Optimize prep zones with a 72-inch stainless work table designed for heavy use and continuous service. This unit features a large, flat 16-gauge Type 304 stainless steel top that resists corrosion while providing a consistent, sanitary prep surface across an expansive 72-inch by 30-inch footprint. Operators benefit from a stable, open work area that supports high throughput in kitchens, cafeterias, bars, and institutional foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use a mild detergent with warm water and a soft cloth to clean the 304 stainless steel top and rounded edge. Scrub legs, crossrails, and bullet feet; rinse and dry thoroughly to prevent corrosion. Degrease ovens and vents regularly to stop fires. Clean condenser coils and seals to improve efficiency and lower bills. Sanitize food contact areas to remove bacteria and meet CSA and NSF standards. Inspect for wear and repair promptly.#@@#Additional Info#@#Advance Tabco's TMS-306 work table is 72" wide by 30" deep, featuring a 16 gauge Type 304 stainless steel top, stainless steel legs, adjustable bullet feet, rounded edge, NSF certified, and weighs 93 pounds.#@@#General Info#@#Description #@#
Optimize prep zones with a 72-inch stainless work table designed for heavy use and continuous service. This unit features a large, flat 16-gauge Type 304 stainless steel top that resists corrosion while providing a consistent, sanitary prep surface across an expansive 72-inch by 30-inch footprint. Operators benefit from a stable, open work area that supports high throughput in kitchens, cafeterias, bars, and institutional foodservice operations.
#@@# Top Durability#@#
Manufacturers specify a 16-gauge Type 304 stainless steel top to ensure rugged resistance to impact and frequent cleaning, delivering a long service life under commercial schedules. Supervisors will notice reduced maintenance needs due to the metal grade and thickness that withstand daily wear.
#@@# Generous Work Surface#@#
Designers set the countertop at 72 inches wide and 30 inches deep to accommodate multiple tasks simultaneously, minimizing cross-traffic and staging delays. Chefs and line cooks find ample room for prep stations, cutting boards, pans, and small equipment without crowding.
#@@# Open Base Accessibility#@#
Engineers configured an open base with side and rear crossrails to allow undercounter storage and easy access for cleaning and dish return. Kitchen staff can store bins and shelving beneath the table while maintaining clear sight lines and fast retrieval.
#@@# Stainless Construction#@#
Fabricators utilized stainless steel legs and crossrails to ensure corrosion resistance extends from top to frame, enhancing structural integrity in humid or wet environments. Maintenance teams appreciate that the uniform material simplifies sanitation workflows and reduces the need for replacement components.
#@@# Rounded Edge Top#@#
Designers finished the top with a rolled bullnose edge to eliminate sharp corners and reduce wear on tools and linens placed at the perimeter. Line cooks experience safer handling during quick movements and service peaks.
#@@#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#@#Clean the 304 stainless steel top with neutral pH detergent and warm water after each shift to remove food soils; rinse and dry with a soft cloth to prevent spotting. Inspect welded seams and bullnose edges weekly for gaps or residue and remove deposits with a nonabrasive pad. Sanitize surfaces with an EPA-registered sanitizer per manufacturer dwell times. Tighten adjustable stainless steel bullet feet monthly and ensure the table is level.
