Built for continuous service in institutional and commercial kitchens, this stainless steel work table combines a heavy-duty top with a rugged open base to handle constant prep demands while maintaining hygiene and stability. Food service managers and kitchen supervisors will find the 14-gauge Type 304 top resists corrosion and cleans quickly, reducing downtime for maintenance. Operators will appreciate the 72-inch by 48-inch footprint that provides expansive workspace without sacrificing access for multiple staff members working simultaneously.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the work table. Remove debris and wash the 304 stainless steel top with a mild detergent and warm water using a soft cloth. Rinse with clean water and dry fully to prevent water spots. Clean legs and crossrails with non-abrasive cleaner; inspect adjustable bullet feet and tighten as needed. Sanitize food-contact surfaces with an approved sanitizer per CSA or local guidelines. Perform weekly coil or vent checks near equipment to reduce grease buildup and fire risk.#@@#Additional Info#@#Advance Tabco’s TGLG-486 work table measures 72" x 48" with a 14 gauge Type 304 stainless steel top, galvanized open base, rounded bullnose edge, adjustable feet, NSF certified, and supports 170 pounds.#@@#General Info#@#Description #@#
Built for continuous service in institutional and commercial kitchens, this stainless steel work table combines a heavy-duty top with a rugged open base to handle constant prep demands while maintaining hygiene and stability. Food service managers and kitchen supervisors will find the 14-gauge Type 304 top resists corrosion and cleans quickly, reducing downtime for maintenance. Operators will appreciate the 72-inch by 48-inch footprint that provides expansive workspace without sacrificing access for multiple staff members working simultaneously.
#@@# Top Durability#@#
Engineers specify the 14-gauge Type 304 stainless steel top to resist denting and surface corrosion under frequent use. Chefs and prep staff benefit from a flat top surface that maintains sanitary conditions and stands up to repeated cleaning with commercial detergents and sanitizers.
#@@# Work Area Capacity#@#
Designers sized the surface at 72 inches wide by 48 inches deep to support large-scale prep tasks and accommodate multiple pans, slicers, and mixers. Teams will complete mise en place faster because they enjoy unobstructed layout space for ingredients and tools.
#@@# Edge Safety#@#
Manufacturers formed a rounded rolled bullnose edge to minimize cut risk and prevent damage to containers and sheets. Line cooks and servers notice less edge wear and safer contact when transferring items across the table.
#@@# Base Stability#@#
Engineers built an open galvanized base with center and side crossrails to provide structural support while allowing undercounter storage and airflow. Kitchen managers gain load-bearing reliability and easy access for cleaning beneath the unit.
#@@# Leveling Adjustability#@#
Designers equipped the table with adjustable plastic bullet feet to allow precise leveling on uneven floors and to protect floor finishes. Maintenance teams perform fast adjustments to keep surfaces stable during heavy chopping and equipment placement.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for debris and corrosive residues; remove contaminants with a pH-neutral detergent diluted per manufacturer instructions and rinse with clean water. Rotate cleaning tasks weekly: degrease edges and undersides, tighten fasteners, and inspect welded seams for cracks. Lubricate adjustable plastic bullet feet quarterly and verify table remains level. Replace damaged gaskets and warped components promptly to maintain CSA compliance.
