This stainless steel prep table delivers robust construction and practical ergonomics designed for continuous use in professional kitchens, cafeterias, and catering operations. Expect stable performance and simple maintenance that supports high-volume prep tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless top with mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent spots. Clean legs, crossrails, and underside with non-abrasive cleaner; inspect adjustable bullet feet and braces. Degrease vents and seals regularly to reduce fire risk. Sanitize food-contact surfaces to remove bacteria and protect customers. Maintain condenser coils and check seals to save energy and avoid breakdowns.#@@#Additional Info#@#John Boos ST6R1.5-2460SBK work table is 60" x 24" with a 16-gauge stainless steel top, 1-1/2" rear upturn, beveled front edge, open base, adjustable legs, and bullet feet. It weighs 64 pounds and is NSF and CSA certified.#@@#General Info#@#Description #@#
This stainless steel prep table delivers robust construction and practical ergonomics designed for continuous use in professional kitchens, cafeterias, and catering operations. Expect stable performance and simple maintenance that supports high-volume prep tasks.
The stainless steel top provides a resilient work surface that resists denting and warping under heavy daily use. Facility managers will appreciate consistent flatness for accurate portioning and reliable sanitation between service periods.
A rear upturn prevents spills and splashes from reaching walls and equipment, reducing cleaning time and protecting adjacent surfaces. Line cooks gain a cleaner workspace that supports fast-paced prep without cross-contamination.
The beveled bottom minimizes snags and allows quick wipe down while protecting staff hands. Food service teams experience safer handling during extended shifts and simplified surface maintenance.
Open stainless steel base with side and rear crossrails creates structural stability while permitting air circulation and undercounter storage. Supervisors can store bins and small equipment beneath the table without compromising support for heavy loads.
Adjustable bullet feet enable precise leveling on uneven floors and maintain ergonomic working height across the line. Maintenance crews will find installation straightforward, and operations will avoid wobble that impedes prep accuracy.
NSF and CSA-Sanitation listings confirm the table meets third-party standards for hygienic design and material suitability in commercial kitchens. Procurement officers will use those certifications to satisfy regulatory requirements and streamline approvals.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for spills and corrosive residue; remove deposits with a pH-neutral detergent and warm water using a non-abrasive cloth. Rotate cleaning tasks weekly: scrub the rear up-turn and splash areas, polish the Stallion Safety Edge, and wipe the turndown sides to prevent buildup. Tighten adjustable bracing monthly and check bullet feet for level; verify welds for fatigue. Sanitize surfaces after heavy use with an approved sanitizer and follow CSA and NSF procedures.
