Stop sacrificing durability for cost. This economy work table delivers dependable stainless steel performance and functional design that supports high-throughput kitchens without inflating capital budgets. Restaurant managers and foodservice operators gain a stable, code-compliant prep surface that integrates durable construction and practical ergonomics for daily production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top with mild detergent and warm water using a soft cloth. Rinse and dry thoroughly to prevent corrosion. Clean galvanized legs and undershelf with non-abrasive cleaner; avoid acidic solutions. Degrease ovens, vents, and filters regularly to reduce fire risk. Inspect seals and hardware; tighten or replace worn parts. Maintain coils and vents to improve efficiency and lower utility bills.#@@#Additional Info#@#John Boos UFBLG4824 work table measures 48" W x 24" D x 35.75" H. It has an 18/430 stainless steel top, galvanized legs, adjustable undershelf, and 60-pound durable construction for commercial kitchens. NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost. This economy work table delivers dependable stainless steel performance and functional design that supports high-throughput kitchens without inflating capital budgets. Restaurant managers and foodservice operators gain a stable, code-compliant prep surface that integrates durable construction and practical ergonomics for daily production.
#@@# Stainless Steel Top#@#
The 18/430 stainless steel top provides corrosion resistance and a sanitary contact surface ideal for repeated food prep. Operators will maintain consistent hygiene and simple cleaning cycles thanks to the 1-1/2" rear up-turn and 90° turndown on sides that limit spill migration.
#@@# Edge Protection#@#
The 1-1/2" Stallion Safety Edge and beveled bottom return reduce exposed sharp edges and protect product and staff. Kitchen teams will experience fewer snags and reduced wear on sheet pans and smallwares while preserving the table edge profile under heavy use.
#@@# Galvanized Base#@#
The galvanized legs and undershelf resist moisture-related degradation in humid or wet washdown environments. Facilities managers will lower long-term replacement risk and maintain structural integrity in high-volume back-of-house zones.
#@@# Adjustable Undershelf#@#
The adjustable galvanized undershelf offers flexible storage for pans, dry goods, and small equipment while keeping the workspace clear. Line cooks can optimize layout and access by setting shelf height to match operational needs and storage volumes.
#@@# Leveling Feet#@#
The 1" adjustable plastic bullet feet provide rapid leveling on uneven floors and protect tile or epoxy finishes from abrasion. Crew members will obtain a stable work plane that reduces vibration during chopping, rolling, and assembly tasks.
#@@# Regulatory Compliance#@#
The unit meets NSF and CSA-Sanitation standards, ensuring the table conforms to common public health requirements for commercial kitchens.
#@@#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 work table daily for debris and corrosion, and tighten fasteners every week to maintain structural integrity. Clean the 18/430 stainless top with a neutral detergent and warm water; rinse and dry to prevent spotting. Sanitize surfaces using EPA-approved cleaners compatible with CSA and NSF requirements. Level the galvanized legs and adjust 1" plastic bullet feet monthly. Lubricate welded connections and replace worn seals promptly to avoid downtime.
