John Boos EBOP3-30108 Stainless Steel Prep Tables
John Boos EBOP3-30108 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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John Boos EBOP3-30108 Stainless Steel Prep Tables
Description
John Boos EBOP3-30108 Poly Top Enclosed-Base Work Table
108 in W × 30 in D | 3/4 in HDPE surface | NSF CertifiedBuilt for the busiest prep lines, the EBOP3-30108 combines a knife-friendly 3/4 inch reversible poly top with the unwavering strength of fully welded 300-series stainless steel. At nine feet wide, this workhorse gives your crew generous workspace while protecting tools and ingredients with its enclosed side and rear panels.
Key Features
- 3/4 in high-density polyethylene (HDPE) top – reversible & easy to sanitize
- Stallion Safety Edge on front and rear; 90° side bends for flush line-ups
- 16 ga., Type 300 stainless steel top substrate – TIG-welded & sound-deadened
- Full-length 1 in × 2 in stainless reinforcement channel for maximum rigidity
- Enclosed side & back panels with open front for quick access to stored items
- Fixed 18 ga. stainless undershelf mounted 10 in above floor
- 1 1/2 in square 16 ga. stainless legs with 1 in adjustable bullet feet
- Ships fully welded – no assembly required
- NSF listed for commercial food-contact applications
Specifications
| Model | EBOP3-30108 |
|---|---|
| Overall dimensions | 108 in W × 30 in D × 35 3/4 in H* |
| Work surface | 3/4 in reversible HDPE poly board |
| Top construction | 16 ga. Type 300 stainless steel, #4 satin finish |
| Undershelf | 18 ga. Type 300 stainless steel (fixed) |
| Base style | Cabinet sides & back enclosed, open front |
| Legs / feet | 1 1/2 in square 16 ga. stainless legs with 1 in adjustable bullet feet |
| Reinforcement | 1 in × 2 in stainless channel (full length) |
| Weight | ≈ 379 lb |
| Certification | NSF |
*Height measured to top of poly surface; feet allow minor leveling adjustment.
Ideal For
- High-volume restaurant and hotel kitchens
- Butcher shops & protein processing stations
- Commissaries, ghost kitchens & meal-prep facilities
- Bakeries needing a durable staging or finishing table
Care & Maintenance
- Clean poly surface with mild detergent and warm water; sanitize with non-bleach solutions.
- Wipe stainless surfaces with soft cloths or plastic scouring pads and a non-chloride stainless cleaner.
- Avoid wire brushes, steel wool or abrasive cleaners containing chlorides.
