Handle peak service with a rugged work surface engineered for continuous use in demanding kitchens. This 36 by 36 inch stainless top combines heavy gauge construction and a fixed backsplash to protect walls while supporting high-volume prep. Food service managers and hospitality teams will find the design simplifies cleaning, staging, and daily operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Remove debris, then wash the 14 gauge 304 stainless steel top and 5" backsplash with mild detergent and warm water using a non-abrasive cloth. Rinse and dry to prevent spots. Clean galvanized legs and crossrails with the same solution. Degrease ovens and vents regularly. Inspect door seals and feet; tighten or replace as needed. Schedule coil and condenser cleaning to improve efficiency. Ensure CSA and NSF compliance during inspections.#@@#Additional Info#@#Advance Tabco TKLG-363 offers a 36" x 36" 14 gauge Type 304 stainless steel work surface with a 5" backsplash, rounded edge, and a galvanized open base.#@@#General Info#@#Description #@#
Handle peak service with a rugged work surface engineered for continuous use in demanding kitchens. This 36 by 36 inch stainless top combines heavy gauge construction and a fixed backsplash to protect walls while supporting high-volume prep. Food service managers and hospitality teams will find the design simplifies cleaning, staging, and daily operations.
#@@# 14 Gauge Top#@#
The 14 gauge Type 304 stainless steel top delivers durable abrasion resistance and resists corrosion in wet environments. Chefs will maintain a sanitary prep plane that stands up to knives, pans, and repeated cleaning without warping.
#@@# Five Inch Backsplash#@#
A 5 inch backsplash prevents splashes and runoff from reaching walls or equipment, preserving sanitation and reducing wall maintenance. Kitchen staff will benefit from a contained prep zone that supports frequent washdowns and complies with common health codes.
#@@# Rounded Bullnose Edge#@#
The rounded rolled bullnose edge improves operator safety and prevents product damage during handling. Line cooks will appreciate reduced cuts to liners and easier wiping of crumbs and liquids into trays.
#@@# Open Base Design#@#
Open base construction with side and rear crossrails provides unrestricted legroom and storage access under the top. Supervisors will configure shelving or mobile racks beneath the table to maximize footprint efficiency during rush periods.
#@@# Galvanized Legs#@#
Galvanized legs and crossrails offer structural stability and corrosion protection in humid or wet prep areas. Maintenance teams will find the base resists surface oxidation and requires minimal touchup over time.
#@@# Adjustable Bullet Feet#@#
Adjustable plastic bullet feet allow precise leveling on uneven floors to ensure a stable work plane and safe equipment placement. Facilities staff will balance loads and align adjacent units for continuous counters without gaps.
#@@#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 14 gauge Type 304 stainless steel top and 5" backsplash weekly for dents, corrosion, and weld integrity. Clean surfaces daily with neutral pH detergent and warm water; rinse thoroughly and sanitize per local regulations. Lubricate adjustable plastic bullet feet quarterly and verify level to maintain load distribution. Tighten galvanized leg fasteners monthly and replace worn seals immediately. Document all maintenance actions for CSA and NSF compliance.
