This stainless steel work table delivers a robust, sanitary prep surface with efficient storage and adjustable leveling for busy kitchens and high-traffic back-of-house environments. Designed for routine commercial use, the unit balances structural strength with a compact footprint to support continuous meal production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top with mild detergent and warm water using a soft cloth. Rinse with clean water and dry immediately to prevent spotting. Clean undershelf, legs, and backsplash with non-abrasive cleaners; scrub grease from corners and the Stallion Safety Edge. Inspect bullet feet and adjust for level; tighten loose fasteners. Sanitize food-contact surfaces per CSA and NSF guidelines.#@@#Additional Info#@#John Boos UFBLS7218 work table measures 72" W x 35.75" D x 18" H. It has an 18/430 stainless steel top with a 1-1/2" backsplash and Stallion Safety Edge.#@@#General Info#@#Description #@#
This stainless steel work table delivers a robust, sanitary prep surface with efficient storage and adjustable leveling for busy kitchens and high-traffic back-of-house environments. Designed for routine commercial use, the unit balances structural strength with a compact footprint to support continuous meal production.
Specify an 18 gauge Type 430 stainless steel top to provide consistent performance under heavy use. The backsplash and safety edge on the front reduce splash and protect staff while maintaining a clean working surface.
Certifications include NSF and CSA-Sanitation to ensure compliance with health codes in institutional and commercial kitchens. The stainless steel top, legs, and undershelf create a seamless, non-porous environment that resists contamination and simplifies sanitizing procedures.
Include a stainless steel undershelf to maximize storage without increasing the footprint, enabling efficient staging of pans, tools, and dry stock. The open design allows quick access and visual inventory control to speed production line turnover.
Employ stainless steel legs with adjustable plastic bullet feet to compensate for uneven floors and maintain a level work plane. Technicians will appreciate the reduced wobble and the ability to set a stable prep height for consistent recipe execution.
Incorporate a beveled bottom return edge and upturn backsplash to protect corners and facilitate spill containment. Staff will perform faster cleanup and experience fewer sharp edges, improving safety and operational speed.
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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 wipe with a neutral pH detergent to prevent corrosion. Rinse and dry with a microfiber cloth to avoid water spots. Remove the undershelf and clean joints and legs weekly; use a soft brush for debris at welds. Verify adjustable bullet feet monthly and tighten if wobble appears; confirm level with a spirit level. Replace damaged gaskets or seals immediately.
