The Designated Station for Fresh Produce & Salads
Keep your greens green and your kitchen safe. This Green Polyethylene Top Work Table is engineered for the Garde Manger (Cold Kitchen) section of restaurants in Dubai and Abu Dhabi. The food-grade Green HDPE surface signals to all staff that this area is exclusively for washing, chopping, and plating Vegetables and Fruits. Built on a heavy-duty stainless steel frame, it provides the stability needed for high-volume chopping. ⚠ In Stock: Essential for HACCP Compliance.
🎨 Need a different color code?
🤔 Is this the right prep table for your menu?
YES, if you are:
- A Salad Bar* or Juice Shop prepping fresh produce daily.
- A Vegan / Vegetarian Restaurant maintaining strict separation.
- A Hotel Kitchen with a designated cold starter section.
NO, if you need:
- To chop raw meat (You MUST use a Red Top).
- To fillet fish (You MUST use a Blue Top).
HACCP Compliance for Fresh Produce
The Green Polyethylene Top Table is the standard for fruit and vegetable preparation. In the commercial kitchen, separating produce from raw proteins is the #1 rule of food safety. This workstation provides a dedicated, colour-coded zone that is immediately recognizable to health inspectors and staff alike, reducing the risk of Salmonella or E. coli contaminating your salads.
Durable and Acid-Resistant
Vegetable prep involves a lot of acids (lemons, tomatoes) and pigments (beetroot, spinach). The High-Density Polyethylene (HDPE) top is chemically resistant to these elements, ensuring it won’t corrode or degrade like wood. The stainless steel frame ensures the table can hold heavy crates of potatoes or watermelons without wobbling.
Frequently Asked Questions (FAQ)
Q: Why is the top green?
A: Green is the international HACCP color code for Fruit and Vegetables. It prevents staff from accidentally placing a raw chicken breast on the same surface used for chopping lettuce.
Q: Is the surface smooth or textured?
A: HDPE cutting surfaces typically have a micro-textured finish. This prevents wet vegetables (like tomatoes or cucumbers) from slipping while you cut them, improving safety.
Q: How do I sanitize it?
A: The table can be scrubbed with hot soapy water and standard kitchen sanitizers. The HDPE material is also safe for use with diluted bleach solutions to remove organic stains.
