Engineered for steady service and straightforward maintenance, this commercial work table supports high-volume prep tasks without compromise. Specifications prioritize functional performance for kitchens, cafeterias, bars, and institutional foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the tabletop. Wipe the 304 stainless top with a mild detergent and warm water using a soft cloth. Scrub the 1-1/2" rear up-turn and rounded bullnose edge to remove food particles. Clean galvanized base, crossrails, and adjustable feet with non-corrosive cleaner; rinse thoroughly. Sanitize food-contact surfaces per CSA or local rules and air dry. Schedule coil and vent degrease and inspect seals to prevent fires and breakdowns.#@@#Additional Info#@#Advance Tabco TFMG-365 has a 16-gauge Type 304 stainless steel top, 1-1/2" rear up-turn, galvanized open base, adjustable plastic feet, rounded bullnose edge, and NSF certification, designed for heavy-duty foodservice prep, weight 91 pounds.#@@#General Info#@#Description #@#
Engineered for steady service and straightforward maintenance, this commercial work table supports high-volume prep tasks without compromise. Specifications prioritize functional performance for kitchens, cafeterias, bars, and institutional foodservice operations.
#@@# Stainless Top.#@#
The top is made from 16 gauge Type 304 stainless steel, providing a corrosion-resistant work surface suited for constant use.
#@@# Rear Up-Turn.#@#
The 1-1/2" rear up-turn helps contain spills and prevents liquids from falling behind the unit.
#@@# Galvanized Base.#@#
The open base features galvanized legs and side and rear crossrails, ensuring structural stability. Workers can store bulky items beneath the table while retaining easy access and airflow.
#@@# Adjustability Feet.#@#
Plastic bullet feet adjust to uneven flooring, maintaining a level work plane and stable setup.
#@@# Rounded Edge.#@#
The rolled bullnose edge presents a smooth perimeter that minimizes snags and improves ergonomics during continuous prep tasks.
#@@# NSF Certification.#@#
NSF certification confirms the table meets public health and sanitation requirements for commercial kitchens. Purchasing teams can document compliance with local inspection standards and streamline equipment approval processes.
#@@#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 daily for debris and clean with a neutral detergent and a soft cloth to prevent corrosion. Rinse and dry surfaces thoroughly after cleaning. Lubricate adjustable plastic bullet feet quarterly and verify leveling to distribute load evenly. Examine welded seams and galvanized base monthly for corrosion or loose fasteners and tighten or treat immediately. Replace damaged door hardware or seals using CSA‑rated parts where applicable.
