Built for rigorous kitchen workflows, this stainless steel work table combines durable construction and precise dimensions to create a reliable prep surface for high-volume foodservice environments. Operators benefit from a flat 60-inch by 36-inch top that supports heavy use while adhering to sanitary standards required by institutional and commercial operations. Managers secure a stable platform that integrates seamlessly into line setups and storage plans.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the surface. Mix mild detergent with warm water and scrub the stainless top with a soft cloth. Rinse and dry to prevent corrosion. Degrease vents and oven exteriors with a high-temp cleaner; wipe residues away. Vacuum condenser coils and clean around motors to improve efficiency. Inspect seals and fasteners; tighten or replace compromised parts. Regular cleaning prevents contamination, fires, higher bills, and failed inspections.#@@#Additional Info#@#John Boos ST6-3660GBK work table measures 60" W x 35.75" D x 36" H. It has a 16-gauge Type 300 stainless steel top, Stallion Safety Edge, 90° side turndowns, galvanized base, adjustable feet, and NSF/CSA certifications. Weight: 80 pounds.#@@#General Info#@#Description #@#
Built for rigorous kitchen workflows, this stainless steel work table combines durable construction and precise dimensions to create a reliable prep surface for high-volume foodservice environments. Operators benefit from a flat 60-inch by 36-inch top that supports heavy use while adhering to sanitary standards required by institutional and commercial operations. Managers secure a stable platform that integrates seamlessly into line setups and storage plans.
#@@# Top Surface#@#
The 16-gauge Type 300 stainless steel flat top provides a robust, corrosion-resistant work area suitable for constant contact with food and equipment. Staff enjoy a smooth, flat surface that simplifies cleaning and resists warping under routine thermal and mechanical stress.
#@@# Edge Design#@#
A Stallion safety edge at the front and back, along with a beveled bottom return on the sides, offers ergonomic contact points and protects products from accidental spills. Teams experience fewer snag hazards and consistent containment of liquids along the working edge.
#@@# Legs and Base#@#
Galvanized legs with side and rear adjustable bracing create structural rigidity while minimizing maintenance compared to painted steel. Supervisors appreciate the long service life and the ease of replacing or adjusting bullet feet to level the table on uneven floors.
#@@# Capacity and Footprint#@#
The 60-inch width and 36-inch depth create a spacious footprint that supports multiple tasks simultaneously, from prep work to equipment staging. Chefs can configure stations with clear allocation for cutting, plating, and temporary holding without overcrowding.
#@@# Sanitation Certification#@#
Certified to NSF and CSA-Sanitation standards, the table meets regulatory requirements for food contact surfaces in commercial kitchens. Compliance reduces inspection risk and supports consistent cleaning protocols under health department guidelines.
#@@#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 top daily for debris and food acids; remove soils with a mild detergent solution, rinse with clean water, and dry immediately to prevent spotting. Apply a food-safe stainless polish monthly to preserve finish and reduce fingerprinting. Verify leg bracing and bullet feet weekly; tighten fasteners and adjust feet to maintain level structure. Replace worn seals and repair damage promptly to uphold NSF and CSA sanitation compliance.
