Handle peak service with confidence using a heavy-duty stainless work table that balances capacity with durability. Designed for continuous use in institutional kitchens, this 108-inch by 36-inch table delivers an expansive work surface and engineered support for demanding prep workflows. Operators gain a robust staging area that maintains sanitary standards and resists routine wear.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the area. Remove debris, then wash the 14 gauge Type 304 stainless top with warm water and mild detergent using a soft cloth. Rinse and dry to prevent corrosion. Clean the 1-1/2" backsplash and bullnose edges with a non-abrasive cleaner. Vacuum or brush debris from the galvanized base and crossrails; wipe with a damp cloth. Inspect seals and adjustable feet; tighten as needed. Regular cleaning reduces bacteria, fire risk, energy waste, and inspection failures.#@@#Additional Info#@#Advance Tabco TFLG-369 stainless steel work table is 108" x 36" with a 14 gauge Type 304 top, 1-1/2" rear upturn, rounded edge, galvanized base, adjustable feet, NSF certified, and weighs 160 pounds.#@@#General Info#@#Description #@#
Handle peak service with confidence using a heavy-duty stainless work table that balances capacity with durability. Designed for continuous use in institutional kitchens, this 108-inch by 36-inch table delivers an expansive work surface and engineered support for demanding prep workflows. Operators gain a robust staging area that maintains sanitary standards and resists routine wear.
#@@# Top Gauge#@#
The 14-gauge Type 304 stainless steel top provides a thick, rigid surface that resists denting under heavy mise en place. Chefs and prep staff benefit from a flat, stable platform that tolerates repeated impact and heavy cookware without deformation.
#@@# Integrated Upturn#@#
A 1-1/2-inch rear upturn controls spills and keeps solids from falling behind the unit, preserving cleanliness behind the line. Cleaning crews work faster because liquids channel away from the floor and adjacent equipment, reducing the risk of cross-contamination.
#@@# Open Base Support#@#
Open base construction with side and rear crossrails allows for unobstructed access underneath the table for storage and sanitation. Managers appreciate the ease of floor cleaning and the flexibility to stage bins, racks, or small equipment beneath the surface.
#@@# Galvanized Legs#@#
Galvanized legs deliver structural strength while resisting corrosion in humid kitchen environments. Maintenance teams find less surface degradation over time, lowering replacement needs and lifecycle costs.
#@@# Rounded Edge#@#
A rolled bullnose edge on the worktop minimizes sharp contact points and improves ergonomic comfort during prolonged prep tasks. Staff experience reduced fatigue when leaning on the edge and find it easier to slide pans and trays across the surface.
#@@# NSF Certification#@#
NSF certification verifies that materials and construction meet public health standards for commercial foodservice 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 the stainless steel top weekly and remove debris with a neutral pH cleaner and soft cloth to prevent corrosion. Rinse surfaces with potable water and dry thoroughly to avoid spotting. Lubricate adjustable plastic bullet feet threads quarterly and verify table remains level under load. Examine welded seams and 1-1/2" backsplash for cracks monthly and repair promptly. Tighten galvanized crossrail fasteners after heavy use and follow NSF cleaning protocols to maintain hygiene.
