John Boos EBHS6-3096 Stainless Steel Prep Tables
John Boos EBHS6-3096 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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John Boos EBHS6-3096 Stainless Steel Prep Tables
Description
John Boos EBHS6-3096 Enclosed Base Work Table
96 W × 30 D in | 16-Gauge Type 300 Stainless Steel | Hinged DoorsBuilt to thrive in the busiest commercial kitchens, the EBHS6-3096 delivers rock-solid prep space plus secure, under-counter storage—all in one fully welded, NSF-listed package. A 16 GA Stallion Safety Edge work surface, double-pan stainless doors and a fixed undershelf give chefs, bakers and food-service pros the durability and organization they demand day after day.
Key Features
- 16 GA Type 300 stainless steel flat top with #4 satin polish
- 1 ½" Stallion Safety Edge on front & back; 90° turndown sides for seamless line-up
- Sound-deadened top reinforced by a continuous 1" × 2" stainless channel
- Fully enclosed cabinet base with hinged, double-pan stainless steel doors
- 18 GA Type 300 stainless steel undershelf, fixed 10" above the floor
- 1 ½" square 16 GA tubular stainless legs with six height-adjustable 1" bullet feet
- Arrives all-welded—no on-site assembly required
- NSF certified for food-contact environments
At-a-Glance Specifications
| Model | EBHS6-3096 |
|---|---|
| Overall Dimensions | 96" W × 30" D × 35 ¾" H |
| Work Surface | 16 GA Type 300 stainless steel, #4 satin finish |
| Edge Profile | 1 ½" Stallion Safety Edge (front & rear) |
| Sides | 90° turndown (aligns flush with adjacent tables) |
| Base / Doors | Enclosed stainless steel cabinet with hinged doors |
| Undershelf | 18 GA Type 300 stainless steel, fixed |
| Legs / Feet | 1 ½" sq. 16 GA tubular SS legs / 1" adjustable bullet feet |
| Construction | All-welded, TIG-polished seams |
| Number of Legs | 6 |
| Approx. Weight | 295 lb |
| Optional Accessories | Welded intermediate shelf (model EBWS) |
| Certifications | NSF |
Ideal For
- High-volume restaurant and hotel kitchens
- Institutional cafeterias & commissaries
- Bakery, deli & pastry production lines
- Food-science labs & culinary schools
Care & Maintenance
- Clean daily with mild, non-chloride detergent and a soft cloth or sponge.
- Always wipe in the direction of the steel’s polish lines to preserve the satin finish.
- Avoid abrasive pads, wire brushes or cleaners containing quaternary salts.
- Restore shine periodically with John Boos Stainless Steel Cleaner or Bar Keepers Friend.
Following the recommended care routine helps maintain the protective chromium layer and prevents corrosion.
