Equip high-traffic kitchens with a durable work surface that balances traditional craftsmanship and commercial resilience. This 60-inch wood top work table features a 1.5-inch edge grain Northern Hard Rock Maple top paired with a galvanized open base and an adjustable undershelf, designed to support heavy prep schedules and repeated daily use. Professionals will appreciate the penetrating oil finish that preserves wood integrity while ensuring a food-safe prep surface certified to NSF standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Scrub the John Boos wood top with a mild soap solution and a soft cloth, rinse, and dry to prevent bacteria buildup and foodborne illness. Degrease oven hoods and vents with a commercial degreaser to reduce fire risk. Vacuum and wipe condenser coils in refrigeration units to cut energy use. Inspect and clean undershelves, legs, and bullet feet; tighten fasteners. Follow CSA and NSF cleaning intervals to avoid inspection failures.#@@#Additional Info#@#John Boos JNS03-X 60" wood top work table offers a 1.5" edge grain Northern Hard Rock Maple surface, 60" x 24" footprint, galvanized legs with adjustable undershelf and bullet feet, NSF certified, oil finish, 35" height, ships KD, 104 pounds.#@@#General Info#@#Description #@#
Equip high-traffic kitchens with a durable work surface that balances traditional craftsmanship and commercial resilience. This 60-inch wood top work table features a 1.5-inch edge grain Northern Hard Rock Maple top paired with a galvanized open base and an adjustable undershelf, designed to support heavy prep schedules and repeated daily use. Professionals will appreciate the penetrating oil finish that preserves wood integrity while ensuring a food-safe prep surface certified to NSF standards.
#@@# Solid Maple Top#@#
Craftsmen construct the 1.5-inch edge grain flat top from Northern Hard Rock Maple, which resists warping and sustains constant chopping and rolling. Designers apply a penetrating oil finish that seals the wood while enhancing workability and service life.
#@@# Galvanized Base#@#
Engineers build the frame from galvanized steel to resist corrosion in humid or high-use environments. Facilities managers benefit from a stable platform that minimizes maintenance and maintains structural alignment under load.
#@@# Adjustable Undershelf#@#
Technicians fit an adjustable undershelf to optimize storage for pans, small equipment, and dry goods within easy reach. Operators can adjust the height to accommodate taller items or maximize clearance based on workflow needs.
#@@# Open Base Design#@#
Staff can access stored items quickly thanks to the open base layout that eliminates doors and drawers. Managers reduce retrieval time and simplify cleaning routes for sanitation checks and inspections.
#@@# NSF Certification#@#
Inspectors recognize the NSF certification as confirmation of material and finish suitability for food-contact areas. Procurement teams ensure compliance with regulatory standards without added retrofitting.
#@@# Compact Footprint#@#
Planners select the 60-inch by 24-inch footprint to fit tight back-of-house stations while providing ample prep area for portioning and assembly.
#@@#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 JNS03-X wood top daily for surface damage and finish wear; sand minor gouges with 120–220 grit and reapply penetrating oil to maintain moisture resistance. Clean tops with a neutral pH cleaner and soft cloth; avoid bleach and abrasive pads. Tighten galvanized leg fasteners weekly and verify bullet feet adjustability to ensure level. Remove crumbs from the adjustable undershelf and treat maple tops monthly with food-safe oil to prevent splitting and bacterial harboring.
