Stop sacrificing workspace durability for budget. This stainless top work table features a 16-gauge Type 300 stainless steel surface and a 5-inch backsplash to deliver consistent, sanitary prep conditions while withstanding daily commercial use. Food service managers and facilities teams will appreciate the table’s NSF and CSA-Sanitation certifications that document compliance with health standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and soak racks in warm, soapy water. Wipe the stainless top with mild detergent, rinse, and dry to prevent spots. Scrub galvanized legs and undershelf with a nylon brush; rinse thoroughly. Clean the 5" backsplash and safety edge to remove grease. Inspect seals and feet; tighten or replace as needed. Clean vents and coils monthly to reduce fire risk and improve efficiency. Regular cleaning prevents contamination and inspection issues.#@@#Additional Info#@#John Boos ST6R5-3024GSK 24" x 30" stainless steel work table has a 16-gauge Type 300 top, 5" backsplash, beveled edge, 90° side turndowns, galvanized legs, adjustable undershelf, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for budget. This stainless top work table features a 16-gauge Type 300 stainless steel surface and a 5-inch backsplash to deliver consistent, sanitary prep conditions while withstanding daily commercial use. Food service managers and facilities teams will appreciate the table’s NSF and CSA-Sanitation certifications that document compliance with health standards.
#@@# Stainless Top#@#
The 16-gauge, 300 series stainless top provides a corrosion-resistant work surface that resists staining and holds up to routine cleaning. Chefs and prep staff can place hot pans and perform heavy-duty tasks without rapid wear, preserving surface integrity over time.
#@@# Raised Backsplash#@#
The integrated 5-inch backsplash prevents splashes from reaching walls and adjacent equipment, reducing clean-up time and protecting wall finishes. Maintenance crews will note fewer discoloration issues and less frequent wall repairs.
#@@# Safety Edge#@#
The Stallion Safety Edge and beveled bottom return reduce snagging and provide a safer front edge for staff during busy shifts. Line cooks experience fewer glove tears, and managers see fewer minor injuries during peak service.
#@@# Galvanized Base#@#
Galvanized legs and base construction resist rust where moisture accumulates, extending frame life in high-humidity kitchens. The protective coating lowers long-term replacement costs for institutional buyers.
#@@# Adjustable Undershelf#@#
The adjustable galvanized undershelf raises and lowers to fit specific storage needs, enabling organized staging of pans and dry goods. Kitchen supervisors can optimize workflow by storing frequently used items within arm’s reach.
#@@# Leveling Feet#@#
The adjustable bullet feet allow precise leveling on uneven floors, ensuring stability and reducing stress on welded joints. Facilities staff achieve secure installation quickly and maintain safe, wobble-free operation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seams and welds weekly and remove food debris to prevent corrosion. Clean the 16 gauge Type 300 stainless steel top with a neutral pH cleaner and soft cloth; rinse and dry to avoid spotting. Sanitize backsplash and underside shelf using a food‑service approved sanitizer per manufacturer dwell times. Verify adjustable bullet feet remain tight and level the table to distribute load. Tighten fasteners on galvanized legs monthly and replace worn gaskets promptly.