Stop sacrificing workspace durability for fleeting savings. This commercial work table delivers heavy-duty performance and consistent sanitation compliance for high-volume kitchens, schools, hospitals, and hospitality settings. Expect a robust stainless steel station that supports intense daily use while simplifying cleaning and service flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove all items. Use a mild detergent with warm water and a non-abrasive cloth to clean the 16/300 stainless top and beveled edges. Scrub legs, crossrails, and undershelf; rinse and dry to prevent corrosion. Clean spilled grease from ovens and vents to reduce fire risk. Wipe refrigeration coils and check seals to lower energy use and avoid breakdowns. Document cleaning, follow CSA and NSF guidance, and inspect regularly.#@@#Additional Info#@#John Boos ST6-3084SBK-X stainless steel work table, 84" x 30", has a 16/300 Type 300 flat top, Stallion Safety Edge, 90° turndown sides, stainless legs, adjustable bracing, bullet feet, open base, NSF and CSA certified, 101 pounds, KD for delivery.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for fleeting savings. This commercial work table delivers heavy-duty performance and consistent sanitation compliance for high-volume kitchens, schools, hospitals, and hospitality settings. Expect a robust stainless steel station that supports intense daily use while simplifying cleaning and service flow.
#@@# Top-Quality Top#@#
This unit features a 16-gauge 300 series stainless steel flat top that resists corrosion and maintains structural integrity under continuous use. Chefs and staff gain a stable, hygienic prep surface that stands up to chopping, plating, and rolling without warping.
#@@# Safety Edge Design#@#
A Stallion safety edge on the front and back reduces the risk of cuts and splashes while preserving a continuous work plane. Operators benefit from safer handling during rapid prep periods and cleaner transfers between stations.
#@@# Reinforced Base#@#
The open base uses stainless steel legs with side and rear crossrails to stabilize the table under load. Line chefs and support staff find the structure reliable when staging pans, small equipment, or stacking trays up to the rated capacity.
#@@# Adjustable Support System#@#
Workers can adjust side and rear bracing plus bullet feet to level the table on uneven floors and maintain a consistent tabletop height. Food service managers enjoy predictable ergonomics and reduced fatigue across long shifts.
#@@# Sanitation Certified#@#
Manufactured to meet NSF and CSA-Sanitation requirements, the surface and construction simplify compliance with regulatory inspections. Kitchen supervisors achieve documented cleanliness protocols and faster turnover during health audits.
#@@# Optimized Edge Profile#@#
The table incorporates a beveled bottom/return and 90° turndown on the sides to prevent debris accumulation and ease wiping along seams. Cleaning crews perform faster sanitizing cycles with fewer hard-to-reach spots, improving throughput.
#@@#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 welds and fasteners weekly and tighten loose hardware to maintain structural integrity. Clean the 300 series, 16 gauge stainless steel top with a pH-neutral detergent and warm water; rinse and dry to prevent spotting. Sanitize surfaces per CSA protocols using an approved sanitizer and follow dwell times. Level the unit using adjustable bullet feet and verify crossrail alignment. Replace damaged seals or edge trim immediately to avoid contamination and corrosion.