Measuring 48 inches wide by 24 inches deep with a 40.75 inch overall height, the unit fits tight kitchens, satellite stations, and service lines without sacrificing usable surface area. The 61 pound shipping weight supports straightforward handling and installation in confined spaces.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove items. Scrub the 18/430 stainless top and 5" backsplash with a mild detergent and soft cloth, rinse with clean water, and dry to prevent corrosion. Clean galvanized legs and undershelf with non-abrasive cleaner; wipe away grease buildup to reduce fire risk. Vacuum condenser coils and vents where applicable to improve efficiency and lower utility use. Inspect seals and fasteners; replace worn parts to avoid breakdowns and failed CSA or health inspections.#@@#Additional Info#@#NBR Equipment TG-4824R5 work table measures 48" W x 24" D x 40.75" H with an 18/430 stainless steel top, 5" backsplash, adjustable undershelf, and legs. It weighs 61 pounds and is NSF certified for commercial foodservice use.#@@#General Info#@#Description #@#
Measuring 48 inches wide by 24 inches deep with a 40.75 inch overall height, the unit fits tight kitchens, satellite stations, and service lines without sacrificing usable surface area. The 61 pound shipping weight supports straightforward handling and installation in confined spaces.#@@#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 the stainless steel top and galvanized undershelf weekly; remove debris and wash with mild detergent, rinse with clean water, and dry to prevent corrosion. Tighten adjustable bullet feet and leg fasteners monthly; replace damaged feet to maintain level work height. Sanitize surfaces before and after food contact using approved agents, following dwell times. Check 5" backsplash seams and edges for residue; recondition seals if necessary.
