Optimize prep lines with a commercial-grade stainless steel filler table designed for continuous use in busy kitchens and service areas. This model features a heavy-duty 18/400 stainless surface paired with an efficient open base, supporting streamlined workflow and allowing quick access to undercounter storage. Operators benefit from a compact footprint that fits tight backline configurations while enduring rigorous daily use without compromising sanitary performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the work surface. Use mild detergent in warm water and a soft cloth to clean the stainless steel top, front edge, and up-turn. Rinse with clean water and dry to prevent corrosion. Remove debris from crossrails and legs; wipe stainless steel feet and hardware. Clean regularly to remove bacteria, reduce fire risk, improve efficiency, and extend equipment life. Keep records for CSA and health inspections.#@@#Additional Info#@#Sapphire Manufacturing SMEFT-2415 open base filler table measures 15" W x 24" D, has an 18/400 stainless steel top with rounded edges, stainless steel legs, adjustable feet, knockdown design, NSF certified, and weighs 30 pounds.#@@#General Info#@#Description #@#
Optimize prep lines with a commercial-grade stainless steel filler table designed for continuous use in busy kitchens and service areas. This model features a heavy-duty 18/400 stainless surface paired with an efficient open base, supporting streamlined workflow and allowing quick access to undercounter storage. Operators benefit from a compact footprint that fits tight backline configurations while enduring rigorous daily use without compromising sanitary performance.
#@@# Top Stainless Surface#@#
Engineers specified an 18/400 stainless steel top to resist corrosion and simplify cleaning, ensuring long-term hygienic performance in high-traffic zones. Chefs will appreciate the consistent, flat work surface for precise prep tasks and reduced contamination risk due to the smooth metal finish.
#@@# Rolled Front Edge#@#
Designers formed a 1-1/2 inch rounded front edge to protect staff from sharp corners and facilitate ergonomic leaning during repetitive tasks. Line cooks experience reduced fatigue and fewer snag points for wiping and sanitizing, which accelerates turnaround between ticket cycles.
#@@# Rear Upturn Splash#@#
Manufacturers integrated a 1-1/2 inch rear upturn that contains spills and prevents liquids from contacting walls or adjacent equipment. Cleaning crews minimize cross-contamination and protect adjacent surfaces, preserving wall finishes and reducing maintenance time.
#@@# Open Base Access#@#
Fabricators constructed an open base with side and rear crossrails to allow unobstructed access for storage and cart positioning under the table. Kitchen managers improve staging and retrieval of pans and racks, shortening service intervals and optimizing staging density.
#@@# Adjustable Bullet Feet#@#
Engineers fitted 1 inch adjustable stainless steel bullet feet to enable precise leveling on uneven floors and maintain stability under load. Maintenance teams achieve safe alignment quickly, reducing wobble, protecting stacked items, and prolonging equipment life.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top weekly for dents, corrosion, or weld separation and tighten fasteners at legs and crossrails. Use a neutral pH cleaner and soft cloth to remove food soils; rinse with potable water and dry immediately to prevent spotting. Sanitize surfaces after heavy use following local codes. Level the table using the 1" adjustable bullet feet and verify stability under load. Lubricate moving parts and replace damaged seals promptly.
