Marble Top Work Table
Stainless work table with a natural marble top: with or without base shelf, 600/700 mm depth, 90–240 cm widths. For pide, flatbread, pastry and kebab prep lines.
A cool surface for dough, flatbread and pastry lines
Models in this range.
Marble Top Work Bench — No Base Shelf
PREP SERIESFully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
Marble Top Work Bench — Base Shelf
PREP SERIESThe base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Reach out for custom orders or technical guidance.
How to choose.
Marble stays below room temperature. Where buttered dough falls apart on a warm stainless surface, lamination holds on marble, flatbread and pide dough opens without sticking, and chocolate temper and sugar work survive. That is why the main prep table of a pastry, pide or lahmacun line has a marble top.
The catalogue has two bodies: the no-base-shelf build leaves the space between the legs fully open, so floor cleaning is unobstructed and the table stays at its lightest; the base-shelf build adds a full-length second surface for heavy pots, stockpots and gastronorm pans. Both carry a non-porous polished natural marble top on a 304 stainless body, in 600 and 700 mm depths, six widths from 90 to 240 cm, at 850 mm working height.
Frequently asked.
What is a marble top work table used for?
Laminated dough, opening pide and lahmacun, chocolate tempering and sugar work. Marble stays below room temperature, so buttered dough holds and dough does not stick.
Should I choose the base-shelf or no-base-shelf build?
Choose no base shelf where the table moves often or floor cleaning comes first; choose the base shelf where heavy pots, stockpots and gastronorm pans need to live under the table.
What sizes does the marble top table come in?
600 and 700 mm depths; 90, 120, 140, 160, 190 and 240 cm widths; 850 mm working height. Each body has 12 size options in total.
Does the marble top hold flour and dough?
The top is polished non-porous; flour and dough do not stick and it wipes clean.
Get a quote for your kitchen.
Tell us the scale, the flow and the target capacity — and we'll come back with a tailored proposal in 48 hours.