The pizza shop workbench needs to withstand repeated kneading, rolling and stacking of dough. The load-bearing capacity and stability of the stainless steel structure are essential.The thickness of the countertop liner should not be less than 1.5 mm, and the lower liner should be 18 mm multi-layer solid wood or high-density board to disperse the impact force, and there is no obvious depression when pressed for a long time.The platform feet are made of stainless steel square tubes, with a cross-section of 50 mm by 50 mm, a wall thickness of 1.2 mm, and adjustable feet at the bottom to adapt to uneven ground.There are cross-pull struts between the feet of the platform to prevent lateral shaking.

In long-term use, the most common problems with the workbench are the connection between the workbench and the cabinet and the caster brakes.Due to the slight vibration of the internal compressor of the refrigeration workbench, all fastening screws need to be coated with thread locking glue, and they should be checked and tightened regularly every month.If the universal casters are fixed for a long time, it is recommended to replace them directly with fixed metal feet to completely eliminate displacement.The door hinge adopts a heavy-duty type, and there is no sinking after 30,000 opening and closing tests.The drawer slide rail is rated to carry 35 kilograms, and the push-pull of the fully loaded pizza tray is still smooth.

Stability is a prerequisite for efficiency.A shaking workbench cannot rub out a uniform bottom of the cake; a sagging cabinet door will always interfere with the operator to turn around.The workbench manufactured by the enterprise always insists on using solid materials and does not compromise the thickness due to cost.When purchasing, users can press the edge and center of the countertop by hand to feel the deformation, and gently shake the cabinet to judge the welding firmness.Okay, it won't ring if you stand up and jump.