Stop sacrificing durability for cost. This stainless steel work table features a full-width, heavy-gauge top and robust support to keep meal prep lines efficient. Designed for commercial kitchens, the unit combines a corrosion-resistant surface, integrated backsplash, and reinforced base to withstand daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and clear the tabletop. Wipe the 16/300 stainless steel top and 5" backsplash with a mild detergent solution and a soft cloth. Scrub edges and turndown areas with a non-abrasive pad. Clean galvanized legs and crossrails; remove debris from adjustable bracing and bullet feet. Rinse with clean water and dry completely to prevent corrosion. Sanitize food-contact surfaces per CSA and NSF protocols. Inspect seals and tighten fasteners regularly.#@@#Additional Info#@#John Boos ST6R5-2484GBK work table is 84" W x 24" D with a stainless steel top, 5" backsplash, galvanized base, adjustable feet, Stallion Safety Edge, 90° turndown sides, NSF and CSA certified, and weighs 94 pounds, KD for assembly.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost. This stainless steel work table features a full-width, heavy-gauge top and robust support to keep meal prep lines efficient. Designed for commercial kitchens, the unit combines a corrosion-resistant surface, integrated backsplash, and reinforced base to withstand daily use.
#@@# Top Strength#@#
The 16 gauge Type 300 stainless top offers a resilient work surface that resists pitting and corrosion under constant washing and food prep. Inspectors trust stainless for sanitation, and this top meets NSF and CSA-Sanitation standards for commercial operations.
#@@# Integrated Splashguard#@#
A 5" backsplash contains spills and protects walls during high-volume prep and cleaning cycles. Managers reduce cleanup time and preserve wall finishes by preventing splashback at the rear of the station.
#@@# Edge Profile#@#
The beveled bottom with return front includes Stallion Safety Edge and 90° turndown on sides to limit sharp edges and channel liquids away from the operator. Chefs enjoy safer interactions and easier wipe-downs during busy shifts.
#@@# Reinforced Base#@#
Galvanized legs with side and rear crossrails create a rigid open base that resists rack and equipment loads. Staff can place heavy containers and small appliances on the table without instability or excessive deflection.
#@@# Leveling System#@#
Adjustable bullet feet provide fast leveling on uneven kitchen floors and maintain alignment with other prep stations. Supervisors achieve consistent work heights and reduce wobble during chopping, mixing, and portioning tasks.
#@@# Sanitation Ready#@#
The design ships KD and arrives ready for quick assembly with smooth welded seams where required to meet sanitation protocols. Safety officers find documentation of NSF and CSA compliance aligns with institutional inspection 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#@#Inspect stainless surfaces daily and remove food residue with a mild detergent and warm water, rinsing thoroughly to prevent corrosion. Scrub the 5" backsplash and beveled edge with a nonabrasive pad to protect the 16 gauge Type 300 top. Tighten galvanized leg braces and adjust bullet feet weekly to maintain level and load distribution. Sanitize per CSA and NSF protocols after heavy use. Lubricate adjustable components quarterly and replace worn seals or fasteners promptly.
