Built for continuous kitchen use, this stainless work table combines rigid construction with service-ready ergonomics to support heavy prep schedules without compromising sanitation or stability. Engineers selected 300 series stainless steel and 16-gauge top material to resist corrosion and withstand repeated impact, ensuring predictable performance in high-traffic foodservice environments. Facilities managers will value NSF and CSA-Sanitation certifications that simplify inspections and regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove food debris. Scrape grease from ovens and vents, then degrease with a commercial solvent; rinse with hot water. Clean stainless steel work tables with mild detergent and a soft cloth; scrub undershelves and bullet feet, then dry to prevent corrosion. Vacuum condenser coils and replace filters per manufacturer schedule. Sanitize all food contact surfaces to stop bacteria, reduce fire risk, lower energy use, extend equipment life, and pass inspections.#@@#Additional Info#@#John Boos ST6-3072SSK stainless steel work table measures 72" W x 30" D. It features a 16 gauge Type 300 flat top, safety edge, turndown sides, stainless legs, adjustable undershelf, and bullet feet. NSF and CSA certified, 101 pounds.#@@#General Info#@#Description #@#
Built for continuous kitchen use, this stainless work table combines rigid construction with service-ready ergonomics to support heavy prep schedules without compromising sanitation or stability. Engineers selected 300 series stainless steel and 16-gauge top material to resist corrosion and withstand repeated impact, ensuring predictable performance in high-traffic foodservice environments. Facilities managers will value NSF and CSA-Sanitation certifications that simplify inspections and regulatory compliance.
#@@# Top Strength#@#
The top material uses 16-gauge Type 300 stainless steel, delivering a robust, flat work surface sized at 72 inches by 30 inches for broad prep area coverage. Chefs benefit from a stable platform that resists warping and simplifies slicing, assembling, and staging tasks.
#@@# Safety Edge#@#
The design includes a Stallion Safety Edge along the front and back with a beveled bottom and return that reduces cut and catch hazards while maintaining a continuous hygienic profile. Kitchen staff gain ergonomic protection and easier cleaning along contact zones.
#@@# Side Turned Sides#@#
The construct features a 90-degree turndown on the sides to eliminate exposed edges and contain spills, supporting faster cleanup and reducing liquid migration to floor areas. Supervisors will note lower slip risks and consistent compliance with sanitation protocols.
#@@# Structural Base#@#
Base construction incorporates stainless steel legs and an adjustable undershelf assembled for load distribution and storage efficiency beneath the tabletop. Line cooks can store heavy pans and supplies within reach without compromising table rigidity.
#@@# Leveling Control#@#
Adjustable bullet feet permit on-site leveling on uneven floors, allowing installers to align work height and secure the unit against wobble. Maintenance teams can perform quick adjustments without disassembly, preserving workflow continuity.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the John Boos ST6-3072SSK work table weekly for soil, corrosion, and loose fasteners. Remove debris and clean the 16/300 stainless steel top with a neutral pH detergent and warm water; rinse thoroughly and dry to prevent water spots. Sanitize surfaces with an NSF-approved agent following dwell times. Tighten adjustable bullet feet and verify undershelf stability. Lubricate hinges and replace worn seals promptly to maintain CSA sanitation compliance.