Handle heavy prep schedules with a work table engineered for continuous commercial use, combining a Type 430 stainless flat top with a galvanized open base to deliver a stable, sanitary surface for high-throughput kitchens. This 84-inch by 30-inch platform supports large-scale mise en place and staging while minimizing downtime through robust construction and NSF certification. Designed for chefs, managers, and facilities teams, the unit balances durability and serviceability for daily production demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the table. Wipe the 18/430 stainless top with a mild detergent and warm water, then rinse and dry to prevent bacterial growth. Degrease underneath and on the galvanized undershelf and legs to reduce fire risk. Clean bullet feet and check for wear; tighten leg clamps as needed to prevent breakdowns. Clean weekly, scrub heavy soils, and inspect seals and fasteners to ensure efficient, safe operation and pass CSA and health inspections.#@@#Additional Info#@#Omcan USA 20434 Elite Series work table is 84" W x 30" D x 34" H. It has an 18/430 stainless steel top, galvanized undershelf, rounded edge, adjustable feet, NSF certification, and durable 18-gauge construction, weighing 125 pounds.#@@#General Info#@#Description #@#
Handle heavy prep schedules with a work table engineered for continuous commercial use, combining a Type 430 stainless flat top with a galvanized open base to deliver a stable, sanitary surface for high-throughput kitchens. This 84-inch by 30-inch platform supports large-scale mise en place and staging while minimizing downtime through robust construction and NSF certification. Designed for chefs, managers, and facilities teams, the unit balances durability and serviceability for daily production demands.
#@@# Top Surface#@#
The 18-gauge Type 430 stainless top offers a corrosion-resistant, smooth work plane that resists warping under repeated impact and heat exposure. Operators benefit from a sanitary, easy-to-clean surface that sustains frequent cleaning cycles in busy environments.
#@@# Undershelf Design#@#
A galvanized undershelf provides organized storage beneath the work surface to streamline workflow and minimize trips across the kitchen. Staff gain immediate access to tools and bulk ingredients, reducing handling time during peak service.
#@@# Leg Construction#@#
Galvanized steel legs deliver structural stability and resist corrosion in humid or wet areas common to food service operations. Teams experience consistent table height and reduced wobble thanks to the six leg supports.
#@@# Adjustable Feet#@#
Plastic bullet feet adjust to accommodate uneven floors, enabling precise leveling to maintain ergonomic working heights and stable equipment placement. Maintenance personnel can align the table quickly without specialized tools.
#@@# Edge Profile#@#
The rounded rolled bullnose edge protects staff and stored items by eliminating sharp corners while containing spills on the top plane. Safety and cleanliness improve as spills stay on the surface for faster wipe-down.
#@@# Certification and Weight#@#
NSF certification confirms compliance with sanitation requirements for commercial kitchens, and the unit ships ready for installation on a pallet.
#@@#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#@#Clean the 18/430 stainless steel top daily with a mild detergent and warm water, then rinse and dry to prevent spotting. Inspect rounded edges and rolled leg clamps weekly for deformation and tighten fasteners as needed. Remove the galvanized undershelf and wash with a non‑chloride cleaner; rinse thoroughly. Adjust plastic bullet feet monthly to level the 84" x 30" work table and distribute loads below recommended limits. Check NSF labels periodically.
