This work table features a durable stainless steel top and a rigid galvanized base to support continuous prep demands while ensuring sanitary compliance for foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove loose debris. Use a mild detergent and warm water to wipe the 16/300 stainless top and 1-1/2" rear up-turn with a soft cloth. Clean galvanized legs and adjustable undershelf with non-corrosive cleaners; rinse and dry immediately. Scrub edges and 90° turndown on sides to remove grease. Inspect door seals and fasteners; tighten or replace as needed. Perform regular coil and vent cleaning to prevent fires and extend equipment life. Sanitize per CSA guidelines before use.#@@#Additional Info#@#John Boos ST6R1.5-3084GSK work table measures 84" W x 37.25" D x 30" H. It has a 16/300 Type 300 stainless steel top, beveled front edge, galvanized legs, adjustable undershelf, and is NSF and CSA certified. Weight: 123 pounds.#@@#General Info#@#Description #@#
This work table features a durable stainless steel top and a rigid galvanized base to support continuous prep demands while ensuring sanitary compliance for foodservice environments.
The stainless top provides a flat, weld-free surface engineered for repeated use and impact resistance. Users will notice consistent support across the width and depth, enabling large-scale prep and staged assembly without flexing.
An integrated backsplash controls runoff and protects walls from spills. Chefs and staff will spend less time managing splashes and more time on production when cleaning cycles remain focused on the top and not the surrounding structure.
Beveled bottom and return edges reduce snag points and simplify wipe-down procedures for faster sanitation. Maintenance crews will complete restroom and line checks quicker because contaminants do not lodge at exposed seams.
Galvanized legs and an open base with a galvanized undershelf create corrosion-resistant structural support suitable for humid and high-moisture kitchens. Managers will extend service life while maintaining load capacity for pans, boxes, and staging containers.
The undershelf allows technicians to customize storage height for bulk items and small equipment without compromising leg clearance. Operators will optimize inventory placement to reduce floor clutter and streamline access during peak shifts.
NSF certification and CSA-Sanitation mark confirm the table meets established food-contact and sanitation standards required by institutions. Procurement officers can document regulatory adherence for audits and specify the unit with confidence.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for debris and corrosive residues; remove soil with a neutral pH detergent and warm water, then rinse and dry to prevent staining. Clean undershelf and galvanized legs weekly; scrub with nonabrasive pads and rinse thoroughly. Verify adjustable bullet feet and levelness monthly; tighten fasteners and replace worn feet. Sanitize contact surfaces after heavy use following facility CSA and NSF protocols.
