Stop compromising workflow for weak surfaces. This stainless steel work table delivers a robust, sanitary prep platform with engineered details that meet daily commercial demands while minimizing maintenance and downtime. Designed for professional kitchens, the table combines a Type 300, 16-gauge top and a reinforced stainless base to support heavy prep loads and rigorous cleaning protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and clear contents before cleaning. Mix mild detergent with warm water and scrub stainless surfaces with a soft cloth; avoid abrasive pads. Rinse with clean water and dry completely to prevent corrosion. Remove grease from ovens and vents with a degreaser and brush; clean condenser coils to improve efficiency and lower bills. Inspect seals and fasteners; replace worn parts. Regular cleaning prevents contamination, fires, breakdowns, and inspection failures.#@@#Additional Info#@#John Boos ST6R5-3024SBK work table is 24" W x 30" D with a 16-gauge stainless steel top, 5" backsplash, Stallion Safety Edge, adjustable legs, and weighs 44 pounds. It has NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising workflow for weak surfaces. This stainless steel work table delivers a robust, sanitary prep platform with engineered details that meet daily commercial demands while minimizing maintenance and downtime. Designed for professional kitchens, the table combines a Type 300, 16-gauge top and a reinforced stainless base to support heavy prep loads and rigorous cleaning protocols.
#@@# Top Surface Strength#@#
The 16-gauge, 300 series stainless top provides a durable contact surface that resists corrosion and remains flat under sustained use. Users will notice consistent performance when chopping, plating, and staging, while managers will see reduced replacement frequency due to the thicker stainless construction.
#@@# Integrated Backsplash#@#
A five-inch backsplash secures walls from splashes and simplifies sanitation by containing liquids and debris at the rear edge. Cleaning crews will spend less time on wall maintenance, while sanitation teams can document easier compliance with facility standards.
#@@# Safety Edge Profile#@#
The Stallion safety edge and beveled bottom return reduce wear on adjacent equipment and protect staff from sharp edges. Line cooks will experience fewer snags and hand injuries, and maintenance routines will benefit from edges that resist deformation during heavy use.
#@@# Rigid Support Structure#@#
Stainless steel legs with side and rear adjustable crossrails create a stable base that resists wobble under load. Chefs will maintain precise prep work on an even plane because adjustable bullet feet allow fast leveling on uneven floors.
#@@# Open Storage Accessibility#@#
An open base layout offers clear access for under-table storage and cleaning equipment, enabling teams to stage pans and small equipment without blocking workflow. Supervisors will value the visibility and accessibility that speed restocking and inventory checks.
#@@#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 work table daily for food residue and standing water; remove debris with a soft brush. Use nonabrasive detergent and warm water to wash the 16 gauge 300 series stainless steel top and 5" backsplash, then rinse with clear water. Sanitize per facility protocol with an EPA-registered sanitizer, following label contact time. Tighten adjustable bullet feet and leg braces weekly for stability. Lubricate leg fasteners quarterly. Replace damaged gaskets or seals immediately.