Stop sacrificing durability for workspace. This wood baker's top work table features a thick, 1 3/4 inch hardwood top paired with a robust galvanized base, providing a stable, long-term prep surface ideal for high-volume kitchens and production areas. Restaurants, bakeries, cafeterias, and institutional foodservice operations will benefit from a rigid, NSF-certified work platform designed for continuous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the work table. Remove food, crumbs, and loose debris from the 1 3/4" wood top. Wipe the surface with a mild detergent solution and a soft cloth; rinse with clean water and dry thoroughly to prevent warping. Clean the galvanized undershelf and legs with non-abrasive cleaner; inspect and tighten adjustable plastic bullet feet. Sanitize food-contact areas per CSA or local rules. Repeat daily to reduce bacteria, grease buildup, energy loss, and inspection failures.#@@#Additional Info#@#Advance Tabco BG-368 baker’s top work table is 96" wide by 36" deep with a 1 3/4" wood top, 4" splash, galvanized base, adjustable undershelf, and legs. NSF certified, it has a 350-pound nominal weight and is a non-cancelable special order.#@@#General Info#@#Description #@#
Stop sacrificing durability for workspace. This wood baker's top work table features a thick, 1 3/4 inch hardwood top paired with a robust galvanized base, providing a stable, long-term prep surface ideal for high-volume kitchens and production areas. Restaurants, bakeries, cafeterias, and institutional foodservice operations will benefit from a rigid, NSF-certified work platform designed for continuous daily use.
#@@# Wood Top#@#
The 1 3/4 inch hardwood top offers mass and thermal stability, minimizing heat transfer and limiting warping during heavy prep cycles. Operators will appreciate the solid cutting and rolling surface that withstands repetitive tasks without rapid wear.
#@@# Rear Backsplash#@#
An integrated 4 inch rear splash protects walls from spills and splatter, simplifying sanitation workflows and preserving wall finishes. Cleaning crews benefit from a physical barrier that contains liquids and debris during intensive batch work.
#@@# Side Splashes#@#
Four inch splashes on both sides prevent lateral spills and reduce cross-contamination risks at adjacent stations. Line cooks maintain cleaner perimeters when staging multiple products or tools on the table.
#@@# Galvanized Undershelf#@#
The adjustable galvanized undershelf provides secure storage for pans, mixers, and supplies while resisting corrosion in humid environments. Staff can organize staging items beneath the work surface to free counter space and enhance service speed.
#@@# Adjustable Legs#@#
Legs feature adjustable plastic bullet feet that allow precise leveling on uneven floors, supporting a stable work plane under load. Supervisors achieve consistent ergonomic heights and reduce wobble during heavy-duty tasks.
#@@# NSF Certified#@#
NSF certification confirms that the unit meets sanitation and public health performance criteria required for commercial foodservice. Facility managers can document compliance when specifying equipment for institutional kitchens.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the wood top weekly for scratches, detergent stains, or soft spots and sand minor imperfections with 120–150 grit before sealing. Apply food-grade mineral oil or butcher block conditioner every 30–60 days depending on use; rub in with a lint-free cloth and allow full absorption. Tighten galvanized leg fasteners monthly and confirm plastic bullet feet align to prevent rocking. Clean undershelf and backsplash with neutral pH cleaner; dry thoroughly to prevent corrosion.
