John Boos EBHS4R5-24120 Stainless Steel Prep Tables
John Boos EBHS4R5-24120 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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John Boos EBHS4R5-24120 Stainless Steel Prep Tables
Description
120" × 24" Stainless Steel Enclosed-Base Work Table with Hinged Doors
John Boos Model EBHS4R5-24120 • NSF CertifiedWhen your operation demands an ultra-long, rock-solid prep surface with secure under-storage, trust the heritage of John Boos. Built from heavy 14-gauge, Type 300 stainless steel and shipped fully welded, this 10-foot workhorse delivers decades of worry-free service in the busiest commercial kitchens, labs, and production facilities.
Why you’ll love it
- 14-gauge stainless steel top resists dents, corrosion and daily abuse.
- 5" integrated backsplash (riser) protects walls and keeps messes contained.
- 1 ½" Stallion Safety Edge on front for worker comfort and drip control.
- 90° turndown on both side edges for seamless line-up with adjacent equipment.
- Full stainless cabinet base with hinged doors keeps supplies sanitary & out of sight.
- Fixed stainless undershelf mounted 10" above the floor adds extra storage.
- TIG-welded construction arrives completely set-up; no assembly required.
- Six 1 ½" square 16-gauge stainless legs with 1" adjustable bullet feet for rock-solid leveling.
- Sound-deadened top channel-reinforced the entire length of the table.
- NSF listed for food-contact safety & easy code approvals.
Specifications
| Overall dimensions (W × D × H*) | 120" × 24" × 35 ¾" |
|---|---|
| Backsplash height | 5" |
| Top material / thickness | 14-gauge Type 300 stainless steel, #4 satin finish |
| Base & undershelf | 18-gauge Type 300 stainless steel (#4 finish) |
| Doors | 18-gauge double-pan stainless, hinged |
| Legs | 1 ½" sq. 16-gauge stainless tubing (6 legs) |
| Feet | 1" adjustable stainless bullet feet |
| Shipping weight | ≈ 350 lb |
| Certifications | NSF |
*Height measured from floor to work surface; add 5" for top of backsplash.
Perfect for
- High-volume restaurant & hotel prep lines
- Institutional, school & hospital kitchens
- Food manufacturing and packaging areas
- Pharmaceutical & research laboratories
- Catering or commissary build-outs needing continuous stainless runs
Care & Maintenance
- Clean daily with mild, non-chloride detergent and warm water; wipe dry with a soft towel.
- Avoid abrasive pads, steel wool or cleaners containing chlorides or quaternary salts.
- Restore brilliance periodically with John Boos Stainless Steel Cleaner or Bar Keepers Friend.
- Always scrub and wipe with the grain to preserve the factory satin finish.
Following these simple guidelines keeps the protective chromium oxide layer intact and prevents corrosion.
