Stop sacrificing workspace stability for cost. This commercial work table delivers a durable stainless steel top, a rigid galvanized base, and NSF certification to support heavy prep schedules while meeting sanitation requirements. Designed for kitchens, catering halls, and institutional foodservice, this unit balances load capacity with an efficient footprint for high-traffic operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the area. Remove debris from the 18-gauge 430 stainless steel top; wipe with a mild detergent, rinse, and dry to prevent corrosion. Scrub the 1.5" rear up-turn and square edges with a non-abrasive pad. Clean galvanized legs, crossrails, and undershelf with a neutral cleaner. Inspect adjustable plastic feet and tighten as needed. Schedule daily wipe-downs and weekly deep cleans to reduce germs, fires, energy loss, and equipment failures.#@@#Additional Info#@#NBR Equipment’s TG-6030R-X work table measures 60" x 30" x 37.25". It has an 18-gauge stainless steel top, galvanized steel legs, adjustable feet, and weighs 89 pounds. NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing workspace stability for cost. This commercial work table delivers a durable stainless steel top, a rigid galvanized base, and NSF certification to support heavy prep schedules while meeting sanitation requirements. Designed for kitchens, catering halls, and institutional foodservice, this unit balances load capacity with an efficient footprint for high-traffic operations.
#@@# Stainless Steel Top#@#
The 18-gauge Type 430 stainless steel top provides a corrosion-resistant prep surface that resists staining and cleans quickly. Engineers designed the 1.5-inch rear up-turn to contain spills and protect walls, preserving sanitary conditions and reducing cleanup time.
#@@# Galvanized Leg System#@#
Four galvanized steel legs form a robust support structure that resists impact and humidity in busy kitchens. Manufacturers included side and rear cross bracing to minimize wobble under load and extend service life in constant use environments.
#@@# Open Base Design#@#
An open base with side and rear crossrails allows unobstructed access to floor cleaning and equipment storage beneath the work surface. Operators gain quick visual inspection capabilities and can stow trays or bins without compromising stability.
#@@# Adjustable Bullet Feet#@#
Adjustable plastic bullet feet accommodate uneven floors and maintain a level work plane to prevent sliding and liquid pooling. Field technicians can level the table rapidly, ensuring ergonomic heights and consistent workflow alignment.
#@@# Square Flat Edge#@#
The square flat edge profile maximizes usable surface area and simplifies wipe-down procedures by eliminating crevices that trap food particles. Staff reduce sanitation time while maintaining a predictable edge for sheet pan and tray handling.
#@@# NSF Certification#@#
NSF certification confirms compliance with recognized sanitation and safety standards for commercial food prep equipment.
#@@#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 weekly. Remove debris with food-safe detergent and warm water, then dry to prevent spotting. Scrub the 1.5" backsplash and square edges with a nylon brush to clear residue. Tighten galvanized leg fasteners monthly and check adjustable plastic bullet feet for level; replace worn feet to protect flooring. Sanitize surfaces with EPA-registered sanitizer after heavy use. Lubricate crossrail joints quarterly and document maintenance dates for CSA and NSF compliance.
