Built for busy kitchens that require reliable prep surfaces, this work table combines commercial-grade type 430 stainless steel with a practical design to support heavy daily use while enhancing kitchen workflow. Engineered to meet sanitation standards and provide consistent utility, the table offers a stable platform for prep, staging, and assembly tasks without unnecessary complexity. Manufacturers and facility managers will appreciate the clear specifications that align with institutional purchasing requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove food debris. Scrub surfaces with a mild detergent and warm water, focusing on food-contact zones and backsplash seams. Rinse thoroughly and dry with a clean cloth to prevent corrosion. Degrease ovens, hoods, and vents weekly to reduce fire risk. Clean condenser coils and door seals monthly to improve efficiency and avoid breakdowns. Sanitize with EPA-approved product and log each cleaning to meet CSA and health inspection rules.#@@#Additional Info#@#John Boos FBLGR5-3630 36" x 30" stainless work table has an 18/430 stainless top, 5" backsplash, 1-1/2" safety edge, galvanized legs, adjustable undershelf, and is NSF and CSA certified. It weighs 56 pounds.#@@#General Info#@#Description #@#
Built for busy kitchens that require reliable prep surfaces, this work table combines commercial-grade type 430 stainless steel with a practical design to support heavy daily use while enhancing kitchen workflow. Engineered to meet sanitation standards and provide consistent utility, the table offers a stable platform for prep, staging, and assembly tasks without unnecessary complexity. Manufacturers and facility managers will appreciate the clear specifications that align with institutional purchasing requirements.
#@@# Top Work Surface#@#
The 18/430 stainless steel top features a corrosion-resistant, easy-to-clean surface that withstands frequent washing and contact with food products. Managers benefit from a consistent hygienic platform that minimizes potential contamination points and accelerates turnover between tasks.
#@@# Integrated Backsplash#@#
A 5-inch backsplash with a turndown prevents liquids from running off the rear and directs spills toward drains or containment areas. Chefs enjoy a cleaner back wall area and reduced cleaning time after high-volume shifts.
#@@# Safety Edge Front#@#
A 1-1/2 inch Stallion safety edge on the front minimizes sharp edges and enhances user comfort during extended prep. Line cooks experience less hand and forearm fatigue when leaning on the table for repetitive tasks.
#@@# Robust Leg Construction#@#
Galvanized steel legs provide structural rigidity and resist corrosion in humid or wet kitchen environments. Supervisors benefit from long service life and predictable load capacity for heavy pots, racks, and equipment.
#@@# Adjustable Undershelf#@#
An adjustable galvanized undershelf maximizes storage versatility and allows staff to organize supplies beneath the work surface while maintaining clearance for carts and trays. Inventory managers can stage ingredients and small equipment without occupying countertop space.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean the 18/430 stainless steel top daily with a neutral detergent and warm water; rinse and dry to prevent spotting. Inspect welds, backsplash, and 1-1/2" Stallion Safety Edge weekly for deformation and tighten fasteners as needed. Degrease galvanized legs and undershelf monthly with a nonacidic cleaner; rinse thoroughly. Level the table using 1" plastic bullet feet and check for corrosion; replace damaged parts to maintain NSF and CSA compliance.