Stop compromising workspace durability for short-term savings. This stainless work table delivers a robust, code-ready platform that withstands constant use in commercial kitchens while streamlining prep tasks with a generous footprint and engineered ergonomics. Designed for food service operators, institutional kitchens, and hospitality teams, this unit provides a consistent, sanitary surface that supports high-volume production without frequent replacement.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless surfaces with mild detergent and warm water using a soft cloth. Rinse and dry to prevent spots. Scrub grease with a degreaser rated for commercial kitchens; ventilate. Clean vents and oven exteriors weekly to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Clean condenser coils quarterly to improve efficiency and lower bills. Record each cleaning for CSA and health inspections.#@@#Additional Info#@#John Boos ST6R5-30108SBK stainless steel work table is 108" W x 30" D with a 16 gauge Type 300 top, 5" backsplash, beveled edge, stainless steel legs, and adjustable bracing. It is NSF and CSA certified, KD, 125 pounds.#@@#General Info#@#Description #@#
Stop compromising workspace durability for short-term savings. This stainless work table delivers a robust, code-ready platform that withstands constant use in commercial kitchens while streamlining prep tasks with a generous footprint and engineered ergonomics. Designed for food service operators, institutional kitchens, and hospitality teams, this unit provides a consistent, sanitary surface that supports high-volume production without frequent replacement.
Top Quality
Engineered with a 16-gauge Type 300 stainless steel top, this table delivers a corrosion-resistant work surface suitable for frequent cleaning and heavy-duty tasks. Inspectors will note the uniform finish and welded seams that reduce bacterial harborage, supporting CSA and NSF sanitation requirements.
Extended Work Surface
Providing 108 inches of width and 30 inches of depth, the unit expands prep zones to accommodate multiple staff stations and large pans. Chefs will position ingredients and equipment across a continuous plane, reducing task handoffs and improving workflow efficiency.
Integrated Backsplash
A 5-inch backsplash rises along the rear edge to contain splashes and simplify wall cleaning procedures in active kitchens. Maintenance crews will find fewer scuff marks and less moisture migration to vertical surfaces, protecting wall finishes and reducing cleaning time.
Safe Front Edge
The table features a Stallion safety edge with a beveled bottom and return, limiting sharp contact points while allowing spill containment toward the top surface. Staff will move confidently along the workline and avoid repetitive contact injuries during high-volume shifts.
Rigid Base Frame
A stainless steel open base with side and rear crossrails provides structural rigidity while permitting airflow beneath the work surface. Managers will appreciate the stable support for heavy equipment and the ease of floor access for sanitation under the table.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel surface daily for food residue and clean with a neutral pH detergent and warm water to prevent corrosion and maintain hygiene. Rinse thoroughly and dry with a soft cloth to prevent water spotting. Check welds, legs and crossrails weekly; tighten fasteners and adjust bullet feet to ensure the table remains level. Replace worn gaskets or damaged splash guards immediately. Sanitize per CSA and NSF protocols before service.