Built for continuous use in commercial kitchens, this work table features a durable stainless steel prep surface and a corrosion-resistant galvanized base designed for institutional environments. The 18/430 stainless top includes a 1-1/2" rear up-turn and a Stallion safety edge on the front to contain spills and protect staff while maintaining a flat, sanitary work area. Facilities managers will appreciate the NSF and CSA-Sanitation certification, confirming compliance with industry sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the table and clear tools. Wipe the 18/430 stainless steel top with mild detergent and a soft cloth; remove grease from the 1-1/2" backsplash and stallion safety edge. Clean galvanized legs and undershelf with non-abrasive cleaner; rinse and dry. Inspect adjustable plastic bullet feet and tighten if loose. Clean regularly to remove bacteria, reduce fire risk from grease, improve efficiency, extend equipment life, and meet CSA and NSF inspection standards.#@@#Additional Info#@#John Boos UFBLG7224 work table measures 72" W x 24" D x 35.75" H. It has an 18/430 stainless steel top, 1-1/2" rear upturn, 90° side turndowns, galvanized legs, adjustable undershelf, and is NSF and CSA certified. Weight: 80 pounds.#@@#General Info#@#Description #@#
Built for continuous use in commercial kitchens, this work table features a durable stainless steel prep surface and a corrosion-resistant galvanized base designed for institutional environments. The 18/430 stainless top includes a 1-1/2" rear up-turn and a Stallion safety edge on the front to contain spills and protect staff while maintaining a flat, sanitary work area. Facilities managers will appreciate the NSF and CSA-Sanitation certification, confirming compliance with industry sanitation standards.
#@@# Top Gauge#@#
The top is made from 18 gauge Type 430 stainless steel, which resists surface wear and simplifies cleaning between service periods. Chefs benefit from a robust surface that can handle heavy prep tasks without deforming under typical commercial loads.
#@@# Splash Protection#@#
A 1-1/2" backsplash and rear up-turn limit fluid migration to walls and adjacent equipment, reducing cleaning cycles and potential moisture damage. Line cooks enjoy a safer, more hygienic workspace that minimizes cross-contamination risks.
#@@# Edge Design#@#
A 1-1/2" Stallion safety edge on the front and a beveled bottom return reduce sharp corners and provide ergonomic contact for prolonged prep shifts. Kitchen staff experience fewer hand strain incidents and a smoother edge for sliding trays and pans.
#@@# Base Construction#@#
Galvanized steel legs and an undershelf provide structural support and corrosion resistance suitable for high-humidity back-of-house conditions. Managers receive a stable platform rated for intensive daily use with accessible storage beneath the top.
#@@# Leveling System#@#
Adjustable 1" plastic bullet feet allow for precise leveling on uneven floors, maintaining a flat work surface and preventing tabletop stress. Maintenance teams can quickly calibrate height to align with other prep stations and comply with workflow ergonomics.
#@@#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.
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• 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; rinse and air dry. Remove the undershelf and wipe galvanized legs and shelf with mild detergent to prevent corrosion; dry immediately. Verify adjustable bullet feet for stability and rotate quarterly to equalize wear. Check welds and edge returns monthly for deformation and tighten leg fasteners as needed. Replace seals or damaged components promptly to maintain CSA and NSF compliance.
