Vogue Stainless Steel Chopping Board Table 900mm CB911

The Vogue CB911 is a 900 mm stainless steel chopping board table that turns a single footprint into a dedicated cutting and prep station, built for butchery sections, prep kitchens and back-of-house benches in professional venues. It pairs a reversible, removable 25 mm high-density chopping board with a 304 stainless steel worktop and a galvanised undershelf, giving 0.54 m² of cutting surface at a 900 mm working height. Delivered flat packed with every fixing in the box, it assembles without a trade.

Specifications

• Model: CB911
• Brand: Vogue
• Model / MPN: CB911
• Type: Stainless steel chopping board table
• Dimensions (W×H×D): 900 × 900 × 600 mm
• Worktop surface area: 0.54 m²
• Chopping board: Reversible, removable, 25 mm high density
• Worktop material: 304 stainless steel, polished
• Frame & undershelf: 430 stainless steel with galvanised undershelf
• Material thickness: 1.2 mm (18 gauge)
• Feet: 4 adjustable feet included
• Supplied as: Flat packed — table, 1 shelf and fixings

Features

• Reversible 25 mm high-density chopping board — flip it to even out knife wear and double the usable life of the top
• 304 stainless steel worktop — the food-contact grade — polished, hygienic and resistant to the acids and salts of daily prep
• 1.2 mm / 18 gauge construction — holds its shape under heavy boning and portioning instead of flexing
• Built-in galvanised undershelf — a full-footprint second tier for pans, containers and boards with no extra floor space
• 0.54 m² surface at 900 mm height — standard bench height, so it lines up with existing tables in a prep run
• Four adjustable feet — levels out on uneven or sloping kitchen floors
• Flat-packed self-assembly kit — table, shelf and fixings in one carton — no installer and no trade callout

Buying advice

• With a listed size of 900(W) x 900(H) x 600(D)mm, check the CB911 against the bench, shelf or floor space and the access route in.
• Vogue covers the CB911 for 36 months; record the purchase date and keep the invoice with your equipment register.
• Keep the manual with your equipment records and follow its cleaning and maintenance schedule.

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