Stop compromising workspace efficiency for durability. This commercial work table offers a full-size, durable stainless surface and a load capacity designed for continuous foodservice operations, enabling teams to prep, stage, and service with consistent performance. Tailored for institutional kitchens, restaurants, and catering lines, the table minimizes downtime and supports steady throughput even under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear the table. Wipe the stainless steel top and undershelf with mild detergent and warm water using a soft cloth. Scrub grease from legs and undershelf with a degreaser for galvanized steel, rinse, and dry completely. Clean condenser coils and vents monthly to improve efficiency and reduce fire risk. Inspect seals and fasteners; tighten or replace worn parts. Regular cleaning removes bacteria, prevents fires, lowers bills, and helps pass CSA inspections.#@@#Additional Info#@#Allmont's 24" x 72" stainless steel work table (ALLSSWT2472) has an 18 gauge Type 304 top, galvanized steel legs, and a 500 lbs capacity; NSFCertified for foodservice workflows and meets durability and sanitation standards.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for durability. This commercial work table offers a full-size, durable stainless surface and a load capacity designed for continuous foodservice operations, enabling teams to prep, stage, and service with consistent performance. Tailored for institutional kitchens, restaurants, and catering lines, the table minimizes downtime and supports steady throughput even under heavy use.
#@@# Construction Material#@#
Manufacturers specify Type 304 stainless steel for the top, ensuring corrosion resistance and a sanitary surface that withstands frequent cleaning and contact with acids and salts. Users will appreciate the consistent surface integrity that upholds hygiene standards in high-traffic kitchens.
#@@# Load Capacity#@#
Engineers have rated the top to support 500 pounds distributed evenly across the surface, allowing for the simultaneous placement of multiple pieces of equipment, pans, and prep containers. Operators can stage production tasks without worrying about sagging or localized failure under typical commercial loads.
#@@# Gauge Thickness#@#
The top is made from 18 gauge stainless steel, striking a balance between rigidity and manageable weight for installation and repositioning. Staff will find the surface sturdy enough for chopping and rolling tasks while remaining practical for handling during layout changes.
#@@# Leg Construction#@#
The legs and undershelf are constructed from galvanized steel to resist corrosion in moisture-prone areas and provide a stable foundation for heavy-duty use. Managers will notice reduced maintenance costs over time due to the protective zinc coating that slows rust formation in humid back-of-house environments.
#@@# Undershelf Design#@#
The unit features a galvanized undershelf that maximizes storage within the same footprint, allowing for efficient staging of dry goods, cookware, or cleaning supplies below the work surface.
#@@#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#@#Allmont 24" x 72" Work Table with galvanized legs and undershelf for added convenience. 34" height and NSF certified. Ships with adjustable features.#@@#Maintenance Guide#@#For optimal performance of the Allmont 24" x 72" stainless steel work table (ALLSSWT2472), clean the Type 304 top daily with a neutral pH detergent and rinse with potable water; dry surfaces to prevent spotting. Inspect galvanized legs and undershelf weekly for corrosion; remove contaminants with a soft brush and mild detergent. Verify leveling and tighten fasteners monthly. Do not use abrasive pads. Follow NSF and CSA guidelines for food contact surfaces.
