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Tables, Racks & Storage

Commercial Tables, Racks & Storage in Toronto & Canada

A commercial kitchen needs flat prep space, dry storage, and somewhere to keep clean dishes covered, and this collection covers all three. For everyday prep and plating, Phoenix's work table lineup covers the range: the Phoenix ECONOMY tables use 18-gauge 430 stainless for lighter-duty prep on a budget, while the Phoenix PREMIUM line steps up to a heavier 16-gauge 304 stainless top with better corrosion resistance for busy lines, wet stations, and butcher work. For dry storage — walk-ins, back stock, receiving areas — chrome and black epoxy wire shelving from Phoenix and Atosa lets air circulate around stored goods instead of trapping moisture the way a solid shelf can. Once dishes and glassware are clean, they need somewhere to live: open cabinets from BK Resources keep everything within arm's reach near a busy dish pit, while closed units from Omcan and Thorinox keep dust, grease, and pests off stacked plates and stemware overnight. Whether you're outfitting a prep line in Toronto, a dish room in Mississauga, or a new kitchen right here in Vaughan, Phoenix Food Equipment ships tables, racks, and storage across the GTA and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What gauge stainless steel should I look for in a commercial work table?

Gauge measures steel thickness, and the number runs opposite to what you'd expect — a lower gauge means a thicker, heavier top. 18-gauge is the common entry point for tables that see moderate daily use, like our Phoenix ECONOMY line built from 430 stainless, which resists staining and cleans easily at a lower price. 16-gauge steps up to a sturdier surface that holds up to constant chopping, rolling, and equipment weight, and our Phoenix PREMIUM tables pair that thicker top with 304 stainless, a higher-chromium alloy with better corrosion resistance than 430, which matters around sinks and wet prep. For a busy line or wet station, 16-gauge 304 is worth the upgrade; for lighter prep or overflow space, 18-gauge 430 still holds up well.

Wire shelving vs. solid stainless steel shelving — which is better for a commercial kitchen?

Wire shelving — like our Phoenix Chrome/Black Epoxy Wire Shelf Kits or Atosa Slate Gray Epoxy Wire Shelf Kits — uses open, slatted shelves that let air move freely around stored goods, which helps stop moisture and dust from building up in a walk-in or dry storage room. It's also lighter and easier to reconfigure than solid shelving. Solid stainless steel shelving gives you a flat, wipeable surface instead, which works better for anything that could drip or leak, such as plated food waiting for service or storage near a prep table. Most kitchens use both: wire for bulk dry storage and walk-ins, solid stainless closer to the cook line. Either way, look for NSF-listed shelving near food prep or storage areas subject to health inspection.

Should dish storage be open or closed?

It depends on how often the dishes get used and what's stored near them. Open cabinets, like the BK Resources BKDC series, keep dishes and glassware within easy reach for staff working a busy dish pit or high-turnover service line, and they're usually the more affordable option. Closed cabinets — the Omcan closed dish cabinet or Thorinox TWCA closed wall cabinet — add solid doors that keep dust, grease splatter, and pests off stacked plates and stemware, which matters more in a back-of-house storage room or anywhere dishes sit between uses. Many health inspectors also prefer enclosed storage for anything not actively in rotation. If the cabinet sits at the dish pit and empties every shift, open works fine; further from service, go closed.