Stop compromising workspace efficiency for durability. This 108-inch stainless steel work table delivers a continuous, rigid surface engineered for sustained daily use while supporting heavy-duty prep tasks in commercial kitchens, cafeterias, hospitals, and institutional settings. Its 18-gauge Type 400 top combines structural strength with consistent sanitation performance to meet rigorous service schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Install the table on a level floor and tighten all six legs. Remove debris and wash the 18/400 stainless top with a mild detergent and warm water; rinse thoroughly. Clean undershelf and galvanized legs with non-corrosive cleaner and a soft brush. Sanitize food contact surfaces per CSA guidelines. Dry all surfaces before use. Inspect seals and bullet feet monthly; tighten or replace parts to prevent wear and breakdowns.#@@#Additional Info#@#Sapphire Manufacturing SMT-14108G 14" D x 108" W stainless steel work table has an 18-gauge Type 400 top, 1.5" rounded edges, adjustable undershelf, six galvanized legs, KD assembly, NSF certified, and weighs 99.01 pounds.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for durability. This 108-inch stainless steel work table delivers a continuous, rigid surface engineered for sustained daily use while supporting heavy-duty prep tasks in commercial kitchens, cafeterias, hospitals, and institutional settings. Its 18-gauge Type 400 top combines structural strength with consistent sanitation performance to meet rigorous service schedules.
#@@# Top Gauge#@#
The 18-gauge stainless steel top provides a balance of rigidity and manageable weight suitable for large prep runs. Engineers designed the Type 400 surface to resist warping under load while enabling straightforward cleaning to support health code compliance.
#@@# Surface Reinforcement#@#
A reinforced 18/400 construction underpins the work surface to limit deflection across the 108-inch span. Technicians will notice reduced bounce when placing large pans, mixers, or stacked trays, preserving alignment for precise prep operations.
#@@# Edge Profile#@#
A 1-1/2-inch rounded front and rear edge improves user comfort during prolonged prep sessions and reduces the risk of accidental cuts. Operators will appreciate the flat end edges that facilitate flush placement against walls or adjacent units.
#@@# Support Structure#@#
Six galvanized steel tubular legs distribute weight evenly across the table and resist corrosion in wet kitchen environments. Managers can adjust the one-inch plastic bullet feet to level the unit on uneven floors, maintaining a stable work plane.
#@@# Undershelf Capacity#@#
An adjustable galvanized steel undershelf provides organized storage beneath the top for pans, dry goods, or small equipment, keeping floors clear for sanitation and traffic flow. Staff can reposition the shelf to accommodate tall items or create additional legroom.
#@@# Certification and Serviceability#@#
NSF certification confirms the table meets public health standards for commercial foodservice equipment and eases inspection processes.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the 14" depth, 108" width stainless steel top weekly for dents, corrosion, and weld integrity; clean with a pH-neutral detergent and warm water, then rinse and dry to prevent spotting. Remove and wash the galvanized undershelf with mild soap; dry before reassembly. Check and tighten tubular leg fasteners monthly and verify 1" plastic bullet feet for level; replace worn feet to maintain load distribution. Sanitize per CSA guidelines after heavy use.
