John Boos

John Boos Wood Bakers' Table Top, 132 x 48 x 2-1/4 Inch, Edge Grain Flat Top, Northern Hard Rock Maple, Penetrating Oil Finish

SKU: BKSC28O
GTIN: 662969016555
$3,749.00
/each
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John Boos Wood Bakers' Table Top, 132 x 48 x 2-1/4 Inch, Edge Grain Flat Top, Northern Hard Rock Maple, Penetrating Oil Finish

Large-format wood top for bakeries and prep stations

A massive, NSF-certified maple table top built for demanding commercial bakery and prep use.

  • 132" x 48" surface provides a large continuous work area for bakery and prep tasks.
  • Edge-grain flat top construction delivers a sturdy, professional wood work surface.
  • Northern Hard Rock Maple offers durable, long-lasting performance.
  • Penetrating oil finish helps protect and maintain the wood surface.
  • NSF certified for food safety and sanitation requirements.
  • Made in the USA.

Overall Dimensions:

132.0"W x 48.0"D x 2.25"H

Product Weight:

446.0 lb

Large Work Surface

Measures 132 inches wide by 48 inches deep with a 2-1/4 inch thick top.

Edge Grain Flat Top

Flat edge-grain construction provides a durable and attractive working surface.

Northern Hard Rock Maple

Dense hardwood construction is valued for strength and long service life in food prep applications.

Penetrating Oil Finish

Helps condition and protect the wood surface for routine maintenance.

NSF Certified

Meets NSF requirements for food safety and sanitation.

Made in USA

Manufactured in the United States.

Type Bakers' Table Top
Style Edge Grain Flat Top
Material Northern Hard Rock Maple
Finish Penetrating Oil Finish
Thickness 2-1/4 Inches
Country of Origin USA
Selling Unit Each
Units Per Case 1

Frequently Asked Questions

It measures 132 inches wide by 48 inches deep and 2-1/4 inches thick.
It is made from Northern Hard Rock Maple.
The top has a penetrating oil finish.
Yes, it is NSF certified.
Yes, the brochure indicates John Boos products are made in the USA.
The brochure recommends using Boos Mystery Oil regularly and Board Cream to help preserve wood surfaces.

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