Original text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect power and clear the table. Remove food debris, then scrub the 16/300 stainless steel top and 5" backsplash with a mild detergent and warm water. Rinse thoroughly and dry to prevent corrosion. Degrease legs, crossrails, and undershelf; inspect adjustable bullet feet and bracing for damage. Clean seams and Stallion Safety Edge with a non-abrasive pad. Clean regularly to reduce bacteria, lower energy use, prevent fires, and help pass CSA and NSF inspections.#@@#Additional Info#@#The John Boos ST6R5-2430SBK work table has a 30" x 24" stainless steel top with a 5" backsplash, Stallion Safety Edge, 90° turndowns, stainless steel legs, adjustable feet, and NSF and CSA certification, ideal for commercial foodservice.#@@#General Info#@#Description #@#
Original text:
NSF and CSA Sanitation listings confirm the table meets public health and safety standards for commercial kitchens. Purchasing managers gain documented compliance for institutional facilities requiring certified fixtures.
#@@#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 daily for debris and wipe with a soft cloth and mild detergent to prevent corrosion. Clean the 5" backsplash and turndown sides after each shift to avoid buildup. Sanitize surfaces with a food-safe solution following manufacturer contact time. Tighten adjustable bracing and bullet feet weekly to maintain level and stability. Lubricate leg joints quarterly and replace worn seals immediately. Retain CSA and NSF documentation for audits.
