Stop compromising workflow for inadequate surfaces. This work table offers a generous 96 inches of usable top area, engineered to support intensive prep, staging, and plating operations while maintaining a compact 30-inch depth for efficient kitchen circulation. Operators will notice immediate gains in usable workspace and organizational capacity, reducing cross-traffic and speeding service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the surface. Use a mild detergent in warm water (mix by gallons or liters as needed) and a soft cloth to scrub the stainless top and galvanized undershelf. Rinse with clean water and dry thoroughly to prevent corrosion. Remove grease from legs and backsplash with degreaser; scrub vents and crevices. Inspect seals and bullet feet; tighten or replace worn parts. Clean regularly to reduce illness, fire risk, utility costs, breakdowns, and inspection failures.#@@#Additional Info#@#Omcan USA 23807 Elite Series work table measures 96" W x 30" D x 38" H. It features an 18/430 stainless steel top, galvanized undershelf, rolled die cast leg clamps, and adjustable plastic feet. NSF certified for heavy-duty foodservice prep.#@@#General Info#@#Description #@#
Stop compromising workflow for inadequate surfaces. This work table offers a generous 96 inches of usable top area, engineered to support intensive prep, staging, and plating operations while maintaining a compact 30-inch depth for efficient kitchen circulation. Operators will notice immediate gains in usable workspace and organizational capacity, reducing cross-traffic and speeding service cycles.
#@@# Stainless Top#@#
Engineers specified an 18-gauge Type 430 stainless steel top to combine corrosion resistance with a durable surface that resists dents and staining. Chefs will appreciate the 4-inch backsplash that prevents spills from reaching walls, simplifying cleanup and maintaining sanitary conditions.
#@@# Generous Work Area#@#
Designers provided a 96-inch width to accommodate multiple stations for simultaneous tasks, enabling staff to work side-by-side without bottlenecks. Managers can allocate one continuous surface for prep, assembly, and plating to streamline workflows and reduce repositioning time.
#@@# Galvanized Undershelf#@#
Manufacturers built a full-width galvanized undershelf to store bulk pans, small equipment, or dry goods while keeping them off the floor. Supervisors can reclaim floor space for service carts and reduce time spent retrieving supplies during peak periods.
#@@# Rolled Edge#@#
Fabricators formed a rounded, rolled bullnose edge that eliminates sharp corners and improves durability under heavy use. Line cooks will experience fewer snags and reduced wear on cookware and tray edges, while maintenance staff benefit from easier cleaning.
#@@# Leg Construction#@#
Engineers used galvanized steel legs with rolled die-cast leg clamps to secure the top and undershelf assembly for sustained stability under load. Kitchen staff can stack equipment and place heavy items on the surface with predictable support and minimal vibration.
#@@#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 and galvanized undershelf weekly for damage and corrosion; polish scratches with fine stainless steel polish and a soft cloth. Remove debris from the 4" backsplash and seams with a nylon brush and mild detergent; rinse and dry to prevent spots. Tighten rolled die cast leg clamps and check six galvanized legs for looseness; torque fasteners to specs.
