Spec-Bar Free-Standing Recessed Stainless Steel Workboard with Perforated Insert and Drain, 12 x 29 Inches
Spec-Bar Free-Standing Recessed Stainless Steel Workboard with Perforated Insert and Drain, 12 x 29 Inches
Open base with adjustable feet; aligns with 24-inch Spec-Bar equipment
Built for bar-service workflows, this freestanding Spec-Bar workboard delivers a durable stainless steel prep surface with built-in drainage and easy-clean perforated insert.
- 12" x 29" recessed workboard designed to align with Spec-Bar 24" equipment and single speed rail.
- Perforated stainless steel insert and 1-1/2" I.P.S. threaded drain help speed cleanup and drainage.
- 20/304 stainless steel top with stainless steel legs and crossrails for long-lasting durability.
- Adjustable feet make it easier to level the unit on uneven floors.
- Open-base design with an 8" splash helps contain spills.
- NSF listed for commercial foodservice use.
Overall Dimensions:
12.0"W x 29.0"D x 36.63"HProduct Weight:
37.0 lbRecessed Workboard Design
Creates a dedicated stainless steel work surface for Spec-Bar bar setups.
Perforated Stainless Steel Insert
Helps promote drainage and simplifies cleanup at the work area.
1-1/2 Inch I.P.S. Threaded Drain
Includes nut and washer for a secure drain connection.
20/304 Stainless Steel Top
Durable stainless steel work surface built for commercial use.
Stainless Steel Legs and Crossrails
Adds support and stability to the freestanding unit.
Adjustable Feet
Allows the unit to be leveled on the floor.
Compatible With Spec-Bar 24 Inch Equipment
Designed to align with Spec-Bar equipment using a single speed rail.
8-Inch Splash
Helps reduce spills and splatter around the work area.
NSF Listed
Meets NSF requirements for sanitation in foodservice applications.
Certifications & Compliance
Warranty & Protection
1-year limited warranty from original installation, not to exceed 18 months from shipment.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.