John Boos

John Boos 96-Inch Stainless Steel Removable Intermediate Shelf for Enclosed Base Tables

SKU: EBRS-3096
GTIN: 662969645823
$568.96
/each
Expected delivery date of ,
if ordered within hours and minutes
Not Shipping to ?
Want to speak to an expert?

John Boos 96-Inch Stainless Steel Removable Intermediate Shelf for Enclosed Base Tables

2-Piece Design, 18-Gauge 300 Series Stainless Steel

Add durable, easy-to-handle storage to compatible enclosed base tables with this commercial-grade removable stainless steel shelf.

  • Designed as an intermediate shelf for enclosed base tables.
  • Made from 18-gauge 300 series stainless steel for commercial durability.
  • 2-piece removable design helps simplify handling and installation.
  • Provides a wide 96-inch storage surface for compatible work table setups.
  • Compatible with EBSS, EBSW, and EBSP series enclosed base tables.

Overall Dimensions:

96.0"W x 23.0"D x 1.5"H

Product Weight:

38.0 lb

Compatible With Enclosed Base Tables

Designed for EBSS, EBSW, and EBSP series enclosed base tables.

2-Piece Removable Design

The shelf is made in two removable sections for easier handling and installation.

18-Gauge 300 Series Stainless Steel

Commercial stainless steel construction offers strength and corrosion resistance.

Wide Intermediate Shelf

A 96-inch-wide shelf adds usable storage space to supported work table systems.

Type Intermediate Shelf
Style Removable
Material 300 Series Stainless Steel
Selling Unit Each
Units Per Case 1
Shipping Width 96 Inches
Shipping Depth 23 Inches
Shipping Height 2 Inches
Shipping Weight 38 lb.

Frequently Asked Questions

It is designed for EBSS, EBSW, and EBSP series enclosed base tables.
It is made from 18/300 stainless steel.
Yes. It uses a 2-piece removable design.
Use soft towels, sponges, or plastic scouring pads with non-chloride cleaners. Avoid wire brushes, metal scrapers, steel scouring pads, and chlorine bleach.

Need Help Deciding?

Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.