The economy work table delivers a practical balance of corrosion-resistant stainless top and galvanized structural components, built to support continuous prep tasks in commercial kitchens and service areas.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the 18/430 stainless top with mild soap and warm water using a soft cloth. Scrub galvanized legs and crossrails with a non-abrasive brush and neutral detergent. Rinse all surfaces thoroughly and dry with clean towels. Check adjustable plastic bullet feet and tighten as needed. Clean regularly to remove bacteria, reduce fire risk from grease, lower energy use, extend equipment life, and help pass CSA and health inspections.#@@#Additional Info#@#NBR Equipment TG-6030-X work table measures 60" W x 30" D x 35.75" H. It has an 18 gauge Type 430 stainless steel top, galvanized steel legs, adjustable plastic feet, and is NSF certified. Weighs 90 pounds.#@@#General Info#@#Description #@#
The economy work table delivers a practical balance of corrosion-resistant stainless top and galvanized structural components, built to support continuous prep tasks in commercial kitchens and service areas.
The stainless steel top provides a flat surface designed for frequent contact and cleaning. Users will experience consistent rigidity across the work area while maintaining a finish that resists common kitchen acids and salts.
The open base creates an accessible under-structure that streamlines cleaning and cart access. Operators will move supplies and equipment under the table without obstruction, improving workflow in tight back-of-house spaces.
Galvanized steel legs attach to the top to deliver structural stability while minimizing corrosion risk in wet environments. Staff will rely on the sturdy legs to support repetitive loads and steady operation during peak service periods.
Plastic bullet feet allow for field-leveling on uneven floors to maintain a consistent work surface height. Kitchen teams will achieve a safe, ergonomic workspace that reduces wobble and potential tipping during prep.
This table meets sanitation and safety requirements for commercial food preparation environments. Managers will ensure compliance with health codes and simplify inspections with certified equipment.
The footprint provides ample staging area for prep, plating, or equipment placement while keeping floor space efficient. Facilities will integrate the table into stations where the unit weight and rugged construction handle daily operational demands.
#@@#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 legs weekly for soil, corrosion, or loose fasteners. Remove surface debris with a mild detergent and warm water; rinse and dry to prevent spotting. Tighten crossrail and leg bolts monthly and verify adjustable plastic bullet feet for level; replace damaged feet immediately. Sanitize before shifts using food-safe solution. Lubricate hinge components and apply protective polish to cut down on staining and extend service life.
