Sintered stone top table
Sintered stone earns its price in one place: the table that gets a hot dish put straight down on it, which is the same table that ruins a laminate within a month.
| Top | Sintered stone, round / square / rectangular |
|---|---|
| Base | Metal |
| Heat | Takes hot dishes directly |
| Stain | Non-porous surface |
| Size | Made to order |
| Finish | Matte stone face |
| Terms | EXW Foshan or DDP to your address |
Trade enquiries only · EXW Foshan or DDP · replies inside three working days
Heat is the test
Most table failures in a bar start with heat, not weight. Dishes straight from the pass, cigarettes left on the edge, hot water jugs — laminate blisters, veneer lifts, and the table is written off for a mark in the middle of a top that is otherwise perfect. Sintered stone takes all three and shows nothing.
It is also non-porous, so red wine, vinegar and cleaning chemicals sit on the surface rather than in it. On a table where glasses are cleared by hand rather than by tray, that matters nightly.
What it costs you elsewhere
Weight, and edge fragility. Stone tops are heavy, so the base has to be rated for them and the table is no longer something one person moves at closing. The edge will chip if it is hit hard on an unsupported corner, which is why the frame runs under the perimeter rather than only at the centre.
Where tables are stacked nightly or dragged across a floor, this is the wrong top; where they stay put and take food, it is the right one.
Shapes
Round for standing zones where people arrive from any side, square for banquette runs where the table meets a wall, rectangular where the top has to follow a window. All three cut from the same slab thickness so a room can mix shapes without the eye catching a difference in edge profile.
Send a floor plan, get a priced layout back
Tell us the counter length, the number of covers and the look you want. We come back with stool counts, heights, finishes and a written quotation — usually inside three working days.