John Boos Enclosed Base Stainless Steel Work Table with Hinged Doors, 84"W x 24"D, 16-Gauge Top
John Boos Enclosed Base Stainless Steel Work Table with Hinged Doors, 84"W x 24"D, 16-Gauge Top
Flat Top, Stainless Steel Base and Undershelf, 1" Adjustable Bullet Feet
Built for demanding prep areas, this enclosed work table combines a durable 16-gauge stainless steel top with secure hinged-door storage and a welded stainless base.
- 84"W x 24"D enclosed base work table with hinged doors and a flat top.
- 16-gauge Type 300 stainless steel top with sound-deadening construction.
- Stallion Safety Edge on the front and rear with 90° turned-down side edges for lineup.
- Stainless steel base and fixed undershelf add strength and organized storage.
- 1" adjustable stainless steel bullet feet help level the table on uneven floors.
- Ships standard welded set-up and is NSF certified.
Overall Dimensions:
84.0"W x 24.0"D x 35.75"HProduct Weight:
264.0 lbHinged Door Enclosed Base
Cabinet-style base with hinged doors keeps supplies concealed and organized beneath the work surface.
16-Gauge Stainless Steel Top
Flat Type 300 stainless steel top delivers a durable prep surface with a #4 polish satin finish.
Sound-Deadened Top
Top construction is sound-deadened to help reduce noise during daily kitchen use.
Stallion Safety Edge
1-1/2" front and rear edge with 90° turned-down side edges helps protect users and support table lineup.
Reinforced Welded Construction
Reinforced with a 1" x 2" channel running the full length of the table and shipped standard welded set-up.
Stainless Steel Base and Undershelf
Stainless steel base with a fixed undershelf positioned 10" above the floor for added storage and durability.
Adjustable Bullet Feet
1" adjustable stainless steel bullet feet make it easier to level the table during installation.
NSF Certified
Certified to meet NSF requirements for foodservice sanitation.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.