Stop sacrificing workspace durability for limited functionality. This stainless steel sorting table delivers a robust work surface and integrated backsplash that streamline prep tasks while resisting corrosion and wear. Food service teams gain consistent performance in high-traffic kitchens, labs, and service lines where hygiene and endurance matter most.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless surfaces with mild detergent and warm water, using a soft cloth to avoid scratches. Rinse thoroughly and dry to prevent corrosion. Degrease ovens and vents with approved solvent and scrub grease buildup to reduce fire risk. Clean condenser coils and ventilation paths to cut energy use. Inspect seals and fittings; tighten or replace as needed to prevent breakdowns and pass CSA or health inspections.#@@#Additional Info#@#John Boos DST6R10-3037SBW stainless steel sorting table measures 36.88" W x 30.38" D with a 10" backsplash; 16 ga. top, welded bracing, adjustable feet, open base, NSF certified, 68 pounds, designed for foodservice durability.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for limited functionality. This stainless steel sorting table delivers a robust work surface and integrated backsplash that streamline prep tasks while resisting corrosion and wear. Food service teams gain consistent performance in high-traffic kitchens, labs, and service lines where hygiene and endurance matter most.
#@@# Top-Grade Surface#@#
A 16 gauge 16/300 stainless steel top provides a dense, sanitary work plane that withstands daily scraping and heavy prep loads. Chefs and staff will experience minimal surface deformation and easy washdown maintenance that supports HACCP workflows.
#@@# Integrated Backsplash#@#
A 10-inch high backsplash protects walls from splashes and cross-contamination during wet processing and dish prep. Maintenance crews report faster cleaning cycles because splatter remains confined to the stainless area for immediate sanitation.
#@@# Rolled Edge Protection#@#
A 2-1/4-inch rolled rim on the front and sides prevents cut injuries and stops liquids from dripping to the floor during transfer operations. Line cooks appreciate the reduced cleanup time and the safer hand contact when performing rapid tasks.
#@@# Rigid Framing System#@#
Stainless steel legs and full perimeter bracing deliver lateral stability for heavy pots, pans, and stacked trays. Kitchen managers will note less wobble under load and reliable alignment with adjoining equipment.
#@@# Adjustable Leveling Feet#@#
Bullet-style leveling feet allow on-site height correction to suit uneven floors and comply with ergonomic station planning. Installation teams achieve a secure, level setup without shimming or permanent floor alteration.
#@@# Welded Assembly, NSF Certified#@#
Welded construction ensures continuous seams that resist moisture intrusion and simplify sanitation inspections, while NSF certification confirms compliance with commercial foodservice standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless steel surfaces weekly. Remove debris with a soft cloth and mild detergent to prevent corrosion. Rinse with clean water and dry immediately to avoid spots. Tighten adjustable bullet feet monthly and check welded bracing for stress or cracks. Clean rolled rim edges and 10" backsplash with a nylon brush to remove residue. Sanitize after heavy use with an NSF-approved solution and allow to air dry before reassembly.
