Equip kitchens with a high-capacity stainless steel work surface that performs reliably under continuous use. This 72 inch table delivers a robust 18 gauge Type 430 top and a 5 inch backsplash to protect walls and maintain hygienic operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wipe the 18/430 stainless steel top with a mild detergent and warm water. Scrub backsplash and turndown edges with a non-abrasive pad to remove grease. Rinse surfaces thoroughly and dry with a clean cloth to prevent spotting. Clean legs, cross bracing, and undershelf; check adjustable bullet feet for debris. Clean regularly to stop sickness, prevent fires, lower utility bills, avoid breakdowns, and meet CSA and health inspections.#@@#Additional Info#@#NBR Equipment’s TS-7224R5-X work table features a 72" x 24" stainless steel top, 5" backsplash, flat edge, stainless steel legs, adjustable feet, NSF certification, and a 40.75" height for durable foodservice prep.#@@#General Info#@#Description #@#
Equip kitchens with a high-capacity stainless steel work surface that performs reliably under continuous use. This 72 inch table delivers a robust 18 gauge Type 430 top and a 5 inch backsplash to protect walls and maintain hygienic operations.
Engineers built the 18 gauge 400 series top to resist dents and corrosive cleaning agents during daily cycles. Technicians will appreciate Type 430 stainless for its balance of strength and cleanability, allowing frequent sanitation without accelerated wear.
Designers added a 5 inch backsplash that reduces splatter on surrounding surfaces and simplifies sanitation protocols. Staff save cleaning time while facilities maintain compliance with hygiene standards.
Manufacturers equipped the table with four stainless steel legs and side and rear crossrails to prevent racking under load. Chefs can place heavy equipment or ingredient totes on the surface without compromise to alignment or safety.
Installers included adjustable bullet feet that allow leveling on uneven floors to maintain a flat work plane. Operators achieve consistent countertop height and reduce wobble that can impact knife work and plating.
Planners designed an open base with side and rear cross bracing to provide clear access for undercounter storage and mobile carts. Managers optimize workflow by storing bins, pans, or small machines beneath the table without obstructing foot traffic.
Quality control ensured NSF certification for use in professional kitchens, meeting requirements for food contact surfaces. Purchasing officers receive documented compliance that supports inspections and operational standards.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for food debris and acidic residue; remove soils with a neutral pH cleaner and soft cloth to prevent corrosion. Clean the 5" backsplash and underside crossrails weekly using warm water and mild detergent; rinse and dry thoroughly. Tighten adjustable bullet feet and leg fasteners monthly to maintain level and load distribution. Sanitize surfaces after heavy prep and replace worn seals or damaged components promptly to ensure CSA compliance.
