John Boos EBHS4R5-3096 Stainless Steel Prep Tables
John Boos EBHS4R5-3096 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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John Boos EBHS4R5-3096 Stainless Steel Prep Tables
Description
John Boos EBHS4R5-3096 Enclosed Base Work Table – 96" W x 30" D
14-Gauge 300 Series Stainless Steel Top with 5" Backsplash & Hinged DoorsBuilt for high-volume kitchens that demand uncompromising durability, this 8-foot John Boos work table pairs a heavy-duty food-safe prep surface with a fully welded cabinet base to keep tools, ingredients, and small equipment protected and within reach.
Key Features
- 14-ga Type 300 stainless steel top with #4 satin polish resists corrosion and dents.
- 5" integrated backsplash prevents wall splashes and meets health-code requirements.
- 1-½" Stallion Safety Edge on front & rear for comfortable, drip-free work.
- 90° turndown on side edges for seamless line-up with adjoining equipment.
- Sound-deadened, full-length 1" × 2" reinforcing channel eliminates flex and vibration.
- All-welded stainless cabinet base with double-pan hinged doors keeps contents sanitary.
- 18-ga stainless undershelf welded 10" above floor for additional, rock-solid storage.
- 1-½" square 16-ga stainless legs (6) with 1" adjustable bullet feet for perfect leveling.
- Ships welded & set-up—no field assembly required.
- NSF listed for guaranteed food-safety compliance.
At-a-Glance Specifications
| Model | EBHS4R5-3096 |
|---|---|
| Overall width | 96" (2438 mm) |
| Overall depth | 30" (762 mm) |
| Working surface height | 35 3/4" (908 mm) |
| Height with backsplash | 40 3/4" (1035 mm) |
| Top material | 14-ga Type 300 stainless, #4 satin finish |
| Base/undershelf | Stainless steel (panels 20 ga, undershelf 18 ga) |
| Doors | Stainless, double-pan, hinged |
| Legs / feet | 6 × 1-½" sq. 16-ga SS legs with 1" adjustable bullet feet |
| Unit weight | Approx. 320 lb (145 kg) |
| Certification | NSF |
Perfect for
- Commercial kitchens & commissaries
- Institutional cafeterias and schools
- Bakery & pastry production lines
- Meat, seafood & produce prep areas
- Laboratories & clean-room environments
Care & Maintenance
- Clean routinely with mild soap or Bar Keepers Friend and a soft cloth or sponge.
- Always wipe in the direction of the stainless steel polish lines.
- Rinse and dry after cleaning—do not allow food acids or salts to linger.
- Avoid abrasive pads, wire brushes, or chlorine bleach.
- Restore luster periodically with John Boos Stainless Steel Cleaner.
Proper maintenance preserves the passive protective film and extends the life of your stainless investment.
