Stop sacrificing durability for cost. This stainless steel work table features a corrosion-resistant top and a load-bearing undershelf that support continuous kitchen operations while ensuring sanitation compliance. Designed for commercial environments, the unit balances stable performance with serviceable components to minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove loose debris. Use a mild detergent and warm water to scrub the 18/430 stainless surface, backsplash, and turndown. Rinse thoroughly and dry with a clean cloth to prevent spots. Degrease oven hoods and vents with a commercial degreaser and flush with water. Vacuum condenser coils and wipe refrigeration seals to improve efficiency. Inspect, tighten, and lubricate moving parts. Follow NSF and CSA maintenance intervals to avoid contamination and failures.#@@#Additional Info#@#John Boos FBLGR5-6030 is a 60" x 30" stainless steel work table with an 18/430 top, 5" backsplash, 1-1/2" Safety Edge front, turndown sides, galvanized legs, adjustable undershelf, and 1" plastic feet. NSF and CSA certified, 82 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost. This stainless steel work table features a corrosion-resistant top and a load-bearing undershelf that support continuous kitchen operations while ensuring sanitation compliance. Designed for commercial environments, the unit balances stable performance with serviceable components to minimize downtime.
#@@# Top Stainless Surface#@#
The 18/430 stainless top provides excellent resistance to staining and corrosion in humid or alkaline conditions, allowing for routine cleaning without surface degradation. Chefs and prep staff will maintain consistent food-contact hygiene while preserving a flat work plane for precise portioning and plating.
#@@# Raised Backsplash Edge#@#
A 5" backsplash with turndown contains spills and protects walls from splatter during high-volume prep cycles. Staff will experience reduced cleaning time and fewer sanitation lapses around adjacent surfaces.
#@@# Safety Edge Front#@#
A 1-1/2" Stallion safety edge on the front minimizes accidental contact injuries and prevents pans from sliding off during transfer tasks. Line workers gain added confidence when handling heavy trays and hot pans at pace.
#@@# Robust Leg Construction#@#
Galvanized legs deliver structural rigidity and resist corrosion in wet cleaning regimes, supporting consistent load capacity across the 60" width. Maintenance teams will appreciate the durability when storing heavy equipment on the tabletop.
#@@# Adjustable Undershelf#@#
A galvanized adjustable undershelf offers organized storage for pots, pans, and bulk ingredients while allowing height modification to suit different inventory sizes. Operators increase usable workspace and streamline inventory access without adding separate shelving units.
#@@# Leveling Bullet Feet#@#
Adjustable 1" plastic bullet feet enable precise leveling on uneven floors to prevent wobble and ensure stable knife work and machine placement.
#@@#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 FBLGR5-6030 work table weekly for surface dents, weld separations, and loose fasteners. Clean the 18/430 stainless top with a neutral pH cleaner and soft cloth; rinse and dry to prevent spots. Remove debris from the 5" backsplash and turndowns. Lubricate adjustable undershelf hardware quarterly and tighten galvanized legs to torque specs. Replace damaged plastic bullet feet and verify NSF and CSA-Sanitation labels remain legible.