This work table delivers a Type 304 stainless top built for continuous use and a galvanized open base designed to resist corrosion in busy kitchens. Facility managers and chefs receive NSF-certified construction and adjustable leveling that maintain stability under heavy loads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Scrub the 304 stainless steel top with mild detergent and warm water, using a soft cloth to avoid scratches. Rinse and dry thoroughly to prevent corrosion. Vacuum or brush galvanized base crossrails and adjustable feet to remove debris and grease. Degrease ovens and vents regularly to stop fires. Clean condenser coils and replace worn gaskets to save energy and avoid breakdowns. Record each cleaning to meet CSA and health inspection standards.#@@#Additional Info#@#Advance Tabco TGLG-485 is a 60" x 48" work table with a 14 gauge Type 304 stainless steel top and galvanized base.#@@#General Info#@#Description #@#
This work table delivers a Type 304 stainless top built for continuous use and a galvanized open base designed to resist corrosion in busy kitchens. Facility managers and chefs receive NSF-certified construction and adjustable leveling that maintain stability under heavy loads.
The 14 gauge Type 304 stainless steel top provides a corrosion-resistant work surface rated for commercial use and frequent cleaning. Operators benefit from a flat top without backsplash that simplifies food prep and tray staging while resisting stains and pitting.
A galvanized open base with side and rear crossrails supplies structural rigidity and unrestricted undercounter access for storage and cleaning. Staff access equipment and containers quickly while the crossrails maintain table alignment under repetitive loading.
A rolled bullnose edge reduces injury risk and protects workpieces from snagging during handling operations. Line cooks and prep staff experience smoother transfers and reduced wear on linens and trays.
Plastic bullet feet offer height adjustment to level the table on uneven floors and protect finished floors from scratching. Maintenance teams can align the unit precisely to optimize workflow and sanitation paths.
NSF certification confirms the table meets sanitation and safety standards required in institutional and commercial kitchens. Purchasing agents and compliance officers gain documented assurance that the unit supports health inspections and regulatory expectations.
Sixty inches wide by 48 inches deep and 35.5 inches high supplies a generous footprint for bulk prep, plating, and assembly tasks while the 148 pounds shipping weight reflects robust construction. Kitchen planners can allocate space accurately and specify work zones for high-throughput operations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the galvanized base weekly for corrosion and tighten crossrail fasteners to maintain structural integrity. Clean the 14 gauge Type 304 stainless top daily with a neutral pH detergent and warm water; rinse and dry to prevent spotting. Level adjustable plastic bullet feet monthly and replace worn feet to preserve stability. Verify rounded bullnose edges remain secure and NSF labeling intact. Lubricate fasteners sparingly and audit load limits periodically.
