Serve your operation with a work table engineered for steady daily use and efficient workflow. This stainless steel prep station combines a full 72 inches of usable surface with structural reinforcement to support heavy prep loads and rapid turnover. Designed for professional kitchens, the unit balances corrosion resistance, serviceability, and compliance with sanitation standards that matter to food service managers and facility directors.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear surfaces. Remove loose debris with a scraper. Apply a food-safe degreaser and scrub ovens, vents, and stainless tops with a non-abrasive pad. Rinse with clean water and wipe dry to prevent corrosion. Clean condenser coils and vents monthly to improve efficiency and reduce fire risk. Inspect seals and replace worn parts. Document cleaning times and products to meet CSA and NSF requirements.#@@#Additional Info#@#John Boos FBLGR5-7224 72" x 24" work table has an 18/430 stainless steel top, 5" backsplash, 1-1/2" Stallion Safety Edge, galvanized legs, adjustable undershelf, 1" plastic bullet feet, and is NSF and CSA certified. It weighs 83 pounds.#@@#General Info#@#Description #@#
Serve your operation with a work table engineered for steady daily use and efficient workflow. This stainless steel prep station combines a full 72 inches of usable surface with structural reinforcement to support heavy prep loads and rapid turnover. Designed for professional kitchens, the unit balances corrosion resistance, serviceability, and compliance with sanitation standards that matter to food service managers and facility directors.
#@@# Top Grade Surface#@#
Engineers specified an 18/430 stainless steel top to resist corrosion while providing a smooth, sanitary work surface that cleans quickly. Chefs will notice consistent contact conditions for cutting, plating, and staging, which reduces cross-contamination risks and speeds routine sanitation.
#@@# Integrated Backsplash#@#
A five-inch backsplash with turndown prevents liquids and debris from running behind the table, protecting walls and adjacent equipment from moisture damage. Line cooks benefit from a tidier line and easier wall maintenance, lowering janitorial labor time.
#@@# Safety Edge Front#@#
The 1-1/2 inch Stallion Safety Edge on the front minimizes sharp corners and enhances user comfort during extended prep shifts. Staff report fewer glove snags and reduced surface wear along the leading edge, extending usable life.
#@@# Rigid Leg Construction#@#
Galvanized steel legs deliver load-bearing stability and resist corrosion in humid kitchen environments, keeping the table level under heavy loads. Maintenance teams gain a durable support structure that requires minimal adjustment and replacement.
#@@# Adjustable Undershelf#@#
A galvanized adjustable undershelf provides organized off-surface storage and adapts vertically to accommodate supplies or small equipment. Managers can reclaim floor space and streamline line setup by placing trays and bulk items within immediate reach.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the work table daily for loose fasteners, weld cracks, or damaged feet; tighten bolts and replace worn 1" plastic feet for stability. Clean the 18/430 stainless steel top after each service with neutral pH detergent and warm water; rinse and dry to avoid water spots and corrosion. Sanitize all contact surfaces with NSF-compliant agents per manufacturer times. Grease or replace undershelf brackets and galvanized legs if corrosion appears.