This work table is designed to enhance efficiency and hygiene in any commercial kitchen, ensuring that durability and functionality go hand in hand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash surfaces with a mild detergent solution and a soft cloth. Rinse with clean water and dry completely. Degrease ovens, hoods, and vents using approved degreasers; scrub coils and burners to prevent buildup. Sanitize food-contact surfaces with an EPA-registered sanitizer following label directions. Inspect seals and hardware; tighten or replace worn parts. Document cleaning schedules to meet CSA and health inspection standards.#@@#Additional Info#@#John Boos WAL-JNB03-O work table measures 60" W x 24" D x 35" H with a 1-1/2" thick hardwood surface on galvanized legs. It supports heavy prep tasks, meets NSF certification, and weighs 72 pounds.#@@#General Info#@#Description #@#
This work table is designed to enhance efficiency and hygiene in any commercial kitchen, ensuring that durability and functionality go hand in hand.
The robust hardwood surface provides a dense, resilient work area that resists knife marks and withstands repeated use, accommodating multiple prep stations or large pans without crowding.
Open construction provides corrosion resistance in humid or wet environments, preserving structural integrity over time. Installers will appreciate the open side and rear crossrails that enhance stability and simplify access for cleaning.
Certification confirms that the assembly meets health and sanitation standards for commercial food operations. Facility managers can document compliance during inspections and reduce risk during audits.
Engineered for heavy use, the table supports frequent staging of pots, pans, and equipment across a broad surface area. Staff can handle large items confidently without concern for sagging or movement.
The design integrates seamlessly with standard countertop runs and equipment layouts, allowing planners to align workflows and maintain ergonomic reach for prep tasks.
The open-frame design provides unobstructed access beneath the top for mopping and floor cleaning, minimizing bacterial harborage points. Service teams can perform routine sanitation quickly to sustain operational uptime.
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• 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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the John Boos WAL-JNB03-O Work Table.#@@#Maintenance Guide#@#Maintain the John Boos WAL-JNB03-O wood top work table by cleaning the surface after each shift with a food-safe oil or mild detergent and a soft cloth to prevent staining and abrasion. Inspect galvanized legs and crossrails weekly for loose fasteners; tighten with appropriate wrench torque. Sand and reseal the 1-1/2" wood top quarterly using food-grade finish to resist moisture. Verify level and adjust feet to distribute load evenly and avoid warping. Store dry when unused.
