Stop sacrificing workspace durability for cost. This stainless steel work table delivers a robust, sanitary platform engineered for continuous commercial use, supporting prep, staging, and assembly tasks with measured reliability. Designed to meet NSF requirements, it balances structural integrity with serviceable design for busy kitchens and institutional operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top and backsplash with a mild detergent and warm water; scrub with a soft cloth to avoid scratches. Rinse thoroughly and dry to prevent water spots. Clean legs, crossrails, and underside; inspect and clear adjustable bullet feet. Sanitize food contact surfaces with an approved sanitizer per CSA or local guidelines. Schedule routine coil and vent cleaning to reduce fire risk and extend equipment life.#@@#Additional Info#@#Advance Tabco TSKG-240 work table features a 30" x 24" 16 gauge Type 430 stainless steel top, 5" backsplash, rounded edge, stainless steel legs, adjustable feet, open base, NSF certified, and weighs 49 pounds.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for cost. This stainless steel work table delivers a robust, sanitary platform engineered for continuous commercial use, supporting prep, staging, and assembly tasks with measured reliability. Designed to meet NSF requirements, it balances structural integrity with serviceable design for busy kitchens and institutional operations.
#@@# Stainless Top#@#
The 16 gauge Type 430 stainless top resists corrosion while maintaining a smooth food-contact surface suitable for frequent cleaning. Chefs will benefit from heat tolerance and impact resistance that reduce deformation during routine production.
#@@# Integrated Backsplash#@#
A 5" full-height backsplash contains spills and protects walls from splatter during prep and cleaning operations. Staff will spend less time on wall maintenance and more time on productive tasks because liquids remain confined to the work zone.
#@@# Open Base Design#@#
Open construction with side and rear crossrails provides unobstructed knee and storage clearance beneath the top. Line cooks and custodial teams can store ingredient tubs and small equipment without compromising access or airflow.
#@@# Adjustable Feet#@#
Stainless steel bullet feet adjust to uneven floors and withstand frequent washdowns without rusting. Managers will maintain level surfaces for consistent prep heights and safer cutting and plating motions.
#@@# Rolled Edge#@#
Rounded rolled bullnose edges protect staff and minimize damage to cookware and trays during transfer. Operations reduce the risk of operator injury and prevent edge deformation that can occur with square profiles.
#@@# NSF Certification#@#
Certified to NSF standards for commercial foodservice equipment, this table supports regulatory compliance and simplifies health inspections. Foodservice directors can document sanitary readiness with equipment that meets accepted public health criteria.
#@@#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 stainless steel daily with a soft cloth and mild detergent to remove food soils and prevent corrosion. Inspect welds, crossrails, and bullet feet weekly; tighten fasteners and adjust feet for a level 30" x 24" work surface. Sanitize after heavy use with an EPA-registered sanitizer, following manufacturer dwell times. Clean backsplash and underside monthly to prevent moisture buildup. Replace damaged gaskets or components immediately to maintain NSF compliance and safety.
