Stop sacrificing durability for cleanliness. This commercial work table delivers a robust stainless steel surface and engineered support that keeps prep lines moving while meeting sanitation standards for high-volume kitchens. Designed for professional kitchens, schools, hospitals, and bars, this unit combines a heavy-duty top, welded backsplash, and adjustable storage to streamline workflow and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear work surfaces. Scrub stainless steel top and backsplash with mild detergent and warm water, using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Clean undershelf, legs, and adjustable feet; remove debris from bullet feet. Degrease oven hoods and vents with approved solvent to reduce fire risk. Sanitize food-contact areas with EPA-approved sanitizer per label. Inspect seals, coils, and filters weekly to improve efficiency and avoid breakdowns.#@@#Additional Info#@#John Boos ST6R5-2484SSK work table is 84" W x 24" D with a 16 gauge stainless steel top, 5" backsplash, Stallion Safety Edge, turndown sides, stainless legs, adjustable undershelf, bullet feet; NSF and CSA certified, KD, 111 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for cleanliness. This commercial work table delivers a robust stainless steel surface and engineered support that keeps prep lines moving while meeting sanitation standards for high-volume kitchens. Designed for professional kitchens, schools, hospitals, and bars, this unit combines a heavy-duty top, welded backsplash, and adjustable storage to streamline workflow and simplify maintenance.
#@@# Stainless Top#@#
The 16 gauge Type 300 stainless steel top provides a corrosion-resistant, smooth work surface suited for continuous food prep. Chefs gain a stable platform that resists warping under heat and frequent cleaning, maintaining sanitary conditions and consistent planarity for precise cutting and assembly.
#@@# Integrated Backsplash#@#
A 5 inch welded backsplash secures the rear edge to prevent spills and splatter from reaching walls and utilities. Kitchen staff experience reduced cleaning cycles and lower risk of cross-contamination because liquids and debris remain contained on the top for directed removal.
#@@# Edge Profile#@#
The beveled bottom return and Stallion Safety Edge on the front minimize sharp edges while directing spills back onto the surface for faster cleanup. Operators reduce glove damage and abrasion risk during rapid tasks, and maintenance teams spend less time addressing edge corrosion or residue buildup.
#@@# Support Structure#@#
Stainless steel legs and an adjustable undershelf create a rigid base engineered for heavy loads and frequent use. Line cooks can stage large pots and bulk containers without table deflection, while the undershelf provides organized storage for utensils, pans, and dry goods within easy reach.
#@@# Adjustability#@#
Adjustable bullet feet allow precise leveling on uneven floors, preserving stability and preventing wobble under full loads. Facilities managers avoid anchoring complications and can maintain consistent working height and alignment across multiple units in a line.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the John Boos ST6R5-2484SSK work table weekly for surface damage and seam gaps. Clean the 16 gauge Type 300 stainless steel top with neutral detergent and warm water; rinse and dry to prevent spotting. Sanitize backsplash and undershelf using approved foodservice agents per CSA and NSF guidelines. Tighten adjustable bullet feet and check level; replace worn seals promptly. Lubricate leg joints lightly and confirm fasteners torque to spec.