Prep tables, counters, and cutting surfaces are essential to any commercial kitchen and come in various sizes. Choose preparation surfaces made of stainless steel, which holds up against corrosion, doesn’t absorb bacteria from food and meat juices, and can withstand the harsh cleaning products used in commercial kitchens.
On the line, you’ll want food prep counters that have small refrigerators underneath them, often referred to as low boys, for easy access to food prepped for each station. Some also have refrigerated compartments on the counter itself.
As for cutting surfaces, choose either plastic or wooden cutting boards. Plastic boards are easier to sanitize but can develop deep grooves that can hide bacteria. Wooden boards are generally tougher to clean than plastic ones but don’t develop grooves as easily.
A color-coded system for cutting boards helps prevent cross-contamination. Many restaurant kitchens use red for meat, yellow for chicken, green for veggies, and blue for fish and seafood.