Stop compromising workspace hygiene for throughput. This stainless steel work table combines a heavy-duty Type 300 16-gauge top and a 5" backsplash to deliver continuous sanitary performance while supporting large-scale prep and plating operations. Designed for institutional and commercial kitchens, this table supports sustained production with adjustable undershelf storage and robust galvanized base components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove debris and wash the 16/300 stainless top with a mild detergent and soft cloth. Clean the 5" backsplash and beveled edges with non-abrasive cleaner. Remove undershelf items and wipe galvanized undershelf and legs; dry to prevent corrosion. Degrease vents and oven surfaces to reduce fire risk. Sanitize food-contact areas with approved sanitizer and air-dry. Inspect seals and feet; tighten adjustable bullet feet as needed.#@@#Additional Info#@#John Boos ST6R5-2496GSK work table, 96" x 24" top with 5" backsplash, has a 16/300 Type 300 stainless steel top, beveled edge, galvanized legs, adjustable undershelf, and bullet feet for stability and NSF/CSA compliance.#@@#General Info#@#Description #@#
Stop compromising workspace hygiene for throughput. This stainless steel work table combines a heavy-duty Type 300 16-gauge top and a 5" backsplash to deliver continuous sanitary performance while supporting large-scale prep and plating operations. Designed for institutional and commercial kitchens, this table supports sustained production with adjustable undershelf storage and robust galvanized base components.
#@@# Top Integrity#@#
The 16-gauge Type 300 stainless steel surface provides corrosion resistance and consistent thermal stability for hot pans and high-traffic prep tasks. The thickness supports heavy loads while maintaining a flat work plane for precise cutting and assembly.
#@@# Backsplash Control#@#
A 5" backsplash prevents cross-contamination by containing spills and splatters at the rear edge of the top, simplifying compliance with sanitation protocols. Maintenance teams find cleaning faster when liquids remain confined to the work surface.
#@@# Edge Safety#@#
The Stallion safety edge with a beveled bottom and return reduces sharp edges and improves operator comfort during repetitive tasks. Food service staff report fewer glove snags and reduced wear on protective garments when using rounded edges.
#@@# Base Durability#@#
Galvanized steel legs and undershelf construction resist floor moisture and routine chemical exposure common in dishroom-adjacent stations. The open base architecture allows air circulation and simplifies floor cleaning beneath the table.
#@@# Adjustable Storage#@#
An adjustable galvanized undershelf permits customized vertical spacing for bulk ingredient bins, small equipment, or staging trays. Facility managers optimize inventory placement and maintain ergonomic reach distances by repositioning the shelf as workflows evolve.
#@@# Leveling Precision#@#
Adjustable bullet feet deliver rapid on-site leveling to compensate for uneven kitchen floors and maintain a stable work surface under heavy loads.
#@@#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 John Boos ST6R5-2496GSK work table weekly for surface damage and tighten fasteners. Clean the 16/300 stainless steel top with a neutral pH cleaner; rinse and dry to prevent spotting. Remove food debris from the 5" backsplash and weld seams using a soft brush. Degrease galvanized legs and undershelf; wipe dry to prevent corrosion. Check adjustable bullet feet for level and adjust under full load. Verify NSF and CSA-Sanitation labels remain legible.
