Handle high-volume prep with a work table engineered for continuous use and precise compliance. This stainless top table balances durable construction and practical features to support busy kitchens, cafeterias, and catering operations. Designed to integrate seamlessly into professional workflows, it delivers consistent performance and a long service life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use mild detergent and warm water to wipe the stainless steel top, including Stallion Safety Edge and 90° turndowns. Clean galvanized legs and undershelf with non-abrasive cleanser; rinse well. Scrub bullet feet and adjust to level. Sanitize food-contact areas with NSF-approved sanitizer and air dry. Remove grease from ovens and vents to reduce fire risk and bacteria. Schedule routine coil and surface cleaning to lower energy use and prevent breakdowns.#@@#Additional Info#@#John Boos ST6-3696GSK stainless steel work table measures 96" W x 36" D with a 16-gauge flat top and beveled edges; galvanized legs and adjustable undershelf ensure support, NSF and CSA certified, KD, 170 pounds total weight.#@@#General Info#@#Description #@#
Handle high-volume prep with a work table engineered for continuous use and precise compliance. This stainless top table balances durable construction and practical features to support busy kitchens, cafeterias, and catering operations. Designed to integrate seamlessly into professional workflows, it delivers consistent performance and a long service life.
#@@# Top Stainless Surface#@#
The 16-gauge 300 series stainless surface provides a flat, corrosion-resistant prep area that withstands daily use and chemical cleaning. Chefs will maintain food safety while processing large batches thanks to the robust material and smooth finish.
#@@# Safety Edge Design#@#
Stallion safety edges on the front and back reduce the risk of cuts and product slippage during handling. Line cooks and staff will find reduced cleanup time and improved ergonomics while performing repeated tasks.
#@@# Reinforced Base Construction#@#
Galvanized steel legs and an open galvanized base deliver structural rigidity under heavy loads, preventing deformation during high throughput shifts. Managers will experience fewer service interruptions and predictable table behavior when staging equipment and full pans.
#@@# Adjustable Undershelf#@#
An adjustable galvanized undershelf provides organized storage for pans, supplies, and small equipment directly beneath the work surface. Kitchen teams will recover floor space and accelerate mise en place by keeping frequently used items within reach.
#@@# Leveling Bullet Feet#@#
Adjustable bullet feet allow precise leveling on uneven floors to maintain a stable work plane and proper alignment with adjacent stations. Operators will reduce wobble and maintain consistent cutting and assembly conditions across the line.
#@@# NSF and CSA Sanitation#@#
Certified to NSF and CSA sanitation standards, the table supports regulatory compliance and simplifies health inspections. Foodservice directors will document approved equipment choices and reduce risks during audits.
#@@#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 John Boos ST6-3696GSK work table weekly and tighten fasteners. Clean the 16 gauge Type 300 stainless steel top after each shift with a neutral pH cleaner and soft cloth to avoid scratches. Rinse with potable water and dry to prevent spotting. Remove debris from the adjustable galvanized undershelf and legs; apply food-grade lubricant to bullet feet threads quarterly. Sanitize surfaces per CSA and NSF protocols; check seals and welds for corrosion monthly.