This economy work table offers a durable solution that performs well under constant kitchen use while adhering to budget requirements. Food service teams gain a stable work surface sized to fit prep lines, pastry stations, and service counters without excess footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless top with mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Scrub galvanized legs and undershelf with non-abrasive cleaner; rinse thoroughly. Check and tighten adjustable plastic feet. Clean regularly to remove bacteria, reduce grease buildup that can cause fires, improve efficiency to lower utility use, extend equipment life, and help pass CSA and health inspections.#@@#Additional Info#@#NBR Equipment TG-3024 work table measures 30" W x 24" D x 35.75" H, features an 18/430 stainless steel top, an adjustable undershelf, and galvanized legs; NSF certified, 42 pounds, for commercial kitchens and foodservice.#@@#General Info#@#Description #@#
This economy work table offers a durable solution that performs well under constant kitchen use while adhering to budget requirements. Food service teams gain a stable work surface sized to fit prep lines, pastry stations, and service counters without excess footprint.
The flat top delivers a corrosion-resistant, cleanable surface that withstands routine contact with utensils and containers. The design enables uninterrupted prep across the full width and depth.
An adjustable undershelf provides organized storage beneath the top and supports medium loads while resisting wear. Staff can reposition the shelf to accommodate boxes or pans and maintain a clear work area.
Four galvanized steel legs include plastic bullet feet for fast leveling on uneven floors, stabilizing the table during heavy use. Maintenance teams can quickly adjust height to align with adjacent equipment or ergonomic preferences.
This table meets established sanitation and safety standards for commercial kitchens, supporting compliance during inspections. Managers can integrate the unit into food prep workflows with reduced concern about regulatory gaps.
The design allows unobstructed access for cleaning and mobile equipment passage, accelerating turnover between shifts. Line personnel find it easier to maneuver carts and supplies around the station.
The work table balances material selection and functional design to reduce capital outlay while delivering required service performance. Buyers receive a practical, space-efficient workstation specified at a size that weighs approximately 42 pounds.
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for food residue; remove debris with a soft cloth and a mild detergent solution and rinse with clean water. Clean the galvanized undershelf and legs weekly using a nonabrasive brush to prevent corrosion. Tighten fasteners monthly and verify adjustable plastic bullet feet for stability and level alignment. Sanitize all surfaces per CSA or local codes after cleaning to maintain safe operation.
