Stop sacrificing workspace durability for short-term savings. This stainless steel work table delivers a corrosion-resistant prep surface and a reinforced open base designed to withstand continuous restaurant use, while providing a stable platform for high-volume food prep and assembly tasks. Buyers gain a measurable operational asset that simplifies cleaning protocols, supports heavy loads, and reduces replacement cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove contents. Scrape food debris, then wipe surfaces with a mild detergent solution and a soft cloth. Rinse with clean water and dry thoroughly. Clean condenser coils and vents quarterly to improve efficiency and lower utility bills. Degrease ovens and hoods weekly to reduce fire risk. Inspect seals and fasteners; tighten or replace worn parts to avoid breakdowns. Maintain records to meet CSA and health inspections.#@@#Additional Info#@#John Boos ST6R5-3048SSK work table is 48" W x 30" D with a 16/300 stainless steel top, 5" backsplash, Stallion Safety Edge, 90° side turndowns, stainless steel legs, adjustable undershelf, bullet feet, NSF and CSA certification, and knockdown design.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for short-term savings. This stainless steel work table delivers a corrosion-resistant prep surface and a reinforced open base designed to withstand continuous restaurant use, while providing a stable platform for high-volume food prep and assembly tasks. Buyers gain a measurable operational asset that simplifies cleaning protocols, supports heavy loads, and reduces replacement cycles.
#@@# Top-Grade Worktop#@#
The 16-gauge Type 300 stainless steel top resists corrosion and maintains a sanitary surface under constant use. Operators will experience consistent flatness and impact resistance that preserves cutting and assembly accuracy over time.
#@@# Integrated Backsplash#@#
A five-inch backsplash prevents liquid migration to walls and adjacent equipment, protecting finishes and simplifying sanitation. Staff will spend less time sealing and repairing wall junctions while meeting routine cleaning standards.
#@@# Reinforced Edge Design#@#
The beveled bottom with return and Stallion safety edge front reduces sharp edges and channels drips away from the operator. Line cooks and prep staff will run tasks with improved safety and fewer accidental spills, lowering minor injury risk and downtime.
#@@# Robust Base Construction#@#
The open base and stainless steel legs provide structural support while allowing clear sight lines and floor cleaning beneath the table. Maintenance teams will access the floor and service areas quickly, reducing labor time for sanitation rounds.
#@@# Adjustable Undershelf#@#
A stainless steel adjustable undershelf offers organized storage for small equipment and bulk ingredients without compromising legroom or airflow. Kitchen managers will consolidate staging areas, freeing adjacent counter space and improving workflow.
#@@# Leveling Bullet Feet#@#
Adjustable bullet feet allow precise leveling on uneven floors to maintain a stable working plane and prevent wobble under load.
#@@#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 John Boos ST6R5-3048SSK work table weekly for surface damage and seam integrity. Clean the 16 gauge Type 300 stainless steel top with a neutral pH cleaner and soft cloth; rinse and dry to prevent spotting. Remove debris from the 5" backsplash and underside shelf; sanitize per CSA and NSF guidelines using approved agents and contact times. Verify adjustable bullet feet and leg welds; tighten fasteners and level the table to reduce wear and prevent canting.