Outfit busy kitchens with a work table designed for continuous service and efficient food preparation. This stainless steel unit features a durable 16 gauge Type 430 top with a rear upturn to protect walls and contain spills, while an open base with side and rear crossrails supports heavy loads and simplifies cleaning. It is suitable for kitchens in schools, hospitals, bars, and restaurants, ensuring reliable performance under frequent use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the worktable. Remove debris with a scraper, then wash the stainless top using a mild detergent and warm water. Rinse thoroughly and dry with a clean cloth to prevent spotting. Clean backsplash, legs, crossrails, and bullet feet; check and tighten fittings. Degrease oven hoods and vents regularly to reduce fire risk. Clean condenser coils and replace worn door seals to save energy and avoid failures. Follow CSA and NSF guidance for food safety and inspections.#@@#Additional Info#@#Advance Tabco TSFG-246 work table is 72" wide by 24" deep with a 16 gauge Type 430 stainless steel top and a 1-1/2" rear up-turn. Stainless steel legs and adjustable feet ensure stability.#@@#General Info#@#Description #@#
Outfit busy kitchens with a work table designed for continuous service and efficient food preparation. This stainless steel unit features a durable 16 gauge Type 430 top with a rear upturn to protect walls and contain spills, while an open base with side and rear crossrails supports heavy loads and simplifies cleaning. It is suitable for kitchens in schools, hospitals, bars, and restaurants, ensuring reliable performance under frequent use.
Constructed from 16 gauge Type 430 stainless steel, the top resists corrosion and withstands daily impacts and cleaning chemicals. The upturn helps shield walls and reduces cleanup time at the counter junction.
The open base utilizes stainless steel legs with side and rear crossrails to stabilize the work surface during demanding tasks. Technicians can easily access undercounter space for equipment storage and sanitation procedures.
The rolled bullnose edge minimizes sharp corners and enhances operator safety during repetitive tasks. Maintenance crews benefit from the edge's ability to shed debris and resist deformation.
Bullet feet on the legs allow for individual adjustment to level the table on uneven floors, ensuring a flat prep surface. Facility staff can achieve precise alignment quickly without the need for additional shims or tools.
This unit carries certification to meet public health standards for food contact surfaces and sanitation, providing kitchen managers with documented compliance for inspections and audits.
At 85 pounds shipping weight and featuring a robust frame, the table reliably supports heavy-duty prep workloads and small equipment placement. Operators can confidently stage ingredients and containers without flex or instability.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use 16 gauge Type 430 stainless steel tops and welded stainless legs for durable foodservice surfaces. Clean daily with a pH-neutral cleaner and soft cloth; remove debris from seams and the 1-1/2" backsplash. Sanitize after heavy prep with approved sanitizers at recommended concentrations. Inspect bullnose edges and crossrails weekly; tighten fasteners and adjust stainless feet to maintain level. Replace seals or corroded parts promptly to ensure CSA and NSF compliance.
