Stop sacrificing durability for cost. This work table delivers a practical balance of performance and value for high-traffic kitchens, prep stations, and catering operations. Rugged stainless construction and a compact footprint allow teams to maintain sanitary, organized workflows without compromising floor space.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect power or gas before cleaning equipment. Remove loose debris and wash surfaces with a mild detergent solution and a soft cloth. Rinse with clean water and dry with lint-free towels to prevent corrosion. Degrease ovens, hoods, and vents using an approved degreaser; scrub, rinse, and dry. Clean condenser coils and fans to improve efficiency and reduce energy use. Inspect seals and replace damaged gaskets. Log cleaning dates to support CSA and health inspections.#@@#Additional Info#@#John Boos UFBLS3024 work table measures 30" W x 24" D with an 18/430 stainless steel top, 1-1/2" backsplash, beveled front edge, adjustable stainless undershelf, stainless legs with 1" plastic bullet feet, NSF and CSA-Sanitation certified, 45 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost. This work table delivers a practical balance of performance and value for high-traffic kitchens, prep stations, and catering operations. Rugged stainless construction and a compact footprint allow teams to maintain sanitary, organized workflows without compromising floor space.
#@@# Top-Grade Top#@#
The 18-gauge, Type 430 stainless steel top provides a corrosion-resistant surface designed for daily commercial use. Its 1-1/2 inch backsplash protects walls from splashes and simplifies cleanup during heavy prep cycles.
#@@# Safety Edge#@#
A Stallion safety edge on the front reduces sharp edges and protects staff during repetitive tasks. Operators will experience fewer snags and reduced fatigue when performing cutting, portioning, and plating work.
#@@# Adjustable Undershelf#@#
The stainless steel undershelf mounts adjust to accommodate varying storage needs and keep tools and pans within reach. Teams can store bulk supplies and maintain clear work surfaces, improving line speed and organization.
#@@# Solid Leg Construction#@#
Stainless steel legs deliver structural rigidity and resist bending under load, supporting steady performance during long shifts. Facilities will find installation straightforward and maintenance minimal thanks to welded assemblies.
#@@# Leveling Feet#@#
Adjustable 1-inch plastic bullet feet allow precise leveling on uneven floors and protect flooring finishes during repositioning. Chefs can secure a stable work plane that enhances consistency in repetitive tasks.
#@@# Compliance Assured#@#
This unit meets NSF and CSA-Sanitation standards, ensuring the table fits regulatory requirements for commercial kitchens and institutional settings. Managers gain confidence that the table supports mandated sanitation and inspection criteria.
#@@# Dimensions and Capacity#@#
Measuring 30 inches wide by 24 inches deep, the compact footprint fits tight layouts while providing ample prep area for small-batch and high-turn operations.
#@@#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#@#Maintain the John Boos UFBLS3024 work table by inspecting welds and fasteners monthly and tightening as required. Clean the 18/430 stainless steel top with a neutral pH detergent and warm water; rinse thoroughly to remove residue. Sanitize surfaces using a food‑grade sanitizer approved for CSA applications. Remove the undershelf and dry all components to prevent corrosion. Level the unit and verify adjustable plastic bullet feet contact floor; replace damaged feet immediately.