Dining table with marble top: consider weight and base
A dining table with a marble top looks refined and is resistant to heat in everyday use. However, the material brings considerable weight, which must be taken into account during planning, delivery and installation. Anyone ordering such a table for a restaurant, a hotel area or a showroom should keep an eye not only on the appearance but also on the base and the floor. This applies to small bistro tables just as much as to long tables, where the top may consist of several parts.The following points help with the assessment.
How heavy a marble top is
Marble generally weighs about 2.6 to 2.8 tonnes per cubic metre. A top measuring 200 by 100 centimetres with a thickness of 2 centimetres therefore comes to roughly 110 kilograms, and to about 160 kilograms at 3 centimetres. The frame is added to this. These figures are guide values, but they show that such a table should not be carried by two people. Moving it within the room later is also possible only to a limited extent. In the Dining tables section you will find models with stone tops in various sizes.
Requirements for the base
The frame must absorb the load evenly and must not twist. On tables with four legs, a continuous apron provides stability; pedestal or central-base tables need a wide, heavy base so that the table does not tip when someone leans on the edge. The top should rest on its full surface or on several points, because marble withstands pressure well but is sensitive to bending. Large unsupported overhangs should therefore be avoided. Baroque furniture with carved frames in particular should be solidly built at the joints between legs and apron.
Floor, delivery and installation
The weight is distributed over only a few contact points. Marks can form on parquet, floorboards or soft coverings, which is why wide glides or pads are advisable. In older buildings with timber joist ceilings, the load-bearing capacity should be checked by a specialist in case of doubt. Top and frame are generally delivered separately and joined only at the final location. The top is transported upright, as it can break when carried flat. Plan for enough people, clear routes and a check of door widths and stairs before the delivery arrives.
Use in daily operation
In a restaurant, a marble table is rarely moved, so it is suited to fixed places rather than flexible banquet seating. The surface tolerates heat but reacts to acids from wine, lemon or vinegar with dull patches. Impregnation reduces the risk but does not replace prompt wiping. Coasters and place mats give the top additional protection.Edges and corners are sensitive to knocks, which should be considered when choosing chairs and setting the distance to walkways. Those who plan for these points obtain a stable table that can be used over a long period.
Also of interest: Chairs, Benches, Console tables. The full range: Baroque furniture.
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