Serve prep that aligns with operational demands and withstands daily wear is essential for efficient kitchens. This 48-inch by 24-inch stainless steel work table features a flat 20-gauge 430 series top, an integrated 4-inch backsplash, and an open base with a full stainless undershelf to centralize prep, staging, and plating workflows. Restaurant, institutional, and hospitality teams benefit from a durable, NSF-certified workstation designed for consistent performance and easy maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the surface. Remove loose debris, then wash the stainless steel top, backsplash, undershelf and legs with a mild detergent solution and a soft cloth. Rinse with clear water and dry completely to prevent corrosion. Clean bullet feet and hat channel to remove grease. Inspect seals and fasteners; tighten as needed. Schedule coil and vent cleaning per manufacturer recommendations to reduce fire risk and extend equipment life.#@@#Additional Info#@#Omcan USA 44338 stainless steel work table measures 48" W x 24" D x 34" H. It features 20-gauge Type 430 construction, a 4" backsplash, stainless steel undershelf, and is NSF certified for efficient prep and heavy-duty foodservice.#@@#General Info#@#Description #@#
Serve prep that aligns with operational demands and withstands daily wear is essential for efficient kitchens. This 48-inch by 24-inch stainless steel work table features a flat 20-gauge 430 series top, an integrated 4-inch backsplash, and an open base with a full stainless undershelf to centralize prep, staging, and plating workflows. Restaurant, institutional, and hospitality teams benefit from a durable, NSF-certified workstation designed for consistent performance and easy maintenance.
#@@# Top Integrity#@#
The stainless 20-gauge 430 series metal offers a corrosion-resistant, flat surface engineered to endure repeated daily use without warping or surface failure. Chefs and line staff enjoy a rigid work plane that maintains dimensional stability under heavy pots, pans, and prep loads.
#@@# Backsplash Protection#@#
A 4-inch backsplash prevents runoff and splatter from reaching walls and equipment, maintaining a sanitary perimeter and reducing cleaning cycles. Maintenance crews save time by containing liquids and solids on the work surface for targeted wipe-down.
#@@# Open Undershelf#@#
An open base with a full stainless undershelf organizes dry goods, pans, and small equipment within arm's reach to streamline service flow. Line operators experience faster retrieval and fewer steps, enhancing throughput during peak periods.
#@@# Structural Legs#@#
Stainless steel legs with bullet feet provide a secure footprint and resist corrosion in humid and wet environments. Facilities managers benefit from a stable station that resists lateral movement and allows for periodic floor cleaning beneath the unit.
#@@# Edge and Profile#@#
A square flat edge profile on the top creates a clean, flush perimeter that supports tray staging and food pans without interference. Line staff can handle plating tasks with predictable edge clearance, minimizing spills and misalignment during rapid service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect and tighten leg fasteners weekly to maintain table stability and load capacity. Clean the 20 gauge Type 430 stainless steel top and undershelf after each service with a neutral pH cleaner and soft cloth; rinse and dry to prevent water spots. Sanitize surfaces with an approved food-contact disinfectant following NSF guidance. Check the 4" backsplash seal and welds monthly and repair corrosion promptly. Level the unit and verify bullet feet condition before peak shifts.
