Stop sacrificing durability for utility. This stainless-steel work table delivers a robust, sanitary prep surface sized for high-volume kitchens and built to withstand rigorous daily use. Designed for institutional foodservice and commercial layouts, it pairs a heavy-duty top with reinforced support to sustain heavy loads and continuous workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the 16/300 stainless steel top with warm water and mild detergent; scrub edges and 5" backsplash using a nonabrasive pad. Rinse thoroughly and dry to prevent water spots. Clean legs, crossrails, and adjustable feet; inspect seals and fasteners. Degrease vents and crevices to reduce fire risk. Sanitize food contact surfaces to remove bacteria and meet CSA and NSF requirements. Regular cleaning lowers bills and prevents breakdowns.#@@#Additional Info#@#John Boos ST6R5-24120SBK work table is 120" W x 24" D with a 16-gauge stainless steel top, 5" backsplash, Stallion Safety Edge, 90° side turndown, stainless steel legs, adjustable crossrails, bullet feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing durability for utility. This stainless-steel work table delivers a robust, sanitary prep surface sized for high-volume kitchens and built to withstand rigorous daily use. Designed for institutional foodservice and commercial layouts, it pairs a heavy-duty top with reinforced support to sustain heavy loads and continuous workflow.
#@@# Top Gauge#@#
16 gauge Type 300 stainless steel top provides a thick, resilient surface that resists denting and warping under sustained use. Engineers specify this gauge for balance between strength and serviceability, ensuring consistent flatness across a 120" span.
#@@# Backsplash Height#@#
A 5" backsplash protects walls and reduces washdown splash, maintaining cleaner surrounding surfaces and simplifying sanitation protocols. Crew members can perform wet cleaning near the table without transferring water to adjacent vertical surfaces.
#@@# Safety Edge#@#
Stallion safety edge on front and back reduces risk of cuts and improves user comfort during prolonged tasks. Operators encounter fewer sharp edges while moving pans and trays, which supports safer handling and regulatory compliance.
#@@# Base Construction#@#
Stainless steel legs with side and rear crossrails create a rigid base that resists racking and holds alignment under load. Facility managers gain a stable platform for cutting, plating, and temporary equipment staging without frequent adjustments.
#@@# Adjustability#@#
Adjustable bullet feet and side and rear bracing allow precise leveling on uneven floors and reinforce structural integrity once set. Maintenance teams achieve optimal ergonomics for staff and prevent premature wear caused by uneven weight distribution.
#@@# Certification Compliance#@#
NSF and CSA-Sanitation certifications confirm the table meets established sanitation and safety standards for commercial kitchens. Purchasing agents obtain documentation that supports inspections and institutional procurement requirements.
#@@#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 ST6R5-24120SBK work table for hygienic, reliable performance. Clean the 16/300 stainless steel top after each shift with neutral pH detergent and warm water, then sanitize per facility protocol to meet CSA and NSF standards. Inspect the 5" backsplash and Stallion Safety Edge weekly for dents or gaps; use a nonabrasive pad to clean without scratching. Tighten leg bolts monthly and ensure adjustable bullet feet are flush for a level 120" x 24" surface.
