Built for busy kitchens that demand reliable prep surfaces, this commercial work table combines practical design with proven materials to support daily production. Buyers will find a sturdy 60-inch wide top and a reinforced structure that sustains heavy use while simplifying cleaning and sanitation. Managers gain a predictable, serviceable solution that reduces downtime and supports workflow efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table. Remove debris and wash the stainless steel top with mild detergent and warm water, scrubbing toward the Safety Edge. Rinse and dry to prevent spots. Clean galvanized legs and undershelf with non-abrasive cleaner; inspect and tighten adjustable feet if needed. Degrease oven hoods and vents to prevent fires. Maintain condenser coils to lower energy use and reduce breakdowns. Pass CSA and NSF checks by documenting each cleaning.#@@#Additional Info#@#John Boos FBLG6018 features a 60" x 18" Type 430 stainless steel top with a 1-1/2" Stallion Safety Edge, 90° turndown sides, galvanized legs, adjustable undershelf, 1" plastic bullet feet, and is NSF and CSA-Sanitation certified.#@@#General Info#@#Description #@#
Built for busy kitchens that demand reliable prep surfaces, this commercial work table combines practical design with proven materials to support daily production. Buyers will find a sturdy 60-inch wide top and a reinforced structure that sustains heavy use while simplifying cleaning and sanitation. Managers gain a predictable, serviceable solution that reduces downtime and supports workflow efficiency.
#@@# Top Surface#@#
The flat top uses 18/430 stainless steel to provide corrosion resistance and a hygienic work area for food prep. Chefs maintain consistent contact space across the full 60 inches by 18 inches footprint to stage ingredients and equipment without frequent repositioning.
#@@# Edge Protection#@#
The front and back include a 1-1/2 inch Stallion safety edge that prevents pans and items from slipping while staff work at speed. Kitchen teams experience fewer spills and reduced cleanup time thanks to that raised boundary along the long edges.
#@@# Side Design#@#
The unit features a 90-degree turndown on both sides to eliminate exposed sharp edges and channel runoff toward the center. Line cooks handle large trays and sheet pans with improved safety and reduced material wear.
#@@# Leg Construction#@#
Galvanized steel legs deliver structural support and resist routine environmental moisture common in commercial kitchens. Maintenance crews perform routine sanitation without accelerated corrosion, extending usable service life.
#@@# Undershelf Configuration#@#
An adjustable galvanized undershelf provides organized storage beneath the work surface for pans, dry goods, or small appliances. Supervisors allocate staging zones efficiently and clear prep tops faster by tucking supplies out of the main workspace.
#@@# Leveling System#@#
Adjustable 1-inch plastic bullet feet allow precise leveling on uneven floors to maintain a stable work plane during high throughput periods. Staff avoid wobble and reduce accidental drops when moving heavy items across the table.
#@@#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#@#Clean the 18/430 stainless steel top daily with a pH-neutral cleaner and soft cloth to remove food soils and prevent corrosion. Rinse and dry surfaces to avoid spotting. Inspect the 1-1/2" Stallion Safety Edge and 90° turndowns weekly for dents or loose seams; tighten fasteners as required. Lubricate galvanized leg joints monthly and verify adjustable 1" plastic bullet feet for level; replace worn feet to maintain load stability. Sanitize per CSA and NSF protocols.