Stop compromising workspace efficiency for cost. This stainless work table combines robust stainless construction, functional design, and straightforward serviceability to support sustained kitchen operations without unnecessary complexity. Owners and operators will find that a carefully engineered table can streamline prep flow, reduce downtime, and maintain sanitation standards required for institutional and commercial foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wipe the stainless steel top with mild detergent and warm water using a soft cloth. Rinse surfaces and dry to prevent water spots. Clean undershelf, legs, backsplash, and edge returns with non-abrasive cleaner; inspect welds and seals for damage. Degrease oven hoods and vents to reduce fire risk. Vacuum condenser coils and clean door seals to improve efficiency and lower utility bills. Follow CSA and NSF procedures to pass inspections.#@@#Additional Info#@#John Boos UFBLS4824 48" x 24" stainless steel work table has an 18/430 stainless top with a 1.5" backsplash, adjustable undershelf, and 1" plastic bullet feet. NSF and CSA certified, KD for easy installation.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for cost. This stainless work table combines robust stainless construction, functional design, and straightforward serviceability to support sustained kitchen operations without unnecessary complexity. Owners and operators will find that a carefully engineered table can streamline prep flow, reduce downtime, and maintain sanitation standards required for institutional and commercial foodservice environments.
#@@# Undershelf Storage#@#
Place large trays, cases, or small equipment on the adjustable stainless shelf to free up the top surface for active prep tasks. The shelf adjusts to accommodate different heights and holds frequently used items within easy reach, reducing transit time during peak service.
#@@# Stainless Top#@#
Expect a corrosion-resistant 18 gauge Type 430 stainless steel top that resists staining and cleans quickly between shifts. The 1-1/2 inch backsplash and Stallion Safety Edge on the front limit spills and direct liquids away from the floor, supporting sanitary workflows and operator safety.
#@@# Open Base Construction#@#
Gain unobstructed access under the work surface for cleaning and equipment placement thanks to the open base with stainless steel legs. The design allows mop and spray cleaning without disassembly and simplifies compliance with inspection protocols.
#@@# Dimensioned Footprint#@#
Rely on a 48 inch by 24 inch top that balances ample prep area with efficient kitchen footprint utilization. The depth and width suit sheet pan staging and ingredient layout while fitting standard commercial kitchen aisles and pass-throughs.
#@@# Leveling Feet#@#
Adjust the four 1 inch plastic bullet feet to level the table on uneven floors and stabilize work during high-impact tasks. Operators can quickly correct tilt, preserving equipment alignment and preventing slips or container roll-off.
#@@#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 UFBLS4824 by cleaning the 18/430 stainless steel top daily with a pH-neutral cleaner and soft cloth to prevent corrosion. Sanitize the 1-1/2" backsplash and Stallion Safety Edge after each shift using EPA-approved agents. Degrease the adjustable undershelf and legs weekly; remove debris from bullet feet and verify they remain tightened. Inspect welds and seals monthly, replace damaged gaskets, and confirm NSF and CSA markings remain legible.