Built for continuous service in commercial kitchens, this stainless steel work table offers robust prep space, rigid support, and sanitary construction to meet demanding daily workflows. Designed to integrate seamlessly with high-output operations, the top provides an expansive usable area, while the galvanized base and adjustable undershelf keep tools organized and off the floor. Operators will find that this configuration reduces clutter, simplifies cleaning, and supports heavy loads without compromising alignment or surface integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Remove debris, then scrub the stainless steel top and 5" backsplash with mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Degrease ovens, hoods, and vents with an approved degreaser; wipe coils and condenser fins. Sanitize food-contact areas with an EPA-registered sanitizer. Inspect seals and tighten fasteners. Schedule routine cleaning to reduce bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#John Boos ST6R5-3084GSK work table is 84" W x 30" D with a 16/300 Type 300 stainless steel top, 5" backsplash, Stallion Safety Edge front, and galvanized legs. It weighs 127 pounds and is NSF and CSA-Sanitation certified.#@@#General Info#@#Description #@#
Built for continuous service in commercial kitchens, this stainless steel work table offers robust prep space, rigid support, and sanitary construction to meet demanding daily workflows. Designed to integrate seamlessly with high-output operations, the top provides an expansive usable area, while the galvanized base and adjustable undershelf keep tools organized and off the floor. Operators will find that this configuration reduces clutter, simplifies cleaning, and supports heavy loads without compromising alignment or surface integrity.
#@@# Top Surface#@#
The 16-gauge 300 series stainless steel top provides a corrosion-resistant, food contact-safe surface engineered for daily use. Chefs can perform heavy prep tasks on the 84 inches of linear width and 30 inches of depth, ensuring even weight distribution across the top.
#@@# Splash Protection#@#
A 5-inch backsplash runs the length of the table to prevent splatter and runoff toward walls and equipment during prep. Staff will spend less time wiping adjacent surfaces and more time on production because the backsplash contains fluids and simplifies sanitation.
#@@# Front Edge Design#@#
The Stallion safety edge and beveled bottom return reduce cut risk and protect plated items during transfer across the front. Line cooks gain a safer handrail when carrying pans, and the edge design minimizes snags on linens and paper.
#@@# Base Construction#@#
Galvanized legs and an open galvanized undershelf form a rigid support system that resists corrosion in humid kitchen environments. Managers will appreciate the structural stability under frequent loading and the extended service life compared with untreated bases.
#@@# Adjustability and Leveling#@#
The unit ships with adjustable bullet feet to accommodate uneven floors and maintain a level working plane under heavy use. Maintenance staff can quickly level the table without shims, preserving countertop alignment and equipment placement.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and fasteners weekly; tighten loose bolts and replace damaged clips to maintain structural integrity. Clean the 16 gauge Type 300 stainless steel top with pH-neutral detergent and warm water; rinse and dry to prevent spotting. Sanitize the 5" backsplash and undershelf per CSA and NSF protocols using approved sanitizers; follow contact times. Lubricate adjustable bullet feet and verify level; replace worn feet to preserve stability and load capacity.