This commercial work table is designed for consistent daily use and features a practical rear up-turn to protect walls and contain spills. Buyers will appreciate the 60 inches by 24 inches footprint that fits kitchen lines while offering a 37.25 inches working height that aligns with professional counters for ergonomic prep. Operators receive NSF certification and a robust design that withstands rigorous meal service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Mix mild detergent with warm water (use gallons or liters as needed). Scrub the 18/430 stainless top and 1.5" rear up-turn with a soft cloth; avoid abrasive pads. Remove debris from the 18 ga. galvanized undershelf and galvanized legs, rinse, and dry thoroughly. Clean adjustable feet and check for wear. Sanitize food-contact surfaces to reduce bacteria, lower fire risk, improve efficiency, and help pass CSA and health inspections.#@@#Additional Info#@#NBR Equipment TG-6024R delivers a 60" x 24" work surface with 18/430 stainless steel top and 1.5" rear up-turn, 18 ga. galvanized undershelf, galvanized legs with adjustable plastic bullet feet, NSF certified, 37.25" height, 63 pounds overall weight.#@@#General Info#@#Description #@#
This commercial work table is designed for consistent daily use and features a practical rear up-turn to protect walls and contain spills. Buyers will appreciate the 60 inches by 24 inches footprint that fits kitchen lines while offering a 37.25 inches working height that aligns with professional counters for ergonomic prep. Operators receive NSF certification and a robust design that withstands rigorous meal service cycles.
The entire work surface is made of 18 gauge Type 430 stainless steel, which resists corrosion under normal kitchen conditions. Chefs benefit from a sanitary, easy-to-clean finish that supports heavy cutting, mixing, and plating tasks without warping.
The rear up-turn provides a continuous splash barrier along the back edge, preventing liquids from running onto walls or equipment. Maintenance crews benefit from fewer cleanups and reduced risk of wall damage.
An adjustable undershelf offers organized storage directly under the workspace, securing small equipment and dry goods. Kitchen staff can access supplies without leaving the line, improving task flow and reducing steps during service.
Four galvanized steel legs with adjustable plastic bullet feet ensure stability on uneven floors and maintain table stability during heavy use. Managers find reliable support that preserves tabletop flatness and prevents wobble during prep.
The square flat edge design simplifies wiping and minimizes crevice buildup. Sanitation teams report faster clean cycles and easier inspection during health audits.
The 60 inches by 24 inches configuration optimizes linear kitchen layouts and integrates with ovens, ranges, and prep stations. Planners achieve increased throughput on limited floor space while preserving accessible work zones.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean the 18/430 stainless steel top daily with neutral detergent and warm water; rinse and dry with a lint-free cloth to prevent spotting. Inspect the 1.5" rear up-turn and welds weekly for debris and corrosion; remove deposits with a non-abrasive pad. Tighten galvanized steel legs and adjust plastic bullet feet monthly to maintain a 37.25" work height. Sanitize the undershelf and undersides after heavy use. Apply foodservice-grade stainless polish as needed to protect the finish.
