This work table delivers a heavy-duty food prep surface engineered for continuous commercial use and maximizes usable workspace while maintaining efficient footprint management. Designed for institutional kitchens, bars, and catering lines, this table supports rigorous daily workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the 16 gauge Type 430 stainless top with a mild detergent and warm water, using a soft cloth. Rinse and dry to prevent water spots. Degrease vents and oven exteriors with commercial degreaser to reduce fire risk. Clean condenser coils and coil areas to save energy. Inspect and wipe galvanized legs and crossrails; tighten fasteners. Maintain records to pass CSA and health inspections.#@@#Additional Info#@#Advance Tabco TFAG-368 is a 96" x 36" work table with a 16 gauge Type 430 stainless steel top, 1-1/2" rear up-turn, galvanized base, adjustable feet, rounded edge, NSF certified, and weighs 140 pounds.#@@#General Info#@#Description #@#
This work table delivers a heavy-duty food prep surface engineered for continuous commercial use and maximizes usable workspace while maintaining efficient footprint management. Designed for institutional kitchens, bars, and catering lines, this table supports rigorous daily workflows.
16 gauge Type 430 stainless steel tops provide a rigid, food contact surface that resists impact and repeated cleaning cycles. Kitchen managers will appreciate consistent flatness for reliable knife work and equipment placement.
Galvanized open base construction with side and rear crossrails yields structural stability while allowing clear access below the table. Line cooks and service teams gain storage flexibility and easy cleaning access beneath the work surface.
Plastic bullet adjustable feet accommodate uneven floors and maintain level working planes without shimming. Maintenance teams adjust heights quickly to align counters and meet ergonomic station requirements.
Rounded rolled bullnose edges protect hands and mitigate edge damage during heavy use and frequent movement of pans and trays. Safety officers and staff note reduced snag points and fewer surface dents over time.
NSF certification verifies that materials and construction meet sanitation and safety guidelines required in commercial kitchens. Procurement leads and auditors find documentation-ready compliance for inspections and institutional purchasing.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the 16 gauge Type 430 stainless steel top and galvanized base weekly for corrosion, loose fasteners, or deformations. Clean surfaces with a neutral pH detergent and warm water; rinse thoroughly and dry to prevent spotting. Sanitize with an approved food-contact sanitizer following manufacturer dilution rates. Verify adjustable plastic bullet feet for level and wear; replace damaged feet immediately. Lubricate hinges and tighten crossrail connections monthly.
