The 96 by 36 inch footprint accommodates linear configurations or standalone stations and fits common kitchen layouts for line production or staging. Facilities planners will appreciate predictable dimensions for layout planning and workflow optimization.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the John Boos JNB17 work table. Remove debris and wash the wood top with mild soap and warm water; rinse and dry immediately to prevent swelling. Clean legs and undershelf with a non-abrasive cleaner; inspect fasteners and replace loose parts. Degrease nearby ovens and vents to reduce fire risk. Sanitize food contact surfaces with EPA-approved sanitizer. Maintain condenser coils and seals to lower energy use and avoid breakdowns. Ensure records for CSA inspections.#@@#Additional Info#@#John Boos JNB17 96"W x 36"D x 35"H work table features a 96" x 36" hardwood top and stainless-steel frame, supports 186 lbs, meets CSA certification, and suits commercial kitchens, schools, hospitals, and bars with durable, easy-to-sanitize design.#@@#General Info#@#Description #@#
The 96 by 36 inch footprint accommodates linear configurations or standalone stations and fits common kitchen layouts for line production or staging. Facilities planners will appreciate predictable dimensions for layout planning and workflow optimization.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the John Boos JNB17 Work Table.#@@#Maintenance Guide#@#Inspect the John Boos JNB17 work table weekly for loose fasteners and worn casters; tighten bolts to 15–20 ft·lb torque and replace damaged parts promptly. Sanitize wood top after each shift with a food-safe sanitizer and dry immediately to prevent warping. Refinish the surface annually with a USDA-approved oil or butcher-block conditioner following manufacturer directions. Clean undershelf and frame with mild detergent; rinse, dry, and verify CSA labels remain legible.