Outfit a high-traffic kitchen with a heavy-duty prep surface that balances load capacity and streamlined design. This 96 inch by 14 inch work table delivers NSF certified sanitation and is engineered to resist warping under continuous use. Kitchen teams will gain a dependable staging area that fits narrow pass-throughs while supporting full commercial workloads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top with mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Clean galvanized legs and undershelf with non-abrasive cleaner; rinse. Degrease ovens, vents, and filters regularly to prevent fires. Clean condenser coils and vents to improve efficiency. Inspect seals and hardware; tighten or replace worn parts to avoid breakdowns and fail inspections.#@@#Additional Info#@#Sapphire Manufacturing SMTO-1496G work table measures 96" W x 14" D with an 18/400 stainless steel top, rounded edges, galvanized steel legs, adjustable feet, knockdown assembly, NSF certified, and weighs 84 pounds.#@@#General Info#@#Description #@#
Outfit a high-traffic kitchen with a heavy-duty prep surface that balances load capacity and streamlined design. This 96 inch by 14 inch work table delivers NSF certified sanitation and is engineered to resist warping under continuous use. Kitchen teams will gain a dependable staging area that fits narrow pass-throughs while supporting full commercial workloads.
Engineers designed a reinforced top to maintain flatness under heavy pans and steady production. Chefs will experience consistent contact between tools and surface, reducing wobble during chopping and plating.
Designers kept depth to 14 inches to suit confined counters and corridor stations without sacrificing usable width. Operators will position this table where standard units would not fit, improving workflow and traffic flow.
Manufacturers formed rounded edges on working sides for operator comfort and safety while leaving flat ends for flush installation. Teams will avoid accidental snags and gain easier end-to-end transfer onto adjacent equipment.
Fabricators constructed the base with steel legs and open side and rear crossrails to provide rigidity and corrosion resistance in humid kitchen environments. Managers will count on structural stability and reduced long-term maintenance.
Engineers fitted side and rear bracing plus plastic bullet feet for leveling on uneven floors. Technicians will align the table precisely to meet ergonomic standards and maintain sterile conditions.
Designers shipped the unit knockdown to simplify delivery through narrow doorways and tight stairwells while preserving NSF certification for food contact surfaces. Facilities teams will install quickly and pass routine inspections with predictable results.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for residue; remove debris with a neutral pH detergent and rinse thoroughly to prevent corrosion. Clean galvanized legs and undershelf with mild soap and water; dry immediately to avoid surface oxidation. Verify adjustable plastic feet and tighten if loose; level the table to distribute loads evenly. Check crossrail fasteners monthly and torque to manufacturer specifications. Document maintenance dates for CSA compliance.
