Stop compromising workspace efficiency for cost. This economical work table delivers a durable stainless steel surface, sturdy galvanized support, and an NSF-certified design that fits high-use kitchens without exceeding budget. Food service operators, institutional buyers, and hospitality managers will find a balance of practical features and robust construction suited to heavy daily workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the work surface. Remove debris, then wash the 18/430 stainless top and 5" backsplash with a mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Clean galvanized legs, crossrails, and undershelf with non-abrasive cleaner; avoid chlorine-based products. Inspect adjustable bullet feet and tighten if needed. Perform weekly coil and vent checks, and document cleaning to meet CSA and health inspection standards.#@@#Additional Info#@#NBR Equipment’s TG-6030R5-X work table measures 60" x 30" x 40.75". It has an 18/430 stainless steel top, 5" backsplash, and galvanized steel legs. NSF certified, it supports heavy tasks and adjusts for stable, sanitary service.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for cost. This economical work table delivers a durable stainless steel surface, sturdy galvanized support, and an NSF-certified design that fits high-use kitchens without exceeding budget. Food service operators, institutional buyers, and hospitality managers will find a balance of practical features and robust construction suited to heavy daily workflows.
#@@# Top Surface#@#
Engineered with 18-gauge 400 series stainless steel, the top provides a flat, square edge work plane that resists staining and supports prep tasks. Contractors can expect a corrosion-resistant finish that simplifies cleaning and maintains a consistent work height.
#@@# Integrated Backsplash#@#
A 5-inch high backsplash protects walls from splatter and streamlines sanitation procedures in line with regulatory routines. Maintenance teams will reduce cleaning time and moisture intrusion behind the station.
#@@# Base Strength#@#
Galvanized steel legs and an open base with side and rear crossrails produce lateral stability under heavy loads and frequent movement. Kitchen staff will notice reduced wobble and reliable support when staging large pans or equipment.
#@@# Adjustable Feet#@#
Plastic bullet feet allow quick leveling on uneven floors and preserve top alignment for precise cutting and assembly operations. Facilities managers gain straightforward adjustments without disassembly or special tools.
#@@# Undershelf Capacity#@#
Galvanized undershelf construction creates dedicated storage beneath the work plane for trays, containers, or small equipment, conserving floor footprint. Chefs and line cooks improve staging efficiency and accelerate mise en place routines.
#@@# Compliance Ready#@#
NSF certification confirms the table meets public health standards for commercial food handling environments, facilitating inspections and permitting. Procurement officers can document compliance when specifying fixtures for cafeterias, hospitals, and campuses.
#@@#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 daily for food residue and corrosion; remove debris with a pH-neutral detergent and warm water, then rinse and dry to prevent spotting. Clean the 5" backsplash and underside crossrails weekly with nonabrasive pads. Tighten galvanized leg fasteners monthly and verify adjustable plastic bullet feet sit flat to maintain a level 60" x 30" work surface. Sanitize surfaces after heavy use and schedule quarterly NSF compliance checks to sustain performance.
