Stop sacrificing durability for cleanliness. This premium commercial work table centralizes heavy-duty prep capacity and food-safe surfaces in one unit, enabling continuous production in busy kitchens without frequent replacement. Designed for rigorous daily use, it balances load capacity, corrosion resistance, and easy sanitation to support food service operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear the surface. Use a mild detergent and warm water with a soft cloth to clean the 18-gauge 430 stainless steel top and 1.5" rear up-turn. Scrub legs, crossrails, and adjustable feet; rinse and dry thoroughly to prevent corrosion. Clean condenser coils and vents regularly to reduce energy use and fire risk. Remove grease from ovens and hoods to stop fires and bacterial growth. Inspect seals and tighten fasteners to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#NBR Equipment TS-6030R-X work table measures 60" x 30" x 37.25" with an 18/430 stainless steel top, 1.5" rear up-turn, square edge, stainless steel legs, adjustable bullet feet, NSF certified, and weighs 88 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for cleanliness. This premium commercial work table centralizes heavy-duty prep capacity and food-safe surfaces in one unit, enabling continuous production in busy kitchens without frequent replacement. Designed for rigorous daily use, it balances load capacity, corrosion resistance, and easy sanitation to support food service operations.
#@@# 18 Gauge Top#@#
The 18 gauge Type 430 stainless top provides rigid support for repeated prep and equipment placement. Operators will experience consistent flatness under load, and the material resists corrosion in typical kitchen environments.
#@@# 1.5 Inch Upturn#@#
An integrated 1.5-inch rear upturn contains spills and prevents liquids from running behind the table during intense prep cycles. Staff will spend less time mopping floors and more time on productive tasks thanks to reduced backsplash cleanup.
#@@# Full Depth Surface#@#
At 60 inches by 30 inches overall, the work surface accommodates multiple stations and medium-size equipment without overcrowding. Chefs can stage trays, mixers, and cutting boards simultaneously while maintaining clear access along the front edge.
#@@# Stainless Frame#@#
Four stainless steel legs with side and rear cross bracing deliver structural stability and resist bending under distributed loads. Managers will find the assembly maintains alignment over time, reducing maintenance and service interruptions.
#@@# Adjustable Feet#@#
Bullet-style adjustable feet allow precise leveling on uneven floors to ensure consistent work height and prevent rocking. Teams will notice improved ergonomics and reduced strain during long shifts because the table stays steady.
#@@# Open Base Design#@#
An open base with side and rear crossrails offers accessible storage and straightforward cleaning beneath the top. Kitchen staff can store bins or portable racks while preserving clear wash paths that comply with NSF cleaning practices.
#@@#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 and legs weekly; remove debris and sanitize with a mild detergent solution, then rinse and dry to prevent corrosion. Tighten adjustable bullet feet and verify level to maintain ergonomic height and drain clearance. Clean the 1.5" rear up-turn and turndown edges to prevent food buildup. Lubricate leg joints quarterly with food-safe lubricant. Replace worn gaskets and check welds for cracking during routine inspections to ensure CSA and NSF compliance.
