NSF certification attests to compliance with sanitary standards for commercial food contact surfaces, and the 72 by 30 inch footprint provides ample capacity while fitting standard line lengths. Procurement teams specify the 35.75 inch overall height to align under shelving and accommodate common equipment clearances.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug adjacent equipment and clear the table. Wipe the 72" x 30" stainless flat top with mild detergent and warm water using a soft cloth. Scrub undershelf, legs, gussets, and bullet feet with a non-abrasive cleaner; rinse and dry to prevent corrosion. Clean condenser and nearby vents to reduce grease buildup and fire risk. Inspect seals and fasteners; tighten or replace worn parts. Schedule daily surface wipe and weekly deep clean to maintain safety, efficiency, and CSA compliance.#@@#Additional Info#@#NBR Equipment TS-7230 stainless steel work table measures 72" W x 30" D x 35.75" H, has an 18/430 flat top, adjustable undershelf, and NSF certification for commercial kitchens.#@@#General Info#@#Description #@#
NSF certification attests to compliance with sanitary standards for commercial food contact surfaces, and the 72 by 30 inch footprint provides ample capacity while fitting standard line lengths. Procurement teams specify the 35.75 inch overall height to align under shelving and accommodate common equipment clearances.#@@#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 work table weekly for surface damage and weld integrity. Clean the 18/430 stainless steel flat top with a pH-neutral detergent and warm water; rinse and dry to avoid spotting. Sanitize contact areas using an approved food-safe sanitizer per label directions. Tighten stainless steel gussets and legs monthly; verify bullet feet adjust and level the unit to prevent stress. Remove the adjustable undershelf and clean debris; lubricate adjustment points with food-grade lubricant.
