Stop sacrificing workspace durability for cost savings. This economy work table delivers a substantial 96 inches of continuous stainless steel surface while maintaining a price-conscious profile, engineered for demanding kitchens and prep lines. Its flat top and reinforced edging provide a dependable primary station for high-frequency tasks without compromising sanitation or structural stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the area. Scrub the 18/430 stainless steel top with mild detergent and a soft cloth. Rinse and dry thoroughly to prevent corrosion. Degrease ovens and vents with approved cleaners, then wipe residue away to reduce fire risk. Clean condenser coils and refrigeration surfaces to improve efficiency and lower utility use. Inspect seals and hardware; tighten or replace faulty parts to avoid breakdowns and pass CSA and NSF checks.#@@#Additional Info#@#John Boos FBLG9630 96" x 30" work table has an 18/430 stainless steel flat top, 1-1/2" Stallion Safety Edge, galvanized legs, adjustable undershelf, 1" plastic bullet feet, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for cost savings. This economy work table delivers a substantial 96 inches of continuous stainless steel surface while maintaining a price-conscious profile, engineered for demanding kitchens and prep lines. Its flat top and reinforced edging provide a dependable primary station for high-frequency tasks without compromising sanitation or structural stability.
#@@# Surface Material#@#
The 18/430 stainless steel flat top offers corrosion resistance and straightforward cleaning, ensuring consistent contact hygiene in food service environments. Designers specified this grade to balance durability with budget constraints while meeting NSF requirements.
#@@# Edge Design#@#
A 1-1/2" Stallion Safety Edge on the front and back reduces cut risk and contains spills at the workline, improving operator safety and cleanliness. The 90° turndown on the sides prevents liquid migration and strengthens perimeter rigidity.
#@@# Leg Construction#@#
Galvanized steel legs provide structural support and resist routine wear in humid or warm kitchens. Engineers welded the leg assembly for alignment and load distribution across the 96" span.
#@@# Adjustable Undershelf#@#
The galvanized adjustable undershelf increases organized storage capacity beneath the work surface for pans, containers, or small equipment. Staff can reposition the shelf to optimize access and balance stored loads.
#@@# Leveling System#@#
Adjustable 1" plastic bullet feet allow precise leveling on uneven floors and protect tile or epoxy finishes from concentrated pressure. Maintenance teams can set stable contact points to minimize wobble and maintain ergonomic work heights.
#@@# Certifications and Compliance#@#
The unit carries NSF and CSA-Sanitation listings, confirming compliance with sanitation and safety standards for commercial kitchens. Facilities managers receive documentation that supports inspections and procurement specifications.
#@@#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 John Boos FBLG9630 work table weekly for surface damage and leg integrity. Clean the 18/430 stainless steel top with a neutral pH sanitizer and soft cloth; remove food soils promptly to prevent corrosion. Tighten galvanized leg fasteners monthly and verify the adjustable undershelf remains secure. Adjust plastic bullet feet to level the table and prevent stress on joints. Replace seals or components showing wear to maintain NSF and CSA compliance.