Stop compromising workspace integrity for temporary fixes. This premium work table delivers a durable, sanitary surface and a stable support system designed to handle continuous commercial use while maintaining precise dimensions for consistent kitchen layout planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment before cleaning. Remove debris, then wash the 16/304 stainless top and 5" backsplash with a mild detergent solution using a soft cloth. Rinse with clean water and dry to prevent water spots. Clean undershelf, tubular legs, and adjustable feet with non-abrasive cleaner. Inspect seals and fasteners; tighten as needed. Clean regularly to reduce bacteria, lower fire risk from grease, improve efficiency, and avoid breakdowns.#@@#Additional Info#@#NBR Equipment’s TS6-3030R5 work table measures 30" x 30" x 40.75". It has a 16-gauge 304 stainless steel top, 5" backsplash, 1-1/2" bullnose front edge, adjustable undershelf, tubular legs, and bullet feet; NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising workspace integrity for temporary fixes. This premium work table delivers a durable, sanitary surface and a stable support system designed to handle continuous commercial use while maintaining precise dimensions for consistent kitchen layout planning.
#@@# Stainless Steel Top#@#
Specify a 16 gauge Type 304 stainless steel top to ensure corrosion resistance and food contact safety. Engineers designed the 30-inch by 30-inch top for even load distribution and straightforward cleaning in high-throughput environments.
#@@# Integrated Backsplash#@#
Include a 5-inch backsplash to prevent spills from reaching walls and surrounding equipment, reducing cleaning time and moisture damage. Facility managers appreciate the reduced maintenance footprint and simplified sanitation checks.
#@@# Bullnose Front Edge#@#
Expect a 1-1/2 inch bullnose rolled front edge that minimizes hand and utensil wear while improving operator comfort. Chefs use the rounded edge to rest forearms during extended prep periods without sharp contact points.
#@@# Adjustable Undershelf#@#
Utilize a stainless steel adjustable undershelf that accommodates bulk storage and changes in workflow height requirements. Supervisors can reconfigure storage rapidly to match menu cycles and inventory shifts.
#@@# Rigid Leg Construction#@#
Rely on four 1-5/8 inch tubular stainless steel legs paired with adjustable bullet feet to maintain level performance on uneven floors. Maintenance teams will find the legs robust under frequent movement and able to accept repeated sanitizing procedures.
#@@# NSF Certified Design#@#
Deploy an NSF certified unit that meets recognized sanitation and safety standards for commercial kitchens. Compliance officers can document adherence to regulatory requirements with straightforward product specifications.
#@@# Compact Footprint#@#
Place a 30-inch by 30-inch work surface with a 40.75-inch overall height to fit tight stations while preserving ergonomic reach for staff.
#@@#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 daily for surface damage and clean with a pH-neutral detergent to prevent corrosion. Remove debris from the 5" backsplash and joints; rinse and dry to avoid residue. Sanitize the 16-gauge Type 304 stainless steel top between shifts using approved food-contact disinfectants. Tighten tubular leg connections monthly and verify adjustable bullet feet for level; recalibrate undershelf placement when load distribution changes. Replace worn gaskets and fasteners promptly.
