Main risks

• Cuts and punctures when handling knives and utensils on the table.
• Tipping or instability due to an unevenly distributed load, uneven legs or unbraked castors.
• Impacts with corners and edges; possible entrapment in folding mechanisms or height adjustments.
• Burns from placing very hot containers or equipment if the surface is unsuitable, or from proximity to heat sources.
• Cross-contamination from mixing raw and cooked foods or from inadequate cleaning.
• Slips caused by spills running from the work surface onto the floor.
• Material degradation from harsh chemicals, with risk of corrosion or flaking.
• Injuries when moving or assembling the table due to its weight or size.

Safe use

• Assemble and level the table following the manufacturer’s instructions; adjust the legs until any wobble is eliminated.
• If fitted with castors, engage the brakes before working and when loading it.
• Distribute the load evenly and avoid exceeding the stated maximum load.
• Do not climb on it; do not use it as a seat or a ladder.
• Use chopping boards and dedicated surfaces for each type of food to reduce cross-contamination.
• Place non-slip mats under small equipment and keep the work area clear.
• Avoid placing very hot pots or trays directly on it if the product is not designed for this; use trivets or heat mats.
• Clean up water, oil and food spills immediately; dry the table and floor thoroughly to prevent slips.
• Operate folding or adjustment mechanisms without any load and ensure they lock in place before use.
• To move it, reduce or remove the load and push from the frame, not from the worktop or from any equipment resting on it.

Storage and maintenance

• Clean after each use with a mild detergent suitable for food-contact surfaces; rinse and dry carefully.
• Avoid very abrasive scouring pads and products containing chlorine or strong acids if they are not compatible with the material.
• Periodically check screws, joints, levelling feet, hinges and castor brakes; tighten or replace worn parts.
• Check that the surface has no cracks, burrs or peeling coatings; avoid handling food directly if there is any damage.
• Keep the lower area free of standing moisture and clean the supports or shelves regularly.
• For long periods without use, store the table in a dry, ventilated place; if it is foldable, fold it and protect it from dust.
• During transport, use corner protectors and avoid impacts that could deform the structure.

Restrictions of use

• Product intended for supporting and preparing food and utensils; do not use as a lifting platform, seat or scaffold.
• Do not use outdoors, in deep-freeze rooms or in corrosive environments unless expressly indicated by the manufacturer.
• Keep out of reach of children and avoid their presence in the area during tasks with knives, hot equipment or moving equipment.
• Do not modify the structure or drill the surface to add accessories that could compromise stability.
• Do not place the table next to open flames or intense heat sources if it is not designed for this; maintain safe distances from cookers, ovens and fryers.
• Do not block exits, work aisles or evacuation routes with the table.
• Avoid highly concentrated point loads on edges and do not exceed the recommended load capacity.