Built for heavy use in commercial kitchens, this stainless work table combines robust construction with precise dimensions to support high-volume prep and staging tasks. The top is made from 16 gauge Type 304 stainless steel and features a 5-inch backsplash to protect walls and simplify cleanup. Operators will appreciate the NSF certification and the solid open base that delivers stability under continuous load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use a mild detergent and warm water with a soft cloth to scrub the 120" x 24" stainless top and 5" backsplash. Rinse with clean water and dry completely to prevent corrosion. Remove debris from crossrails and wipe legs and bullet feet. Clean condenser coils and vents on nearby appliances to save energy. Inspect seals and fasteners; tighten or replace as needed. Sanitize food-contact areas with an approved CSA cleaner and allow full air dry before use.#@@#Additional Info#@#Advance Tabco TKMS-2410 features a 120" x 24" 16-gauge Type 304 stainless steel work surface, 5" backsplash, rounded bullnose edge, open base, adjustable stainless steel feet, NSF certified, and weighs 234 pounds.#@@#General Info#@#Description #@#
Built for heavy use in commercial kitchens, this stainless work table combines robust construction with precise dimensions to support high-volume prep and staging tasks. The top is made from 16 gauge Type 304 stainless steel and features a 5-inch backsplash to protect walls and simplify cleanup. Operators will appreciate the NSF certification and the solid open base that delivers stability under continuous load.
#@@# Top Material#@#
The work surface is crafted from 16 gauge Type 304 stainless steel for corrosion resistance and consistent food contact safety. Chefs can maintain hygiene easily because the smooth rolled edge sheds debris and withstands repeated sanitizing cycles.
#@@# Splash Protection#@#
A 5-inch backsplash is included to prevent liquids from reaching wall surfaces and utilities during prep operations. Facilities can reduce cleaning time and protect adjacent finishes when staff work at the table.
#@@# Dimensions And Capacity#@#
The unit is sized at 120 inches wide and 24 inches deep to accommodate large pans, multiple prep stations, or assembly lines. Managers can optimize workflow because the wide span supports simultaneous tasks without crowding.
#@@# Base Construction#@#
The fabrication uses stainless steel legs with side and rear crossrails to provide lateral rigidity and even load distribution. Maintenance crews benefit from the open base that allows easy access for floor cleaning and equipment movement.
#@@# Leveling System#@#
The table is equipped with adjustable stainless steel bullet feet to level the surface on uneven floors and maintain stable work heights. Installers can achieve precise alignment quickly, reducing setup time and preventing wobble under load.
#@@# Edge And Finish#@#
The top features a rounded rolled bullnose edge to minimize sharp corners and improve user comfort during extended prep periods. Safety managers gain a reduced risk of snags and easier routine cleaning because contaminants cannot collect in crevices.
#@@#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#@#Perform routine cleaning of the 304 stainless steel top using a neutral detergent and warm water; rinse thoroughly and dry with a soft cloth to prevent water spots. Inspect and tighten stainless steel legs, crossrails, and bullet feet monthly to maintain level and load capacity. Sanitize surfaces after heavy use with approved food-contact disinfectant. Replace damaged gaskets or screws immediately. Lubricate adjustable feet threads quarterly to prevent seizing.
