This heavy-duty work table pairs a Type 430 stainless steel top with a galvanized base to deliver a dependable prep surface, corrosion resistance, and long service life in high-use kitchens. Food service teams will gain a consistent platform that stands 37.25 high and includes a rear up-turn to protect walls and contain spills.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the work surface. Use a mild detergent and warm water to scrub the 18/430 stainless top, rinse, and dry to prevent corrosion and contamination. Degrease oven hoods and vents with commercial degreaser to lower fire risk. Clean condenser coils and undershelf to improve efficiency and cut energy use. Inspect seals and feet; tighten or replace worn parts to avoid failures. Follow CSA and NSF guidelines during all procedures.#@@#Additional Info#@#NBR Equipment TG-4830R work table is 48" W x 30" D x 37.25" H. It has an 18/430 stainless steel top, 1.5" rear up-turn, 18 ga galvanized undershelf, and adjustable plastic feet. NSF certified, it weighs 62 pounds.#@@#General Info#@#Description #@#
This heavy-duty work table pairs a Type 430 stainless steel top with a galvanized base to deliver a dependable prep surface, corrosion resistance, and long service life in high-use kitchens. Food service teams will gain a consistent platform that stands 37.25 high and includes a rear up-turn to protect walls and contain spills.
The 18 gauge 400 Series top provides a flat, square edge surface that resists dents and simplifies cleanup. Chefs obtain predictable contact heat behavior and hygienic performance while processing high volumes.
A backsplash up-turn reduces splash onto walls and adjacent equipment and helps maintain sanitation lines during continuous prep. Staff lower cleaning time and avoid recurring wall maintenance costs.
An adjustable 18 gauge galvanized undershelf offers organized storage beneath the work surface and supports dry goods or small equipment. Kitchen managers increase usable capacity without expanding footprint.
Galvanized steel legs offer structural rigidity under daily load and resist common kitchen corrosion factors. Operators adjust plastic bullet feet for secure leveling on uneven floors and stable work conditions.
A wide by deep footprint delivers ample staging area for prep, plating, and short-term staging while occupying standard bay widths. Purchasing teams obtain a full height of 37.25 that aligns with commercial equipment ergonomics.
NSF certification confirms the unit meets public health standards for food contact environments and simplifies inspections. Technicians benefit from straightforward construction that allows efficient maintenance and part access.
Company founded 1998 built this economy solution for food service professionals who need reliable performance at controlled cost.
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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 use a pH-neutral detergent with a soft cloth to prevent corrosion. Remove the undershelf and legs quarterly to clean debris and tighten hardware with a torque wrench to factory specs. Sanitize all surfaces after heavy use with approved sanitizer and follow dwell times. Replace plastic bullet feet when worn to maintain level. Schedule biannual NSF compliance checks and document maintenance actions for audit trails.
