Stop sacrificing workspace durability for temporary solutions. This stainless steel work table combines a heavy-duty 16 gauge Type 300 top with a reinforced galvanized base to support rigorous kitchen workflows while maintaining sanitary performance and a long service life. Designed for commercial kitchens, catering operations, and institutional foodservice, the unit delivers stable support for prep, staging, and plated assembly tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table surface. Apply a mild soap solution to the 16 gauge stainless steel top and 5" backsplash, scrub with a soft cloth, and rinse with clean water. Wipe galvanized legs and undershelf with non-abrasive cleaner and dry completely. Clean seams and Stallion Safety Edge with a small brush to remove trapped debris. Inspect CSA-Sanitation and NSF areas for residue. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#John Boos ST6R5-3048GSK 48" W x 30" D stainless steel work table has a 16 gauge Type 300 top, 5" backsplash, Stallion Safety Edge front, turndown sides, galvanized legs, and adjustable undershelf; NSF and CSA certified, KD, 77 pounds.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for temporary solutions. This stainless steel work table combines a heavy-duty 16 gauge Type 300 top with a reinforced galvanized base to support rigorous kitchen workflows while maintaining sanitary performance and a long service life. Designed for commercial kitchens, catering operations, and institutional foodservice, the unit delivers stable support for prep, staging, and plated assembly tasks.
#@@# Top Strength#@#
The 16 gauge Type 300 stainless top provides a flat, corrosion-resistant surface engineered for repeated cleaning and food contact. Designers specified a 5" backsplash to contain splashes and maintain wall hygiene during high-volume prep cycles.
#@@# Safety Edge#@#
A Stallion Safety Edge on the front reduces the risk of cuts and snags while preserving a clean, finished appearance. Chefs and staff gain an ergonomic edge that supports prolonged use without discomfort.
#@@# Side Protection#@#
A 90° turndown on the sides limits spillover and prevents fluids from reaching adjacent areas, increasing overall kitchen cleanliness. This formed lip also reinforces edge rigidity under point loads.
#@@# Structured Base#@#
Galvanized legs and an adjustable galvanized undershelf create a rigid support system that resists rust in humid back-of-house environments. Staff can store pans and small equipment on the undershelf, freeing top space for prep tasks.
#@@# Leveling System#@#
Adjustable bullet feet allow quick leveling on uneven floors to maintain a stable workplane and reduce vibration during chopping or rolling operations. Maintenance teams can calibrate feet without disassembling the unit.
#@@# Compliance Ready#@#
NSF and CSA sanitation indicators verify the table meets regulatory sanitation standards for commercial foodservice installations. Facility managers receive documented compliance confidence for inspections.
#@@#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 stainless steel top daily for debris and sanitize with neutral pH detergent; rinse thoroughly to prevent residue. Clean the 5-inch backsplash and beveled edge with a soft cloth and nonabrasive cleaner to avoid scratches. Remove and degrease the undershelf and galvanized legs weekly; dry components before reassembly to prevent corrosion. Check adjustable bullet feet monthly for level and tighten hardware. Replace worn seals or damaged parts promptly to maintain compliance.