Elevate prep efficiency without compromise. This 96-inch stainless steel work table delivers a spacious, durable workspace engineered for continuous commercial use, supporting heavy-duty prep and staging tasks in high-traffic kitchens. Operators gain a corrosion-resistant top, integrated backsplash, and robust open base that combine to reduce downtime and simplify daily cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove loose debris and scrape grease. Mix mild detergent with warm water (use gallons or liters as needed) and scrub stainless surfaces with a non-abrasive pad. Rinse thoroughly and dry with a lint-free cloth. Clean underside, crossrails and feet to prevent corrosion and breakdown. Degrease ovens and vents regularly to reduce fire risk. Sanitize food-contact areas to stop sickness and meet CSA and NSF rules. Check seals and fasteners; tighten if needed.#@@#Additional Info#@#John Boos ST6R5-3096SBK 96" work table has a 16-gauge Type 300 stainless steel top, 5" backsplash, beveled edge, adjustable legs, and NSF/CSA certifications. It weighs 116 pounds and has a 96" x 30" footprint.#@@#General Info#@#Description #@#
Elevate prep efficiency without compromise. This 96-inch stainless steel work table delivers a spacious, durable workspace engineered for continuous commercial use, supporting heavy-duty prep and staging tasks in high-traffic kitchens. Operators gain a corrosion-resistant top, integrated backsplash, and robust open base that combine to reduce downtime and simplify daily cleaning.
#@@# Top Surface#@#
The 16-gauge Type 300 stainless steel top provides consistent flatness across the full 96-inch width, enabling large-scale food assembly and equipment staging with minimal distortion. Chefs and staff will experience improved sanitation and longevity from the corrosion-resistant finish and commercial gauge.
#@@# Integrated Backsplash#@#
A 5-inch backsplash secures the rear edge and protects walls from splashes and spills during heavy prep cycles. Cleaning becomes faster, and wall maintenance reduces, preserving kitchen hygiene standards and compliance.
#@@# Edge Design#@#
A beveled bottom with return and Stallion safety edge on the front minimizes contact injuries and allows ergonomic leaning during repetitive tasks. Staff benefit from reduced fatigue and fewer handling incidents while moving pans and trays.
#@@# Base Construction#@#
The open stainless steel base with side and rear crossrails provides structural rigidity while allowing unobstructed undercount storage. Managers will maximize usable floor area and maintain clear sight lines for inventory and cleaning operations.
#@@# Adjustable Support#@#
Stainless steel legs include adjustable bracing and bullet feet to level the table on uneven surfaces and maintain a stable work plane. Installers achieve secure placement quickly, and maintenance teams avoid releveling during routine service.
#@@# Compliance and Capacity#@#
NSF and CSA Sanitation certifications confirm the table meets regulatory hygiene standards for commercial kitchens, and the unit supports heavy preparatory loads up to the specified capacity.
#@@#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 ST6R5-3096SBK work table weekly for surface dents, weld cracks, and loose fasteners. Clean the 16 gauge Type 300 stainless top with a neutral detergent and warm water; rinse and dry to prevent staining. Sanitize backsplash and underside brackets with an approved sanitizer per CSA and NSF protocols. Tighten adjustable bullet feet and crossrail braces to maintain level. Lubricate hinges and recheck seals after heavy use.