Handle heavy prep lists without slowing production. This stainless work table delivers a flat, stable workspace and reinforced support so teams maintain steady throughput during peak service. Foodservice managers will appreciate a durable top and structured base that meet sanitation standards while resisting routine wear.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the 16-gauge stainless top with a mild detergent and warm water after each shift. Rinse and dry to prevent spotting and bacteria growth. Degrease vents and undersides weekly to reduce fire risk. Clean galvanized legs and crossrails with non-abrasive cleaner; check bullet feet and adjust monthly to prevent wear. Sanitize all food-contact surfaces with an EPA-approved sanitizer. Keep coils and vents clear to save energy and avoid breakdowns.#@@#Additional Info#@#John Boos ST6R1.5-3048GBK work table is 48" W x 37.25" D x 30" H. It has a 16/300 Type 300 stainless steel top, 1.25" rear up-turn, 1-1/2" backsplash, and a galvanized open base. It weighs 62 pounds and is KD for assembly.#@@#General Info#@#Description #@#
Handle heavy prep lists without slowing production. This stainless work table delivers a flat, stable workspace and reinforced support so teams maintain steady throughput during peak service. Foodservice managers will appreciate a durable top and structured base that meet sanitation standards while resisting routine wear.
#@@# Stainless Top#@#
A 16 gauge Type 300 stainless top provides a corrosion-resistant working surface engineered for repetitive tasks and frequent washdowns. Chefs will use the 1-1/2 inch rear up-turn and 90-degree side turndowns to prevent spills and channel runoff away from work areas.
#@@# Safety Edge#@#
Engineers incorporated a Stallion safety edge at the front to reduce contact injuries and maintain a clean line for rolling carts and trays. Line cooks will move pans with less snagging while cleaning crews will remove debris more quickly.
#@@# Reinforced Base#@#
The open base uses galvanized legs with side and rear crossrails that deliver lateral stability under load. Supervisors can stage racks and supplies beneath the table without compromising structural integrity.
#@@# Adjustable Support#@#
Technicians included adjustable bracing and bullet feet so installers can level the table on uneven floors and align it with surrounding equipment. Maintenance teams will achieve consistent height and prevent wobble that increases material stress.
#@@# Space Optimization#@#
The 48-inch by 30-inch footprint maximizes usable top area while preserving floor circulation in tight kitchens and service lines. Line planners will place multiple units in modular layouts to expand prep zones or create dedicated stations.
#@@# Compliance Ready#@#
Designers certified the unit to NSF and CSA sanitation requirements to meet institutional and commercial regulations. Purchasing agents will document compliance easily during inspections and procurement reviews.
Company founding in 1998 supports long-term parts availability and commercial service knowledge for operators.
#@@#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 stainless surfaces daily and remove soils with a neutral detergent and warm water; rinse thoroughly and dry to prevent spotting. Clean the 16 gauge top and 1-1/2" rear up-turn with nonabrasive pads to protect finish. Tighten galvanized leg braces and bullet feet monthly and verify table remains level to avoid stress on joints. Sanitize contact areas using EPA-approved sanitizer per label dwell time. Replace damaged seals or components immediately to maintain CSA and NSF compliance.
