John Boos EBHS4-30120 Stainless Steel Prep Tables
John Boos EBHS4-30120 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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John Boos EBHS4-30120 Stainless Steel Prep Tables
Description
John Boos EBHS4-30120 Enclosed Base Work Table
120" W x 30" D · 14-Gauge Stainless Steel Top · Hinged Doors · NSF ListedEngineered for the busiest commercial kitchens, the John Boos EBHS4-30120 combines a rugged 14-gauge stainless steel work surface with the convenience of a fully enclosed base. At a full 10 feet in length, this heavy-duty table provides expansive prep space, secure storage, and the signature durability that has defined John Boos since 1887.
Key Features
- 14-gauge, type 300 stainless steel flat top with #4 satin finish
- 1 ½" Stallion Safety Edge front & rear for comfortable, drip-free work
- 90° turndown on side edges for seamless line-up with adjacent equipment
- Top is sound-deadened and reinforced by a 1" × 2" full-length channel
- Enclosed cabinet base with double-pan hinged doors keeps tools and supplies protected
- Fixed undershelf (18-gauge stainless) positioned 10" above the floor
- 1 ½" square, 16-gauge tubular stainless legs with 1" adjustable bullet feet for easy leveling
- All-welded construction ships fully assembled for quick install
- NSF certified for food-safe use
Technical Specifications
| Model | EBHS4-30120 |
|---|---|
| Overall dimensions (W × D × H) | 120" × 30" × 35 ¾" (914 mm H) |
| Top material / gauge | 14-ga type 300 stainless steel, #4 polish |
| Base & panels | Stainless steel (20-ga panels, 18-ga shelf) |
| Door style | Hinged, double-pan construction |
| Undershelf clearance | 10" from floor (fixed) |
| Legs / feet | 1 ½" sq. 16-ga tubular legs with 1" adjustable bullet feet |
| Reinforcement | 1" × 2" full-length channel |
| Shipping weight | Approx. 365 lb / 166 kg |
| Certifications | NSF |
| Shipping configuration | All-welded set-up (arrives fully assembled) |
Perfect For
- Restaurant, hotel, and resort kitchens
- Catering and commissary operations
- Bakeries & patisseries needing extra-long prep runs
- Institutional foodservice—hospitals, schools, corporate cafés
Care & Maintenance
Clean with non-chloride, non-abrasive detergents and soft cloths or plastic scouring pads. Avoid harsh chemicals that contain chlorides or quaternary salts. Rinse thoroughly and wipe dry to preserve the stainless steel’s protective film.
