This stainless steel work table delivers a durable, sanitary, and service-ready surface engineered for continuous use in kitchens, bars, cafeterias, and back-of-house prep zones. Designed for professional operations, it balances structural strength and ergonomic utility to support heavy pots, prep tasks, and continuous throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Use a mild detergent solution and a soft cloth to wipe the 16 gauge Type 430 stainless steel top and 5" backsplash. Scrub edges and rounded bullnose with a non-abrasive pad. Clean crossrails and legs; remove debris from bullet feet. Rinse with clean water and dry completely to prevent corrosion. Sanitize food contact surfaces per CSA or local guidelines. Inspect seals and tighten fittings regularly to avoid breakdowns.#@@#Additional Info#@#Advance Tabco TSKG-244 work table features a 48" x 24" 16 gauge Type 430 stainless steel top with a 5" backsplash, rounded bullnose edge, and a stainless steel base with adjustable bullet feet; NSF certified and weighs 67 pounds.#@@#General Info#@#Description #@#
This stainless steel work table delivers a durable, sanitary, and service-ready surface engineered for continuous use in kitchens, bars, cafeterias, and back-of-house prep zones. Designed for professional operations, it balances structural strength and ergonomic utility to support heavy pots, prep tasks, and continuous throughput.
Constructed with a 16 gauge top, the surface provides robust resistance to dents and daily wear while maintaining a flat, stable work plane. Teams will preserve food contact integrity because the metal resists corrosion and cleans to sanitary standards.
A 5" backsplash contains spills and prevents liquids from reaching walls or adjacent stations, reducing cleaning cycles and protecting finishes. Staff will experience fewer service interruptions when prepping near heat or sinks.
Rounded, rolled bullnose edges minimize sharp corners and improve operator comfort during prolonged prep tasks. Crews reduce accidental snags and maintain safer motions when sliding pans or trays along the edge.
The open base with side and rear crossrails provides accessible storage and airflow beneath the table, enabling quick retrieval of trays and containers. Managers will optimize space planning because the unobstructed design accepts shelving and under-counter equipment.
Stainless steel legs and crossrails deliver consistent load-bearing capacity and resist corrosive kitchen environments common in high-volume operations. Maintenance teams will complete inspections and washdowns faster due to uniform metal finishes.
Certified to NSF standards, the table meets accepted hygiene and safety criteria for commercial food preparation areas. Compliance officers will find documentation aligns with routine health inspections and institutional procurement requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top and legs weekly for dents, corrosion, or loose welds and tighten all fasteners to maintain structural integrity. Remove debris and clean surfaces with a neutral pH detergent and warm water, then rinse and sanitize per local health codes. Lubricate adjustable bullet feet threads quarterly and verify level to prevent uneven wear. Replace worn gaskets or damaged crossrails immediately to ensure CSA and NSF compliance.
