Original text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the top. Use mild detergent and warm water to scrub the 14-gauge 304 stainless steel surface and cabinet interior with a non-abrasive cloth. Rinse with clean water and dry thoroughly to prevent corrosion. Clean legs and adjustable hex feet, checking fasteners and seals. Remove grease from vents and adjacent oven areas to reduce fire risk. Schedule coil and shelf cleaning monthly to maintain efficiency and meet CSA and health inspection standards.#@@#Additional Info#@#Advance Tabco EB-SS-365M stainless work table measures 60" W x 36" D with a 14 gauge Type 304 stainless steel top, open-front cabinet base with mid-shelf, adjustable stainless legs with hex feet, NSF certified for commercial foodservice, 255 pounds.#@@#General Info#@#Description #@#
Original text:
NSF certification confirms the table meets sanitation and safety standards required for food service operations, while the 255 pounds approximate weight indicates a solid, durable build. Procurement staff can plan installation logistics knowing the unit balances permanence with serviceability.
#@@#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 Advance Tabco EB-SS-365M work table weekly for surface damage and seam gaps. Repair welds and reseal joints immediately to prevent contamination. Clean the 14 gauge Type 304 stainless steel top with pH-neutral detergent and warm water; rinse and dry with a microfibre cloth. Remove the mid-shelf and clean all interior surfaces; sanitize with an approved food-contact sanitizer. Calibrate adjustable hex feet quarterly for stability. Check fasteners monthly and tighten to specifications.
