Equip your kitchen with a work table engineered for rigorous daily use and precise food prep operations. This 60-inch by 30-inch baker's top table combines a thick wood top with a full rear and side splash for controlled prep space and reduced spillage. Operators gain a stable, durable platform rated for commercial kitchens and NSF listed for food service compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear surface debris. Scrub wood top with mild detergent and warm water, rinse, then dry with a clean cloth to prevent warping. Remove grease from galvanized legs and cross rails using a degreaser; rinse thoroughly. Inspect 4" rear and side splash for food residue; sanitize with EPA-approved sanitizer. Check adjustable plastic bullet feet for buildup and clean weekly. Regular cleaning prevents contamination, fire risk, higher energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Advance Tabco TBG-305 bakers top work table measures 60" W x 30" D x 39.5" H. It has a 1-3/4" hardwood top, 4" backsplash, galvanized legs, adjustable feet, is NSF certified, and holds 150 pounds for commercial foodservice.#@@#General Info#@#Description #@#
Equip your kitchen with a work table engineered for rigorous daily use and precise food prep operations. This 60-inch by 30-inch baker's top table combines a thick wood top with a full rear and side splash for controlled prep space and reduced spillage. Operators gain a stable, durable platform rated for commercial kitchens and NSF listed for food service compliance.
#@@# Wood Top#@#
A 1 3/4-inch thick wood top delivers a dense, stable surface that resists warping under repeated chopping and rolling tasks. Chefs obtain a forgiving cutting surface that reduces blade shock and preserves knife edges while supporting heavy dough and pastry work.
#@@# Full Backsplash#@#
A 4-inch splash at the rear and both sides contains liquids and crumbs, keeping adjacent areas cleaner and lowering cross-contamination risk. Line cooks experience faster turnover during peak service because less cleaning extends active prep time.
#@@# Galvanized Base#@#
Galvanized legs and cross rails provide corrosion resistance in humid or wet environments and maintain structural integrity over long service cycles. Maintenance teams benefit from reduced surface degradation and longer intervals between component replacement.
#@@# Adjustable Feet#@#
Plastic bullet feet adjust to uneven floors and ensure level operation, improving workflow consistency across variable kitchen layouts. Installers achieve precise leveling without shimming, which reduces installation time and stabilizes heavy loads.
#@@# Open Prep Style#@#
An open base design allows convenient access for storage of bins and racks beneath the tabletop, optimizing footprint efficiency in compact kitchens. Managers can stage ingredients and tools directly under the work surface to speed plating and assembly.
#@@# NSF Certification#@#
An NSF certified design confirms the table meets public health and safety standards for food contact surfaces in commercial operations. Procurement teams gain confidence in compliance during inspections and audit cycles.
#@@#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 wood top daily for cuts or deep scratches and sand minor damage promptly to prevent moisture ingress. Apply a food-safe oil finish monthly or when wood appears dry; follow manufacturer directions and document application in maintenance logs. Tighten galvanized leg fasteners weekly and verify adjustable plastic bullet feet for level; replace worn feet immediately. Clean with mild detergent, avoid bleach, and sanitize per CSA guidelines after heavy use.
