Built for rigorous daily use in commercial kitchens, this heavy-duty stainless steel work table combines robust construction with precise dimensions to support demanding prep workflows. Operators gain a stable, sanitary surface sized for large projects while staff benefit from a corrosion-resistant top that resists warping under repeated load. Designers and facility managers receive an NSF-certified solution that integrates seamlessly into production lines and specialty stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and clear work area. Remove loose debris with a soft brush. Mix mild detergent in warm water (use gallons or liters as needed) and wipe stainless top and legs with a non-abrasive cloth. Rinse with clean water and dry thoroughly to prevent corrosion. Degrease ovens and vents with commercial degreaser following CSA guidelines. Clean condenser coils and check seals to improve efficiency and reduce fire risk and breakdowns.#@@#Additional Info#@#Advance Tabco TSS-248 work table measures 96" W x 24" D with a 14 gauge Type 304 stainless steel top, stainless steel legs, side and rear crossrails, adjustable stainless steel bullet feet, rounded bullnose edge, NSF certified, and weighs 114 pounds.#@@#General Info#@#Description #@#
Built for rigorous daily use in commercial kitchens, this heavy-duty stainless steel work table combines robust construction with precise dimensions to support demanding prep workflows. Operators gain a stable, sanitary surface sized for large projects while staff benefit from a corrosion-resistant top that resists warping under repeated load. Designers and facility managers receive an NSF-certified solution that integrates seamlessly into production lines and specialty stations.
#@@# Top Surface#@#
The 14-gauge Type 304 stainless steel top provides a flat, sanitary work surface engineered for heavy use and frequent cleaning. Chefs maintain consistent prep quality because the top resists corrosion and minimizes surface deformation under load.
#@@# Table Dimensions#@#
A 96-inch width by 24-inch depth layout maximizes usable workspace while fitting standard kitchen footprints and pass-through counters. Managers plan layouts with predictable spacing and achieve high throughput using the full-length surface.
#@@# Edge Construction#@#
Rounded rolled bullnose edging enhances operator safety and simplifies wipe-down procedures at line speed. Line cooks avoid sharp edges, and the radius reduces debris traps for faster sanitation.
#@@# Base Design#@#
An open base with side and rear crossrails offers structural rigidity while enabling clear access for storage and cleaning workflows. Maintenance staff can access undershelf areas without obstruction, and inspectors can verify cleanliness without disassembly.
#@@# Legs and Feet#@#
Stainless steel legs with adjustable bullet feet allow precise leveling on uneven floors and maintain a stable working plane under heavy loads. Engineers specify consistent table height alignment across multiple units to streamline ergonomic layouts.
#@@# Certifications and Capacity#@#
NSF certification confirms compliance with commercial sanitation standards and supports health code inspections and institutional procurement requirements.
#@@#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#@#Inspect the Advance Tabco TSS-248 work table weekly for contaminants. Remove debris with neutral pH detergent and warm water to prevent corrosion. Rinse and dry the 14 gauge 304 stainless steel top and bullnose edges immediately to avoid water spots. Sanitize with an EPA-registered food-contact sanitizer per dwell-time instructions. Tighten leg bolts and adjust stainless steel bullet feet monthly for a level 35.5" working height. Lubricate crossrail joints with food-grade lubricant quarterly.
