Handle demanding food service workflows with a robust stainless steel work table that balances strength, hygiene, and practical design. This unit supports continuous prep cycles while maintaining a sanitary surface and secure load capacity. Operators will gain consistent performance and simplified cleaning in high-traffic kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances before cleaning. Remove debris and wash surfaces with a mild detergent and warm water, scrubbing seams and edges. Rinse thoroughly and dry with a clean cloth to prevent corrosion. Degrease ovens and vents with an appropriate solvent; clean filters and condenser coils regularly to improve efficiency and reduce fire risk. Inspect seals and replace worn gaskets. Follow CSA and NSF guidelines to maintain food safety and pass inspections.#@@#Additional Info#@#John Boos ST6R1.5-2472SSK stainless steel work table is 72" W x 24" D with a 16-gauge Type 300 top, 1.5" rear up-turn, Stallion Safety Edge front, 90° side turndowns, stainless steel legs, adjustable undershelf, and weighs 88 pounds.#@@#General Info#@#Description #@#
Handle demanding food service workflows with a robust stainless steel work table that balances strength, hygiene, and practical design. This unit supports continuous prep cycles while maintaining a sanitary surface and secure load capacity. Operators will gain consistent performance and simplified cleaning in high-traffic kitchens.
#@@# 16 Gauge Top#@#
A 16 gauge, Type 300 stainless top delivers a durable, corrosion-resistant prep surface rated for frequent use. Chefs achieve reliable heat and stain resistance while maintaining a smooth work plane for precise portioning and assembly.
#@@# Raised Rear Upturn#@#
A 1-1/2 inch rear upturn prevents spills from reaching walls and equipment, reducing cleanup time and cross-contamination risk. Line staff maintain a focused workflow with fewer interruptions for wiping and sanitizing.
#@@# Beveled Edge Return#@#
A beveled bottom with return edge protects operators and directs runoff toward the rear upturn, improving ergonomics and containment. Maintenance crews spend less time removing accumulated debris along the table perimeter.
#@@# Stainless Base#@#
A full stainless steel base and open design with adjustable undershelf provide structural rigidity and organized storage beneath the top. Kitchen managers optimize space for equipment staging and ingredient bins while preserving floor access for cleaning.
#@@# Adjustable Feet#@#
Adjustable bullet feet allow precise leveling on uneven floors to maintain a stable work surface and reduce vibration during heavy-duty tasks. Facilities teams prevent wobble and extend component life by ensuring correct load distribution.
#@@# Sanitation Compliance#@#
NSF and CSA-Sanitation certifications confirm compliance with commercial sanitation standards for food contact surfaces, supporting health inspections and institutional requirements. Procurement officers can document regulatory adherence for cafeterias, hospitals, and institutional kitchens.
#@@#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 ST6R1.5-2472SSK work table weekly for corrosion, loose fasteners, and dented edges. Clean the 16/300 stainless steel top with a neutral pH cleaner and soft cloth; rinse with potable water and dry to prevent spotting. Remove the adjustable undershelf and wipe supports; tighten stainless steel leg mounts and bullet feet monthly. Sanitize surfaces with approved agents per CSA and NSF guidelines; replace seals or damaged parts immediately.
