Eagle Group Budget Series 30" x 24" Stainless Steel Work Table with 4-1/2" Backsplash and Adjustable Undershelf
Eagle Group Budget Series 30" x 24" Stainless Steel Work Table with 4-1/2" Backsplash and Adjustable Undershelf
430 Stainless Steel Top, Galvanized Base, Rolled Front Edge
A compact, durable prep table with a stainless steel top, built-in backsplash, and adjustable undershelf to keep busy kitchens organized.
- 30" wide x 24" deep footprint fits compact prep areas.
- Heavy-gauge 430 stainless steel top stands up to daily foodservice use.
- 4-1/2" backsplash helps contain spills and protect the wall behind the table.
- Adjustable galvanized undershelf adds convenient lower storage.
- Patented Uni-Lok gusset system and welded hat channels help reduce lateral movement.
- Galvanized legs with adjustable bullet feet help level the table on uneven floors.
- NSF listed for commercial foodservice use.
Overall Dimensions:
30.0"W x 24.0"D x 39.63"HProduct Weight:
51.0 lb430 Stainless Steel Top
Heavy-gauge type 430 polished stainless steel provides a durable work surface for prep tasks.
4-1/2 Inch Backsplash
Built-in backsplash helps contain splashes and helps protect nearby walls.
Adjustable Galvanized Undershelf
Heavy-gauge galvanized undershelf adds storage and can be adjusted to suit your setup.
Uni-Lok Gusset System
Patented recessed gusset design helps reduce lateral movement and improve stability.
Rolled Front Edge
1-1/2 inch rolled front edge adds comfort at the working edge and supports durability.
Galvanized Legs with Bullet Feet
1-5/8 inch O.D. galvanized steel legs include 1 inch adjustable hi-impact plastic bullet feet for leveling.
Reinforced Sound-Deadened Top
Welded hat channels and sound-deadening construction help strengthen the top and reduce noise.
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.