Stop sacrificing durability for budget. This stainless steel economy work table combines a resilient 18/430 stainless top with a strong galvanized base, providing dependable prep space that withstands the demands of busy kitchens and service lines. Designed for operations requiring consistent performance, the table balances cost efficiency with construction that meets NSF and CSA sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning and clear the surface. Remove debris with a soft brush. Apply a mild detergent and scrub the stainless steel top with a non-abrasive pad, then rinse. Wipe galvanized legs and undershelf with a damp cloth and dry to prevent corrosion. Clean up-turns and safety edges, inspect seals, and tighten adjustable feet. Regular cleaning prevents contamination, fires, higher energy use, equipment failure, and inspection failures.#@@#Additional Info#@#The John Boos UFBLG6018 60" x 18" stainless steel work table has an 18/430, 18 gauge top with 1.5" rear upturn, 90° side turndowns, galvanized legs, adjustable undershelf, and weighs 61 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for budget. This stainless steel economy work table combines a resilient 18/430 stainless top with a strong galvanized base, providing dependable prep space that withstands the demands of busy kitchens and service lines. Designed for operations requiring consistent performance, the table balances cost efficiency with construction that meets NSF and CSA sanitation standards.
#@@# Top Gauge#@#
The 18 gauge Type 430 stainless top offers a corrosion-resistant surface engineered for daily prep tasks. Specifications include a 1-1/2 inch rear up-turn and a 1-1/2 inch Stallion safety edge on the front to contain spills and protect operators during high-volume use.
#@@# Edge Protection#@#
A beveled bottom return and 90-degree turndowns on the sides create finished edges that reduce sharp corners and enhance safety. These formed edges also contribute to structural rigidity, minimizing flex under heavy loads.
#@@# Work Surface Dimensions#@#
Measuring 60 inches wide by 18 inches deep, the surface accommodates full pans and multiple prep stations without occupying excessive floor area. The shallow 18-inch depth suits tight kitchens while still providing three capacity zones for an organized workflow.
#@@# Base Construction#@#
Galvanized legs and an adjustable galvanized undershelf deliver stable support and corrosion resistance where moisture and cleaning agents contact the structure. The open base with undershelf design allows for accessible storage and cleaning, optimizing back-of-house organization.
#@@# Leveling System#@#
The table includes adjustable 1-inch plastic bullet feet for precise leveling on uneven floors, ensuring a flat work plane. Operators can achieve the correct ergonomic height and prevent rocking that may disrupt prep accuracy.
#@@# Compliance and Weight#@#
Certified to NSF and CSA sanitation requirements, this unit aligns with institutional purchasing standards for schools, hospitals, and foodservice facilities.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the John Boos UFBLG6018 work table by inspecting seams and fasteners monthly. Tighten loose hardware to prevent shift. Clean the 18/430 stainless steel top after each service with neutral pH detergent and warm water, rinse, and dry to avoid spotting. Sanitize per CSA and NSF protocols using approved solutions; follow the sanitizer's contact time. Clean the adjustable galvanized undershelf and legs quarterly; treat edges with food-grade oil if corrosion appears.