This stainless steel work table is designed for high-volume prep in busy kitchens. It features a heavy-duty Type 300 top and a galvanized base, ensuring consistent performance for various food service tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Remove debris and wash the 16/300 stainless top with a mild detergent and warm water using a soft cloth. Rinse thoroughly and sanitize surfaces that contact food to stop bacteria and prevent foodborne illness. Degrease oven hoods and vents regularly to reduce fire risk. Clean condenser coils and check components to lower energy use and avoid breakdowns. Dry all surfaces before reuse to meet CSA and NSF requirements.#@@#Additional Info#@#John Boos ST6R5-2460GBK work table is 60" W x 24" D, featuring a 16/300 Type 300 stainless steel top, 5" backsplash, beveled bottom return, and Stallion Safety Edge.#@@#General Info#@#Description #@#
This stainless steel work table is designed for high-volume prep in busy kitchens. It features a heavy-duty Type 300 top and a galvanized base, ensuring consistent performance for various food service tasks.
Specify a 16 gauge, 16/300 stainless steel top that resists warping and provides a durable work surface for daily commercial use. Customers will notice long-term dimensional stability under heavy pans and frequent cleaning.
Integrate a 5" backsplash to contain spills and protect walls during continuous prep cycles. Facilities maintain cleaner wall surfaces and reduce sanitation workload while complying with CSA and NSF guidelines.
Feature a beveled bottom return with Stallion safety edge across the front and 90° turndowns on the sides to improve operator safety and reduce sharp edges. Staff experience fewer snags and faster cleaning along junctions where debris typically accumulates.
Construct an open base with galvanized legs and side and rear crossrails to provide structural rigidity without trapping debris. Managers benefit from a corrosion-resistant support that simplifies inspection and floor cleaning beneath the unit.
Include adjustable bullet feet and side/rear adjustable bracing so teams can level the table on uneven floors and maintain a stable workplane. Operators achieve repeatable prep heights and reduce wobble when performing precise tasks.
Deliver a KD unit certified to NSF and CSA-Sanitation standards to meet institutional hygiene requirements for kitchens, hospitals, schools, and hospitality operations. Procurement teams receive documentation-backed equipment that aligns with regulatory expectations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the John Boos ST6R5-2460GBK work table weekly for surface damage and loose fasteners. Clean the 16/300 stainless steel top with a mild alkaline cleaner and warm water; rinse thoroughly and dry to prevent spotting. Sanitize the 5" backsplash and edges per CSA protocols using an approved sanitizer at labeled concentration. Tighten galvanized leg braces quarterly and adjust bullet feet to maintain level. Replace seals or damaged components immediately.
