Built for demanding kitchens that require durable, sanitary work surfaces and efficient storage, this commercial stainless steel work table ensures consistent performance and a long service life. Crafted with a 14-gauge Type 304 stainless steel top and a sturdy stainless steel base, the unit withstands constant use while maintaining a clean, food-safe environment. Food service managers will appreciate that the table meets NSF standards and seamlessly integrates into high-volume workflows without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove debris. Mix mild detergent with warm water and scrub stainless surfaces with a soft cloth. Rinse and dry to prevent corrosion. Degrease oven hoods and vents with approved solvent; wipe grease into disposable towels. Vacuum condenser coils and clean fins to improve efficiency. Inspect seals and fastenings; tighten or replace worn parts. Record each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#Advance Tabco SS-485 60" x 48" stainless steel work table has a 14-gauge Type 304 flat top, 18-gauge adjustable undershelf, stainless legs with bullet feet, rounded bullnose edge, NSF certification, and open base for durable, sanitary prep stations.#@@#General Info#@#Description #@#
Built for demanding kitchens that require durable, sanitary work surfaces and efficient storage, this commercial stainless steel work table ensures consistent performance and a long service life. Crafted with a 14-gauge Type 304 stainless steel top and a sturdy stainless steel base, the unit withstands constant use while maintaining a clean, food-safe environment. Food service managers will appreciate that the table meets NSF standards and seamlessly integrates into high-volume workflows without compromise.
#@@# Top Strength#@#
The 14-gauge 304 stainless steel top provides a firm, smooth surface that resists dents and supports heavy prep loads. Chefs can work directly on the top with pans and equipment without concern for deformation during typical service demands.
#@@# Undershelf Storage#@#
An 18-gauge stainless steel adjustable undershelf maximizes undercounter organization, allowing teams to store pans and small equipment within easy reach. Staff can reduce retrieval time and keep the work area clear, enhancing station efficiency.
#@@# Structural Base#@#
Stainless steel legs and open base construction deliver rigidity and simplify cleaning beneath the table. Maintenance crews can access the floor easily, supporting sanitation routines and minimizing downtime for deep cleaning.
#@@# Leveling Feet#@#
Adjustable stainless steel bullet feet provide reliable leveling on uneven floors and maintain table stability during heavy use. Managers can secure a consistent work height and reduce wobble that may slow down prep tasks.
#@@# Edge Design#@#
A rounded rolled bullnose edge protects hands and helps contain spills along the perimeter of the top. Employees experience fewer snags when sliding pans across the surface, and spill control aids in routine cleanup.
#@@# Capacity And Dimensions#@#
Measuring 60 inches wide by 48 inches deep with a height of 35.5 inches, the table accommodates multiple staff working side by side and fits standard sheet pans and equipment.
#@@#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 stainless surfaces daily. Remove food debris with a soft cloth and mild detergent to prevent corrosion. Rinse with clean water and dry immediately to avoid spots. Sanitize work surfaces after each use with an approved sanitizer; follow manufacturer contact time. Tighten legs and adjustable feet monthly for level distribution. Clean undershelf and junctions to prevent grease buildup. Replace torn gaskets or damaged parts promptly. Verify CSA and NSF labels during inspections.
