Handle high-volume prep zones with a durable stainless steel work table that combines a large surface area with a sanitary design, ideal for demanding kitchens. This table supports continuous operations by providing a full 96 inches of workspace and a 30-inch depth, accommodating multiple tasks and large trays without crowding the line. Owners and managers appreciate the robust construction and serviceable components that minimize intervention time and sustain throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Mix a mild detergent with warm water (use gallons or liters as needed). Wipe the 16 gauge stainless steel top, 5" backsplash, legs, and undershelf with a soft cloth. Scrub grease in vents and oven parts with a degreaser. Rinse surfaces and dry completely to prevent corrosion. Inspect seals and adjustable feet; tighten or replace worn parts. Clean coils and vents regularly to lower energy use, reduce fire risk, and meet CSA and NSF rules.#@@#Additional Info#@#John Boos ST6R5-3096SSK work table is 96" W x 30" D with a 16/300 Type 300 stainless steel top, 5" backsplash, Stallion Safety Edge, 90° side turndown, stainless steel legs, adjustable undershelf, and bullet feet; NSF and CSA certified, KD, 142 lbs.#@@#General Info#@#Description #@#
Handle high-volume prep zones with a durable stainless steel work table that combines a large surface area with a sanitary design, ideal for demanding kitchens. This table supports continuous operations by providing a full 96 inches of workspace and a 30-inch depth, accommodating multiple tasks and large trays without crowding the line. Owners and managers appreciate the robust construction and serviceable components that minimize intervention time and sustain throughput.
#@@# Top Work Surface#@#
Specify a 16-gauge, Type 300 stainless steel top to resist corrosion and offer a smooth, easy-to-clean working plane. Chefs benefit from the generous 96 inches of width and 30 inches of depth, allowing for simultaneous prep stations and full sheet pan handling.
#@@# Raised Backsplash#@#
Include a 5-inch backsplash to protect walls from splashes and simplify cleaning cycles. Crew members can reduce wall maintenance while maintaining a hygienic environment that meets CSA and NSF sanitation expectations.
#@@# Front Edge Safety#@#
Install a Stallion safety edge with a beveled bottom and return to protect hands and prevent drips onto the floor. Line cooks experience fewer interruptions and safer motion at the counter edge during continuous prep.
#@@# Rigid Support Frame#@#
Construct the base with stainless steel legs and welded connections to provide stable support under heavy loads. Supervisors rely on the open base with an undershelf to carry supplies and distribute weight without compromising alignment.
#@@# Adjustable Undershelf#@#
Fit a stainless steel undershelf with adjustable placement to optimize storage and organization for containers totaling up to 26 units as specified. Kitchen staff streamline workflow by keeping tools and ingredients within immediate reach while preserving floor space.
#@@# Leveling Feet#@#
Provide adjustable bullet feet for precise leveling on uneven floors, ensuring a solid work surface and preventing wobble.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use stainless steel cleaner and a soft cloth to remove soils from the 16 gauge Type 300 top and 5" backsplash; clean weekly to prevent corrosion. Inspect welds, legs and adjustable undershelf monthly and tighten fasteners. Sanitize surfaces with a food-safe solution after heavy use and rinse thoroughly. Level the table via adjustable bullet feet to maintain even load distribution. Replace damaged seals or edges promptly to preserve CSA and NSF compliance.