Stop sacrificing prep speed for sanitation. This stainless steel work table with an integrated prep sink combines robust food-safe construction and a compact footprint to streamline high-volume foodservice workflows while meeting regulatory standards. Designed for continuous use in kitchens, cafeterias, and hospitals, this station delivers consistent performance and easy maintenance under heavy daily demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug plumbing and shut water supply. Remove debris and sanitize sink bowl with a mild detergent and 100 ppm chlorine solution; rinse thoroughly. Clean stainless top and undershelf with non-abrasive cleaner and a soft cloth; wipe along grain. Degrease faucet and fixtures, inspect seals and tighten fittings. Dry all surfaces to prevent corrosion. Clean condenser coils on nearby refrigeration units to lower energy use. Follow CSA and NSF guidelines and document each cleaning session.#@@#Additional Info#@#John Boos EPT6R5-3048SSK-R stainless steel work table measures 48" W x 30" D x 40-3/4" H and includes a 16" W x 20" x 12" deep prep sink with a 10" faucet. The durable, NSF and CSA-compliant design suits high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for sanitation. This stainless steel work table with an integrated prep sink combines robust food-safe construction and a compact footprint to streamline high-volume foodservice workflows while meeting regulatory standards. Designed for continuous use in kitchens, cafeterias, and hospitals, this station delivers consistent performance and easy maintenance under heavy daily demand.
#@@# Top-Quality Surface#@#
The 16-gauge 300 series stainless steel top provides a corrosion-resistant work area that sustains repeated exposure to water, acids, and cleaning agents. Inspectors recognize 300 series stainless for long-term sanitation, ensuring kitchens maintain compliance while operators experience minimal surface wear.
#@@# Integrated Sink Bowl#@#
A single sink bowl measuring 16 inches wide by 20 inches front-to-back and 12 inches deep sits on the right side to centralize prep and wash tasks. Operators gain efficient workflow by performing rinsing and portioning at the point of prep, reducing transit time and contamination risk.
#@@# Functional Backsplash#@#
A 5-inch high backsplash protects walls from splashes and simplifies cleanup by containing liquids within the work zone. Staff save labor during cleaning cycles because the backsplash channels runoff back onto the top for easy wiping and sanitizing.
#@@# Durable Base Design#@#
The open stainless steel base with an adjustable undershelf provides structural support and accessible storage for pans, bins, and small equipment. Chefs optimize station organization and maintain clear sightlines for inventory, keeping frequently used items within reach.
#@@# Stability and Leveling#@#
The table rests on 1-inch stainless steel adjustable bullet feet that accommodate uneven floors and maintain a level work plane. Managers reduce wobble and accidental spills, and maintenance teams preserve equipment alignment without shimming or repeated adjustments.
#@@#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#@#Maintain the John Boos EPT6R5-3048SSK-R by inspecting welds and fasteners weekly and tightening hardware as needed. Clean the 16/300 stainless top with a pH-neutral detergent; rinse and dry to prevent spotting. Flush the prep sink and swing spout faucet with warm water daily; remove debris from the drain and trap weekly. Sanitize surfaces per CSA and NSF protocols after heavy use. Level the table and adjust bullet feet monthly to prevent stress on joints and ensure stable workflow.