Built for rigorous kitchen workflows, this baker's top work table combines a solid wood surface and robust galvanized leg support to handle continuous prep demands in high-volume operations. Designed for culinary professionals, it delivers a 96-inch wide workspace with a 1.75-inch thick wood top that balances durability and knife-friendly performance. Operations requiring NSF compliance receive a table engineered to meet sanitation standards while supporting heavy loads and repeated use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the worktop. Mix mild detergent in warm water (use gallons or liters as needed). Wipe the wood top with a soft cloth, follow grain, and avoid excess water. Clean galvanized legs and undershelf with non-abrasive cleaner; rinse and dry. Sanitize food contact areas per CSA guidelines. Remove grease from vents and ovens to prevent fires. Inspect seals and fasteners; tighten or replace promptly. Schedule routine coil and surface cleaning to reduce energy use and breakdowns.#@@#Additional Info#@#John Boos DNB17 baker’s top work table measures 96" W x 36" D x 39.25" H, has a 1-3/4" thick wood top on galvanized legs, supports heavy prep with a 257 lbs weight, meets NSF and CSA certifications, and suits high-volume foodservice.#@@#General Info#@#Description #@#
Built for rigorous kitchen workflows, this baker's top work table combines a solid wood surface and robust galvanized leg support to handle continuous prep demands in high-volume operations. Designed for culinary professionals, it delivers a 96-inch wide workspace with a 1.75-inch thick wood top that balances durability and knife-friendly performance. Operations requiring NSF compliance receive a table engineered to meet sanitation standards while supporting heavy loads and repeated use.
#@@# Wood Top Surface#@#
The 1.75-inch thick wood top provides a resilient cutting and rolling surface that resists deep gouging and maintains a flat working plane over time. Bakers and prep teams benefit from the thermal and tactile properties of wood, which reduce blade dulling and improve dough handling compared with metal tops.
#@@# Spacious Work Area#@#
The 96-inch width by 36-inch depth creates a continuous workspace that supports multiple staff members and simultaneous tasks. Kitchens achieve improved throughput and organized staging for trays, pans, and prep tools across the full span.
#@@# Galvanized Leg Construction#@#
Galvanized legs deliver corrosion resistance in humid or wet back-of-house environments, extending service life and reducing maintenance cycles. Facilities managers gain predictable structural stability and simplified cleaning compared with unfinished steel supports.
#@@# Sanitation Compliance#@#
NSF certification verifies that materials and construction meet established public health requirements for food contact and sanitation. Purchasing teams obtain documented compliance for inspections and safer daily operations.
#@@# Ergonomic Height#@#
At 39.25 inches overall height, the table aligns with common commercial counter standards to promote ergonomic posture during prolonged prep tasks. Staff experience reduced fatigue and more consistent production rates when stations sit at appropriate working heights.
#@@#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#@#Culinary Depot usually ships/delivers the John Boos DNB17 Work Table upon confirming cleared payment.#@@#Maintenance Guide#@#Inspect the John Boos DNB17 work table weekly for surface damage and loose fasteners. Clean the wood top with a food-safe wood cleaner, then apply a thin coat of mineral oil; allow 30 minutes absorption and wipe excess. Sand minor gouges with fine-grit paper and refill with a FDA-compliant wood filler. Tighten galvanized legs and check CSA certification labels for legibility. Level the table and verify load distribution to prevent warping.
