Handle large prep loads without compromise. This 96-inch stainless steel work table delivers durable, food-safe surfaces and heavy-duty support for high-traffic kitchens, cafeterias, and back-of-house operations. Operators gain consistent performance and easy maintenance from materials and features specified for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless surfaces with mild detergent and warm water; rinse and dry to prevent corrosion. Clean undershelves, legs, and backsplash to remove grease. Degrease ovens and vents regularly to reduce fire risk. Clean condenser coils and door seals to improve efficiency and avoid breakdowns. Sanitize food-contact surfaces to eliminate bacteria and pass CSA and NSF checks. Inspect and document cleaning weekly.#@@#Additional Info#@#John Boos FBLGR5-9630 96" x 30" stainless steel work table has an 18/430 top, 5" backsplash, 1-1/2" Stallion Safety Edge, 90° side turndowns, galvanized legs, adjustable undershelf, 1" plastic bullet feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Handle large prep loads without compromise. This 96-inch stainless steel work table delivers durable, food-safe surfaces and heavy-duty support for high-traffic kitchens, cafeterias, and back-of-house operations. Operators gain consistent performance and easy maintenance from materials and features specified for commercial use.
#@@# Top-Grade Worktop#@#
Specify an 18/430 stainless steel top to ensure corrosion resistance and a smooth work surface for food contact. Inspectors will note NSF and CSA-Sanitation certifications that confirm compliance with commercial sanitation requirements.
#@@# Integrated Backsplash#@#
Include a 5-inch backsplash with turndown to protect walls from splashes and simplify cleaning during peak service. Installers will appreciate the 90-degree turndown on sides that reduces debris buildup and streamlines sanitation routines.
#@@# Safety Edge Front#@#
Utilize a 1-1/2 inch Stallion Safety Edge along the front to protect staff from sharp edges while maintaining full usable surface area. Line cooks gain ergonomic contact points that reduce fatigue during extended prep shifts.
#@@# Robust Support System#@#
Rely on galvanized legs and an adjustable galvanized undershelf to support heavy loads and store bulk supplies close at hand. Managers will observe stable operation and organized staging that speeds service and reduces retrieval time.
#@@# Adjustable Leveling#@#
Fit 1-inch plastic bullet feet that adjust to uneven floors and maintain a level work plane across the full 96-inch span. Facilities staff will achieve quick leveling without specialty tools, preserving alignment for slicers and mixers.
#@@# Compact Footprint Efficiency#@#
Position a 96 by 30-inch footprint to maximize usable counter length while conserving aisle space in busy kitchens. Procurement teams will value the balance between long uninterrupted workspace and efficient kitchen flow that supports high throughput.
#@@#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 stainless steel top and galvanized legs weekly; remove debris and food residue with a neutral pH detergent and warm water, then rinse thoroughly to prevent corrosion. Dry surfaces to avoid water spots. Tighten hardware and check adjustable undershelf and 1" plastic bullet feet monthly; replace damaged components immediately. Sanitize work surfaces per CSA and NSF protocols after each shift. Lubricate hinge points lightly and level the table to maintain stability.