This stainless steel work table is designed to support continuous prep and storage demands in commercial kitchens and food service operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use mild detergent and warm water on the 18/400 stainless top; scrub with a soft cloth along the edges. Rinse and sanitize food contact areas to remove bacteria. Degrease ovens and vents to reduce fire risk. Clean condenser coils and undershelf to improve efficiency. Inspect seals and hardware; tighten or replace worn parts to avoid breakdowns. Dry thoroughly before reuse.#@@#Additional Info#@#Sapphire Manufacturing SMT-1848G stainless steel work table features a 48" x 18" Type 400, 18-gauge top with rounded edges, galvanized steel legs, adjustable feet, open base with undershelf, NSF certified, KD for installation, 52.01 pounds.#@@#General Info#@#Description #@#
This stainless steel work table is designed to support continuous prep and storage demands in commercial kitchens and food service operations.
The stainless steel surface provides a continuous, sanitary area rated for frequent use and cleaning. It is resistant to corrosion and deformation under standard kitchen loads, making it suitable for heavy prep tasks.
A rounded edge on the front and rear reduces contact hazards and simplifies routine wipe-downs. Operators benefit from consistent ergonomics during extended prep shifts, lowering fatigue and improving throughput.
The adjustable undershelf creates organized storage beneath the work surface while allowing air circulation. Teams can stage pans, small equipment, or supplies within reach without impeding legroom.
Four tubular legs provide structural support and stability for the footprint. The construction resists bending under distributed loads and is suitable for environments that require regular sanitation.
One-inch adjustable plastic feet allow precise leveling on uneven floors and simplify installation across facilities. Maintenance staff can easily clean below the unit and adjust the height to match adjacent stations.
This table meets established public health and safety standards for commercial food contact surfaces. Purchasing teams can document compliance with regulatory expectations for kitchens in schools, hospitals, and hospitality venues.
Each sentence conveys technical detail and operational relevance for food service professionals evaluating durable prep stations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top weekly and remove debris to prevent surface corrosion. Clean with a pH-neutral detergent and warm water, then rinse thoroughly to avoid residue. Lubricate adjustable bullet feet threads quarterly and verify level at all corners. Tighten galvanized tubular leg fasteners monthly and check the undershelf for secure attachment. Replace damaged gaskets or components promptly to maintain NSF compliance and operational safety.
