Built to handle constant use in professional kitchens, this maple top work table combines a thick laminated hardwood surface with a corrosion-resistant stainless support system to deliver consistent performance under heavy workloads. Operators will appreciate the 84-inch width and 24-inch depth that create a generous prep area while maintaining ergonomic reach for continuous production. Expect a stable, NSF-certified station that integrates into busy lines and wet areas without compromising sanitation or durability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug electrical gear and clear the work area. Wipe the maple top with a mild soap solution and a soft cloth; rinse and dry to prevent swelling. Scrub stainless steel legs, crossrails, and bullet feet with a non-abrasive cleaner; remove grease from undersides and joints. Check and tighten fasteners monthly. Clean spills immediately to stop bacteria and reduce fire risk. Maintain condenser coils and ventilation per CSA guidelines to save energy and avoid breakdowns.#@@#Additional Info#@#Advance Tabco TH2S-247 work table is 84" wide by 24" deep with a 1.75" laminated hard maple surface and stainless steel legs. NSF certified, it supports 135 pounds and is ideal for foodservice stations and kitchens.#@@#General Info#@#Description #@#
Built to handle constant use in professional kitchens, this maple top work table combines a thick laminated hardwood surface with a corrosion-resistant stainless support system to deliver consistent performance under heavy workloads. Operators will appreciate the 84-inch width and 24-inch depth that create a generous prep area while maintaining ergonomic reach for continuous production. Expect a stable, NSF-certified station that integrates into busy lines and wet areas without compromising sanitation or durability.
#@@# Maple Top#@#
The 1.75-inch laminated hard maple surface provides a dense, knife-friendly work area that resists warping under repeated use. Chefs and prep staff gain a reliable cutting and assembly plane that reduces seam gaps and maintains flatness over time.
#@@# Stainless Base#@#
The stainless steel open base with side and rear crossrails offers structural rigidity and helps prevent lateral flex during heavy loading. Maintenance crews access undershelf areas easily for cleaning, ensuring compliance with health standards.
#@@# Generous Footprint#@#
The 84-inch by 24-inch footprint supplies expansive workspace for multi-station prep, accommodating full sheet pans and multiple tools simultaneously. Managers can stage ingredients and equipment on a single surface, improving line flow and reducing transfers.
#@@# Adjustable Feet#@#
The stainless steel bullet feet adjust to uneven floors to establish a level work plane and stable operation. Facilities staff calibrate height quickly to match adjacent equipment and maintain ergonomic standards.
#@@# NSF Certified#@#
The unit meets NSF criteria for commercial food contact surfaces, supporting sanitation protocols and inspection readiness. Safety officers will find documentation aligns with institutional cleaning schedules.
#@@# Open Design#@#
The open understructure with crossrails permits storage of supplies while enabling airflow and simple washdown procedures.
#@@#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 maple top weekly for wear and finish damage; sand scratches with fine-grit paper and apply food-safe oil or lacquer per guidelines. Clean the stainless steel base daily with a neutral pH cleaner and soft cloth to prevent corrosion; rinse and dry thoroughly. Tighten leg bolts monthly and check adjustable bullet feet for level; replace worn feet. Sanitize the work surface before and after food prep with an approved sanitizer.
