Streamline prep workflows and enhance throughput with a heavy-duty stainless work table designed for continuous use in commercial kitchens. This unit combines durable surfaces with practical ergonomics, supporting high-volume tasks while maintaining the sanitary conditions essential in food service operations. Operators will experience quicker setup, steady performance, and simplified maintenance from a table built for professional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug electrical equipment nearby. Clear work surface of debris and food residues. Mix a mild detergent with warm water (use gallons or liters as needed). Scrub the 16 gauge stainless top and 5" backsplash with a non-abrasive pad. Rinse thoroughly and dry to prevent water spots. Clean galvanized legs and undershelf with a soft brush and wipe dry. Inspect seals and fasteners; tighten if loose. Sanitize surfaces per CSA and NSF protocols before reuse.#@@#Additional Info#@#John Boos ST6R5-3048GBK 48" x 30" stainless steel work table has a 16 gauge, Type 300 top, 5" backsplash, beveled front, 90° side turndowns, galvanized legs, adjustable bracing, bullet feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Streamline prep workflows and enhance throughput with a heavy-duty stainless work table designed for continuous use in commercial kitchens. This unit combines durable surfaces with practical ergonomics, supporting high-volume tasks while maintaining the sanitary conditions essential in food service operations. Operators will experience quicker setup, steady performance, and simplified maintenance from a table built for professional environments.
#@@# Top Stainless Surface#@#
A 16-gauge 300 series stainless steel top provides a corrosion-resistant work plane that withstands heavy use and frequent cleaning. Chefs and prep staff benefit from a stable, flat surface that resists dents and ensures food-contact safety during peak service periods.
#@@# Five Inch Backsplash#@#
An integrated 5-inch backsplash contains spills and prevents liquids from reaching walls, protecting finishes and reducing cleaning time. Kitchen teams maintain hygienic lines of service and limit cross-contamination risks with a continuous rear barrier.
#@@# Safety Edge Front#@#
A stallion safety edge on the front reduces sharp corners and minimizes contact injuries during rapid prep cycles. Staff experience fewer snags and more consistent hand positioning when moving pans and trays across the table.
#@@# Galvanized Base Frame#@#
Galvanized legs and base construction provide structural rigidity and corrosion resistance in humid back-of-house environments. Managers gain long-term value through reduced frame degradation and stable support for heavy equipment or loaded trays.
#@@# Adjustable Undershelf Bracing#@#
Side and rear adjustable bracing on the undershelf allows precise leveling and supports varied storage needs beneath the top. Line cooks access organized storage for pans and boxes while maintaining clearances required for sanitation inspections.
#@@# Bullet Feet Leveling#@#
Adjustable bullet feet enable quick leveling on uneven floors and secure load distribution across the table footprint.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless steel surfaces daily and remove debris with a soft cloth and neutral detergent to prevent corrosion. Dry all surfaces immediately to avoid water spots. Tighten galvanized leg fasteners weekly and verify adjustable bracing for lateral stability. Clean the 5-inch backsplash and beveled edge using a nonabrasive pad to maintain finish. Lubricate adjustable bullet feet quarterly and replace seals if cuts or deformation appear. Schedule CSA and NSF checks annually.