This commercial work table delivers a durable, corrosion-resistant top and a robust open base so teams can stage prep, plating, and storage with confidence across busy shifts. Designed for continuous use in institutional and commercial kitchens, this unit balances load capacity and serviceability to reduce downtime and improve throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Wipe the 14 gauge Type 304 stainless steel top with mild detergent and warm water; rinse and dry to prevent spots. Degrease oven hoods and vents with an approved solvent; clean grease traps until residue-free. Vacuum and brush condenser coils; wash accessible parts with soapy water. Inspect seals and feet; tighten or replace as needed. Clean daily to reduce bacteria, fire risk, energy use, equipment wear, and inspection failures.#@@#Additional Info#@#Advance Tabco TVLG-249 offers a 108" x 24" work table with a 14 gauge Type 304 stainless steel top, non-drip edge, galvanized open base, adjustable feet, NSF certified, and weighs 210 pounds.#@@#General Info#@#Description #@#
This commercial work table delivers a durable, corrosion-resistant top and a robust open base so teams can stage prep, plating, and storage with confidence across busy shifts. Designed for continuous use in institutional and commercial kitchens, this unit balances load capacity and serviceability to reduce downtime and improve throughput.
Built from 14 gauge Type 304 stainless steel, the top resists corrosion and meets NSF requirements for hygienic food contact. Chefs will notice the rigid flat surface and countertop non-drip edge that contain spills and simplify wipe-down routines.
Measuring 108 inches wide by 24 inches deep, the table provides expansive linear workspace for large batch prep and assembly lines. Managers can align multiple stations along a single run to streamline traffic and increase output per shift.
The countertop marine edge design prevents liquid migration while offering a defined work boundary for pans and small equipment. Line cooks benefit from fewer surface drips and reduced risk of slip hazards on adjacent floors.
Galvanized legs with side and rear crossrails create a stiff, stable framework that resists bending under heavy loads. Kitchen staff can place heavy cookware and stacked containers on the open base without sacrificing stability.
Adjustable plastic bullet feet allow precise leveling on uneven floors, ensuring the surface stays true and reducing wobble during cutting or equipment placement. Maintenance teams can correct alignment in minutes without tools.
NSF certification confirms the table meets sanitation and safety standards required by institutional buyers such as school districts, hospitals, and hospitality groups. Procurement officers will find this unit aligns with regulatory expectations while supporting operational needs.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily. Remove food residues with a neutral pH cleaner and microfiber cloth to prevent corrosion and maintain NSF compliance. Rinse with clean water and dry to avoid spotting. Tighten fasteners weekly and ensure galvanized legs and crossrails are secure; replace damaged hardware immediately. Level the table with adjustable plastic bullet feet and check load distribution to prevent warping. Sanitize after heavy use with a food-safe sanitizer and document maintenance.
