Stop sacrificing workspace for capacity. This economy work table delivers a full 96 inches of usable stainless steel surface while retaining a compact 18-inch depth, enabling large prep runs in tight layouts without compromising durability or sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning and remove items. Use a mild detergent and warm water to scrub the stainless 18-gauge top and galvanized undershelf; rinse with clean water. Wipe the 1-1/2" backsplash and square edges with a non-abrasive cloth. Clean legs and adjustable feet to remove grease. Sanitize food-contact surfaces per CSA or local rules. Inspect seals and fasteners; tighten as needed. Dry thoroughly before returning equipment to service to prevent corrosion and reduce energy use.#@@#Additional Info#@#NBR Equipment TG-9618R offers a 96" x 18" work surface of 18/430 stainless steel, with a 1-1/2" backsplash, adjustable undershelf, and plastic bullet feet; NSF certified, 37.25" height, 93 pounds, 18 gauge top, ideal for foodservice.#@@#General Info#@#Description #@#
Stop sacrificing workspace for capacity. This economy work table delivers a full 96 inches of usable stainless steel surface while retaining a compact 18-inch depth, enabling large prep runs in tight layouts without compromising durability or sanitation.
#@@# Stainless Top#@#
Engineers constructed the top from 18-gauge 430 stainless steel to resist corrosion and provide a smooth, food-contact safe surface. Users will find the 1-1/2-inch rear up-turn simplifies splash control and maintains a clean back edge during heavy use.
#@@# Open Undershelf#@#
Designers included a galvanized undershelf that mounts below the work surface to store bulk pans, small equipment, or dry goods while preserving floor clearance for cleaning. Staff access remains unobstructed on both sides, which improves workflow and reduces time spent retrieving tools.
#@@# Galvanized Legs#@#
Manufacturers fitted six galvanized steel legs to support heavy loads and minimize flex across the 96-inch span. Technicians calibrated the legs to pair with adjustable plastic bullet feet, enabling secure positioning on uneven kitchen floors.
#@@# Compact Footprint#@#
Planners will appreciate the 18-inch depth and open base for tight back-of-house corridors or narrow prep lines, maximizing usable square footage. Operations can position this unit as an inline prep counter, a service pass, or a staging table without sacrificing aisle clearance.
#@@# Sanitation Compliance#@#
Certifiers approved this table to NSF standards, confirming the materials and construction meet commercial sanitation requirements. Supervisors can integrate the table into HACCP workflows with confidence that the top and edges support routine cleaning and inspection.
#@@# Robust Edge#@#
Fabricators formed the top with a straight turndown on the sides and a square flat edge to reduce sharp seams and facilitate wipe-downs. Line cooks will notice fewer trap points for debris, which decreases labor time spent on deep cleaning and lowers contamination risk.
#@@#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 and remove food debris with a neutral detergent and soft cloth to prevent corrosion. Rinse thoroughly and dry surfaces to avoid water spots. Verify welded seams and the 1-1/2" backsplash for damage; repair promptly to maintain NSF compliance. Tighten galvanized leg fasteners and adjust plastic bullet feet for level alignment. Clean undershelf and galvanized base weekly; apply foodservice-grade lubricant to adjustable components as needed.
