Handle large prep zones without compromise while maintaining hygienic, stable work surfaces throughout service. This 120-inch by 24-inch stainless steel work table delivers continuous flat-top performance with reinforced support and safety edges, enabling teams to sustain throughput and minimize incidental damage. Foodservice managers gain a heavy-duty staging area that meets sanitation standards and integrates seamlessly into high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the table. Use a mild detergent in warm water and a soft cloth to clean the 16/300 stainless steel top and Stallion Safety Edge. Scrub legs, crossrails, and bullet feet with a non-abrasive pad. Rinse with clean water and dry completely to prevent corrosion. Clean condenser coils and vents on nearby appliances regularly to reduce energy use and fire risk. Inspect seals and fasteners and tighten as needed to avoid breakdowns and ensure CSA and NSF compliance.#@@#Additional Info#@#John Boos ST6-24120SBK stainless work table, 120" x 24", 16-gauge 300 series top with Stallion Safety Edge front and rear, stainless legs, adjustable bracing and bullet feet; NSF and CSA-Sanitation certified, KD design.#@@#General Info#@#Description #@#
Handle large prep zones without compromise while maintaining hygienic, stable work surfaces throughout service. This 120-inch by 24-inch stainless steel work table delivers continuous flat-top performance with reinforced support and safety edges, enabling teams to sustain throughput and minimize incidental damage. Foodservice managers gain a heavy-duty staging area that meets sanitation standards and integrates seamlessly into high-volume kitchens.
#@@# Stallion Safety Edge#@#
Stallion-style safety edges on both the front and back reduce injury risk while allowing staff to lean and transfer pans safely. Guards follow the tabletop contour and maintain structural integrity during constant use.
#@@# 16 Gauge Top#@#
The Type 300 stainless flat top utilizes 16-gauge construction to resist denting and ensure consistent food contact performance. Chefs achieve stable cutting and plating surfaces that withstand daily wear in institutional and commercial settings.
#@@# Open Crossrail Base#@#
An open base with side and rear crossrails provides rigidity while preserving undercounter access for storage and cleaning. Kitchen crews benefit from unobstructed sweep space and rapid retrieval of carts and equipment.
#@@# Adjustable Support System#@#
Stainless steel legs pair with side and rear adjustable bracing, along with adjustable bullet feet, to level the table on uneven floors. Facilities staff can avoid wobble and maintain precise tabletop height across hard floor surfaces.
#@@# NSF and CSA Sanitation#@#
Certified to NSF and CSA sanitation requirements, the table supports regulated food handling protocols in schools, hospitals, and hospitality operations. Inspectors find clear evidence of compliant material selection and construction.
#@@# Flat Top Configuration#@#
A flat-top layout without a backsplash creates maximum usable surface for prep and staging while simplifying wiping and sanitizing routines.
#@@#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 surface daily and remove food debris with a soft cloth and a mild detergent to prevent corrosion. Rinse with warm water and dry immediately to avoid water spots. Tighten adjustable bullet feet and side braces weekly to maintain level and stability. Sanitize with an NSF-approved sanitizer after heavy use and verify CSA-Sanitation compliance on periodic audits. Lubricate adjustable components quarterly and replace damaged seals or fasteners promptly.
