This 108-inch work table combines commercial-grade materials and practical engineering to support high-volume prep, plating, and staging tasks in professional kitchens. Operators gain a stable, corrosion-resistant surface and an integrated storage solution that streamlines workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a mild detergent and warm water to clean the 430 stainless steel top, wiping along the grain with a soft cloth. Rinse and dry thoroughly to prevent water spots. Remove debris from the 5" backsplash and clean the 18 gauge undershelf regularly. Degrease legs and adjustable bullet feet; check and tighten fittings. Clean weekly to reduce bacteria, lower fire risk from grease, improve energy use, and avoid equipment failures that trigger CSA or health inspections.#@@#Additional Info#@#Advance Tabco SKG-249 work table is 108" W x 24" D, featuring a 16 gauge Type 430 stainless steel top with a 5" backsplash, 18 gauge adjustable undershelf, stainless steel legs, rounded edge, NSF certified, 240 pounds shipping weight.#@@#General Info#@#Description #@#
This 108-inch work table combines commercial-grade materials and practical engineering to support high-volume prep, plating, and staging tasks in professional kitchens. Operators gain a stable, corrosion-resistant surface and an integrated storage solution that streamlines workflows.
The 16-gauge Type 430 stainless steel top delivers a robust work surface designed for repeated use in busy environments.
A 5-inch high backsplash prevents spills and splashes from reaching walls and adjacent equipment during high-speed operations.
An 18-gauge stainless steel adjustable undershelf provides accessible storage for pans and small equipment directly beneath the work area.
The rounded rolled bullnose edge promotes user comfort and minimizes material damage to trays and utensils during transfer.
Stainless steel legs with adjustable bullet feet allow precise leveling on uneven floors and maintain stable working height under load.
NSF certification confirms that materials and construction meet health department standards for commercial foodservice environments. Facility planners specify this table with confidence for compliance and operational reliability.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily, removing food debris with a soft cloth and mild detergent to prevent corrosion. Rinse and dry immediately to avoid water spots. Clean the 5" backsplash and rounded bullnose edge with a nonabrasive cleaner, scrubbing along grain lines only. Remove the undershelf, wash with warm, soapy water, and air dry before reinstalling. Check stainless steel legs and adjustable bullet feet weekly, tightening fasteners for level across 108".
