Stop compromising workspace efficiency for cost. This economy work table delivers durable stainless steel performance and practical storage capacity for busy kitchens, catering operations, and institutional foodservice settings. It balances material resilience, NSF compliance, and adjustable ergonomics to support sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use mild detergent and warm water with a soft cloth to clean the stainless steel top. Scrub undershelf and galvanized legs with a non-abrasive brush; rinse well. Remove grease from vents and oven parts with a foodservice degreaser. Clean condenser coils in refrigeration units for efficiency. Dry all parts completely before reuse. Perform these tasks daily where food contact occurs to reduce contamination, fire risk, and costly repairs.#@@#Additional Info#@#NBR Equipment TG-6030 offers a 60" x 30" work surface with an 18/430 stainless steel top, galvanized steel legs, and an adjustable undershelf.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for cost. This economy work table delivers durable stainless steel performance and practical storage capacity for busy kitchens, catering operations, and institutional foodservice settings. It balances material resilience, NSF compliance, and adjustable ergonomics to support sustained daily use.
#@@# Top Surface#@#
Engineered with an 18/430 stainless steel flat top, the surface resists corrosion and stands up to heavy prep tasks. Users gain a hygienic, easy-to-clean workspace that meets commercial sanitation standards.
#@@# Structural Legs#@#
Galvanized steel legs provide rigid support while reducing overall unit weight to 74 pounds for manageable placement. Operators can adjust plastic bullet feet to level the table on uneven floors, maintaining stable cutting and assembly operations.
#@@# Undershelf Storage#@#
An 18-gauge galvanized steel adjustable undershelf organizes equipment and supplies beneath the work plane, maximizing vertical space and streamlining workflow. Staff can access stock quickly, reducing time spent retrieving tools during peak service.
#@@# Open Base Design#@#
Open base construction permits under-table cleaning and simplifies mobile equipment placement, improving kitchen sanitation and flexibility. Maintenance teams can inspect and sanitize the floor area without disassembling components.
#@@# Edge Profile#@#
The square flat edge and straight turndown on the sides create a continuous work surface that minimizes spill migration and supports tray alignment. Chefs and prep staff experience consistent edge geometry for sheet pans, trays, and cutting boards.
#@@# Compliance and Size#@#
NSF certified and sized at 60 inches wide by 30 inches deep with a 35.75-inch overall height, the table fits standard commercial layouts and regulatory requirements. Facility planners can count on predictable dimensions for line design and ADA considerations.
#@@#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 welded seams weekly and tighten leg fasteners to maintain table stability. Clean the 18/430 stainless steel top after each service with a neutral pH cleaner and soft cloth to prevent corrosion. Sanitize surfaces with EPA-registered disinfectant per label instructions. Remove the undershelf and wash galvanized surfaces with mild detergent; rinse and dry thoroughly to avoid rust. Adjust plastic bullet feet to keep the table level and verify CSA and NSF certification labels periodically.
