Stop sacrificing workspace efficiency for temporary fixes. This stainless steel work table provides a continuous, sanitary staging area sized for large-scale prep, combining commercial-grade durability with a configuration that supports high-throughput kitchens and institutional foodservice operations. Operators in restaurants, hospitals, schools, and bars will find the long run length and robust support reduce clutter and speed workflow during peak service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and wash the 108" x 24" stainless steel top with a mild detergent and warm water using a soft cloth. Scrub the 5" backsplash, undershelf, legs, and bullet feet; rinse with clean water and dry with lint-free towels. Clean condenser coils and vents on adjacent equipment to reduce grease buildup. Inspect seams and seals for wear; replace damaged gaskets. Perform this weekly to reduce bacteria, lower fire risk, cut energy use, and avoid equipment failures.#@@#Additional Info#@#Sapphire Manufacturing SMTB-24108S work table is 108" W x 24" D. It has an 18/400 Type 430 stainless steel top, 1-1/2" rounded edge, 5" backsplash, adjustable undershelf, six legs with adjustable feet, knockdown assembly, and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for temporary fixes. This stainless steel work table provides a continuous, sanitary staging area sized for large-scale prep, combining commercial-grade durability with a configuration that supports high-throughput kitchens and institutional foodservice operations. Operators in restaurants, hospitals, schools, and bars will find the long run length and robust support reduce clutter and speed workflow during peak service periods.
#@@# Top-Grade Worktop#@#
This table features an 18/400 stainless steel reinforced top that withstands repeated daily use and resists corrosion in humid or wet environments. Chefs gain a flat, sanitary surface sized to handle multiple prep stations without flex or deformation.
#@@# Extended Surface Area#@#
A 108" width provides expansive staging for plating, assembly, and bulk prep tasks, enabling teams to work side by side and cut transfer time between stations. Managers increase throughput by placing multiple stations along the single continuous surface.
#@@# Functional Edge Design#@#
The 1-1/2" rounded front edge protects staff from sharp corners while maintaining a cleanable profile that limits debris buildup. Supervisors reduce the risk of snags and speed daily sanitation with the rolled bullnose contour.
#@@# Integrated Backsplash#@#
A 5" backsplash prevents spills from reaching walls and equipment, preserving adjacent infrastructure and simplifying cleaning protocols. Maintenance crews find fewer contact points to scrub, which reduces turnaround between service cycles.
#@@# Sturdy Undershelf Support#@#
The adjustable stainless steel undershelf provides organized storage for pans, small equipment, or ingredient bins while remaining corrosion resistant. Line cooks access supplies quickly, minimizing trips to remote storage and maintaining pace during busy shifts.
#@@#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 108" x 24" stainless steel work table weekly for loose fasteners and damaged welds. Clean the 18/400 reinforced top daily with a neutral detergent and warm water; rinse and dry to avoid spotting. Sanitize surfaces after raw food contact using an approved sanitizer and follow contact time instructions. Lubricate adjustable bullet feet quarterly and verify level. Replace worn gaskets and report corrosion immediately to maintain NSF compliance.
