This premium stainless steel work table provides a durable, sanitary surface and a stable base designed for continuous use in commercial kitchens and foodservice operations. Its construction meets rigorous NSF requirements to support daily prep, staging, and heavy-duty tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the tabletop. Remove debris and wash the 14-gauge stainless surface with a mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent stains. Clean legs, crossrails, and undershelf with non-abrasive cleaner; inspect adjustable bullet feet for debris. Degrease vents and nearby ovens regularly to prevent fire hazards. Schedule coil and gasket checks to reduce energy use and avoid breakdowns. Follow CSA and NSF practices for food safety.#@@#Additional Info#@#NBR Equipment TS4-6036-X is a 60" x 36" x 35.75" stainless steel work table with a 14-gauge Type 300 flat top, stainless steel legs, adjustable bullet feet, open base, NSF certification, and 138 pounds shipping weight.#@@#General Info#@#Description #@#
This premium stainless steel work table provides a durable, sanitary surface and a stable base designed for continuous use in commercial kitchens and foodservice operations. Its construction meets rigorous NSF requirements to support daily prep, staging, and heavy-duty tasks.
The table features 14 gauge Type 300 stainless steel on a flat top to resist denting and provide a smooth, sanitary work surface. Users will appreciate consistent thickness that supports heavy pots and equipment while remaining straightforward to clean.
Constructed with stainless steel legs and an open base with side and rear crossrails, the frame provides lateral stability under load. Staff will find the table resists rack shifts and absorbs routine impacts seen in high-traffic kitchens.
Equipped with adjustable bullet feet, the unit allows precise leveling on uneven floors to maintain a square work plane. Operators can quickly re-level to prevent wobble and protect stacked equipment from tipping.
At 60 inches wide by 36 inches deep and 35.75 inches high, the work area accommodates multiple cooks and large sheet pans or mixers simultaneously. Management can plan kitchen layouts knowing the footprint supports production flows without frequent repositioning.
A straight turndown on all sides creates a flush edge that limits debris traps and simplifies sanitizing procedures. Environmental health teams will note the reduction in crevices that typically harbor soil and contaminants.
The table carries NSF certification, demonstrating compliance with public health standards for food contact surfaces. Purchasing agents and facility managers will rely on this certification when meeting inspection and procurement requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top weekly and remove surface soils with a neutral pH cleaner and soft cloth to prevent corrosion. Rinse thoroughly and dry to avoid water spots. Tighten leg fasteners monthly and verify adjustable bullet feet maintain level to distribute loads evenly. Clean crossrails and undershelf crevices with a brush to remove debris. Sanitize after heavy use with an approved food‑service sanitizer following manufacturer dwell times.
