Eagle Group Budget Series 84-Inch x 36-Inch Stainless Steel Work Table with 4-1/2-Inch Backsplash and Galvanized Tubular Base
Eagle Group Budget Series 84-Inch x 36-Inch Stainless Steel Work Table with 4-1/2-Inch Backsplash and Galvanized Tubular Base
430 Stainless Steel Top, Rolled Front Edge, Open Front, Adjustable Bullet Feet
Built for demanding commercial kitchens, this 84-inch worktable combines a stainless steel top, backsplash, and galvanized tubular base for dependable everyday use.
- 84-inch by 36-inch work surface with a 4-1/2-inch backsplash
- Heavy-gauge type 430 stainless steel top with a 1-1/2-inch rolled front edge
- Patented Uni-Lok gusset system and hat-channel reinforcement help reduce flex
- Open galvanized tubular base with side and rear crossbracing
- 4 galvanized legs with adjustable hi-impact plastic bullet feet
- NSF listed for commercial foodservice use
Overall Dimensions:
84.0"W x 36.0"D x 39.63"HProduct Weight:
183.0 lb430 Stainless Steel Top
Heavy-gauge type 430 polished stainless steel provides a durable food-prep surface.
4-1/2-Inch Backsplash
The 90-degree backsplash helps contain spills and protect the wall behind the table.
Rolled Front Edge
A 1-1/2-inch rolled front edge and turned-down sides support smoother handling and flush installations.
Uni-Lok Gusset System
Recessed patented gussets help reduce lateral movement and improve table stability.
Reinforced Top Assembly
Hat-channel reinforcement and sound-deadening add rigidity and help reduce noise.
Galvanized Tubular Base
Open front galvanized base with side and rear crossbracing supports daily heavy-duty use.
Adjustable Bullet Feet
1-inch hi-impact plastic bullet feet help level the table on uneven floors.
Four-Leg Design
The 84-inch model uses 4 galvanized legs for stable support.
Certifications & Compliance
Warranty & Protection
1 year 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.