Stop sacrificing durability for utility. This stainless steel work table delivers a stable, sanitary prep surface sized for busy kitchens and institutional environments, combining a 16-gauge Type 300 top with practical edge protection to reduce damage and injury risk. Facilities gain a corrosion-resistant assembly that supports sustained daily use while meeting NSF and CSA sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Use mild detergent and warm water to clean the stainless steel top and beveled edge. Scrub with a soft cloth, then rinse with clean water. Dry thoroughly to prevent spots. Clean legs, crossrails, and adjustable feet; remove debris from braces. Degrease ovens and vents to prevent fires. Maintain coils and seals to reduce energy use. Follow CSA and NSF guidelines for sanitation.#@@#Additional Info#@#The John Boos ST6-2436SBK work table is 36" x 24" with a 16-gauge stainless steel top, Stallion Safety Edge, turndown sides, stainless steel legs, adjustable feet, open base, and is NSF and CSA certified. It weighs 47 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for utility. This stainless steel work table delivers a stable, sanitary prep surface sized for busy kitchens and institutional environments, combining a 16-gauge Type 300 top with practical edge protection to reduce damage and injury risk. Facilities gain a corrosion-resistant assembly that supports sustained daily use while meeting NSF and CSA sanitation standards.
#@@# Top Gauge#@#
A 16-gauge stainless steel top provides a rigid, flat work surface engineered for heavy-duty food prep and equipment staging. Chefs maintain consistent contact with level material that resists warping and tolerates repeated cleaning cycles.
#@@# Safety Edge#@#
The Stallion safety edge on the front and back reduces sharp edges and protects staff during high-traffic shifts. Line workers experience fewer snags and improved comfort while moving pans and trays along the bench.
#@@# Side Turned Sides#@#
The 90° turndown on both sides channels liquids away from exposed edges and improves lateral stiffness for stacked tasks. Cooks benefit from reduced drips and a more stable perimeter for plating and assembly.
#@@# Base Construction#@#
Stainless steel legs with side and rear adjustable crossrails create a robust support framework that resists corrosion and maintains alignment under load. Kitchen managers will find the base simplifies sanitation since crews can wipe without dismantling structural parts.
#@@# Adjustable Feet#@#
Adjustable bullet feet enable precise leveling on uneven floors and provide a clearance profile that works with existing floor drains and cleaning routines. Maintenance teams adjust height quickly to align multiple stations for streamlined workflows.
#@@# Certification Compliance#@#
NSF and CSA-Sanitation certifications verify the table meets institutional hygiene and construction criteria required by hospitals, schools, and foodservice operations. Procurement officers receive documented assurance that the unit fits regulated environments.
#@@#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 work surface daily for dents, residue, and corrosion; sanitize with a food-safe detergent and potable water, then rinse and dry. Tighten leg fasteners weekly and verify bullet feet adjust to level; measure load distribution to avoid undue stress. Clean crossrails and underside monthly to remove debris. Replace worn gaskets and damaged edges immediately. Follow NSF and CSA-Sanitation protocols for cleaning and record maintenance actions.
