Yato STALAS SU VIENO DUBO KRAUTUVE 140X60 CM

All about the product

The gastronomic table with a shelf and a single compartment sink is a practical workspace designed for professional kitchens, catering services, and collective dining facilities. It combines the functions of a work surface and a washing area in one construction, facilitating work organization and allowing optimal use of available space.

The design has been created with consideration for intensive use in the HoReCa sector. Properly selected material thickness, welded joints, and increased back protection enhance durability and facilitate hygiene maintenance according to the requirements of catering establishments.

Key construction features:

• work surface made of polished stainless steel SS201, 1.0 mm thick, ensures adequate rigidity and resistance to deformation as well as the effect of organic acids and detergents
• frames and structural elements, 0.8 mm thick, guarantee stability while maintaining the optimal total weight of the table
• the sink is securely connected to the work surface by welding, eliminating gaps and facilitating cleanliness maintenance
• 100 mm high back edge protects the wall from spills and keeps products from falling off the table
• work surface height of 850 mm promotes ergonomic work for staff
• the bottom shelf reinforces the structure and allows for convenient storage of necessary accessories
• adjustable legs allow precise leveling of the table even on uneven floor surfaces

Available models:

• YG-30900 – table dimensions 1000 x 600 x 950 mm; sink compartment 400 x 400 x 250 mm
• YG-30901 – table dimensions 1200 x 600 x 950 mm; sink compartment 450 x 450 x 250 mm
• YG-30902 – table dimensions 1400 x 600 x 950 mm; sink compartment 450 x 450 x 250 mm
• YG-30903 – table dimensions 1000 x 700 x 950 mm; sink compartment 450 x 450 x 250 mm
• YG-30904 – table dimensions 1200 x 700 x 950 mm; sink compartment 500 x 500 x 300 mm
• YG-30905 – table dimensions 1400 x 700 x 950 mm; sink compartment 500 x 500 x 300 mm

The choice of different dimensions allows for adapting the model to the order size and work nature – from smaller catering points to intensively used restaurant kitchens.