Collection: Work Bench with Splashback

Types and configurations

Work benches with splashback are the foundation of every commercial prep line — the surface that takes the bulk of cutting, plating, mixing, and clean-down work. Hospitality Connect stocks FED, Modular, Brayco, and Borrelli in 304-grade stainless top with 100 mm rear splashback to protect adjacent walls from splatter. Standard widths are 1200, 1500, 1800, and 2100 mm; depths are 600 or 700 mm. Galvanised legs come with adjustable feet for uneven floor levelling. Open-base (under-shelf) and closed-base (cupboard) variants are available depending on what the bench has to store underneath.

Specifications

• Top: 304 stainless, 1.2 mm or 1.5 mm depending on grade. Hairline-brushed finish hides minor scratches better than polished mirror.
• Splashback: standard 100 mm rear; 50 mm side splashbacks available for corner installations.
• Frame: galvanised square tube; legs are adjustable 50–80 mm for floor level differences.
• Under-shelf: solid stainless or wire — solid for dry storage, wire for ventilation in damp wash zones.
• Edges: rolled-down front and side edges for safety and to deflect liquid spills back to the surface.

Plumbing and installation

Work benches don't typically need plumbing, but if they integrate a sink or pre-rinse spray they do. Confirm hot/cold water positions before ordering — most factory benches have penetrations sized for standard 50 mm waste fittings. For wall-fixed benches, leave 25 mm clearance behind the splashback to allow for expansion and easy cleaning of trapped grease and dust. Floor levelling matters more than buyers expect: a bench out of level by 10 mm over its length will pool liquids, frustrate plating, and cause stockpot lids to drift. Allow time during install to set adjustable feet correctly.

Working with our team

Hospitality Connect's catalogue depth in this category reflects 21+ years of supplying Australian commercial venues — single-supplier convenience across appliances, smallware, and consumables means fewer purchase orders, consolidated freight, and consistent specification advice from a team that's seen most operational scenarios before.

Specification matters more than buyers expect — undersized or oversized purchases waste both capital and operating cost. Our trade team spec'd thousands of fitouts across cafés, restaurants, hotels, function venues, and contract kitchens, and we'll match recommendations to your venue brief rather than push the catalogue.

Trade-pricing scales by volume and consolidates with other warehouse picks — refit a full section without minimum-order surprises. Stock turns fast through our Melbourne warehouse on the most-used lines, and items not currently on the shelf typically arrive within 1–2 weeks via direct manufacturer relationships.

Pair with

Build the full prep line with stainless wall shelves and cupboards, leg braces and under-shelves, commercial fridges, food preparation equipment, and tapware for any sink integration.

Why buy work benches from Hospitality Connect

• Four brand ranges in 304 stainless — match the fitout to brand-warranty preferences and existing trade relationships.
• Standard 1200 mm to 2100 mm widths cover typical Australian kitchen layouts without bespoke fabrication.
• Bespoke widths and L-shape configurations available on request for tight or alcove installations.
• Trade pricing on full kitchen fitouts; matching wall shelves and under-shelves quoted together for cost efficiency.
• Freight booked Australia-wide via commercial specialists with tail-lift access for the larger units.
• 21+ years specifying prep lines for cafés, restaurants, central kitchens, and contract caterers.

Bench care and longevity

• Polish stainless top monthly with food-grade polish to maintain the brushed finish and prevent water-spot oxidation.
• Avoid chlorine-based sanitisers — they pit the surface over time, especially around weld joints and fastener heads.
• Inspect adjustable feet quarterly; floor movement and traffic loosens them and benches drift out of level.
• Keep the rolled front edge clean — it sees the most contact and grease film concentrates here invisibly.
• For closed-base cupboards, vacuum the interior monthly; flour and dry-good dust accumulates and attracts pests.
• Re-tighten splashback fasteners during deep cleans; vibration from heavy mixers and prep machines loosens them.

Working with our team

Send through your venue brief and cover counts to our trade desk — we'll quote a full specification with matched accessories and consolidated freight. The Melbourne showroom carries samples across all major ranges, and trade pricing scales by volume on multi-line orders.

Need help choosing? Talk to us

Send through your kitchen floor plan and bench locations — we'll spec widths, depths, and base configurations to match the workflow. Trade pricing applies on full prep-line fitouts; freight pools with shelf and refrigeration orders for cost-effective consolidated delivery.