Handle heavy prep loads without downtime with a durable commercial work table designed for continuous service and consistent performance. This unit features a full 18-gauge Type 430 stainless steel top and a 5-inch backsplash to maintain sanitary conditions while supporting rigorous daily use. Food service managers will appreciate that NSF certification and a robust galvanized base ensure regulatory compliance and structural reliability in high-traffic kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the 18/430 stainless steel top with a mild detergent and warm water; scrub the 5" backsplash and square edge with a soft cloth. Rinse and dry thoroughly to prevent corrosion. Clean galvanized legs, undershelf and crossrails with non-abrasive cleaner. Vacuum condenser coils and vents; use degreaser on ovens and hoods to prevent fires. Inspect seals and replace worn parts. Follow CSA and NSF guidelines for food safety and inspections.#@@#Additional Info#@#NBR Equipment TG-7230R5-X is a 72" x 30" work table with an 18-gauge Type 430 stainless steel top, 5" backsplash, galvanized steel legs, adjustable plastic feet, NSF certified, and weighs 110 pounds.#@@#General Info#@#Description #@#
Handle heavy prep loads without downtime with a durable commercial work table designed for continuous service and consistent performance. This unit features a full 18-gauge Type 430 stainless steel top and a 5-inch backsplash to maintain sanitary conditions while supporting rigorous daily use. Food service managers will appreciate that NSF certification and a robust galvanized base ensure regulatory compliance and structural reliability in high-traffic kitchens.
#@@# Top Surface Integrity#@#
Inspectors and staff will notice the 18-gauge 400 series top resists dents and cleans quickly, preserving a sanitary prep area. Chefs gain a stable, flat edge work plane that supports repetitive cutting, portioning, and assembly tasks without edge deformation.
#@@# Integrated Splash Guard#@#
Installers benefit from the 5-inch backsplash that prevents liquids from reaching walls and equipment, reducing cleaning cycles and wall maintenance. Line cooks enjoy a safer work environment because splatter containment limits cross-contamination risk.
#@@# Structural Support Design#@#
Operators will rely on the galvanized steel legs and side and rear cross bracing to prevent wobble during heavy use, maintaining alignment for efficient workflow. Facilities teams find that the open base with crossrails allows easy floor access for cleaning and inspection.
#@@# Adjustable Leveling System#@#
Staff can level the table quickly using plastic bullet feet to accommodate uneven floors common in older kitchens, eliminating rocking and ensuring a consistent working height. Maintenance crews appreciate that adjustments require only simple hand tools and minimal downtime.
#@@# Capacity And Footprint#@#
Managers assess the 72-inch by 30-inch footprint as suitable for line stations, prep islands, and catering staging, offering ample surface area for multiple operators. Procurement specialists note the overall height of 40.75 inches aligns with standard counter ergonomics for food handling tasks.
#@@#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#@#Clean stainless steel weekly with mild detergent and warm water, then rinse and dry to prevent corrosion. Scrub welds and backsplash edges with a nylon brush to remove food particles. Inspect the 5" backsplash and flat edges for dents or residue, removing them with a nonabrasive pad. Tighten galvanized leg fasteners monthly and ensure side and rear crossrails are secure for stability.
