This work table is designed to meet the demands of a busy kitchen environment. It features a full-length Type 304 stainless steel top fabricated from 14 gauge metal, ensuring durability and stability for continuous kitchen workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear surfaces. Scrub the stainless steel top with mild detergent and warm water; rinse and dry to prevent spots. Degrease vents, oven interiors, and crossrails to reduce fire risk. Vacuum coils and wipe panels to improve efficiency and cut utility use. Inspect legs, feet, and seals; tighten or replace worn parts to prevent breakdowns and pass inspections. Regular cleaning removes bacteria and keeps staff and guests safe.#@@#Additional Info#@#Advance Tabco's TVLG-3612 work table measures 144" x 36", features a 14 gauge Type 304 stainless steel top with countertop non-drip edge, galvanized open base with side and rear crossrails, adjustable feet, and NSF certification.#@@#General Info#@#Description #@#
This work table is designed to meet the demands of a busy kitchen environment. It features a full-length Type 304 stainless steel top fabricated from 14 gauge metal, ensuring durability and stability for continuous kitchen workflow.
Count on the marine edge to channel liquids away from the cabinet area, reducing cleanup time and cross contamination risk. Installers receive a continuous edge that aligns with sanitation routines and supports consistent washdown procedures.
Specify a 14 gauge 300 series top for sustained resistance to denting and deformation under frequent use. Chefs benefit from a flat work surface that resists warping and supports consistent food prep across the full 144 inch span.
Rely on a galvanized open base with side and rear crossrails to provide structural rigidity while allowing easy access for cleaning and inspection. Maintenance teams can service the underside quickly and keep drains and floor areas clear.
Level the table on uneven floors using plastic bullet feet that adjust to accommodate variations in tile and concrete. Facilities staff achieve a stable work plane that prevents wobble and reduces stress on mounted equipment.
Utilize a 144 inch by 36 inch footprint to stage multiple stations, hold pans, or place small equipment side by side without crowding. Kitchen planners gain high linear workspace that optimizes traffic flow in high volume environments.
Trust that materials and fabrication meet commercial sanitation criteria required for institutional and food service settings. Procurement teams can document compliance for inspections and licensing reviews.
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• 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 stainless steel top weekly and remove food debris with a nonabrasive detergent and warm water to prevent corrosion. Dry surfaces immediately with a soft cloth to avoid water spots. Tighten leg fasteners monthly and verify adjustable plastic bullet feet for level; replace damaged feet at first sign of wear. Clean crossrails and underside with a brush to clear residue. Sanitize to NSF protocols after deep cleaning and document maintenance dates for warranty compliance.
