Equip your kitchen for steady, efficient prep with a heavy-duty stainless steel work table engineered for commercial demands. This unit delivers a deep, durable top and a rear up-turn that controls splashes and directs runoff away from critical zones. Operations will gain consistent sanitary performance and structural stability under continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash surfaces with a mild detergent, rinsing with potable water. Scrub grease from ovens and vents; wipe coils and condenser fins gently. Sanitize food-contact areas with an EPA-registered sanitizer and follow dwell times. Dry all parts completely, inspect seals and fasteners, and schedule regular deep cleaning to prevent contamination, fires, higher utility costs, and equipment failures.#@@#Additional Info#@#John Boos ST6R1.5-3096SSK 96" x 30" stainless steel work table has a 16-gauge Type 300 top, 1-1/2" rear up-turn, beveled edge, Stallion Safety Edge front, stainless steel legs, adjustable undershelf, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Equip your kitchen for steady, efficient prep with a heavy-duty stainless steel work table engineered for commercial demands. This unit delivers a deep, durable top and a rear up-turn that controls splashes and directs runoff away from critical zones. Operations will gain consistent sanitary performance and structural stability under continuous use.
Choose a stainless top for corrosion resistance and load capacity. Chefs will rely on the flat surface for repeated cutting, mixing, and staging without deformation.
Rely on the rear up-turn to reduce splash transfer and maintain cleaner walls and floors. Housekeeping teams will spend less time on deep cleaning and more time on production tasks.
Benefit from a safety edge on the front plus a beveled bottom return to minimize injury and snag hazards. Staff will experience reduced hand and sleeve contact points during intense service.
Count on stainless steel legs and an adjustable undershelf to provide consistent support and organized storage. Line cooks will store pans and small equipment conveniently while maintaining counter stability.
Adjustable bullet feet enable fast leveling on uneven floors to prevent wobble and maintain work ergonomics. Maintenance crews will correct siting issues quickly without shimming.
Operate with NSF and CSA-Sanitation credentials that align with institutional and commercial code requirements. Facility managers will document compliance and simplify inspections.
Weight and dimensions play a key role in planning; the table ships in a knockdown configuration and installs on site to accommodate kitchen layouts. Production teams will appreciate the open base design for airflow and easy access, while the stainless steel base resists wear from frequent cleaning and high humidity.
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• 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 undershelf weekly for soil and corrosive residues; remove debris with a neutral pH detergent and rinse with clean water to prevent surface pitting. Dry all surfaces immediately to avoid water spots. Verify adjustable bullet feet and leg connections monthly; tighten hardware using appropriate tools. Replace worn gaskets and check CSA and NSF labels during scheduled audits. Sanitize after heavy use following facility protocols.
