easier to roll a bin or a lug cart underneath. Decide by what has to live under the table, not by price alone.
Budget Series — Galvanized UndershelfHeavy gauge 430 top with 4-1/2″ backsplash and an adjustable galvanized undershelf. The workhorse for dry prep and staging.
Budget Series — Galvanized Tubular BaseOpen front with tubular crossbracing on sides and rear. Specify it where bins, lugs or carts need to roll under the table.The Deluxe Series table shown at the top of this page is the same platform with a 16 gauge 300 series top, a marine-edge stainless adjustable undershelf, 1-5/8″-diameter stainless legs and 1″ stainless adjustable bullet feet — the configuration we recommend for any table that works wet.
Enclosed-Base and Flat-Top Worktables
An open-leg table with an undershelf is a cleaning liability in a high-sanitation room: four legs, a shelf, and a floor underneath that a mop never really reaches. Spec-Master enclosed worktables solve that by closing the base into an all-welded stainless cabinet. You choose an open front, sliding doors or hinged doors, and the doors are 20 gauge type 430 stainless. The top is mechanically polished to a satin finish and sound-deadened between the top and the frame, so pans landing on it do not ring through the room.
The flat top version is the one specified for continuous runs. With no backsplash and no upturn, tables butt end-to-end and top-to-top into a single working surface, and equipment can sit anywhere on the deck instead of being pushed forward by a splash. Flat tops also work in island positions where staff work both sides. The trade-off is that a flat top against a wall lets debris go behind the table, so any wall-side unit in the run should still be specified with a backsplash or upturn.
Where an enclosed base is overkill but you still want storage discipline, the Spec-Master plate cabinet is a useful cousin: a 14 gauge type 304 top with ends and rear turned down 90°, a rolled front rim reinforced with a full-length stainless hat channel, a full-length fixed center shelf, a heavy gauge type 430 body, and 304 stainless tubular legs with 1″ adjustable bullet feet. Open front, sliding doors or hinged doors again.
Equipment Stands: Not the Same Thing as a Prep Table
A countertop griddle, fryer, charbroiler or cheesemelter does not belong on a prep table. It belongs on an equipment stand, which is built for a different job: the top is 16 gauge type 300 stainless with a 1-1/4″ upturn on the rear and sides so grease and spill stay on the deck instead of running down the wall, the gussets are recessed into the hat channels to kill lateral movement under a heavy appliance, and the undershelf is a heavy gauge adjustable shelf in your choice of galvanized or stainless. Legs are 1-5/8″-diameter galvanized tubing with white metal adjustable bullet feet, and any unit 72″ or longer is furnished with six legs rather than four.
Griddle & Equipment Stands16 gauge 300 series top with 1-1/4″ upturn on rear and sides, adjustable galvanized or stainless undershelf, six legs at 72″ and longer. Optional hardwood cutting board.
Mixer StandsHighly polished die-formed 16 gauge 300 series top with rolled front edge and ends turned down 90°. Galvanized or stainless base with adjustable undershelf or adjustable tubular frame. Optional utensil rack.
Blendport Equipment StandsPolished 18 gauge type 430 top with 1-1/2″ upturns at rear and both ends, recessed gussets, galvanized or stainless adjustable undershelf with gussets welded at each corner.Two sizing rules save the most grief. First, size the stand to the appliance footprint plus working clearance on each side — not to the appliance width, or the operator has nowhere to set a pan. Second, check the stand height against the appliance height and the operator: a 24″-tall countertop fryer on a 34″ stand puts the oil at chest height. Tell us the appliance model and we will match the stand height to it.
Specialty Tables: Hardwood, Poly, Adjustable Height, Beverage
Once the standard prep tables are on the schedule, the specialty units are what make specific stations work. These are the families we end up adding to most kitchen packages after the first walkthrough.
Hardwood Top WorktablesThick hardwood tops with a flat top or 4″ coved back and end splashes, heavy gauge galvanized legs with 1″ adjustable hi-impact plastic bullet feet, available with an adjustable undershelf or adjustable tubular base. Bakery and butcher stations.
Poly-Top Chopping TablesDouble-thick poly top at 1″ total thickness on a 1-1/2″ square stainless tubular frame. Tabs around the frame perimeter lock the poly top in place and are virtually self-cleaning.
Adjustable-Height WorktablesADA and ergonomic height-adjustable tables built with the same uni-lok channel gusset system. An easy-to-adjust handle sets any working height, which is what you want at a station shared by different operators.
Spec-Master Beverage Counters14/304 stainless top with a 1-1/2″ rolled or 2-3/16″ boxed marine edge, 10″ backsplash with a NEMA 5-20R duplex receptacle, a 10″ × 14″ × 10″-deep sink with deck mount faucet, urn trough with removable louvered grate, and three pairs of rack slides 8″ on center.
Spec-Master Plate Cabinets14 gauge type 304 top, full-length fixed center shelf, heavy gauge type 430 body, 304 stainless tubular legs. Open front, sliding doors or hinged doors for protected plate storage at the pass.
Mobile Prep TablesA consultant-driven mobile station with a 22-gallon removable waste tank with drain and wide-mouth top, two 304 stainless perforated 4″-deep half-size pans, and three color-coded poly cutting boards for raw meat, raw fish and produce.Blendport: The Value Alternative When the Budget Is Fixed
Sometimes the money simply is not there, or the table is genuinely light-duty and paying for a 16-gauge 300-series top would be waste. Blendport is Eagle’s economy line, and the EL/FL/KL/SL worktable series are the honest answer for staging tables, dry-side assembly, breakroom counters, food trucks and cash-and-carry replacements.
All four series share an 18 gauge type 430 stainless top with a hemmed rolled rim edge, a square bend on the sides, sound deadening, and welded-on hat channels that also let you mount optional drawers. They differ in edge treatment and base material: EL is a flat top with the hemmed rolled rim on front and rear over 18 gauge galvanized undershelf and 1-5/8″-diameter galvanized legs with galvanized gussets. FL and KL put the rolled rim on the front with a square bend on the sides, again on galvanized legs, gussets and undershelf. SL is the same flat-top build as EL but with an 18 gauge stainless undershelf, stainless legs and stainless gussets — the one to pick if the light-duty table still lives in a wet room. All four use adjustable plastic bullet feet and offer optional drawers.
Be clear-eyed about the trade: 18 gauge tops dent under point loads and galvanized components are not washdown components. Put Blendport where the work is light, and put Deluxe or Spec-Master where the work is not.
Blendport KL SeriesRolled rim on the front with a square bend on the sides, 18 gauge galvanized undershelf and 1-5/8″ galvanized legs with galvanized gussets.
Blendport FL SeriesSame 18 gauge type 430 sound-deadened top and hat-channel reinforcement as the KL, on galvanized legs, gussets and undershelf. EL adds a rear rolled rim; SL swaps in stainless legs and undershelf.
Knock-Down Welded Base TablesA rigid welded base with knockdown shipping. Choice of marine-edge stainless undershelf welded to the lower leg sections or a C-frame stainless tubular base, 16 gauge 1-5/8″ legs with precision machined stainless threaded inserts. Add the -KDWB suffix to a standard stainless-base model number.How to Size a Worktable Run
Almost every worktable problem we get called about is dimensional, not structural. Here is the sequence that prevents it. Do it on paper before anything is ordered, because a stainless top cannot be trimmed on site.
- 1. Fix the immovable objects first. Dish machine, walk-in door swing, hood footprint, floor drains, existing outlets and any wall-mounted equipment. Those set the envelope; tables fill what is left.
- 2. Measure wall-to-wall in the field, at table height, in three places. Old kitchens are not square. Use the smallest of the three numbers and then subtract 1″ total for installation clearance.
- 3. Lay the standard lengths in. Worktables come in standard length increments, so a 137″ wall does not divide neatly. Build the run out of standard units and leave the remainder to the end.
- 4. Absorb the remainder with a filler table or a SpecFAB unit. A filler table sized to the leftover gap is usually the cheapest fix. If the remainder is awkward or lands mid-run, a single custom-length SpecFAB table is often cheaper than three units plus two fillers — ask us to price both.
- 5. Set the top configuration per position, not per run. Wall-side units get a 4-1/2″ backsplash or a rear upturn. Interior units that butt together get flat tops so the surface stays continuous.
- 6. Check the aisle behind the operator. Plan on roughly 36″ of clear working aisle behind a single-sided station, and more where carts pass. If the aisle loses, use a narrower table depth — not a shorter run.
- 7. Assign weight to the right table. Anything holding a mixer, slicer, buffalo chopper or countertop appliance gets an equipment or mixer stand, not a prep table. Mark those positions on the plan before you price the run.
- 8. Decide mobility last. Casters for tables that follow the work or move for cleaning; adjustable bullet feet for tables that anchor a station and need leveling on a sloped floor.
Knock-down or welded? It is a freight and access decision.
A fully welded base is the most rigid table you can buy and it is what we default to for permanent installations. But if the table has to go up a stairwell, through a 30″ door, or across the country, the knock-down welded base option gives you a rigid welded base plus reduced shipping volume: the same 16 gauge 1-5/8″ legs with precision machined stainless threaded inserts pressed into the leg sections. Add the -KDWB suffix to a standard stainless-base model number and freight drops without giving up base stiffness.
Options That Change How a Table Works
Table-Mounted Pot & Utility RacksGet pans off the deck and over it. Aluminum or stainless flat bar, sliding pot hooks every 12″, optional 12″-wide 16/304 stainless shelf.
Wall-Mounted TablesWall mounted for frequent washdown, with the floor left completely clear. 16- or 14-gauge type 304 tops, flat top, rear upturn or backsplash, rolled or box marine edge; designed to accept small rolling cabinets underneath.
Microwave ShelvesSpace-saving wall mount design in 18″ or 24″ widths, 24″ standard length, heavy gauge stainless polished to a #3 finish, marine counter edge in front and a grommeted cord hole at the rear.
Modular Desks & Workstations18 gauge type 304 stainless work surface on a 3-sided heavy gauge chrome channel frame with cantilever Quadtruss wire shelves — the answer for a chef’s office inside the kitchen envelope.Send us your table schedule or a field measurement
Email the kitchen plan, the equipment schedule, or just the wall-to-wall dimensions and what has to sit on the run. We come back with model numbers, series recommendations, spec sheets, lead times and freight — and we flag the dimensional conflicts we find while we are in the drawing. Call (800) 326-4403 if it is faster to talk it through.
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Buy select items directly from our online store, or request a quote for volume, custom sizes and freight-rated orders.
Frequently Asked Questions
What is the difference between Budget, Deluxe and Spec-Master worktables?
What stainless steel gauge should I specify for a commercial work table?
Should the undershelf be galvanized or stainless?
Do I need a backsplash?
What are gussets recessed into hat channels, and why do they matter?
Can I get casters instead of feet on a worktable?
What if a standard table size does not fit my space?
Are these tables certified for foodservice sanitation?
Get Your Stainless Steel Worktable Quote
Tell us the sizes, the stations and what sits on each table. We will match the series, catch the dimensional conflicts and get the tables to your site.