Stop compromising workspace durability for cost savings. This economy work table delivers a heavy-duty stainless surface and a rigid galvanized base that meet rigorous kitchen demands while controlling acquisition expenses. Designed for continuous use in high-traffic food prep zones, it combines certified sanitation compliance with practical features that streamline daily operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean stainless top with warm water and mild detergent; scrub seams and 1-1/2" rear up-turn, then rinse. Wipe galvanized legs and undershelf; remove debris from adjustable bullet feet. Use non-abrasive pads on 18/430 stainless to avoid scratches. Degrease ovens and vents regularly to prevent fires. Inspect door seals and fasteners; tight connections reduce breakdowns and energy use. Follow CSA and NSF sanitation schedules to pass inspections and protect customers.#@@#Additional Info#@#John Boos UFBLG7218 72" x 18" work table has an 18/430 stainless steel top, 1-1/2" rear up-turn, Stallion Safety Edge, galvanized legs, adjustable undershelf, 1" plastic bullet feet, and NSF/CSA certification.#@@#General Info#@#Description #@#
Stop compromising workspace durability for cost savings. This economy work table delivers a heavy-duty stainless surface and a rigid galvanized base that meet rigorous kitchen demands while controlling acquisition expenses. Designed for continuous use in high-traffic food prep zones, it combines certified sanitation compliance with practical features that streamline daily operations.
#@@# Top Gauge Surface#@#
Engineers built the top from 18-gauge 430 stainless steel to resist corrosion and withstand rigorous cleaning cycles. Users gain a smooth, food-safe prep surface with a 1-1/2 inch rear upturn that prevents spills and protects wall finishes.
#@@# Safety Edge Front#@#
The product includes a 1-1/2 inch Stallion safety edge on the front to reduce operator fatigue and minimize product damage during repetitive tasks. Staff experience reduced cut risk at the work interface and consistent contact comfort for prolonged shifts.
#@@# Side Turndown Detailing#@#
The design incorporates a 90-degree turndown on both sides to increase edge strength and eliminate sharp exposed metal. Maintenance crews benefit from easier wipe-down and reduced potential for debris accumulation along edges.
#@@# Galvanized Base System#@#
Fabricators construct legs and undershelf from galvanized steel to provide structural support and corrosion resistance in humid or wet environments. Managers appreciate the extended service life and stable load-bearing for heavy pots and equipment.
#@@# Adjustable Undershelf#@#
The unit ships with an adjustable undershelf that allows operators to configure storage height according to daily workflows. Chefs and line cooks can store frequently used items within reach, reducing motion waste and improving prep speed.
#@@# Leveling Bullet Feet#@#
The design uses 1-inch plastic adjustable bullet feet for fast leveling on uneven floors and to protect finished surfaces.
#@@#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 UFBLG7218 work table weekly for surface dents, weld seams, and leg integrity. Clean the 18/430 stainless steel top with a neutral pH detergent and warm water; rinse and dry to prevent spotting. Sanitize per CSA protocols after heavy use. Tighten galvanized leg fasteners monthly and verify adjustable undershelf alignment. Replace worn plastic bullet feet and adjust to level within 1/8 inch for stable operation. Store dry between shifts.