Engineers built the flat top from Type 300 stainless steel at 16 gauge to resist denting and provide a sanitary work surface. Chefs will appreciate the full 30 by 30 inch footprint that yields ample staging area for prep, assembly, and staging tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Remove debris and wash the stainless steel top with a mild detergent and warm water using a soft cloth. Rinse with clean water and dry completely to prevent corrosion. Clean undershelf and legs, focusing on joints and feet to remove grease and food residue. Degrease vents and nearby oven surfaces regularly to prevent fires. Inspect seals and fasteners; tighten or replace as needed to avoid breakdowns and pass CSA or health inspections.#@@#Additional Info#@#NBR Equipment TS6-3030 work table measures 30" W x 30" D x 35.75" H. It features a 16/300 Type 300 stainless steel top, adjustable undershelf, 16-gauge stainless legs, and NSF certification.#@@#General Info#@#Description #@#
Engineers built the flat top from Type 300 stainless steel at 16 gauge to resist denting and provide a sanitary work surface. Chefs will appreciate the full 30 by 30 inch footprint that yields ample staging area for prep, assembly, and staging tasks.
Manufacturing includes a 1.5 inch bullnose front and rear edge to eliminate sharp corners and reduce wear on gloves and linens. Line staff will find the rounded perimeter easier to clean and gentler on repetitive motions during long service periods.
Design uses four 1-5/8 inch diameter 16 gauge stainless legs that anchor the table for stable operations under heavy loads. Kitchen managers can rely on steady performance when storing pots, pans, or small equipment on the top.
Each leg includes adjustable stainless bullet feet to level the unit on uneven floors and maintain an even work surface. Maintenance crews gain faster setup and reduced wobble that minimizes stress on adjacent equipment.
A stainless steel undershelf provides open storage directly beneath the top for pan racks, trim items, or bulk containers while keeping the footprint compact. Operators will reduce trip time between storage and prep, increasing throughput in busy shifts.
NSF certification confirms construction meets hygienic standards for commercial food operations and simplifies inspection compliance. Procurement teams receive documented assurance that the table fits institutional requirements for schools, hospitals, and hospitality venues.
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• 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#@#Specify routine cleaning intervals for the NBR Equipment TS6-3030 to maintain sanitary surfaces and structural integrity. Remove debris and wash the 16/300 stainless steel top with a neutral detergent and warm water; rinse and dry to prevent spots. Inspect and tighten 1-5/8" dia. leg fasteners monthly. Lubricate adjustable bullet feet quarterly and verify level. Clean undershelf and edges, check bullnose seams for weld cracks, and document maintenance actions.
