Stop compromising durability for cost. This economy work table delivers industrial-grade performance with an 18 gauge Type 430 stainless steel top and a galvanized base, designed to support heavy use in commercial kitchens, bakeries, cafeterias, and hospitals. Every detail prioritizes sanitation, stability, and serviceability so teams maintain consistent production and comply with code requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Use a mild detergent and warm water with a soft cloth to clean the 18/430 stainless steel top and 1-1/2" backsplash. Scrub galvanized legs and undershelf with non-corrosive cleaner; rinse thoroughly. Clean food-contact areas first to remove bacteria and stop foodborne illness. Degrease ovens and vents regularly to prevent fires. Inspect seals and fittings; tighten or replace worn parts to avoid failures. Dry all surfaces before use.#@@#Additional Info#@#John Boos UFBLG8424 work table measures 84" W x 35.75" D x 24" H. It has an 18/430 stainless steel top, safety edge, galvanized legs, adjustable undershelf, and is NSF and CSA certified, weighing 99 pounds, ideal for foodservice.#@@#General Info#@#Description #@#
Stop compromising durability for cost. This economy work table delivers industrial-grade performance with an 18 gauge Type 430 stainless steel top and a galvanized base, designed to support heavy use in commercial kitchens, bakeries, cafeterias, and hospitals. Every detail prioritizes sanitation, stability, and serviceability so teams maintain consistent production and comply with code requirements.
#@@# Stainless Top#@#
The 18 gauge Type 430 stainless steel top provides a flat, corrosion-resistant work surface that resists staining and cleans quickly. Designers included a 1-1/2 inch rear up-turn to control spills and simplify washdown routines.
#@@# Safety Edge#@#
A 1-1/2 inch Stallion safety edge on the front reduces sharp contact and channels liquids away from staff hands. Operators gain ergonomic protection without sacrificing usable surface area.
#@@# Side Turned#@#
Manufacturers formed 90 degree turndowns on both sides to eliminate exposed edges and strengthen the top perimeter. Maintenance crews perform routine cleaning faster because debris cannot collect along edges.
#@@# Galvanized Base#@#
The base uses galvanized steel legs and an adjustable galvanized undershelf to resist corrosion in humid back-of-house environments. Kitchen managers can store heavy pans and small equipment on the undershelf while preserving floor clearance.
#@@# Adjustable Feet#@#
Adjustable one inch plastic bullet feet allow precise leveling on uneven floors and reduce vibration during prep tasks. Supervisors avoid wobble and uneven cutting surfaces, improving consistency in food prep.
#@@# Sanitation Certified#@#
NSF and CSA-Sanitation listings ensure the table meets commercial hygiene and material standards for institutional use. Compliance teams document fittings and approvals easily during inspections.
Dimensions show an 84 inch width with a 24 inch depth and an overall height of 24 inches to 35.75 inches depending on leg configuration, offering a broad work plane for high-volume prep.
#@@#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 debris and clean with a pH-neutral detergent and warm water; rinse and dry to prevent spotting. Rotate cleaning of the 1-1/2" backsplash and turndown edges to remove trapped food particles. Tighten galvanized leg fasteners weekly and verify adjustable undershelf alignment. Replace worn 1" plastic bullet feet immediately to maintain level. Sanitize surfaces per CSA and NSF protocols after deep clean.
