Stop sacrificing durability for utility. This stainless work table features robust construction, practical elements, and code-compliant sanitation, designed for high-volume kitchens and institutional foodservice environments. Operators benefit from a stable prep surface that integrates a corrosion-resistant top, reinforced base, and service-oriented detailing to streamline daily workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top with a mild detergent and warm water; rinse and dry with a soft cloth. Clean rear up-turn and 1-1/2" backsplash thoroughly to remove food particles. Degrease galvanized legs and crossrails with approved cleaner; rinse. Sanitize NSF and CSA contact surfaces per label directions. Inspect seals and bullet feet; tighten or replace as needed. Perform routine coil and vent cleaning to prevent fires and equipment failure.#@@#Additional Info#@#John Boos ST6R1.5-3648GBK work table measures 48" W x 37.25" D x 36" H. It has a stainless steel top, rear up-turn, galvanized base, adjustable feet, and NSF/CSA certifications. Shipping weight is 70 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for utility. This stainless work table features robust construction, practical elements, and code-compliant sanitation, designed for high-volume kitchens and institutional foodservice environments. Operators benefit from a stable prep surface that integrates a corrosion-resistant top, reinforced base, and service-oriented detailing to streamline daily workflows.
#@@# Stainless Top#@#
The 16/300 Type 300 stainless steel top provides a corrosion-resistant prep surface rated for heavy use. Chefs maintain food safety and resist pitting, while the 1-1/2" rear up-turn protects walls from spills and simplifies washdown procedures.
#@@# Reinforced Edge#@#
A beveled bottom with return and Stallion safety edge reduces splintering and protects staff during intensive prep cycles. Line cooks experience fewer snags and safer contact points, while maintenance crews can clean junctions without obstruction.
#@@# Open Base#@#
An open base with side and rear crossrails offers unobstructed access for storage and quick cleaning. Managers maximize undercounter storage of pans and small equipment, while sanitation teams reduce clean time through direct access to legs and braces.
#@@# Galvanized Legs#@#
Galvanized legs and adjustable bracing deliver structural rigidity and corrosion resistance in humid or high-moisture environments. Facilities maintain level operation on uneven floors using bullet feet, and technicians adjust stability without disassembling the unit.
#@@# Certified Sanitation#@#
NSF and CSA-Sanitation certifications confirm the table meets regulatory requirements for food-contact surfaces and commercial kitchen installations. Purchasing teams document code compliance easily, and inspectors find clearly defined materials and construction during audits.
#@@# Serviceable Design#@#
Knockdown construction simplifies transport and on-site assembly for tight kitchen remodels and multi-site rollouts.
#@@#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#@#Maintain the John Boos ST6R1.5-3648GBK work table by cleaning the 16/300 stainless steel top daily with a neutral pH cleaner and a soft cloth to prevent corrosion and food residue buildup. Inspect the 1-1/2" rear up-turn and stallion safety edge weekly for dents or gaps; repair seals promptly. Tighten galvanized leg bracing and adjustable bullet feet monthly to preserve level and load capacity. Sanitize surfaces with NSF-approved sanitizer after heavy use.
