Built for continuous kitchen use, this heavy-duty work table features a 300 series stainless top paired with a galvanized undershelf, ensuring consistent support and a long service life. Food service teams will appreciate the combination of NSF sanitation compliance and rugged 16 gauge construction, which resists daily wear while maintaining a sanitary prep surface. Operations with high throughput gain a stable, easy-to-clean platform that seamlessly integrates into line workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash surfaces with mild detergent and warm water; rinse. Scrub grease from ovens, hoods, and vents; rinse and dry. Clean condenser coils and refrigeration fins monthly with a soft brush. Sanitize food-contact surfaces with an EPA-registered sanitizer and let air dry. Inspect seals and fasteners; replace worn parts. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#John Boos ST6R5-3084SSK 84" x 30" galvanized work table features a 16 gauge steel surface for heavy prep. NSF and CSA approvals support commercial kitchens, while the stainless steel base ensures durability.#@@#General Info#@#Description #@#
Built for continuous kitchen use, this heavy-duty work table features a 300 series stainless top paired with a galvanized undershelf, ensuring consistent support and a long service life. Food service teams will appreciate the combination of NSF sanitation compliance and rugged 16 gauge construction, which resists daily wear while maintaining a sanitary prep surface. Operations with high throughput gain a stable, easy-to-clean platform that seamlessly integrates into line workflows.
#@@# Top Surface Strength#@#
The 16 gauge 300 series stainless top provides a firm, flat work area that withstands repeated chopping, rolling, and staging. Chefs can rely on consistent flatness across the 84-inch width for prep tasks that demand dimensional stability and sanitary contact surfaces.
#@@# Galvanized Undershelf#@#
The undershelf is constructed from 16 gauge galvanized steel to support stored equipment and dry goods while preventing warpage under load. Managers can stage several heavy pans or containers without sacrificing accessible floor space or structural integrity.
#@@# Open Base Accessibility#@#
An open base design allows unobstructed access for cleaning and storage while preserving airflow beneath the work surface. Staff can maneuver carts and utensils under the table quickly, reducing handling time during peak service periods.
#@@# Beveled Edge Detail#@#
A beveled bottom return edge secures sheet pans and trays on the surface, reducing edge deformation under repeated impact. Line cooks will notice fewer caught corners and a safer, more predictable work zone when moving pans on and off the table.
#@@# Height And Clearance#@#
The table measures 84 inches wide with a depth of 30 inches and a height of 40.75 inches, providing ergonomic clearance for standing prep and equipment placement. Kitchen planners can coordinate counter heights and adjacent equipment for efficient workflow and reduced operator strain.
#@@#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 ST6R5-3084SSK table regularly for loose fasteners and tighten using appropriate tools. Clean the 300 series top with a neutral detergent and warm water; rinse and dry to prevent water spots. Remove debris from the 16 gauge galvanized undershelf and wipe with a damp cloth. Verify leg level and adjust to maintain a flat work surface. Replace damaged gaskets or seals promptly to preserve CSA and NSF compliance.
