Upgrade your prep area with a heavy-duty stainless steel work table designed for continuous commercial use. This 108-inch wide workstation features a durable Type 304 top and a reinforced open base to support demanding kitchen workflows while ensuring sanitary surfaces and easy maintenance. Since 1998, this design has prioritized strength, stability, and code compliance to keep service efficient.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove debris and wipe the 108" stainless top with a mild soap solution and soft cloth. Scrub the 1.5" backsplash and turndown areas to remove grease. Clean galvanized legs and crossrails with non-abrasive cleaner and rinse. Vacuum condenser coils and vents; degrease ovens and hoods to prevent fires. Dry all surfaces and check seals. Schedule routine weekly deep cleans to extend equipment life, cut utility costs, and meet CSA and NSF rules.#@@#Additional Info#@#John Boos ST6R1.5-30108GBK-X work table measures 108" x 30" and has a 16/300 Type 304 stainless steel top, 1.5" rear upturn, galvanized base, adjustable feet, and weighs 119 pounds.#@@#General Info#@#Description #@#
Upgrade your prep area with a heavy-duty stainless steel work table designed for continuous commercial use. This 108-inch wide workstation features a durable Type 304 top and a reinforced open base to support demanding kitchen workflows while ensuring sanitary surfaces and easy maintenance. Since 1998, this design has prioritized strength, stability, and code compliance to keep service efficient.
#@@# Top Integrity#@#
The 16/300 stainless steel top offers a corrosion-resistant work surface that endures repeated cleaning cycles and moderate impact. The 1.5-inch rear upturn and integrated backsplash control splashes and protect wall finishes during intensive prep operations.
#@@# Edge Safety#@#
A Stallion Safety Edge on the front minimizes accidental cuts and enhances operator comfort during extended tasks. The square flat table edge maintains usable surface area while providing a defined work boundary for tray and equipment placement.
#@@# Structural Base#@#
Galvanized legs and side and rear crossrails provide lateral stability across the full 108 inches, reducing flex under heavy loads. Open base construction allows for easy undercounter cleaning and equipment placement while maintaining structural integrity for long-term use.
#@@# Leveling System#@#
Adjustable bullet feet ensure precise leveling on uneven floors, providing a stable platform for slicers, mixers, and food pans. Field adjustment minimizes installation time and prevents rocking that could damage small equipment or disrupt prep routines.
#@@# Compliance Assurance#@#
The unit ships KD and meets NSF and CSA-Sanitation standards, ensuring documented compliance with common health and safety codes for commercial kitchens. The built-to-code configuration simplifies inspections and procurement for institutional buyers.
#@@# Service Efficiency#@#
A 90° turndown on the sides facilitates corner cleaning and prevents debris accumulation, enhancing turnaround time between shifts.
#@@#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 residue and sanitize with a food-safe detergent; rinse and dry to prevent water spots. Clean the 1.5" backsplash and 90° turndown edges using a soft nylon brush to remove debris. Remove crossrail dust and tighten fasteners monthly to maintain stability. Level the galvanized legs and adjust bullet feet quarterly. Verify NSF and CSA-Sanitation compliance during scheduled inspections and document maintenance actions.
