Stop compromising durability for cost. This 96-inch economy work table features a heavy-duty stainless steel top, a raised backsplash, and an open base with an undershelf that supports continuous prep cycles in commercial kitchens without excessive expense. Operators benefit from a balanced specification set engineered for foodservice use, including NSF certification and an efficient galvanized base that reduces total lifecycle costs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table of tools and debris. Scrape food residue, then wipe the 18/430 stainless top with a mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Clean the 1-1/2" backsplash and square edges with a non-abrasive cleaner. Remove and wash the galvanized undershelf; inspect galvanized legs and adjustable feet for damage. Clean regularly to stop sickness, prevent fires, cut energy use, avoid breakdowns, and pass CSA inspections.#@@#Additional Info#@#NBR Equipment TG-9630R work table measures 96" W x 30" D x 37.25" H. It has an 18/430 stainless steel top, a 1-1/2" rear upturn, and a galvanized steel undershelf on six adjustable legs; NSF certified, 121 pounds, for commercial kitchen prep.#@@#General Info#@#Description #@#
Stop compromising durability for cost. This 96-inch economy work table features a heavy-duty stainless steel top, a raised backsplash, and an open base with an undershelf that supports continuous prep cycles in commercial kitchens without excessive expense. Operators benefit from a balanced specification set engineered for foodservice use, including NSF certification and an efficient galvanized base that reduces total lifecycle costs.
#@@# Top Gauge#@#
The work surface utilizes 18-gauge Type 430 stainless steel, providing a robust contact area that resists denting while maintaining hygienic properties. Chefs achieve consistent prep conditions across a 96-inch span that accommodates multiple stations and large sheet pans effectively.
#@@# Backsplash Detail#@#
A 1-1/2-inch high rear up-turn forms an integrated backsplash that prevents spills from reaching walls and adjacent equipment. This design minimizes cleaning time and protects finishes while meeting sanitary workflow requirements.
#@@# Base Construction#@#
Fabricators construct the open base and undershelf from galvanized steel to deliver structural support and corrosion resistance at a lower upfront price point. Staff can store pans and nondelicate supplies on the shelf without affecting the performance of the stainless top.
#@@# Leg System#@#
Six galvanized steel legs provide distributed support for heavy loads and include adjustable plastic bullet feet for precise leveling on uneven floors. Maintenance teams can align the table quickly to meet safety standards and maintain ergonomic work heights.
#@@# Overall Dimensions#@#
The table measures 96 inches wide by 30 inches deep with a 37.25-inch overall height, creating a broad, accessible work plane compatible with common kitchen layouts. Managers can position the unit to service multiple prep lines or integrate it into island configurations seamlessly.
#@@#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 debris and corrosion; remove contaminants with a neutral pH detergent and soft cloth, then rinse with potable water and dry to prevent spotting. Clean the 1-1/2" rear upturn and square edge with a nylon brush to dislodge food particles. Sanitize surfaces per HACCP protocols. Tighten galvanized leg fasteners weekly and adjust plastic bullet feet for level; lubricate joints with food-grade lubricant quarterly.
