This commercial stainless steel work table delivers a rigid, sanitary platform for high-volume prep while providing adjustable support and integrated edge protection for continuous operation. Designed for professional kitchens, the unit offers a full-width layout that balances load capacity with ergonomic clearance for staff.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the 16/300 stainless top with mild detergent and warm water, using a non-abrasive cloth. Rinse and dry to prevent spotting. Clean legs, braces, and undershelf; inspect and clear crossrails. Sanitize food contact surfaces per CSA and NSF protocols. Degrease vents and nearby surfaces to reduce fire risk. Clean condenser coils and door seals on refrigeration to improve efficiency and avoid breakdowns.#@@#Additional Info#@#John Boos ST6R1.5-30132SBK stainless steel work table measures 132" W x 30" D. It features a 16 gauge Type 300 top, 1.5" rear upturn, Stallion Safety Edge, and adjustable legs. NSF and CSA certified, it weighs 139 pounds.#@@#General Info#@#Description #@#
This commercial stainless steel work table delivers a rigid, sanitary platform for high-volume prep while providing adjustable support and integrated edge protection for continuous operation. Designed for professional kitchens, the unit offers a full-width layout that balances load capacity with ergonomic clearance for staff.
The 16 gauge 300 series stainless top provides a flat, corrosion-resistant surface rated for heavy use and routine cleaning. Chefs will maintain consistent preparation quality because the top resists warping and accepts repeated washdowns without degradation.
A 1-1/2 inch rear up-turn prevents spills from reaching walls and reduces cleanup time, maintaining sanitary conditions. Operators gain immediate containment of liquids, which lowers slip hazards and protects adjacent equipment.
The stallion safety edge on the front reduces accidental cuts and improves operator comfort during prolonged tasks. Staff experience less fatigue while performing repetitive motions, which supports steady throughput during peak service.
Stainless steel legs with side and rear adjustable bracing create a stable foundation that resists wobble under uneven loads. Kitchen managers can rely on consistent alignment for installed equipment and workflows, reducing time spent releveling.
Bullet-style adjustable feet permit precise leveling on uneven floors and accommodate cleaning beneath the table. Maintenance crews can access under-table areas for sanitation without moving the entire unit, preserving labor hours.
This table ships knife-decked to meet NSF and CSA-Sanitation criteria and includes a 90-degree turndown on the sides to limit soil traps. Inspectors will find the construction simplifies verification, and teams will achieve required hygiene standards with routine cleaning procedures.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean the 16 gauge 300 series stainless steel top daily with a mild alkaline cleaner and warm water, then rinse thoroughly to prevent residues. Inspect the 1-1/2" rear up-turn and Stallion Safety Edge for food traps and sanitize after heavy use. Tighten stainless steel leg fasteners and adjust bullet feet weekly to maintain level. Clean crossrails and underside to prevent corrosion. Verify gaskets and replace worn seals; document maintenance records.
