Built for busy kitchens that demand durable work surfaces and reliable organization, this stainless steel flat top table balances heavy use with precise construction. Commercial operators will appreciate a continuous 96-inch wide top and robust support that sustain prep workflows. Maintenance remains straightforward thanks to NSF and CSA sanitation ratings that align with institutional standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Mix mild detergent with warm water (use gallons or liters as needed). Wipe the 16 gauge stainless steel top, edges, legs, and undershelf with a soft cloth. Rinse with clean water and dry to prevent corrosion. Scrub grease traps and vents; remove deposits to reduce fire risk. Clean condenser coils and door seals to improve efficiency and avoid breakdowns. Sanitize food-contact surfaces to stop bacteria and meet CSA and NSF rules.#@@#Additional Info#@#John Boos ST6-3096SSK work table is 96" W x 30" D with a 16 gauge, Type 300 stainless steel top, Stallion Safety Edge, turndurned sides, stainless steel legs, adjustable undershelf, and bullet feet; NSF and CSA certified, 136 pounds.#@@#General Info#@#Description #@#
Built for busy kitchens that demand durable work surfaces and reliable organization, this stainless steel flat top table balances heavy use with precise construction. Commercial operators will appreciate a continuous 96-inch wide top and robust support that sustain prep workflows. Maintenance remains straightforward thanks to NSF and CSA sanitation ratings that align with institutional standards.
#@@# Top Surface#@#
The 16-gauge Type 300 stainless steel top delivers a flat, food-safe working plane across 96 inches of width and 30 inches of depth. Chefs achieve consistent prep spacing while the stallion safety edge on the front and back reduces the risk of dropped items and allows for rapid wipe-downs.
#@@# Edge Protection#@#
A beveled bottom return and Stallion Safety Edge present protective contours along user zones to prevent accidental spills and edge damage. Staff experience fewer snags during high-speed prep, and cleaning crews spend less time on edge maintenance.
#@@# Side Detailing#@#
Designers incorporated 90-degree turndown edges on the sides to control spill migration and maintain a flush profile with adjacent fixtures. Line cooks find that runoff directs away from floor areas, reducing slip hazards and cleanup cycles.
#@@# Support Structure#@#
A stainless steel base with adjustable bullet feet provides stable support and height compensation on uneven floors. Managers benefit from modular stability as teams reposition stations, while the welded construction resists lateral movement during heavy-duty tasks.
#@@# Storage Integration#@#
An adjustable stainless steel undershelf offers organized storage beneath the top for pans, ingredient bins, and tools. Kitchen supervisors place bulk items within reach to accelerate mise en place and free counter space for active preparation.
#@@# Certification and Compliance#@#
NSF and CSA-Sanitation certifications validate the table for commercial foodservice environments and institutional inspection requirements.
#@@#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 stainless steel surfaces weekly and remove debris with a soft cloth and pH-neutral detergent to prevent corrosion. Rinse thoroughly and dry to avoid water spots. Tighten leg bolts monthly and verify adjustable bullet feet engage evenly to maintain level. Sanitize undershelf and seams with a food-safe sanitizer following manufacturer dwell times. Replace worn seals or fasteners immediately. Document maintenance actions for compliance and traceability.