Stainless steel furniture

Subcategories

• Stainless tables

  Professional stainless steel work tables for catering kitchens

  The stainless steel work table is the centrepiece of any professional kitchen. It is the surface where most operations take place: receiving goods, unpacking, cutting, plating, assembling dishes and preparing for service. A quality stainless table must therefore be sturdy, perfectly stable, hygienic and easy to maintain day after day. Our catalogue brings together 62 references from four well-known brands in the sector — Diverso, Diamond, Vogue and Gastro M — in AISI 304 or AISI 430 stainless steel depending on the model, with prices ranging from €173 to €1,650 incl. VAT. Whether you are fitting out a fine-dining restaurant, a brasserie, a catering kitchen, a food truck or a pastry lab, you will find here the table suited to your workstation, your available space and your budget.

  AISI 304 and AISI 430 stainless steel: what is the difference?

  The value of a professional kitchen table rests largely on the quality of its stainless steel. Two grades dominate the catering equipment market. AISI 304 is an austenitic stainless steel containing around 18% chromium and 8 to 10% nickel. This composition gives it excellent corrosion resistance, even in the presence of constant humidity, salt, food acidity or aggressive cleaning products. It is the reference grade for wet areas, food processing and all stations in direct, intensive contact with food. AISI 430 is a nickel-free ferritic stainless steel containing roughly 16 to 18% chromium. More economical, it performs well in dry environments and less exposed uses, such as legs, lower shelves or storage areas. Many tables cleverly combine the two: an AISI 304 top for the work surface and an AISI 430 structure to optimise cost without sacrificing durability.

  Beyond the grade, the quality of a stainless table is also judged by the thickness of the sheet metal, the surface finish (a brushed grain limits fingerprints and micro-scratches), the reinforcement of the top and the design of the welds. A well-dimensioned top does not bend under load, does not vibrate during cutting and keeps its flatness over time. Folded edges and carefully finished corners avoid sharp edges and make cleaning easier.

  The different types of stainless tables

  The stainless table family covers a wide variety of needs. Depending on how your kitchen is organised, you can combine several formats:

  • Work tables: the versatile format par excellence, with or without a lower shelf, with or without a rear upstand. They form the backbone of most kitchens.
  • Neutral cabinet tables: fitted with sliding doors, they offer closed storage under the worktop, ideal for protecting utensils and containers from dust and splashes.
  • Folding tables: their foldable legs free up space or allow them to be stored between services, perfect for tight spaces and event catering.
  • Corner tables: designed to exploit corners and create a continuous L-shaped worktop along two walls.
  • Cutting and preparation tables: available with or without upstand, dedicated to cutting and mise en place.
  • Outlet and pre-wash tables: designed to integrate into a hood-type dishwasher line, in left or right version, they streamline the flow of dirty and clean crockery.
  • Central and wall tables: the wall table, with upstand, sits against a wall; the central table, accessible from both sides, is placed at the heart of the lab for paired work.

  Choosing the right dimensions: length, depth and height

  Sizing is the number-one buying criterion. Length determines the available work surface and the number of people who can work at the same time. Our range runs from compact 60 cm models, perfect for an auxiliary station or a small room, up to large 200 cm tables for brigades and high volumes. To immediately target the right dimension, use the Length (cm) filter available on this page: it lets you display only the tables matching the exact spot you want to equip.

  Depth governs working comfort. The standard 700 mm depth offers a generous surface, allowing a cutting board, a gastronorm pan and a dish to coexist without clutter. Compact 600 mm models suit narrow passages, service corridors and kitchens where every centimetre counts. Height, generally around 850 to 900 mm including adjustable feet, matches the ergonomic standard of a standing worktop; levelling feet compensate for uneven floors and ensure perfect stability.

  Welded fixed or demountable legs: which to choose?

  Two assembly philosophies coexist in our range. The welded fixed version features a factory-assembled frame: it is delivered ready-built, particularly rigid and durable, and handles heavy loads and intensive handling without flinching. It is the preferred choice for fixed stations and high-throughput kitchens. The demountable legs version, on the other hand, transports and stores flat: it proves practical for upstairs deliveries, hard-to-reach premises, temporary installations and frequent reorganisation. Assembly takes just a few minutes and requires only minimal tools. The choice therefore depends on your logistical constraints and the stability sought rather than on quality, which is identical in both cases.

  Lower shelf, upstand and useful options

  Several complementary features increase the functionality of a stainless table. The lower shelf doubles storage capacity by holding pans, containers and small equipment without cluttering the main top. The rear upstand, raised against the wall, prevents splashes from passing behind the table and makes cleaning the wall-to-top junction easier, an essential point for hygiene compliance. Some tables include top reinforcements, cable grommets, or are designed to receive a wall shelf above to create a genuine vertical workstation and free up usable surface.

  Our stainless table brands

  Diverso offers a rational range of work tables with a lower shelf, available in several lengths and in both assembly versions, at the best value for money. Diamond covers a very broad spectrum, from work tables to neutral cabinet tables with sliding doors, with many combinations of dimensions, lower shelves and upstands. Vogue stands out with its specific formats — folding tables, corner tables, cutting tables, dishwasher outlet tables — that meet targeted needs. Gastro M rounds out the offer with solutions for the washing line, such as pre-wash tables. This diversity of brands lets you compose a coherent layout by picking, for each station, the most relevant reference.

  A few models from the range

  • Stainless steel work table 120 cm with bottom shelf welded Diverso WR-TXT2-12S
  • Stainless steel work table 160 cm with bottom shelf welded Diverso WR-TXT6-16S
  • Stainless steel work table 200 cm with bottom shelf welded Diverso WR-TXT0-20S
  • Stainless work table 1000 mm with under-shelf Diamond TL1071-ST3
  • Stainless work table 1600×700 mm with under-shelf Diamond TL1671-ST3
  • Stainless work table 2000×700 mm with under-shelf and backsplash Diamond TL2071D-ST4
  • Stainless neutral cabinet table 1200×700 mm sliding doors Diamond TA127-SA5
  • Stainless neutral cabinet table 1800×700 mm sliding doors Diamond TA187-SA5
  • Folding table stainless steel 1200 mm Vogue CB905
  • Cutting table stainless steel 900 mm Vogue CB911
  • Stainless steel table without upstand 1200×700 mm Vogue GJ502
  • Preparation table without upstand stainless steel 900×600 mm Vogue T375
  • Pre-wash table left for dishwasher hood 1200 mm Gastro M GL897

  Hygiene, HACCP compliance and maintenance

  Stainless steel is favoured in professional kitchens precisely for its sanitary qualities. Its smooth, non-porous surface absorbs neither liquids nor odours, does not encourage bacterial growth and disinfects quickly — all decisive advantages in an HACCP approach. To preserve your tables over the long term, clean them with warm water and a neutral detergent, using a soft cloth or a non-abrasive sponge, then rinse and dry. Avoid steel wool, scouring powders and unrinsed chlorinated products, which can attack the protective passive layer of the steel and cause pitting corrosion. Wiping in the direction of the brushed grain preserves the original appearance. Surfaces without crevices, rounded corners and welded upstands limit retention zones and simplify compliance with cleaning plans.

  Installation and kitchen layout

  An efficient professional kitchen relies on a thoughtful layout that organises forward-flow movement to avoid crossover between clean and dirty. Work tables fit into this logic: place cutting tables near cold storage areas, plating tables near the exit, and reserve an outlet or pre-wash table for the washing line. Remember to keep enough clearance for circulation and door opening. To go further, pair your tables with the other elements of the stainless steel furniture range to build a homogeneous and durable whole.

  Complete your stainless steel setup

  To optimise every station, complete your tables with the related categories in our range: stainless wall shelves to use height and clear the top, stainless hand wash basins essential for hygiene compliance, stainless sinks for the washing area, as well as suitable taps & spray heads. Everything is grouped in the stainless steel furniture category.

  FAQ — Stainless steel work tables

  Which table depth should I choose? A depth of 700 mm offers a more comfortable work surface and lets you combine several accessories; 600 mm is enough in narrow spaces and service corridors.

  Should I favour AISI 304 or AISI 430? AISI 304 is recommended for wet areas and intensive food contact thanks to its better corrosion resistance; the more economical AISI 430 suits dry uses and structural parts.

  Welded fixed or demountable legs? The welded version is more rigid and arrives assembled; the demountable version transports and stores flat, ideal for difficult access and temporary installations.

  Are the tables delivered assembled? Welded versions are factory-assembled; demountable-leg versions are assembled in a few minutes with minimal tools.

  What is the rear upstand for? It prevents splashes from passing behind the table against the wall and makes cleaning easier, a hygienic advantage for wall tables.

  How do I maintain a stainless table? Clean with warm water and a neutral detergent using a non-abrasive sponge, without chlorinated or abrasive products, then dry in the direction of the grain to preserve the finish.

  Can I install a shelf above the table? Yes, adding a stainless wall shelf above the top creates a vertical workstation and frees up usable surface on the table.

• Stainless sinks

  Professional stainless steel sinks for catering kitchens

  The stainless steel sink is the central washing station of any professional kitchen. Built to withstand constant water, detergents and knocks, it handles the pre-washing of crockery, the cleaning of gastronorm pans, utensils and cookware. Our range gathers 33 references from Diverso, Diamond and Vogue, in AISI 304 or 430 stainless steel depending on the model, priced from €500 to €4,404 incl. VAT. Single or double bowl, with a left or right drainer, with upstand, under-shelf or a dedicated dishwasher space: you will find here the configuration suited to your washing area, whether for a small bar, a restaurant or a catering kitchen.

  AISI 304 or AISI 430 stainless steel: the right choice for a wet area

  The sink is the most water-exposed element in the whole kitchen, which makes steel quality decisive. AISI 304, austenitic (around 18% chromium and 8 to 10% nickel), offers the best corrosion resistance against constant water, salt and washing products: it is the reference grade for bowls and tops in permanent contact with water. AISI 430, ferritic and nickel-free, more economical, is used on less exposed parts such as legs or lower shelves. Seamless pressed bowls and rounded corners limit dirt retention and make cleaning easier, two essential assets in an area subject to strict hygiene controls.

  One or two bowls, left or right drainer

  The number of bowls depends on your washing volume and method. The single-bowl sink suits small spaces and auxiliary washing. The double-bowl sink allows a wash-then-rinse cycle, or task separation, and becomes essential as throughput rises. The drainer position, left or right, is chosen according to the flow direction of your washing line and the dishwasher location: a well-oriented drainer smooths the path from dirty to clean. To target the right configuration immediately, use the Number of bowls, Drainer side and Length (cm) filters available on this page.

  Upstand, under-shelf and dishwasher space

  Several options adapt the sink to your station. The rear upstand prevents water splashes from passing behind the unit and protects the wall. The lower under-shelf provides storage for pans and products. Some sinks reserve a dishwasher space for a hood machine, allowing it to be integrated directly into the washing line. Finally, our sink + dishwasher sets combine the matching sink and dishwasher in a single reference, for a complete and coherent washing station.

  Choosing the right dimensions

  The length of the sink governs the draining surface and working comfort; our range runs from compact models up to large sinks of over 2 metres. The standard 700 mm depth offers spacious bowls, while 600 mm versions suit reduced spaces. The working height, around 850 to 900 mm including adjustable feet, respects the ergonomics of a standing station and is levelled on the floor with feet adjusters. Remember to plan water supply and drainage nearby, along with enough room for pan circulation.

  Our stainless steel sink brands

  Diverso offers single and double-bowl sinks at the best value for money, in welded or demountable-leg versions. Diamond covers a wide range of configurations: one or two bowls, left or right drainer, upstand, under-shelf and dishwasher space, in many dimensions. Vogue rounds out the offer with sinks in varied formats, single or double bowl, ideal for small and medium washing stations. This diversity lets you compose a washing area perfectly suited to your kitchen.

  A few models from the range

  • Stainless steel 1 bowl sink 120 cm left drainer demountable feet Diverso WR-C1E1-DS2
  • Stainless steel 2-bowl sink 180 cm left drainer Diverso WR-C2E1-8G
  • Stainless sink 1-tank 1200 mm left drainer with upstand Diamond L1211/6D-SS2
  • Stainless sink 2-tank 1600 mm left drainer upstand Diamond L1621/D-SS5
  • Stainless sink 1200×600 mm 1 bowl right drainer and undershelf Diamond L1211/6D-SD2
  • Compact stainless sink 700×700 mm 1 bowl with undershelf Diamond L711/D-SX1
  • Stainless sink 1800×700 mm 2 bowls with dishwasher space Diamond L1821/VD-SS3
  • Sink unit single bowl right-hand drainer 1000 mm Vogue DY820
  • Sink unit double bowl right-hand drainer 1500 mm Vogue DY824
  • Sink unit double bowl double drainer 2100 mm Vogue DY829
  • Dishwasher & dishwashing set Diamond L1621VS

  Washing station: combining sink and dishwasher

  An efficient washing station usually combines several elements. Upstream, an inlet table receives the dirty crockery and allows sorting and waste scraping. The sink then handles pre-washing and soaking of the most soiled items, while the dishwasher takes care of high-temperature washing. Downstream, an outlet table holds the clean crockery while it dries. Depending on the size of your establishment, you may choose a standalone sink, a double-bowl sink acting as wash and rinse, or a set integrating the dishwasher directly. The key is to respect a single flow direction, with no going back, to avoid cross-contamination between dirty and clean.

  Which sink for your establishment?

  Needs vary widely from one kitchen to another. A bar or café will often be content with a compact single-bowl sink for glasses and cups, supplemented by a glasswasher. A restaurant will prefer a double-bowl sink with a generous drainer, or even a dishwasher space, to absorb service rushes. A catering kitchen or lab will aim for large sinks over 1.80 m, sturdy and deep, able to hold gastronorm pans and trays. In all cases, the length available along the wall and the position of the water supplies guide the final choice.

  Hygiene, HACCP and maintenance

  The sink plays a key role in the hygiene chain. Stainless steel bowls, smooth and non-porous, disinfect easily and retain neither odours nor bacteria. To maintain them, clean with warm water and a neutral detergent, without steel wool or unrinsed chlorinated products that would attack the steel's passive layer; rinse and dry in the direction of the grain. Regularly check the waste, overflow and trap to avoid stagnation. A clean, well-organised washing station is a pillar of HACCP compliance and forward flow.

  Installation and washing-area layout

  The sink area is organised on the forward-flow principle, clearly separating the dirty-crockery circuit from the clean one. Pair your sink with stainless work tables for plating areas, stainless wall shelves for overhead storage, stainless hand wash basins required by hygiene rules, and suitable taps & spray heads for rinsing. Everything is grouped in the stainless steel furniture category.

  Build quality and finish

  Beyond the steel grade, the quality of a sink is judged by the thickness of the sheet metal, the depth and shape of the bowls, and the surface finish. A brushed grain limits fingerprints and micro-scratches and keeps a clean appearance over time. Reinforced tops do not flex under load, and welds that are ground flush leave no sharp edges or retention points. Deep bowls reduce splashing and accommodate tall pots and gastronorm pans, while a well-sized drainer lets water run back into the bowl rather than onto the floor. These details, often invisible at first glance, make the daily difference between a sink that lasts and one that ages quickly.

  FAQ — Stainless steel sinks

  One or two bowls? One bowl is enough for auxiliary washing or a small space; two bowls allow wash and rinse to be separated and suit higher throughput.

  Left or right drainer? Choose the side according to the flow direction of your sink and the dishwasher position, for a smooth path from dirty to clean.

  Do I need an upstand? The upstand is recommended when the sink sits against a wall: it blocks water splashes and makes cleaning easier.

  Which bowl depth? A 700 mm depth offers more spacious bowls; 600 mm suits reduced spaces.

  AISI 304 or 430? AISI 304 is advised for bowls and tops in permanent contact with water; AISI 430 suits less exposed structural parts.

  Welded or demountable? The welded-leg version is more rigid and delivered assembled; the demountable version transports and stores flat, handy for difficult access.

  Taps and accessories

  A sink is only complete with suitable taps. High-spout mixer taps, spring-loaded pre-rinse spray heads and wall-mounted taps make rinsing large containers easier. Also consider the waste, overflow and trap, which ensure reliable drainage and limit odours. To equip your sink, browse our selection of taps & spray heads designed for intensive use in professional kitchens. Pairing the right tap with the right bowl configuration significantly improves the speed and comfort of your washing station, especially during service rushes when every second counts.

  Are the feet adjustable? Most sinks have levelling feet that compensate for uneven floors and adjust the working height for perfect stability.

  How do I maintain the bowls? Empty and rinse the bowls after each service, descale periodically and check the waste and trap to ensure drainage without stagnation or odour.

  Can I integrate a dishwasher? Yes, some sinks provide a dedicated space for a hood machine, and our sets combine a matching sink and dishwasher in one reference.

  What length should I choose? Measure the wall space available and the position of water supplies; our range runs from compact units to large sinks of more than two metres for high-volume kitchens.

  Is stainless steel hard to keep clean? On the contrary: its smooth, non-porous surface wipes down quickly, resists odours and bacteria, and only requires a neutral detergent and a soft cloth for daily care.

• Stainless wall shelves

  Professional stainless steel wall shelves for catering kitchens

  The stainless steel wall shelf is the most efficient storage solution for using the height of a professional kitchen. By freeing up worktops, it improves organisation, circulation and hygiene at the station. Our range gathers 38 references from Diverso, Diamond and Vogue, in AISI 304 or 430 stainless steel depending on the model, priced from €51 to €1,371 incl. VAT. Solid, perforated, wire-mesh or tubular shelves, with one or several brackets, sliding-door wall cabinets or free-standing storage shelving: you will find here the format suited to every wall and every use.

  AISI 304 or AISI 430 stainless steel

  Like all professional kitchen furniture, stainless shelves come in two main grades. AISI 304, austenitic (around 18% chromium and 8 to 10% nickel), resists corrosion better and suits wet areas or those exposed to greasy vapours. AISI 430, ferritic and more economical, is enough for dry areas and storage spaces. The smooth, non-porous surface of stainless steel cleans easily and absorbs neither odours nor bacteria, making it an ideal material above worktops and sinks.

  The different types of stainless shelves

  Each configuration meets a specific need:

  • Solid shelves: a full top to place crockery, containers and small equipment, easy to wipe down.
  • Perforated shelves: the slotted sheet promotes drainage and ventilation, ideal above a sink or for draining.
  • Wire-mesh and tubular shelves: light and airy, they limit water and dust retention.
  • Bracket-and-rail shelves: brackets and mounting rails spread the load and allow solid wall fixing.
  • Sliding-door wall cabinets: closed overhead storage, protected from dust and splashes.
  • Free-standing storage shelving: self-supporting and multi-level, installed where wall fixing is not possible.
  • Microwave shelves: sized to hold a microwave oven up high and free the worktop.

  Choosing well: length, depth and fixing

  The length is chosen according to the available wall and the volume to store; use the Length (cm) filter to target the exact dimension. The depth, usually 300 or 400 mm, determines what the shelf can hold: a shallow depth keeps clearance above the worktop, a deeper one accepts large containers. For fixing, bracket-and-rail models mount solidly to the wall; make sure to fix the brackets into a support able to bear the planned load and spread the weight evenly along the whole length. For walls that cannot take fixings, choose a free-standing storage shelving unit.

  Our stainless shelf brands

  Diverso offers solid wall shelves in several lengths at the best value for money. Diamond covers the widest range: solid, perforated, bracket-and-rail shelves, sliding-door wall cabinets and free-standing storage shelving, in many dimensions. Vogue rounds out the offer with specific formats — wire-mesh, tubular shelves and microwave supports — handy for small spaces. This diversity lets you equip every wall with the most relevant model.

  A few models from the range

  • Stainless wall shelf 100 cm solid Diverso WR-M100-D10
  • Stainless wall shelf 180 cm solid Diverso WR-M180-D18
  • Stainless wall shelf 1200 mm 3 brackets and rails Diamond P123-SE1
  • Stainless wall shelf 2000 mm 4 brackets and rails Diamond P203-SE1
  • Stainless wall shelf 1600 mm 3 brackets depth 400 Diamond P164-SE2
  • Perforated stainless wall shelf 1200 mm 3 brackets Diamond G123-SE3
  • Stainless wall shelf 1000 mm sliding doors Diamond PSC100-SM3
  • Stainless wall cabinet 2000 mm sliding doors 3 levels Diamond PSC200-SM3
  • Stainless storage shelving 4 levels 1200×400 mm on feet Diamond SR1244-SE4
  • Tubular stainless wall shelf 1200 mm Vogue CD551
  • Wire-mesh wall shelf 610 mm Vogue U200
  • Wall shelf for microwave 560 mm Vogue CB912

  Open shelf or closed wall cabinet?

  The choice between an open shelf and a sliding-door wall cabinet depends on what you want to store. The open shelf offers immediate access and great visibility: it suits equipment used constantly during service, plating dishes and everyday containers. The closed wall cabinet, on the other hand, protects its contents from dust, splashes and vapours; it is recommended for longer-term storage, dry goods or sensitive equipment. Many kitchens combine both: an open shelf just above the worktop for immediate use, and a wall cabinet higher up for protected storage. Sliding doors have the advantage of not encroaching on the passage when open, an asset in narrow spaces.

  Levels, brackets and load capacity

  The number of levels determines vertical storage capacity: free-standing storage shelving usually offers several stacked shelves, while wall shelves are mounted at one or more successive levels. The number of brackets and rails increases with length: the longer the shelf, the more support points it needs to prevent the top from bending under load. A 2-metre shelf thus requires more brackets than a 1-metre one. To preserve durability, respect the load specified by the manufacturer, spread the weight evenly and avoid concentrating heavy items between two fixing points.

  Hygiene, HACCP and maintenance

  Placed above worktops and sinks, stainless shelves contribute to hygiene compliance. Perforated or wire-mesh models avoid water stagnation, while solid shelves protect their contents from dust. To maintain them, cleaning with warm water and a neutral detergent is enough; avoid abrasive or unrinsed chlorinated products that damage the steel's passive layer. Regular wiping in the direction of the grain preserves the original appearance. Storing clean crockery up high, away from splashes, is good practice in line with HACCP.

  Fitting out your kitchen vertically

  Wall shelves naturally complement the other stainless elements of the kitchen. Installed above stainless work tables, they clear the top while keeping essentials within reach; above stainless sinks, perforated versions ease draining. Also consider stainless hand wash basins and taps & spray heads for a complete station. The whole range is found in the stainless steel furniture category.

  Optimising storage and forward flow

  Well-planned overhead storage smooths the work and supports forward flow. Place the most-used utensils and containers at shoulder height, just above the worktop, and reserve the upper levels for less frequent storage. Above the washing area, perforated shelves let clean crockery finish draining without retaining water. By clearly separating clean and dirty storage zones, and keeping surfaces clear, you reduce the risk of cross-contamination and make daily cleaning easier. A well-positioned shelf saves precious time during service rushes, keeping everything within arm's reach exactly where it is needed.

  Build quality and finish

  Beyond the steel grade, the quality of a shelf is judged by the thickness of the sheet, the strength of the brackets and the surface finish. A brushed grain limits fingerprints and micro-scratches and keeps a clean look over time. Reinforced tops do not bend under load, and well-finished edges leave no sharp corners or retention points. On perforated and wire-mesh models, the openings are sized to drain water without letting small items fall through. These details, often invisible at first glance, make the daily difference between a shelf that lasts and one that ages quickly under the demands of a professional kitchen.

  FAQ — Stainless wall shelves

  Solid, perforated or wire-mesh? Choose a solid shelf to place and protect, a perforated or wire-mesh one above a wet area to promote drainage and ventilation.

  Which depth should I choose? A 300 mm depth keeps clearance above the worktop; 400 mm accepts large containers and gastronorm pans.

  How do I fix a heavy shelf? Use the supplied brackets and rails, fixed into a support suited to the load, and spread the weight along the whole length.

  What if the wall cannot take fixings? Choose a free-standing storage shelving unit, self-supporting and multi-level.

  AISI 304 or 430? AISI 304 is advised in wet or greasy areas; AISI 430 suits dry spaces and tighter budgets.

  Can I place a microwave on a shelf? Yes, our microwave supports are sized for this and free up the worktop.

  Are fixings included? Bracket-and-rail models generally include their mounting system; provide wall plugs suited to your wall type.

  What length of shelf for my wall? Measure the available space and leave a margin at the ends; the Length (cm) filter helps you target the right size, from compact models to 2-metre shelves.

  Can I stack several shelves? Yes, installing two or three successive levels on the wall multiplies storage capacity while keeping the worktop clear.

  How do I maintain a stainless shelf? Wipe it regularly with warm water and a neutral detergent using a soft cloth, without abrasive or chlorinated products, and dry in the direction of the grain to preserve the brushed finish.

  Which shelf for above a microwave or coffee station? A dedicated microwave support or a short solid shelf keeps appliances off the worktop and groups a small station together, freeing space for preparation below.

  Are tubular and wire-mesh shelves sturdy enough? Yes, despite their light, airy design they are built for professional use; their open structure simply favours ventilation and avoids water retention, which is useful in damp areas.

  Do shelves rust over time? Genuine stainless steel does not rust under normal kitchen use; keeping the surface clean and avoiding abrasive or chlorinated products preserves the protective passive layer and the shelf's appearance for years.

• Stainless hand wash...

  Professional stainless steel hand wash basins for catering kitchens

  The stainless steel hand wash basin is a mandatory and strategic piece of equipment in any professional kitchen. Dedicated exclusively to staff hand washing, separate from the sink and the preparation basin, it is the first barrier against food contamination. Our range gathers 8 references from Diverso, Diamond and Vogue, in AISI 304 stainless steel, priced from €119 to €969 incl. VAT. Wall-mounted, floor-standing or compact models, with pedal, knee or thigh operation, with or without a soap dispenser: you will find here the basin suited to every point of your kitchen, in line with HACCP rules.

  Why a dedicated hand wash basin is mandatory

  Food hygiene regulations require hand wash basins reserved for staff, in sufficient number and correctly placed, separate from crockery and food washing stations. Regular, effective hand washing is one of the most decisive actions for preventing cross-contamination and foodborne illness. The basin must be easily accessible, supplied with hot and cold water, and equipped with suitable drying and soaping means. In stainless steel, it offers a smooth, non-porous surface that is easy to disinfect, fully compliant with the HACCP approach.

  Hands-free operation: pedal, knee or thigh

  The main benefit of a professional hand wash basin lies in its hands-free operation, which avoids touching the tap with dirty then clean hands. Several systems exist: pedal operation, activated by foot, is sturdy and economical; knee or thigh operation, activated by pressing the leg against a plate, completely frees the hands and is perfect for high-throughput stations. These devices ensure that clean hands do not re-contaminate the tap, an essential point of the hygiene protocol.

  Wall-mounted, floor-standing or compact

  The format is chosen according to the available space. The wall-mounted basin fixes to the wall and clears the floor, ideal at kitchen entrances and along worktops. The floor-standing basin, self-supporting, is installed where wall fixing is not possible and often includes pedal operation. The compact or mini basin fits reduced spaces, bars, food trucks or service areas. Whatever the format, AISI 304 stainless steel ensures strength and easy maintenance.

  Soap dispensers and accessories

  A complete hand wash station comes with soaping and drying means. Some models integrate a soap dispenser directly, which avoids adding a separate accessory and guarantees its accessibility. Also consider the single-use paper towel dispenser and a non-manual waste bin to respect the hygiene chain from end to end. Hot water is recommended for effective washing, and a suitable mixer tap improves comfort of use.

  Our stainless hand wash basin brands

  Diverso offers a complete range of HACCP-compliant professional basins, wall-mounted, floor-standing or compact, with pedal or knee operation, at the best value for money. Diamond stands out with its wall-mounted knee-operated models including a soap dispenser. Vogue rounds out the offer with thigh-operated basins and compact mini basins for small spaces. This diversity lets you equip every hand washing point in your establishment.

  A few models from the range

  • Stainless hand wash basin floor-standing pedal-operated Diverso WR-LV40-PM
  • Stainless hand wash basin floor-standing knee-operated Diverso WR-LV41-PW
  • Compact stainless hand wash basin Diverso WR-LV43-PT
  • Wall-mounted stainless hand wash basin Diverso WR-LV44-PR
  • Wall-mounted stainless hand wash basin knee + soap dispenser Diamond LM3-DSS
  • Wall-mounted stainless hand wash basin with soap dispenser Diamond LM4-LSD
  • Hand wash basin knee-operated Vogue GL280
  • Mini hand wash basin stainless steel Vogue P088

  Where to install your hand wash basins?

  The placement of hand wash basins determines their effectiveness. Install one at each kitchen entrance, so staff wash their hands when arriving at their station, as well as near raw food preparation areas and sensitive stations. In large kitchens, multiply the washing points to avoid travel and encourage frequent washing. The basin must remain clear, never used as a rinsing sink, and always stocked with soap and paper towels. Pair it with the other stainless elements of your kitchen: stainless work tables, stainless sinks, stainless wall shelves and taps & spray heads. Everything is grouped in the stainless steel furniture category.

  Hot water, taps and compliance

  Effective hand washing requires water at the right temperature and a suitable tap. Hot water helps the soap act and loosens soiling; a mixer tap allows quick temperature adjustment without complex handling. On hands-free models, water flows while the pedal or knee plate is pressed, which also limits waste. Make sure each basin is connected to the water supply and drainage, and that the flow is sufficient for a complete rinse. The compliance of a hand washing point relies as much on the equipment as on its constant supply of soap and single-use drying means.

  Which basin for your establishment?

  Needs vary with size and activity. A food truck or small bar will favour a compact mini basin, space-saving but compliant. A restaurant will install several wall-mounted knee-operated basins, spread between the kitchen entrance and preparation areas. A catering kitchen or lab will multiply washing points, often floor-standing with pedal operation, to absorb numerous staff and frequent passages. In all cases, the number and location of basins must match the real organisation of work flows and the number of stations handling food.

  Maintenance and hygiene

  The hand wash basin, by its function, must be kept impeccably clean. Regularly clean and disinfect the bowl, the control and the tap with warm water and a neutral detergent, without abrasive or unrinsed chlorinated products that would damage the steel's passive layer. Check that the pedal or knee control works, the soap level and the availability of paper towels. A clean, functional basin is a visible indicator of the seriousness of your hygiene approach, often checked during inspections.

  Hand washing and forward flow

  The hand wash basin fits fully into the forward-flow principle. By placing a hand washing point at each important transition — entering the kitchen, moving from raw to cooked, returning from the toilets — staff are encouraged to wash their hands at the right moment, without breaking the work flow. This discipline, supported by well-positioned and always-functional equipment, considerably reduces the risk of cross-contamination. An accessible, clean and stocked basin is thus one of the concrete and visible pillars of a kitchen that controls its food safety plan.

  AISI 304: the reference material

  If the hand wash basin is almost always made of AISI 304 stainless steel, it is no accident: this austenitic grade, rich in chromium and nickel, resists the corrosion caused by constant water and disinfection products, while offering a smooth, non-porous surface that does not harbour bacteria. The pressed bowl without crevices, the rounded edges and the careful welds limit retention zones and make quick cleaning easier. This combination of qualities makes stainless steel the most suitable material for equipment whose cleanliness is, by definition, its very reason for being.

  FAQ — Stainless hand wash basins

  Is a hand wash basin mandatory in a professional kitchen? Yes, hygiene regulations require dedicated basins, separate from sinks and preparation basins, in sufficient number and well placed.

  Pedal, knee or thigh: which control? All avoid touching the tap with dirty hands; the pedal is sturdy and economical, knee or thigh operation fully frees the hands, ideal at high throughput.

  Wall-mounted or floor-standing? The wall-mounted model clears the floor and suits placement along worktops; the floor-standing one is installed where wall fixing is impossible.

  Do I need an integrated soap dispenser? It is a real plus: it guarantees soap at the washing point; some models integrate it directly.

  Can the basin be used to rinse crockery? No, it must remain exclusively reserved for hand washing to avoid any cross-contamination.

  Why AISI 304 stainless steel? Its smooth, non-porous surface resists corrosion and disinfects easily, making it the reference material for hygiene.

  How many basins should I plan? The number depends on the kitchen size and the number of food-handling stations; the goal is that a basin is always accessible nearby.

  Is the mini basin compliant? Yes, provided it is dedicated to hand washing, supplied with water and stocked with soap and paper towels; it suits small spaces and food trucks.

  How do I maintain a stainless basin? Clean and disinfect the bowl and control daily with warm water and a neutral detergent, without abrasive or chlorinated products, and dry the surface to preserve the steel and its appearance.

  Does hot water matter? Yes, warm water improves soap action and soil removal; a mixer tap lets you set a comfortable, effective washing temperature quickly.

  Can I add a soap and towel dispenser separately? Yes, where the basin has no integrated dispenser, wall-mounted soap and single-use towel dispensers complete the station and keep the hand washing point fully equipped.

  Do hands-free controls save water? They help: water flows only while the pedal or knee plate is pressed, which limits waste compared with a tap left running during washing.

  What temperature should the water reach? Comfortably warm water is enough for effective hand washing; the key is a reliable supply, a working control and a constant stock of soap and single-use towels at every basin.

• Taps & spray heads

  Professional taps and spray heads for catering kitchens

  Professional tapware is an essential link in any kitchen and washing area. Designed for intensive use, it must offer a generous flow, great robustness and ergonomics suited to the pace of service. Our range gathers 18 references from Diverso, Diamond, Vogue and Gastro M, priced from €105 to €1,067 incl. VAT. Pre-rinse spray heads, gooseneck mixer taps, single-lever mixers, wall-mounted elbow-operated taps or pot filler spray units: you will find here the solution suited to your sink, your worktop and your installation constraints.

  The pre-rinse spray, ally of the sink

  The pre-rinse spray head is the key piece of an efficient washing area. Its powerful jet quickly removes food residue from plates and pans before they go into the dishwasher, improving wash quality and extending the machine's life. Mounted on a spring hose and a rigid neck, it is handled with one hand and returns automatically to position. Often paired with an integrated mixer tap, it combines pre-rinsing and filling in a single station, a precious time saving during service.

  Mixer taps and single-lever mixers

  For filling pans and everyday uses, several tap types coexist. The gooseneck mixer tap, with its high swivel spout, clears a large space under the jet and makes filling bulky containers easier. The single-lever mixer sets flow and temperature in one movement, handy day to day. Elbow-operated or long-lever versions let you turn on the water hands-free, a hygiene asset near handling stations. Some models include an extractable spray on a hose for extra reach.

  Pot filler taps and wall-mounted taps

  The pot filler tap with a gooseneck is used to quickly fill pots and pans; its hands-free versions help when your hands are full. Wall-mounted taps fix to the wall above the sink and clear the worktop, while single-hole models mount directly on the worktop or bowl. The choice depends on your sink configuration, the number of drilling holes available and the desired height under the spout.

  Flow, connection and installation

  In a professional kitchen, flow comes first: a high-flow tap fills faster and speeds up the work. Check the connection compatibility with your hot and cold water supply, as well as the fixing type — deck-mounted (single hole) or wall-mounted. Quality cartridge or valve models offer a clean opening and good longevity. Consider the neck size and spout reach so it covers the whole bowl. Good sizing avoids splashing and makes both filling and rinsing easier.

  Our tapware brands

  Diverso offers pre-rinse spray sets and gooseneck mixer taps at the best value for money. Diamond covers the most complete range: pre-rinse sprays, single-lever mixers, wall-mounted taps, elbow-operated models and Heavy-Duty high-flow taps. Vogue brings pre-rinse sprays and compact mixer taps, while Gastro M stands out with its gooseneck pot filler taps and single-hole mixers. This diversity covers every need from the sink to the worktop.

  A few models from the range

  • Pre-rinse spray + gooseneck mixer tap Diverso WR-RC80-03
  • Stainless gooseneck mixer tap Diverso WR-RS20-01
  • Pre-rinse spray + mixer tap Diamond CW8003-MT
  • Mixer tap with extractable shower hose Diamond CW5001-MT
  • Stainless Heavy-Duty tap with shower Diamond CW4088/HD
  • Wall-mounted single-outlet tap with shower Diamond CW8002-MT
  • Single-lever mixer tap with spray Diamond CW4086/MT
  • Pre-rinse spray double water inlet Vogue CE985
  • Pot filler tap large gooseneck hands-free Gastro M CS490
  • Spray unit mixer single-hole gooseneck Gastro M CW362
  • Mixer tap single-hole quarter-turn neck 200 mm Gastro M DY372
  • Double mixer tap Vogue Y770

  Pre-rinsing and dishwasher performance

  Careful pre-rinsing directly affects wash quality in the machine. By removing solid residue before the cycle, the pre-rinse spray prevents the filters and wash arms from clogging, reduces soiling of the water and lets the dishwasher work on already-cleared crockery. The result is cleaner crockery, more efficient cycles and lighter maintenance. The ideal station combines a high-flow pre-rinse spray and a mixer tap for filling, mounted on the sink right next to the dishwasher, to smooth the path from dirty to clean according to the forward-flow principle.

  Which tap for which station?

  The choice depends on use. Above the washing sink, favour a pre-rinse spray paired with a gooseneck mixer. For filling pots, a high-neck pot filler, ideally hands-free, saves time. On a preparation top, a single-lever mixer with elbow control eases hygiene. In tight spaces, a compact monobloc tap or single-hole mixer is enough. Also consider the number of stations: a double mixer tap can supply two bowls or two zones at once, useful on large sinks.

  Materials, finishes and durability

  Professional tapware is built to last in a wet, demanding environment. Chrome-plated brass or stainless steel bodies resist corrosion, while quality cartridges and mechanisms ensure a clean opening and good sealing over time. Stainless-steel spring spray hoses withstand thousands of handlings. A smooth finish makes cleaning easier and limits limescale build-up. To preserve these qualities, regular descaling and gentle cleaning, without abrasive products, are enough to maintain flow and original appearance for years.

  Tapware and hygiene

  Tapware contributes directly to kitchen hygiene. Elbow, knee or long-lever controls avoid touching the tap with dirty hands, limiting cross-contamination. At the washing station, careful pre-rinsing reduces the dishwasher's load and improves the result. For maintenance, regularly clean the spout, spray and control, and periodically descale the spray head to keep an effective jet. Well-maintained tapware keeps its flow and precision over time.

  Complete your washing area

  Taps and spray heads naturally pair with the other stainless elements. Install them on your stainless sinks for washing, near stainless work tables for preparation, and complete the station with stainless hand wash basins and stainless wall shelves. The whole range is found in the stainless steel furniture category.

  Installation and compatibility

  Before choosing, check the configuration of your sink or top: number of drilling holes, hole spacing, space available above the bowl and type of supply. A single-hole tap mounts on one drilling, while a wall-mounted model needs wall inlets. Make sure the height under the spout and the neck reach cover the whole bowl, and that the connection matches your hot and cold water supply. A well-suited model installs easily and offers lasting comfort of use, without splashing or hindrance during service. Taking these measurements before ordering avoids surprises and ensures the tap fits your station the first time.

  Hot water and everyday comfort

  A hot and cold connection with a mixer is recommended in a professional kitchen. Hot water improves degreasing during pre-rinsing and the comfort of use, while remaining under control thanks to temperature adjustment. On hands-free models, water flows only while the control is pressed, which also limits waste. Choosing the right balance of flow, reach and control type makes the daily work faster and more comfortable, whether you are filling a large pot, rinsing a stack of pans or simply topping up a bowl during a busy service.

  FAQ — Taps & spray heads

  What is a pre-rinse spray for? Its powerful jet removes food residue before the dishwasher, improving washing and protecting the machine.

  Wall-mounted or deck-mounted? The wall-mounted model clears the top and fixes above the sink; the single-hole model mounts directly on the bowl or top depending on the drilling available.

  Why a gooseneck? Its high swivel spout clears space under the jet and makes filling large containers easier.

  What does elbow control add? It lets you turn on the water hands-free, a hygiene advantage near food-handling stations.

  How do I maintain tapware? Clean the spout and spray, and periodically descale the head to keep a steady jet and good flow.

  Is it suitable for intensive use? Yes, professional tapware is designed for repeated opening and closing all day; robust bodies, quality cartridges and reinforced hoses ensure reliability in continuous service.

  Does the spray return on its own? Yes, mounted on a spring hose it is handled with one hand and automatically returns to its rest position.

  Can I replace just the spray head? On many sets, the spray head and hose can be replaced independently, extending the station's life without changing the whole tap.

  Does hot water matter at the tap? Yes, a hot and cold connection with a mixer improves degreasing during pre-rinsing and comfort, while staying controlled through temperature adjustment.

  What flow for a professional kitchen? Favour a high-flow tap to fill bowls and pots quickly; sufficient flow speeds up the work and limits waiting during service.

  Are spray hoses durable? Stainless-steel spring hoses are built for thousands of pulls and returns; their robust construction is designed for the repeated handling of a busy professional kitchen.

  How do I limit limescale? A smooth finish slows build-up, and periodic descaling of the spout and spray head keeps the jet steady; gentle cleaning without abrasive products preserves the surface.

  Can one tap serve two bowls? Yes, a double mixer tap or a high-swivel gooseneck can serve two bowls or zones, which is useful on large sinks where two operators work side by side during busy service.

  Is stainless better than chrome-plated brass? Both resist corrosion well in a kitchen; stainless offers a uniform look and easy cleaning, while quality chrome-plated brass is robust and widely used — choose according to finish preference and budget.