Stop compromising workspace durability for cost control. This stainless steel work table with an integrated prep sink delivers commercial-grade construction and a functional layout to support continuous food prep in high-traffic kitchens. Designed for institutional environments, the unit combines heavy-gauge surfaces, a sizable sink bowl, and NSF certification to meet sanitation and operational demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Scrape solids and rinse sink bowl with water. Apply mild detergent in a spray or 1–2 gallons sink solution, scrub stainless surfaces with a non-abrasive pad, and rinse thoroughly. Wipe condenser coils and vents with a soft brush to remove grease. Dry all surfaces and check gaskets and feet for wear; replace as needed. Clean weekly for food safety, fire prevention, lower utility use, longer service life, and to meet CSA inspection standards.#@@#Additional Info#@#Advance Tabco KLAG-11B-305R-X work table measures 60" W x 30" D. It has a 16 gauge 430 stainless top, a 16" W x 20" x 12" deep prep sink, deck-mounted faucet, 5" H backsplash, adjustable undershelf, and NSF certification. Total weight is 150 pounds.#@@#General Info#@#Description #@#
Stop compromising workspace durability for cost control. This stainless steel work table with an integrated prep sink delivers commercial-grade construction and a functional layout to support continuous food prep in high-traffic kitchens. Designed for institutional environments, the unit combines heavy-gauge surfaces, a sizable sink bowl, and NSF certification to meet sanitation and operational demands.
#@@# Top Gauge Strength#@#
The 16-gauge 430 stainless steel top provides a solid, corrosion-resistant surface engineered for repeated use and cleaning. Managers will appreciate the balance of thickness and weight that resists denting while remaining serviceable for regular maintenance.
#@@# Integrated Prep Sink#@#
A 16-inch wide by 20-inch front-to-back sink bowl with a 12-inch depth sits on the right side to centralize washing and prep tasks. Staff will reduce transit time between counters and sink, increasing throughput during peak service periods.
#@@# Backsplash Protection#@#
A 5-inch high backsplash prevents splashes from reaching walls and vertical surfaces, simplifying cleaning and protecting finishes. Supervisors will reduce wall maintenance and potential sanitation issues in tight production spaces.
#@@# Galvanized Undershelf#@#
The 18-gauge galvanized adjustable undershelf offers organized storage for pans, trays, and supply containers beneath the work surface. Chefs can store frequently used items within reach, which shortens cycle times and improves line ergonomics.
#@@# Robust Base Construction#@#
Galvanized steel legs with adjustable plastic bullet feet establish a stable platform and permit leveling on uneven floors. Facility teams will secure safe placement quickly and maintain alignment under heavy loads.
#@@# Rounded Edge Design#@#
A rounded rolled bullnose edge on the top reduces snagging and enhances operator comfort during extended prep tasks. Line staff will experience fewer glove catches and a smoother hand path while working along the table.
#@@#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 stainless steel top and sink daily for debris; remove food particles and sanitize with a food-safe sanitizer to prevent bacteria. Rotate cleaning tasks weekly: scrub the 16 gauge 430 stainless surface with a non-abrasive cleaner, flush the 16"W x 20" bowl with warm water, and descale the faucet. Tighten galvanized legs and adjust plastic feet monthly for a level 60" W x 30" D work surface.