Stop compromising workspace efficiency for temporary fixes. This commercial work table delivers a durable, sanitary surface and engineered support to sustain continuous food prep in high-demand kitchens, institutions, and hospitality operations. Designed for rigorous daily use, the unit combines a corrosion-resistant top and a rigid stainless steel base for predictable performance and straightforward maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work area. Remove loose debris, then scrub the 16/300 stainless top and 5" backsplash with a food-safe detergent and warm water. Rinse thoroughly and dry to prevent corrosion. Degrease ovens and vents with a high-temp cleaner to reduce fire risk. Clean condenser coils and replace filters to lower energy use. Inspect seals, legs, crossrails, and bullet feet; tighten or replace parts to avoid breakdowns and pass CSA and NSF checks.#@@#Additional Info#@#John Boos ST6R5-2484SBK work table is 84" W x 24" D with a 16/300 Type 300 stainless steel top, 5" backsplash, Stallion Safety Edge, adjustable bracing, bullet feet, and an open base with undershelf for durability.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for temporary fixes. This commercial work table delivers a durable, sanitary surface and engineered support to sustain continuous food prep in high-demand kitchens, institutions, and hospitality operations. Designed for rigorous daily use, the unit combines a corrosion-resistant top and a rigid stainless steel base for predictable performance and straightforward maintenance.
#@@# Top Surface#@#
The 16 gauge Type 300 stainless steel top provides a continuous, hygienic work area that resists staining and pitting in foodservice conditions. Operators will maintain consistent sanitation with a 5-inch backsplash that prevents spills from reaching walls and simplifies cleaning routines.
#@@# Edge Design#@#
A beveled bottom with return and a Stallion safety edge on the front reduce accidental contact and channel liquids away from the operator zone. Staff will experience fewer interruptions from drip management, and the tapered edge supports comfortable task positioning during extended shifts.
#@@# Base Structure#@#
A fully stainless steel base with side and rear crossrails creates a stable support matrix that limits deflection under heavy loads. Chefs and staff can stage cookware and supplies directly on the undershelf area without compromising top integrity.
#@@# Adjustability Features#@#
Adjustable bullet feet and side and rear adjustable bracing enable precise leveling on uneven floors and secure anchoring to adjacent equipment. Maintenance teams will calibrate setup quickly, minimizing downtime during installation or floor changes.
#@@# Capacity and Dimensions#@#
At 84 inches wide by 24 inches deep, the table provides expansive linear workspace suitable for multi-station prep and plating lines while supporting up to 19 pounds per specified area load rating. Kitchen planners will allocate continuous work zones and streamline traffic flow without sacrificing surface area.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean the 16/300 stainless steel top daily with a mild, pH-neutral detergent and warm water; rinse thoroughly to prevent residue. Scrub the 5" backsplash and 90° turndown sides with a nonabrasive pad to remove food soils. Inspect Stallion Safety Edge and beveled bottom returns weekly for damage; tighten fasteners on stainless steel legs and side & rear crossrails monthly. Level the table using adjustable bullet feet and verify NSF and CSA-Sanitation compliance records quarterly.