Built for busy kitchens that demand durability and practical function, this stainless steel work table with an integrated prep sink streamlines food preparation and cleanup while sustaining heavy use. Designed to fit seamlessly into production lines, the unit combines a robust 16-gauge 430 stainless top with a left-mounted sink bowl and a welded 5-inch backsplash to protect walls and maintain a sanitary workflow. Food service operators will appreciate the NSF certification and the engineered balance of performance and value.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash sink bowl with a mild detergent and warm water. Rinse surfaces thoroughly and sanitize food-contact areas to remove bacteria and reduce foodborne illness risk. Degrease oven hoods, vents, and exhaust regularly to prevent fires. Clean condenser coils and vents to improve efficiency and lower utility bills. Inspect seals and fasteners, tighten or replace parts to avoid breakdowns. Dry all surfaces before reuse to pass CSA inspections.#@@#Additional Info#@#Advance Tabco's KLAG-11B-306L-X work table is 60" W x 30" D with a 16 gauge 430 stainless top. It features a 16" W x 20" x 12" deep prep sink, deck-mounted faucet, 5" backsplash, adjustable undershelf, and NSF certification. Weight: 180 pounds.#@@#General Info#@#Description #@#
Built for busy kitchens that demand durability and practical function, this stainless steel work table with an integrated prep sink streamlines food preparation and cleanup while sustaining heavy use. Designed to fit seamlessly into production lines, the unit combines a robust 16-gauge 430 stainless top with a left-mounted sink bowl and a welded 5-inch backsplash to protect walls and maintain a sanitary workflow. Food service operators will appreciate the NSF certification and the engineered balance of performance and value.
#@@# Top Gauge Surface#@#
A 16-gauge 430 stainless top delivers a corrosion-resistant, food-contact surface that withstands repeated use and cleaning. Chefs notice consistent planar support for cutting, plating, and staging tasks, while maintenance teams reduce downtime with a resilient finish.
#@@# Built-In Sink Bowl#@#
The left-mounted sink measures 16 inches wide by 20 inches front-to-back and 12 inches deep, providing a single bowl large enough for prep washing and quick rinses. Line cooks benefit from reduced travel between stations and faster turnover when rinsing produce and smallware.
#@@# Integrated Backsplash#@#
A 5-inch welded backsplash prevents splashes from reaching walls and simplifies sanitizing routines in high-traffic zones. Kitchen managers gain cleaner line areas and lower risk of accumulated residue around preparation stations.
#@@# Sturdy Base Construction#@#
Galvanized steel legs and an 18-gauge adjustable undershelf create a rigid support structure that resists moisture and wear. Staff experience stable work surfaces even under heavy loads, while storage on the undershelf keeps essentials organized and accessible.
#@@# Adjustable Feet#@#
Plastic bullet feet on each leg allow precision leveling on uneven floors, ensuring safe, wobble-free operation. Facilities personnel can align the table quickly to meet sanitation and safety standards without additional shims.
#@@#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 KLAG-11B-306L-X work table weekly and tighten leg bolts to maintain stability and ensure safety during use. Clean the 16 gauge 430 stainless top thoroughly with a neutral detergent and warm water; rinse and dry completely to prevent unsightly stains. Flush the 16" x 20" sink and deck faucet daily; remove any debris from the drain to prevent clogs and ensure proper drainage. Sanitize all surfaces per HACCP protocols to maintain hygiene standards.