Stop sacrificing durability for convenience. This stainless steel work table delivers a rigid, NSF-certified prep surface and continuous support for high-volume kitchen tasks, engineered to maintain sanitary conditions and resist corrosion under constant use. Restaurant managers and institutional buyers will find the combination of a 16 gauge Type 304 top, 6" backsplash, and open undershelf optimizes workflow while minimizing maintenance time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear surfaces. Scrape food debris, then apply a mild detergent solution using a non-abrasive cloth. Rinse with clean water and dry thoroughly to prevent rust and bacterial growth. Degrease ovens and vents with approved solvent; remove accumulated grease to reduce fire risk. Clean condenser coils and door gaskets; replacing worn seals restores efficiency and cuts energy use. Schedule daily sanitizing and weekly deep cleans to meet CSA and health inspection standards.#@@#Additional Info#@#Winholt DTSBB-3060 stainless steel work table measures 60" W x 30" D x 34" H. It has a 16 gauge Type 304 top, 6" backsplash, open undershelf, and stainless legs with adjustable feet. NSF certified, it supports heavy prep and resists corrosion.#@@#General Info#@#Description #@#
Stop sacrificing durability for convenience. This stainless steel work table delivers a rigid, NSF-certified prep surface and continuous support for high-volume kitchen tasks, engineered to maintain sanitary conditions and resist corrosion under constant use. Restaurant managers and institutional buyers will find the combination of a 16 gauge Type 304 top, 6" backsplash, and open undershelf optimizes workflow while minimizing maintenance time.
#@@# Top Construction#@#
A 16 gauge Type 304 stainless steel top provides a flat, heat- and stain-resistant surface that stands up to daily kitchen abuse. Chefs receive a stable work area that resists pitting and simplifies cleaning, reducing downtime between shifts.
#@@# Splash Protection#@#
A 6" backsplash prevents liquids and debris from contacting rear walls, preserving wall finishes and simplifying sanitation protocols. Maintenance teams spend less time scrubbing grout and caulking because the backsplash channels spills back onto the table surface for controlled cleanup.
#@@# Undershelf Storage#@#
An open stainless steel undershelf offers ready access to pans, racks, and dry goods while keeping the work surface uncluttered. Line cooks gain immediate access to staging materials, which shortens service cycles and improves station organization.
#@@# Legs And Feet#@#
Stainless steel legs with adjustable clad bullet feet allow precise leveling on uneven floors and provide robust support for heavy loads. Facilities staff adjust each foot to prevent rocking and ensure consistent height across multiple units for efficient workflow alignment.
#@@# Edge Design#@#
Square flat table edges create a seamless transition between countertop and surrounding surfaces, allowing trays and sheet pans to slide easily during plate-up. Line operators handle pans faster with fewer catches, which reduces accidental spills and improves throughput.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the work table daily for surface damage and remove debris to prevent corrosion. Clean the 16 gauge Type 304 stainless steel top with a neutral pH detergent and warm water, then rinse and dry to avoid water spots. Sanitize after heavy use with an approved food-contact sanitizer following manufacturer dwell times. Tighten adjustable clad bullet feet weekly and verify level to prevent strain. Replace worn gaskets or damaged edges promptly to maintain CSA and NSF compliance.
