Stop compromising workspace durability for daily utility. This stainless work table features a welded 16-gauge Type 304 top paired with a galvanized open base, designed to support intensive prep cycles while resisting corrosion in humid kitchens. Tailored for institutional environments, the table offers a stable, sanitary platform that includes a 1-1/2" rear upturn to protect walls and simplify cleanup.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Scrub the 304 stainless steel top with mild detergent and a soft cloth, rinse with clean water, and dry to prevent water spots. Clean the 1-1/2" backsplash and rolled bullnose edge; remove grease from galvanized base and crossrails with a degreaser rated for metal. Wash adjustable feet and inspect seals. Clean regularly to remove bacteria, reduce fire hazard from grease, lower energy use, prevent breakdowns, and ensure CSA/NSF compliance.#@@#Additional Info#@#Advance Tabco TFMG-364 stainless steel work table is 48" wide by 30" deep with a 16 gauge Type 304 top and 1-1/2" rear upturn. It has a galvanized base, adjustable feet, rounded edge, is NSF certified, and weighs 77 pounds.#@@#General Info#@#Description #@#
Stop compromising workspace durability for daily utility. This stainless work table features a welded 16-gauge Type 304 top paired with a galvanized open base, designed to support intensive prep cycles while resisting corrosion in humid kitchens. Tailored for institutional environments, the table offers a stable, sanitary platform that includes a 1-1/2" rear upturn to protect walls and simplify cleanup.
#@@# Stainless Top#@#
The Type 304, 16-gauge stainless steel top provides a continuous, welded surface that resists pitting and staining during routine food prep. Users can maintain sanitary surfaces with minimal upkeep, as the metal tolerates frequent cleaning and contact with detergents without rapid degradation.
#@@# Raised Backsplash#@#
A 1-1/2" rear upturn acts as an effective splash barrier against walls and stacked items, reducing the risk of water intrusion and wall damage during washdown and prep operations. Operators will experience fewer maintenance interruptions since the upturn channels spills back onto the work surface for immediate cleanup.
#@@# Open Galvanized Base#@#
Galvanized legs and side and rear crossrails deliver structural rigidity while minimizing corrosion at the base, allowing the unit to withstand wet-mop cycles and steam environments. Kitchen managers can expect consistent load support without the accelerated rusting common to untreated steel bases.
#@@# Adjusted Feet#@#
Adjustable plastic bullet feet enable precise leveling on uneven floors and prevent lateral rocking during heavy-duty tasks. Staff will notice improved stability for slicing, portioning, and equipment placement, reducing the likelihood of accidents and product waste.
#@@# Rolled Edge#@#
A rounded, rolled bullnose edge on the front and sides reduces wear on gloves and uniforms, increasing comfort during extended prep routines. Chefs benefit from an ergonomic edge that minimizes hand fatigue while maintaining a durable barrier against edge damage.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the 48" x 30" Type 304 stainless steel surface weekly and remove debris with a neutral detergent and soft cloth to prevent corrosion. Rinse with clean water and dry thoroughly to avoid water spots. Verify the 1-1/2" rear upturn and rounded bullnose edge for secure seams; reseal welds when gaps appear. Tighten galvanized base crossrails and adjust plastic bullet feet to level the table. Sanitize per CSA and NSF protocols after maintenance.
