Stop compromising durability for cost. This stainless steel work table offers a practical balance of strength, hygiene, and economical design for busy commercial kitchens and support areas, enabling teams to prepare, stage, and store efficiently without excessive investment. Its flat top and reinforced frame support repetitive daily use and simplify cleaning procedures for compliance-driven operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear work surfaces. Mix mild detergent with warm water using gallons or liters as needed. Scrub stainless steel top and undershelf with a non-abrasive cloth; rinse and dry to prevent corrosion. Degrease ovens and vents with suitable solvent; remove deposits to reduce fire risk. Vacuum coils and clean refrigeration seals to improve efficiency and lower bills. Inspect seals and fasteners; tighten or replace worn parts to avoid breakdowns and ensure CSA and NSF compliance.#@@#Additional Info#@#John Boos FBLG4824 work table is 48" W x 24" D with a Type 430 stainless steel top, 1-1/2" safety edge, 90° side turndowns, galvanized legs, adjustable undershelf, 1" plastic feet, and is NSF and CSA certified, weighing 64 pounds.#@@#General Info#@#Description #@#
Stop compromising durability for cost. This stainless steel work table offers a practical balance of strength, hygiene, and economical design for busy commercial kitchens and support areas, enabling teams to prepare, stage, and store efficiently without excessive investment. Its flat top and reinforced frame support repetitive daily use and simplify cleaning procedures for compliance-driven operations.
#@@# Top Quality Surface#@#
Constructed with 18/430 stainless steel, the flat top resists corrosion and cleans to a sanitary finish suitable for high-traffic food prep zones. Production teams will appreciate the smooth surface for consistent food handling and easy wipe-downs that reduce labor time.
#@@# Safety Edge Design#@#
A 1-1/2-inch Stallion safety edge runs along the front and back to protect staff and prevent ingredient spillage during heavy use. Line cooks will notice fewer mishaps and cleaner floors when transferring pans and trays.
#@@# Side Turndown Construction#@#
Manufacturers formed 90-degree turndowns on both sides to add rigidity and eliminate sharp sheet edges, enhancing operator safety and extending the top's life. Maintenance crews will find fewer bent edges and lower repair needs over the product lifecycle.
#@@# Supportive Undershelf#@#
The adjustable galvanized undershelf provides organized storage for pans, small equipment, and dry goods while keeping inventory accessible. Supervisors can optimize station layout for throughput by allocating shelf height to current operational demands.
#@@# Stable Leg System#@#
Galvanized legs and adjustable 1-inch plastic bullet feet create a corrosion-resistant support system that adapts to uneven floors and maintains a level working height. Facilities staff can level the unit quickly to meet sanitation and ergonomic requirements.
#@@#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 stainless steel surfaces daily and remove debris with a soft cloth and mild detergent to prevent corrosion. Use a nonabrasive brush for weld seams and turndown edges, then rinse with clean water and dry immediately to avoid water spots. Tighten galvanized leg fasteners weekly and verify adjustable undershelf alignment. Replace damaged seals or hardware promptly. Sanitize according to CSA and NSF protocols, recording procedures and intervals for compliance and traceability.