Stop sacrificing durability for affordability. This stainless work table provides a rigid, sanitary prep surface with industrial-grade construction that suits high-volume kitchens and utility stations alike. Designed for continuous use, it balances load capacity, corrosion resistance, and serviceability to support daily operations effectively.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Mix mild detergent with warm water, scrub the 18/400 stainless top and 1.5" backsplash using a soft cloth, rinse with clean water, and dry completely to prevent corrosion. Clean galvanized legs and undershelf with non-abrasive cleaner; inspect plastic bullet feet and fasteners. Remove grease buildup near vents to reduce fire risk. Follow CSA and NSF guidelines and schedule routine cleaning to maintain safety and efficiency.#@@#Additional Info#@#John Boos EFT8-3624 features a 24" x 36" stainless steel top, 1.5" backsplash, Stallion Safety Edge front, and 90° turndown sides; includes galvanized legs, adjustable undershelf, plastic feet, NSF certified, 51.59 pounds, KD for easy installation.#@@#General Info#@#Description #@#
Stop sacrificing durability for affordability. This stainless work table provides a rigid, sanitary prep surface with industrial-grade construction that suits high-volume kitchens and utility stations alike. Designed for continuous use, it balances load capacity, corrosion resistance, and serviceability to support daily operations effectively.
#@@# Top Surface#@#
The 18-gauge 400-series stainless steel top offers a corrosion-resistant work area that withstands pitting and staining through repeated cleaning cycles. Users can easily maintain sanitation standards, as the smooth surface accommodates hot water and detergents without deformation.
#@@# Backsplash Upturn#@#
The 1.5" backsplash with an upturn contains spills and protects wall finishes, reducing cleaning time and preventing cross-contamination. Staff can avoid water tracking to adjacent areas, preserving floor safety and overall facility cleanliness.
#@@# Safety Edge#@#
The Stallion safety edge on the front minimizes cut hazards and provides a secure contact surface for leaning tasks, enhancing operator comfort during long shifts. Chefs and line workers experience fewer edge-related incidents while maintaining close control over prep items.
#@@# Leg Construction#@#
Galvanized steel legs deliver structural strength and corrosion protection in humid kitchens and dishroom environments. Technicians can adjust the undershelf and level the table on uneven floors, ensuring a stable, vibration-free platform for equipment placement.
#@@# Undershelf Storage#@#
The open undershelf provides organized storage for bulk pans, small appliances, or supply bins, streamlining workflow by keeping essentials within reach. Facility managers can maximize floor space and reduce clutter, improving turnover speed during service.
#@@# Cleanability and Certification#@#
NSF certification and knockdown construction facilitate thorough cleaning and simplified transport or installation in constrained spaces.
#@@#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#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for spills and food debris; remove grime with a mild detergent and warm water, then dry to prevent spotting. Scrub the Stallion Safety Edge and 1.5" backsplash with a nonabrasive pad to avoid scratching the 18/400 finish. Tighten galvanized legs and check plastic bullet feet weekly for wear; replace damaged feet to maintain level. Clean the adjustable undershelf monthly and apply food‑safe polish to restore corrosion resistance.
