This 36 inch by 36 inch work table is engineered for durability and functionality, featuring a robust stainless steel top, a rear up-turn for effective splash control, and an undershelf that promotes organized storage and efficient workflow, all while meeting NSF certification for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table. Remove debris and wash the 16 gauge Type 430 stainless steel top with mild detergent and warm water using a soft cloth. Scrub the backsplash, rolled edge, and undershelf; rinse thoroughly. Clean legs and bullet feet; check for corrosion. Degrease oven vents and nearby surfaces. Dry all surfaces completely. Sanitize food-contact areas to remove bacteria and meet CSA and NSF standards. Regular cleaning lowers bills and prevents breakdowns.#@@#Additional Info#@#Advance Tabco SFG-363 work table is 36" W x 36" D with a 16 gauge Type 430 stainless steel top, 1-1/2" backsplash, adjustable 18 gauge undershelf, stainless legs with bullet feet, NSF certified, and weighs 88 pounds.#@@#General Info#@#Description #@#
This 36 inch by 36 inch work table is engineered for durability and functionality, featuring a robust stainless steel top, a rear up-turn for effective splash control, and an undershelf that promotes organized storage and efficient workflow, all while meeting NSF certification for commercial kitchens.
The stainless steel top provides solid support for heavy prep tasks and is resistant to corrosion in humid environments. Its rounded rolled bullnose edge helps prevent chipping and simplifies cleaning during busy service periods.
A 1-1/2 inch backsplash and upturn help limit cross-contamination and protect walls from splatter during high-volume operations, allowing staff to achieve quicker cleaning cycles as fluids remain contained on the work surface.
The stainless steel undershelf can be adjusted to fit ingredient bins, small appliances, and bulk storage without compromising legroom. Managers can quickly configure the shelf height to optimize inventory staging and minimize retrieval time.
Stainless steel legs with adjustable bullet feet ensure stable placement on uneven floors, maintaining level operation under load. This design helps chefs avoid wobble when applying force to large pots or equipment, enhancing safety and consistency.
An open base with undershelf allows for clear sightlines and simplifies cleaning beneath the table, ensuring adherence to sanitation protocols. Maintenance crews can complete floor sanitation more efficiently due to unobstructed access around and under the unit.
NSF certification confirms the table meets sanitation and construction standards required for institutional kitchens and healthcare foodservice. Procurement teams can document compliance with regulatory expectations for equipment used in schools, hospitals, and hospitality operations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top and undershelf weekly for residue and corrosion; remove soils with a neutral pH detergent and warm water, then rinse with potable water and dry with a lint-free cloth. Rotate cleaning of the 1-1/2" backsplash and rounded bullnose edge to prevent buildup. Tighten adjustable bullet feet monthly and ensure the table remains level to prevent stress on welds. Lubricate leg threads with food-safe lubricant and replace damaged gaskets or fasteners immediately.
