Handle peak prep with confidence and consistency. This 30-inch by 24-inch stainless steel work table features a NSF certified 16 gauge Type 430 top with a 1-1/2 inch rear up-turn where teams need it most, and stainless steel legs with side and rear crossrails deliver stable support under heavy use. Staff members will complete mise en place faster because the open base permits clear access and storage beneath the top.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Remove loose debris with a scraper, then wash the 16 gauge 430 stainless top using a mild detergent and warm water. Rinse with clean water and dry with a soft cloth to prevent water spots. Clean under the 1-1/2" rear up-turn and around crossrails. Degrease vents and oven exteriors to reduce fire risk. Inspect seals and bullet feet; tighten or replace as needed to avoid breakdowns and save energy. Ensure CSA and NSF compliance through regular logs.#@@#Additional Info#@#Advance Tabco TSFG-240 features a 30" x 24" 16-gauge Type 430 stainless steel work surface with a 1-1/2" rear upturn, rounded edge, open base, adjustable feet, NSF certified, and a durable 42-pound design.#@@#General Info#@#Description #@#
Handle peak prep with confidence and consistency. This 30-inch by 24-inch stainless steel work table features a NSF certified 16 gauge Type 430 top with a 1-1/2 inch rear up-turn where teams need it most, and stainless steel legs with side and rear crossrails deliver stable support under heavy use. Staff members will complete mise en place faster because the open base permits clear access and storage beneath the top.
#@@# Stainless Steel Top#@#
The 16 gauge Type 430 top provides corrosion resistance and a firm work plane for chopping, assembly, and plating tasks. Chefs will rely on the 1-1/2 inch backsplash to control splashes and protect wall finishes during high-volume production.
#@@# Rounded Rolled Edge#@#
The bullnose edge design reduces wear on gloves and utensils and prevents product catching along the perimeter. Operators will experience smoother hand movement and simplified cleanup compared with sharp-edged designs.
#@@# Open Base Design#@#
The open base with stainless steel side and rear crossrails enables easy access to undercounter storage and cleaning equipment. Kitchen staff will move carts and storage bins under the table without obstruction, maximizing workspace flexibility.
#@@# Adjustable Bullet Feet#@#
Adjustable stainless steel bullet feet accommodate uneven floors and maintain a level work surface throughout service. Line cooks will notice improved stability when preparing heavy trays or stacked pans.
#@@# Reinforced Crossrails#@#
Side and rear crossrails reinforce structural integrity under frequent loading and reduce tabletop flex during repeated tasks. Managers will preserve service consistency and reduce repair frequency because the frame resists deformation.
#@@# NSF Certification#@#
NSF certification validates the table meets sanitation and safety standards required in commercial kitchens. Procurement teams will streamline inspection approvals and ensure compliance with regulatory guidelines.
#@@#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 430 stainless steel top daily with a neutral pH cleaner and a microfiber cloth to prevent corrosion. Remove food debris from the 1-1/2" backsplash and sealed seams using a soft brush and warm water. Inspect welds, crossrails and adjustable bullet feet weekly for looseness; tighten fasteners to specified torque. Sanitize surfaces with an EPA-registered sanitizer according to contact-time instructions. Replace damaged gaskets or bent components promptly.
