Stop compromising workflow for temporary fixes. This stainless steel prep table delivers a durable work surface, stable support, and sanitation credentials required for continuous kitchen operations, while remaining compact enough to fit crowded back-of-house layouts. Designed for culinary professionals who demand reliable performance and simple maintenance, this table stands ready for heavy use in restaurants, hospitals, schools, and catering facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Use a mild detergent and warm water to scrub the 18/430 stainless steel top and 1-1/2" backsplash; rinse and dry with a lint-free cloth. Remove debris from galvanized legs and undershelf; sweep and wipe with non-abrasive cleaner. Clean condenser coils and vents if present. Inspect seals and bullet feet; tighten or replace as needed. Schedule daily wipe-downs and weekly deep clean to prevent contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#John Boos UFBLG6024 work table is 60" W x 24" D with an 18/430 stainless steel top, 1-1/2" backsplash, and Stallion safety front edge. It has galvanized legs, adjustable plastic feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising workflow for temporary fixes. This stainless steel prep table delivers a durable work surface, stable support, and sanitation credentials required for continuous kitchen operations, while remaining compact enough to fit crowded back-of-house layouts. Designed for culinary professionals who demand reliable performance and simple maintenance, this table stands ready for heavy use in restaurants, hospitals, schools, and catering facilities.
#@@# Top Gauge#@#
The 18 gauge Type 430 stainless top offers a flat, corrosion-resistant surface engineered for daily food prep and handling. Chefs will appreciate consistent rigidity and straightforward cleaning, enabling rapid turnover between tasks.
#@@# Rear Upturn#@#
A 1-1/2" rear upturn prevents spills from reaching walls and utilities, protecting adjacent finishes and reducing cleaning time. Maintenance crews will note fewer stains and less water migration behind the unit.
#@@# Front Edge#@#
A 1-1/2" Stallion Safety Edge on the front reduces sharp corners and improves operator comfort during prolonged prep periods. Line staff will experience fewer hand and wrist incidents while maintaining pace.
#@@# Side Construction#@#
A 90° turndown on the sides creates a continuous, sealed perimeter that limits debris accumulation and eases wipe-down procedures. Sanitation teams will perform quicker inspections with fewer hidden crevices.
#@@# Base Design#@#
Galvanized legs and an adjustable undershelf provide rigid support and added storage for pans, small equipment, and dry goods. Supervisors can optimize footprint and keep essential items organized beneath the work surface.
#@@# Leveling Feet#@#
Adjustable 1" plastic bullet feet allow precise leveling on uneven floors to maintain a flat work plane and stable equipment placement. Installation teams will reduce rocking and vibration that can affect slicers, mixers, and scales.
#@@#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 top daily for food residue and sanitize with a neutral pH cleaner to prevent corrosion and bacteria. Clean the 1-1/2" backsplash and Stallion Safety Edge with a soft brush to remove debris. Degrease the galvanized legs and undershelf weekly; rinse and dry to avoid oxidation. Tighten adjustable bullet feet monthly and ensure the table is level under load. Replace damaged seals or fasteners immediately to maintain NSF and CSA compliance.
