Stainless steel work tables are commonly used in restaurant kitchens to hold different cutlery food.

In a bakery or western restaurant, the pastry chef pours precisely weighed flour, sugar, eggs and other ingredients onto a stainless steel tabletop and begins to gently mix and knead the dough. The smooth and flat nature of the tabletop makes the dough uniform in the kneading process, and it is not easy to appear local dry cracks or adhesion, laying the foundation for the production of delicate and fluffy pastries.

After baking, the steaming hot cakes and breads are taken out from the oven and placed directly on the stainless steel tabletop in the cooling area. The good heat dissipation of stainless steel can quickly take away the excess heat of the pastries and help them cool evenly, avoiding collapse or deformation caused by uneven cooling. Moreover, stainless steel is not easily contaminated with flour, egg wash and other raw material residues, even after repeated use, just wipe with a little water to keep the table clean and ensure that the next batch of pastry production is not contaminated.