Stop sacrificing durability for cost efficiency. This economy work table delivers industrial-grade utility in a compact footprint, engineered to support heavy prep cycles while fitting tight back-of-house spaces. Foodservice managers and facilities teams will appreciate a reliable, NSF certified surface that withstands daily use without unnecessary expense.
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 with clean water and dry fully to prevent corrosion. Clean galvanized legs and undershelf with non-abrasive cleaner; wipe dry. Scrub adjustable feet to remove grease. Inspect seals and fasteners; tighten or replace if worn. Schedule daily surface wipe-downs and weekly deep cleans to reduce bacteria, fire risk, energy waste, and equipment failure.#@@#Additional Info#@#NBR Equipment TG-3624 offers a 36" x 24" work surface of 18/430 stainless steel with a flat edge and galvanized steel legs; NSF certified, 35.75" height, 18-gauge top, adjustable feet, 46 pounds, ideal for commercial kitchen prep.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost efficiency. This economy work table delivers industrial-grade utility in a compact footprint, engineered to support heavy prep cycles while fitting tight back-of-house spaces. Foodservice managers and facilities teams will appreciate a reliable, NSF certified surface that withstands daily use without unnecessary expense.
#@@# Stainless Top#@#
The 18/430 stainless steel flat top provides a corrosion-resistant work surface rated for continuous food preparation. Chefs and catering staff benefit from an easy-to-clean, smooth tabletop that resists staining and maintains sanitary conditions under frequent wiping and sanitizer use.
#@@# Flat Edge#@#
The square, flat edge profile maximizes usable surface area and minimizes crevices where debris collects. Line cooks gain a continuous, unobstructed edge for dough work, plating, and equipment placement while cleaning crews remove soil faster during turnover.
#@@# Galvanized Legs#@#
Four galvanized steel legs with adjustable plastic bullet feet yield stable support and rapid leveling on uneven floors. Kitchen managers achieve consistent table height and secure placement, reducing wobble during chopping and heavy equipment staging.
#@@# Adjustable Undershelf#@#
An 18 gauge galvanized steel adjustable undershelf stores pans, containers, and dry goods close to the prep zone. Staff improve workflow by staging tools beneath the top, reducing steps and keeping critical items within reach for high-volume service.
#@@# NSF Certified#@#
NSF certification confirms the table meets public health standards for commercial food operations and streamlines regulatory compliance. Purchasing agents gain a documented, accepted solution for schools, hospitals, and concession facilities that require inspected fixtures.
#@@# Compact Footprint#@#
Measuring 36 inches wide by 24 inches deep and standing 35.75 inches high, the table fits narrow kitchens and tight station layouts without sacrificing capacity.
#@@#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#@#Inspect stainless top and galvanized legs weekly for debris and corrosion; remove surface soils with a neutral pH detergent and warm water, then rinse and dry to prevent spotting. Tighten leg fasteners monthly and adjust plastic bullet feet to maintain a level 35.75" working height. Clean undershelf and leg joints, removing trapped food particles to prevent contamination. Apply food‑safe stainless polish sparingly to inhibit fingerprints and simplify future cleaning.
