300 Series stainless top resists staining and reacts minimally to corrosive cleaners common in foodservice environments. Procurement teams receive clear material specification for lifecycle planning and replacement budgeting.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment before cleaning. Remove debris and wash the 14-gauge 300 series stainless steel top with a mild detergent and warm water using a soft cloth. Rinse with clean water and dry immediately to prevent spotting. Clean legs, crossrails, and undershelf; inspect and tighten adjustable bullet feet. Sanitize food-contact surfaces per CSA guidelines. Degrease vents and nearby oven surfaces to reduce fire risk and avoid costly breakdowns.#@@#Additional Info#@#NBR Equipment TS4-7236R-X work table measures 72" W x 36" D x 37.25" H. It has a 14-gauge Type 300 stainless steel top, square flat edge, stainless steel legs, crossrails, adjustable feet, NSF certified, 164 pounds.#@@#General Info#@#Description #@#
300 Series stainless top resists staining and reacts minimally to corrosive cleaners common in foodservice environments. Procurement teams receive clear material specification for lifecycle planning and replacement budgeting.#@@#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 food residue and clean with neutral pH detergent and warm water to prevent corrosion. Scrub the 1.5" rear up-turn and turndowns with a soft-bristle brush to remove debris. Rinse and dry with a lint-free cloth to avoid water spots. Tighten adjustable bullet feet weekly and check level; adjust to distribute load and prevent fatigue. Sanitize surfaces after heavy use with NSF-compliant sanitizer.
