Tackle prep demands with a durable, regulation-ready stainless steel work table designed for continuous kitchen use. This open base unit features a heavy 16 gauge Type 304 top and engineered edge details to support rigorous daily workflows while keeping surfaces sanitary and easy to maintain. Tailored for food service professionals, the table provides stable staging, assembly, and prep capacity that fits common commercial layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top with a mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent water spots. Clean legs, crossrails, and undershelf with the same solution; remove grease buildup with a degreaser rated for stainless steel. Inspect seals and adjustable feet; tighten or replace parts as needed. Schedule daily surface wipes and monthly deep cleans to reduce bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#John Boos ST6R1.5-3048SBK-X work table measures 48" x 30". It has a 16/300 Type 304 top with a 1.5" rear upturn, Stallion Safety Edge front, turndown sides, stainless legs, adjustable feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Tackle prep demands with a durable, regulation-ready stainless steel work table designed for continuous kitchen use. This open base unit features a heavy 16 gauge Type 304 top and engineered edge details to support rigorous daily workflows while keeping surfaces sanitary and easy to maintain. Tailored for food service professionals, the table provides stable staging, assembly, and prep capacity that fits common commercial layouts.
#@@# Beveled Bottom Return#@#
The table incorporates a beveled bottom with a return to reduce sharp edges and channel spills away from the operator zone. Operators gain safer access and faster cleanup because the profile minimizes contact points for debris and fluid.
#@@# 16 Gauge Top#@#
The 16 gauge 300 series stainless top delivers structural rigidity while resisting dents under normal commercial loads. Teams will notice consistent flatness for sheet pans and prep gear, preserving portion control and alignment.
#@@# 1.5 Inch Backsplash#@#
A 1.5-inch rear upturn prevents runoff and protects walls from splashes during prep and cleaning cycles. Staff will achieve easier washdown procedures and maintain compliance with hygiene expectations due to the integrated splash control.
#@@# Open Base Crossrails#@#
The open base features side and rear adjustable crossrails that provide lateral support without trapping waste. Managers will appreciate straightforward access for storage and the ability to fit shelving or carts underneath for optimized floor utilization.
#@@# Adjustable Bullet Feet#@#
Adjustable bullet feet allow precise leveling on uneven floors to maintain a stable work plane and reduce wobble during heavy use. Maintenance crews will appreciate the rapid adjustment capability that preserves alignment over time.
#@@# NSF CSA Sanitation#@#
This unit meets NSF certification and carries CSA sanitation approval, addressing regulatory requirements for commercial 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 stainless steel top and legs weekly for surface contaminants and corrosion; clean with a neutral pH detergent and warm water, then rinse and dry to prevent residue. Remove crossrail debris and tighten fasteners monthly to maintain rigidity. Verify adjustable bullet feet for level and replace worn feet immediately. Sanitize surfaces with a food-safe sanitizer per CSA and NSF guidelines after heavy use. Lubricate hinges lightly and avoid abrasive pads.
