Designed for rigorous commercial kitchens, this stainless steel work table delivers dependable performance for high-volume prep stations and staging tasks. It combines a reinforced 18/400 stainless top with a full undershelf and heavy tubular legs to provide stable, sanitary support across a continuous 120 inches of workspace. Food service managers and operations teams will value the table for its consistent load capacity, NSF certification, and straightforward adjustability that reduces installation time and maintenance effort.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Clear the table of tools and food debris. Mix mild detergent with warm water (use gallons or liters as needed). Scrub the 18/400 stainless steel top and 5" backsplash with a soft cloth; avoid abrasive pads. Rinse thoroughly and dry to prevent corrosion. Clean undershelf, legs, and bullet feet; tighten fittings if loose. Clean condenser coils and vents regularly to reduce fire risk and lower energy use. Follow CSA and NSF guidelines.#@@#Additional Info#@#Sapphire Manufacturing SMTB-30120S work table is 120" W x 30" D with an 18/400 stainless steel top, 1-1/2" rounded edge, 5" backsplash, adjustable undershelf, six legs, KD design, NSF certified, 145 pounds.#@@#General Info#@#Description #@#
Designed for rigorous commercial kitchens, this stainless steel work table delivers dependable performance for high-volume prep stations and staging tasks. It combines a reinforced 18/400 stainless top with a full undershelf and heavy tubular legs to provide stable, sanitary support across a continuous 120 inches of workspace. Food service managers and operations teams will value the table for its consistent load capacity, NSF certification, and straightforward adjustability that reduces installation time and maintenance effort.
#@@# Top Surface#@#
The reinforced 18/400 stainless steel top offers a durable, smooth work plane that resists warping under sustained loads. Chefs and prep staff gain a reliable surface for chopping, plating, and assembly that maintains hygienic integrity.
#@@# Edge Profile#@#
A 1-1/2 inch rounded front edge improves operator comfort during prolonged tasks and minimizes wear on gloves and utensils. Line cooks benefit from the reduced snag risk and easier wipe-downs after service periods.
#@@# Backsplash Design#@#
A 5 inch backsplash prevents spills from reaching walls and equipment, preserving cleanliness behind the station. Maintenance crews perform fewer deep cleans when splashes remain contained at the back of the table.
#@@# Undershelf Storage#@#
The adjustable stainless steel undershelf provides organized storage for pans, containers, and small equipment within easy reach. Kitchen supervisors increase workspace efficiency by keeping essential items off the countertop without sacrificing accessibility.
#@@# Base Construction#@#
Six stainless steel tubular legs and a fully stainless open base deliver structural rigidity across the full 120 inch span. Facilities staff appreciate the corrosion-resistant construction that withstands daily cleaning chemicals and heavy use.
#@@# Leveling System#@#
One inch adjustable stainless bullet feet allow precise leveling on uneven floors and secure contact for safety during active service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean the stainless steel 18/400 top daily with a neutral pH cleaner and a soft cloth to prevent corrosion and food residue buildup. Rinse with potable water and dry to avoid streaks. Inspect the 5" backsplash and rounded front edge for dents; repair promptly to maintain sanitary lines. Tighten stainless steel tubular legs and 1" adjustable bullet feet weekly. Sanitize undershelf and joints after heavy use and verify NSF compliance during scheduled audits.
