Stainless steel work tables are some of the most common pieces of equipment in a commercial kitchen.
Restaurants use them for:
- Food preparation
- Plating
- Ingredient staging
- Small equipment
- Storage
- General workspace
One of the first decisions when choosing a commercial work table is whether you want:
- A work table with a backsplash
- A work table without a backsplash
The difference may look small, but it can affect where the table fits, how easy the area is to clean, and how employees use the workspace.
The simplest difference is:
A work table with a backsplash has a raised stainless steel edge along the rear of the table, while a table without a backsplash has a flat work surface that is open on all sides.
This guide explains the difference between commercial work tables with and without backsplashes, where each style works best, and what restaurant owners should consider before choosing one.
What Is a Commercial Work Table?
A commercial work table is a stainless steel table designed to provide durable workspace in a restaurant, bakery, catering kitchen, food truck, or other foodservice operation.
Work tables may be used for:
- Chopping vegetables
- Assembling dishes
- Preparing ingredients
- Holding food containers
- Supporting small countertop equipment
- Organizing kitchen tools
Nishi Enterprise carries Commercial Work Tables for restaurant prep and storage areas.
What Is a Work Table With a Backsplash?
A work table with a backsplash has a raised stainless steel panel running along the rear edge of the tabletop.
This backsplash is usually only a few inches tall, although dimensions vary by model.
Its main purpose is to help keep:
- Food
- Liquids
- Ingredients
- Utensils
from falling or spilling behind the table.
What Is a Work Table Without a Backsplash?
A work table without a backsplash has a completely flat top with no raised rear edge.
This gives employees access to the work surface from any side.
It can be especially useful when the table is positioned:
- In the center of a kitchen
- Between two workstations
- As part of an island prep area
- Where employees work from both sides
Work Table With Backsplash vs. Without Backsplash at a Glance
| With Backsplash | Without Backsplash |
|---|---|
| Raised rear edge | Flat surface on all sides |
| Works well against a wall | Works well in open areas |
| Helps contain spills and ingredients | Allows access from multiple sides |
| Helps keep items from falling behind table | Provides maximum flexibility for positioning |
| Common for perimeter prep stations | Common for center-island prep stations |
Why Would You Want a Backsplash?
A backsplash can make sense when the work table sits directly against a wall.
Without one, small ingredients or liquids can fall into the narrow gap between the table and wall.
A backsplash can help reduce this problem.
A Backsplash Helps Contain Spills
Food preparation can involve:
- Water
- Sauces
- Oil
- Juice
- Food debris
A raised rear edge helps keep some of those materials on the table instead of allowing them to run behind it.
A Backsplash Can Make Cleaning Easier
One of the most frustrating areas to clean in a commercial kitchen can be the narrow gap between a table and the wall.
If food or liquid constantly falls behind the table, employees may need to move the table frequently to clean the area.
A backsplash can help reduce the amount of debris reaching that space.
A Backsplash Helps Protect the Wall
The raised edge can also reduce direct contact between food preparation and the wall behind the table.
This can help keep the wall cleaner during tasks involving:
- Chopping
- Mixing
- Portioning
- Ingredient staging
Why Would You Choose a Table Without a Backsplash?
A table without a backsplash offers greater flexibility.
Because there is no raised rear edge, employees can approach and use the table from any side.
This makes it especially useful for central prep stations.
Open Tables Work Well as Kitchen Islands
If a work table sits in the middle of the kitchen, a backsplash can get in the way.
A flat table allows:
- One employee to work from one side
- Another employee to work from the opposite side
- Ingredients to be passed across the table
This can improve workflow in high-volume prep areas.
Which Is Better Against a Wall?
A work table with a backsplash is often the more practical choice against a wall.
The backsplash creates a small barrier between the preparation surface and wall.
This can help with:
- Spill control
- Food debris
- Cleaning
- Keeping small items from falling behind the table
Can You Put a Table Without a Backsplash Against a Wall?
Yes.
There is nothing inherently wrong with using a flat work table against a wall.
However, you may have more opportunity for:
- Crumbs falling behind the table
- Liquid running off the rear edge
- Utensils falling between the table and wall
Which Is Better in the Middle of the Kitchen?
A work table without a backsplash is generally better for a center-island setup.
A flat surface allows employees to work from:
- Front
- Back
- Either side
without a raised panel blocking access.
Can You Use a Table With a Backsplash as an Island?
You can, but it may be less convenient.
The backsplash creates a clear front and back to the table.
If employees need to work from both long sides, the raised rear edge may interfere with:
- Passing ingredients
- Large cutting boards
- Sheet pans
- Food containers
Which Is Better for Food Preparation?
Both can work well.
The better option depends more on where the table is located than on the food being prepared.
Choose a Backsplash If:
- The table sits against a wall
- You regularly work with liquids
- You want to reduce spills behind the table
Choose No Backsplash If:
- The table is in an open area
- Employees work from multiple sides
- You need maximum usable access to the tabletop
Which Is Better for Cutting Vegetables?
Either can work.
If the vegetable prep station is located against a wall, a backsplash may help contain:
- Peels
- Seeds
- Chopped pieces
If several employees work around the same table, a flat-top model may be more convenient.
Which Is Better for Butchering or Meat Prep?
The table location and sanitation setup matter more than whether there is a backsplash.
A wall-mounted station may benefit from a backsplash because it can help prevent liquids and food debris from falling behind the table.
An open prep station may benefit from a flat top if employees need access from multiple sides.
Which Is Better for Bakery Prep?
Bakeries may prefer flat work tables for tasks such as:
- Rolling dough
- Shaping bread
- Working with large sheet pans
A completely flat surface can provide more flexibility when handling large pieces of dough or trays.
However, wall-mounted ingredient-prep tables may still benefit from a backsplash.
Which Is Better for Pizza Prep?
A flat work table can be useful for:
- Stretching dough
- Assembling pizzas
- Handling pizza screens
- Moving sheet pans
If the station is against a wall and ingredients tend to fall behind the table, a backsplash may still be useful.
Which Is Better for Indian Restaurant Kitchens?
Indian kitchens can use both types.
A table with a backsplash may work well against a wall for:
- Vegetable prep
- Spice preparation
- Portioning ingredients
- Sauce preparation
A flat work table may work well as a central prep station for:
- Large-batch preparation
- Catering
- Multiple cooks working together
- Assembly of hotel pans and food containers
What About a Work Table With an Undershelf?
Many commercial work tables include an undershelf below the main work surface.
This can provide storage for:
- Pots
- Pans
- Food containers
- Small equipment
- Supplies
The presence of a backsplash does not necessarily determine whether a table has an undershelf.
You can find both backsplash and flat-top tables with lower storage.
What Is an Adjustable Undershelf?
Some commercial tables allow the lower shelf to be positioned at different heights.
This helps restaurants create enough space for:
- Tall stock pots
- Ingredient bins
- Bus tubs
- Other storage items
What About an Overshelf?
An overshelf is an additional shelf installed above a commercial work table.
It can provide storage for frequently used:
- Containers
- Spices
- Smallwares
- Prep supplies
Work tables against walls are often good candidates for overshelves because employees usually work from one main side.
Can You Add an Overshelf to a Table Without a Backsplash?
Potentially, depending on the work table and overshelf design.
Always check compatibility and installation requirements for the specific products.
Work Table vs. Equipment Stand
A commercial work table and an equipment stand can look similar, but they serve different primary purposes.
Work Table
Primarily designed to provide a food-preparation or general working surface.
Equipment Stand
Primarily designed to support countertop restaurant equipment.
An equipment stand may have a heavier-duty top or different height depending on the intended appliance.
Can You Put Equipment on a Work Table?
Possibly.
Small appliances may be placed on appropriate commercial work tables, but restaurants should check:
- Table weight capacity
- Equipment weight
- Heat produced by the appliance
- Manufacturer installation requirements
Do not assume every work table is suitable for every countertop appliance.
Does a Backsplash Matter for Countertop Equipment?
It can.
A backsplash may interfere with equipment that:
- Needs additional rear clearance
- Has connections at the back
- Extends beyond the tabletop
If a table will support equipment, compare the dimensions of the equipment and table before ordering.
Which Is Better for Small Appliances?
A flat-top table may provide more flexibility because there is no raised rear edge.
However, a backsplash can still work well if the appliance fits comfortably and the table sits against a wall.
How Tall Is a Commercial Work Table?
Many commercial work tables are designed around a standard working height, but exact dimensions vary by manufacturer.
Always check the specification sheet rather than assuming every table is identical.
How Deep Should a Work Table Be?
Common commercial table depths vary depending on the application.
A shallower table may work well in:
- Narrow kitchens
- Hallway-style prep areas
- Small food trucks
A deeper table may provide more work surface for:
- Large cutting boards
- Sheet pans
- Large food containers
How Wide Should a Work Table Be?
Work tables are available in many widths.
The correct size depends on:
- Available wall space
- Number of employees
- Type of prep
- Nearby equipment
- Storage needs
Do Not Buy the Largest Table That Fits
More table space can be useful, but an oversized table can reduce:
- Aisle space
- Employee movement
- Access to refrigeration
- Access to sinks
The table should fit into the overall kitchen workflow.
Can Work Tables Have Casters?
Many commercial work tables can be equipped with casters, depending on the model.
Casters can make it easier to:
- Move the table
- Clean underneath it
- Reconfigure the kitchen
When Are Legs Better?
Adjustable legs can make sense when the table will stay in a permanent position.
They can also help level the table on an uneven floor.
Backsplash Tables Are Often More Permanent
Because a backsplash table is commonly positioned directly against a wall, it is often treated as a more permanent prep station.
A flat work table on casters may be easier to move between different kitchen areas.
What Is a Marine Edge?
Some commercial tables and equipment tops use a raised edge around part of the surface to help contain spills.
This can serve a similar general purpose to a backsplash, although the design and height can be different.
Is a Backsplash the Same as a Marine Edge?
No.
A backsplash is generally a taller raised panel along the rear of the table.
A marine edge is typically a smaller raised or formed edge intended to help contain liquids.
Does a Backsplash Reduce Usable Table Space?
It can reduce the amount of completely open surface near the back of the table.
This may matter when using:
- Large cutting boards
- Sheet pans
- Oversized food containers
A flat table provides a more unrestricted surface.
Can Large Sheet Pans Fit Better on a Flat Table?
Potentially.
Because there is no raised rear edge, large pans can sometimes extend across or beyond the table more easily.
This can be useful in bakeries and high-volume prep areas.
Which Style Is Easier for Two Employees?
If two employees work across from each other, a table without a backsplash is generally more convenient.
A backsplash divides the table into a clear front and rear side.
Which Style Is Better for One Employee?
If one employee works at a station positioned against the wall, a backsplash table can be very practical.
Does a Backsplash Help Keep Utensils From Falling?
Yes.
Utensils, spice containers, squeeze bottles, and small tools can roll or slide toward the back of a table.
A backsplash can help prevent them from falling behind the workstation.
Does a Backsplash Help With Flour and Dry Ingredients?
It can.
Dry ingredients such as:
- Flour
- Sugar
- Spices
- Breadcrumbs
can spread easily during preparation.
A backsplash can help contain some of that mess on a wall-mounted station.
Can a Backsplash Make Cleaning Harder?
It adds another surface that needs to be wiped down.
However, it can also reduce how much food and liquid falls behind the table.
For wall-mounted workstations, many restaurants find that tradeoff worthwhile.
What Gauge Stainless Steel Is Used for Work Tables?
Commercial work tables are available in different stainless steel thicknesses.
Depending on the manufacturer, heavier-duty models may use thicker stainless steel than lighter-duty tables.
Rather than choosing only by gauge, consider:
- Expected workload
- Equipment placed on top
- Daily prep volume
- Overall construction
What Is the Difference Between 18-Gauge and 16-Gauge Stainless Steel?
With stainless steel sheet metal, a lower gauge number generally indicates thicker material.
For example, 16-gauge stainless steel is generally thicker than 18-gauge stainless steel.
However, the entire table construction matters, not just the top thickness.
Does Every Restaurant Need Stainless Steel Work Tables?
Most commercial kitchens use stainless steel tables extensively because they provide durable, cleanable food-preparation surfaces.
They are useful in:
- Prep areas
- Cook lines
- Dish rooms
- Storage areas
- Bakeries
- Catering kitchens
How Many Work Tables Does a Restaurant Need?
There is no universal number.
The amount of prep space depends on:
- Menu size
- Kitchen size
- Prep volume
- Number of employees
- Amount of countertop refrigeration
A small takeout restaurant may need only a few dedicated prep areas, while a large full-service or catering kitchen may use many work tables.
Should Prep Tables Be Near Refrigeration?
Often, yes.
Placing work tables near Commercial Refrigeration can reduce the amount of walking employees need to do during prep.
Should Prep Tables Be Near Sinks?
Some preparation tasks benefit from easy access to:
- Hand sinks
- Prep sinks
- Produce washing areas
The overall kitchen layout should reflect how ingredients move through preparation.
Should Prep Tables Go Under the Hood?
Usually, valuable hood space is better reserved for cooking equipment that actually requires ventilation.
Work tables are generally placed in prep areas outside the main cooking hood unless the kitchen layout has a specific reason for positioning one there.
Work Table With Backsplash Advantages
- Works well against walls
- Helps contain spills
- Helps keep food from falling behind the table
- Can help keep the wall cleaner
- Good for permanent prep stations
Work Table With Backsplash Considerations
- Access is mainly from one side
- Large pans may have less unrestricted surface area
- Less ideal for center-island workstations
Work Table Without Backsplash Advantages
- Open access from multiple sides
- Good for center-island prep stations
- Flexible positioning
- Unrestricted flat work surface
- Good for multiple employees
Work Table Without Backsplash Considerations
- Spills can run off the rear edge
- Food can fall behind the table if placed against a wall
- Wall area may require more frequent cleaning
Which One Should You Choose?
A simple way to decide is to look at where the table will be installed.
Choose a Work Table With a Backsplash When:
- The table sits against a wall
- You want to contain spills
- You want to reduce food falling behind the table
- The station is mainly used from one side
Choose a Work Table Without a Backsplash When:
- The table sits in the center of the kitchen
- Employees work from multiple sides
- You need a completely flat surface
- The table may be moved frequently
Work Table Buying Checklist
Before purchasing a commercial work table, consider:
- Backsplash or flat top
- Overall width
- Overall depth
- Working height
- Stainless steel construction
- Undershelf
- Adjustable legs or casters
- Weight capacity
- Where the table will be located
- How many employees will use it
- Whether equipment will sit on top
Frequently Asked Questions
What is the difference between a work table with a backsplash and one without?
A backsplash table has a raised stainless steel edge along the rear of the tabletop, while a table without a backsplash has a completely flat work surface.
Is a backsplash better on a commercial work table?
It depends on the location. A backsplash is often useful against a wall, while a flat table is usually more flexible in an open kitchen area.
Should a work table against a wall have a backsplash?
It can be very useful because the backsplash helps reduce spills and food debris behind the table.
Can I use a work table without a backsplash against a wall?
Yes, although employees may need to clean behind it more frequently.
Should an island work table have a backsplash?
Usually a flat table is more convenient for a center island because employees can work from both sides.
Can two employees work at a table with a backsplash?
Yes, but if they need to work directly across from each other, a flat table is generally easier to use.
Does a backsplash help with spills?
Yes. The raised rear edge can help keep liquids from running directly behind the table.
Does a backsplash protect the wall?
It can help reduce direct contact between food preparation and the wall behind the workstation.
Does a backsplash reduce usable work space?
It can slightly restrict the rear edge of the work surface, which may matter when using large pans, cutting boards, or containers.
Can a work table have both a backsplash and undershelf?
Yes. Many commercial work tables combine a backsplash with lower storage.
Can a flat work table have an undershelf?
Yes. Backsplash style and undershelf style are separate features.
Can you put casters on a work table?
Many commercial work tables can use compatible casters, depending on the specific model.
Can you put countertop equipment on a work table?
Possibly. Check the table's weight capacity and the appliance manufacturer's installation requirements first.
What is the difference between a work table and an equipment stand?
A work table is primarily designed as a working surface, while an equipment stand is primarily designed to support commercial countertop equipment.
Which work table is better for a bakery?
A flat-top table can be useful for dough and sheet-pan work, while backsplash tables may work well along perimeter prep areas.
Which work table is better for a restaurant prep kitchen?
Many kitchens use both. Backsplash tables work well along walls, while flat tables work well as central prep islands.
What size commercial work table should I buy?
Choose a size based on available kitchen space, prep volume, number of employees, and nearby equipment.
Does a commercial work table need to go under a hood?
Usually no. Work tables are generally prep equipment and valuable hood space is normally reserved for cooking appliances that require ventilation.
Should I get legs or casters?
Legs work well for permanent stations, while casters can make moving and cleaning around the table easier.
Is thicker stainless steel always better?
Thicker stainless steel can offer greater durability, but overall table construction, workload, and intended use should also be considered.
Final Thoughts: Work Table With Backsplash vs. Without Backsplash
Both styles of commercial work table can work well in a restaurant kitchen.
The best choice usually comes down to where the table will be placed and how employees will use it.
A work table with a backsplash is usually a good choice when:
- The table sits against a wall
- You want to contain spills
- You want to keep ingredients from falling behind the table
- The workstation is primarily used from one side
A work table without a backsplash is usually a good choice when:
- The table sits in the center of the kitchen
- Employees work from multiple sides
- You need maximum flexibility
- You want a completely flat work surface
Many restaurants use both styles throughout the kitchen.
A backsplash table may sit along the wall for vegetable prep while a large flat table serves as a central production station.
Nishi Enterprise carries Commercial Work Tables, along with Food Preparation Equipment, Commercial Cutting Boards, and Commercial Refrigeration for restaurant prep areas.
Restaurants planning a complete kitchen layout can also learn more about Nishi Enterprise's Restaurant Design Consultation.
The simplest way to remember the difference is this: choose a backsplash for a wall-mounted workstation and consider a flat table when you want employees to work freely from multiple sides.
