Stop sacrificing workspace efficiency for temporary fixes. This stainless steel work table offers a durable, sanitary surface and engineered support for continuous commercial use while maintaining a precise footprint for dense kitchen layouts. Operators gain a stable platform that resists corrosion and simplifies cleaning, reducing downtime and labor for routine maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Scrub the 16-gauge stainless top with mild detergent and warm water; rinse and dry with a clean cloth. Degrease oven hoods, vents, and backsplash to stop fires. Vacuum and wipe condenser coils to lower energy use. Inspect and tighten galvanized leg braces; clean bullet feet and floor contact points to prevent wear. Sanitize food-contact areas with EPA-approved sanitizer and record each cleaning to meet CSA and inspection standards.#@@#Additional Info#@#John Boos ST6R5-3084GBK work table measures 84" W x 40.75" D x 30" H. It features a stainless steel top, 5" backsplash, beveled edge, galvanized base, adjustable feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for temporary fixes. This stainless steel work table offers a durable, sanitary surface and engineered support for continuous commercial use while maintaining a precise footprint for dense kitchen layouts. Operators gain a stable platform that resists corrosion and simplifies cleaning, reducing downtime and labor for routine maintenance.
#@@# Top Surface#@#
The table features a 16-gauge Type 300 stainless steel top that resists pitting and staining under heavy use. Chefs and prep staff benefit from a flat, hygienic work plane that tolerates repeated cleaning and contact with food products without compromising integrity.
#@@# Backsplash Protection#@#
A 5" backsplash integrates directly into the top to prevent spills and splashes from reaching walls and equipment. Kitchen managers receive improved sanitation control and simplified wall maintenance, supporting CSA and NSF sanitation requirements.
#@@# Edge Design#@#
The Stallion safety edge with a beveled bottom and 90° turndown on sides reduces sharp edges and channels liquids away from the operator station. Line cooks encounter fewer injury risks and experience cleaner edges that deter the accumulation of debris.
#@@# Support Structure#@#
Galvanized legs and an open base with side and rear crossrails provide structural rigidity and resistance to moisture-related corrosion. Maintenance teams can inspect and access plumbing or wiring beneath the table quickly while the base maintains alignment under load.
#@@# Adjustability Features#@#
Side and rear adjustable bracing combined with adjustable bullet feet allow precise leveling on uneven floors. Facilities staff achieve consistent work heights and stable installation, which preserves countertop flatness and extends service life.
#@@# Compliance and Capacity#@#
The unit meets NSF and CSA sanitation standards and ships knockdown for on-site assembly, enabling compliance with commercial kitchen codes and reducing freight volume.
#@@#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 food debris and sanitize with a pH-neutral detergent; rinse and dry to prevent spotting. Remove and wash bracing and crossrails weekly, then verify fasteners and welds for looseness or corrosion. Lubricate adjustable bullet feet monthly and confirm leveling under load. Clean backsplash and safety edge after each shift to prevent buildup. Replace damaged seals or components immediately to maintain CSA and NSF compliance.
