Equip your operation with a heavy-duty work table engineered for continuous use in demanding commercial kitchens. This stainless steel unit combines a full 120 inches of usable surface with a 1.5 inches rear upturn to protect walls and simplify splash control. Food service managers, institutional chefs, and facilities staff will value its consistent performance, sanitary certification, and durable construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Scrub the 16/300 stainless steel top with a mild detergent and warm water, using a soft cloth. Rinse thoroughly and dry to prevent water spots. Clean backsplash, edges, legs, and crossrails to remove grease and food residue. Inspect bullet feet and tighten if loose. Sanitize food contact surfaces with an approved sanitizer per label directions. Clean regularly to reduce bacteria, prevent fires, lower energy use, and avoid equipment failures.#@@#Additional Info#@#John Boos ST6R1.5-30120SBK-X 120" stainless steel work table features a 120" x 30" Type 304 top, 1.5" backsplash, 16/300 gauge top, stainless legs, adjustable bracing, and is NSF and CSA certified. It weighs 129 pounds and ships KD.#@@#General Info#@#Description #@#
Equip your operation with a heavy-duty work table engineered for continuous use in demanding commercial kitchens. This stainless steel unit combines a full 120 inches of usable surface with a 1.5 inches rear upturn to protect walls and simplify splash control. Food service managers, institutional chefs, and facilities staff will value its consistent performance, sanitary certification, and durable construction.
#@@# Stainless Top#@#
A Type 300 series stainless steel top provides corrosion resistance and straightforward cleaning for high-traffic prep areas. Construction uses 16 gauge material across a 120 inches by 30 inches footprint to balance rigidity with manageable weight for installation.
#@@# Safety Edge#@#
The front features a Stallion safety edge and a rounded bullnose roll to reduce injury risk during fast-paced work. Staff experience smoother contact with the table while operators maintain speed and safety during prep cycles.
#@@# Backsplash Protection#@#
A 1.5 inches rear upturn and integrated backsplash channels fluids and prevents wall contamination during washdown. Supervisors gain better compliance with sanitation protocols because the upturn limits drip and splash beyond the work surface.
#@@# Open Base Frame#@#
An open base with side and rear crossrails facilitates airflow and allows storage of bins and small equipment beneath the tabletop. Maintenance crews access plumbing and floor areas easily, and teams organize tools without impeding legroom.
#@@# Adjustable Support#@#
Stainless steel legs include side and rear adjustable bracing plus bullet feet for precise leveling on uneven floors. Installers achieve consistent height and stability, and staff benefit from a secure work surface even under heavy loads up to the specified capacity.
#@@# Certifications And Details#@#
The unit ships knockdown for on-site assembly and meets NSF and CSA-Sanitation standards for commercial food prep.
#@@#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#@#Maintain stainless work surfaces by cleaning daily with neutral pH detergent and warm water; rinse and dry with a microfiber cloth to prevent spots and corrosion. Inspect welded seams, crossrails, and bracing weekly for loose fasteners; tighten to manufacturer specs. Sanitize per CSA and NSF protocols using approved sanitizers; allow contact time and air dry. Verify bullet feet level to distribute 129 pounds evenly and prevent tipping.
