Built for continuous service in institutional kitchens, this economy work table offers a sturdy stainless surface and practical features that support high throughput and routine sanitation. The 72-inch width and 30-inch depth maximize prep area, while the 5-inch backsplash with turndown protects walls and directs runoff. Users will appreciate the combination of Type 430 stainless top and galvanized structural components, providing balanced corrosion resistance and cost efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use mild detergent and warm water to scrub the stainless top, backsplash, and edges with a non-abrasive cloth. Rinse and dry to avoid water spots. Remove debris from legs and undershelf; wipe with a damp cloth and dry. Clean adjustable feet and check seals. Degrease vents and oven areas to reduce fire risk. Follow CSA and NSF guidelines and perform regular cleaning to prevent contamination, equipment failure, and inspection issues.#@@#Additional Info#@#John Boos FBLGR5-7230 is a 72" x 30" work table with an 18/430 stainless steel top, 5" backsplash, 1-1/2" Safety Edge front, galvanized legs, adjustable undershelf, and NSF/CSA certified. KD for easy installation.#@@#General Info#@#Description #@#
Built for continuous service in institutional kitchens, this economy work table offers a sturdy stainless surface and practical features that support high throughput and routine sanitation. The 72-inch width and 30-inch depth maximize prep area, while the 5-inch backsplash with turndown protects walls and directs runoff. Users will appreciate the combination of Type 430 stainless top and galvanized structural components, providing balanced corrosion resistance and cost efficiency.
#@@# Front Safety Edge#@#
The 1-1/2 inch Stallion safety edge on the front reduces sheet metal burrs and enhances operator comfort during prolonged prep tasks. Maintenance crews will notice fewer gloves and less edge-related damage, which lowers minor injury incidents and keeps workflows steady.
#@@# Robust Stainless Top#@#
An 18/430 stainless steel top provides a flat, resilient work surface that resists routine impacts and cleaning agents. Chefs can perform heavy-duty prep and frequent washdowns without warping, ensuring a sanitary contact surface certified to meet NSF and CSA sanitation standards.
#@@# Integrated Backsplash#@#
A 5-inch backsplash with a full turndown directs liquids back onto the top and prevents spills from reaching the wall or floor. Facilities staff will spend less time on wall repairs and floor cleaning, improving throughput during busy service periods.
#@@# Galvanized Support Frame#@#
Galvanized legs and an adjustable undershelf deliver structural support while resisting corrosion in humid or wet environments. Kitchen managers can store tools or bulk containers on the undershelf while maintaining load-bearing stability for heavy-duty tasks.
#@@# Adjustable Feet#@#
One-inch plastic bullet feet offer simple leveling on uneven floors and protect floor finishes from concentrated loads. Engineers and installers can achieve a stable, code-compliant setup quickly without shimming or secondary hardware.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the John Boos FBLGR5-7230 work table weekly for surface dents, weld cracks, and loose hardware. Clean the 18/430 stainless top with a neutral pH cleaner and nonabrasive pad; rinse and dry to prevent spotting. Sanitize per CSA and NSF protocols using food-safe agents; avoid chlorine on stainless. Tighten galvanized leg fasteners and adjust undershelf alignment. Lubricate bullet feet threads and level to manufacturer specifications to maintain stability.