The stainless work table delivers a full-size prep surface with engineered edges and reinforced support to withstand continuous use in commercial kitchens. Designed for straightforward service environments, this unit prioritizes cleanability, stability, and code compliance to keep operations efficient.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove loose debris. Scrub the stainless steel top with a mild detergent and a soft cloth, rinsing with warm water. Clean backsplash, turndown sides, and crossrails to remove grease and food residue. Degrease oven vents and filters to reduce fire risk. Vacuum condenser coils and replace worn door seals to save energy. Sanitize food contact surfaces with an EPA-approved sanitizer. Dry components before restoring power to prevent corrosion and electrical faults.#@@#Additional Info#@#John Boos st6r5-3036sbk-x stainless steel work table, 36" x 30", has a 16 gauge Type 300 top, 5" backsplash, Stallion Safety Edge, 90° side turndown, adjustable legs, open base, and is NSF and CSA certified. Ships KD.#@@#General Info#@#Description #@#
The stainless work table delivers a full-size prep surface with engineered edges and reinforced support to withstand continuous use in commercial kitchens. Designed for straightforward service environments, this unit prioritizes cleanability, stability, and code compliance to keep operations efficient.
The 16 gauge Type 300 stainless top provides a work area that resists corrosion and cleans without abrasive care. The integrated backsplash controls splashes and simplifies wall-side installation for sanitary workflows.
A beveled bottom with a return and a safety edge on the front reduces contact hazards while channeling spill runoff toward the rear. The turndown on the sides increases rigidity and prevents edge deformation under heavy loads.
Stainless steel legs with side and rear crossrails create an open base that maintains strength while enabling fast floor cleaning. The base accepts adjustable bullet feet to level the table on uneven surfaces and maintain work height consistency.
Engineered to support routine prep tasks, the table accommodates concentrated equipment weight across the surface without compromising stability. The crossrail bracing distributes loads evenly to prevent sag over long service periods.
This unit ships KD and meets NSF and CSA-Sanitation requirements to satisfy health inspections and institutional specifications. The series top and documented sanitation certification streamline procurement for school, hospital, and hospitality buyers.
The footprint optimizes galley layouts and station planning in busy kitchens. The flat top and minimal seam design reduce food traps and accelerate routine wipe-downs, supporting faster turnover between shifts.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top and legs weekly for dents, corrosion, and loose welds; tighten fasteners using a torque-appropriate tool. Clean surfaces daily with mild detergent and warm water, rinse thoroughly, then sanitize with an EPA-registered sanitizer per label directions. Remove debris from the 5" backsplash and side braces; check adjustable bullet feet for secure contact and level the table. Replace worn gaskets or damaged edging promptly to prevent contamination.