John Boos EBSP3-3060 Stainless Steel Prep Tables

John Boos EBSP3-3060 Enclosed Base Poly-Top Work Table – 60" W × 30" D

Built for the daily grind of high-volume food prep, the John Boos EBSP3-3060 blends a knife-friendly poly work surface with an all-welded stainless steel cabinet base. Prep, store and clean up faster—while meeting the strictest NSF sanitation standards.

Key Features

• Spacious 60" × 30" work area delivers 12.5 ft² of prep space.
• 3/4" thick high-density polyethylene (HDPE) board is reversible, stain & odor resistant, and gentle on knife edges.
• 16 ga type 300 stainless steel substrate is sound-deadened and reinforced with a 1" × 2" full-length channel.
• 1-1/2" Stallion Safety Edge on front & rear; 90° turndown on sides for seamless line-up with adjacent tables.
• Fully enclosed base with smooth-gliding stainless steel sliding doors keeps supplies protected yet accessible.
• Fixed 18 ga stainless steel undershelf positioned 10" above the floor for added storage and rigidity.
• (4) 1-1/2" square 16 ga stainless steel legs with 1" adjustable bullet feet for quick, rock-solid leveling.
• Arrives TIG-welded, polished and ready to use—no field assembly required.
• NSF certified for safe use in all commercial food-service environments.

Specifications

Ideal For

• Butcher shops & meat rooms
• Seafood & poultry prep areas
• Institutional kitchens and commissaries
• Bakery & pastry production lines
• Any operation needing a sanitary, knife-friendly surface with secure dry storage

Care & Maintenance

• Clean the poly board with mild soap and warm water; sanitize per local health code.
• Avoid chlorine bleach and abrasive pads on stainless steel. Use non-chloride cleaners such as Bar Keepers Friend.
• Always wipe stainless steel in the direction of the polish lines and dry thoroughly to preserve its corrosion-resistant finish.

Looking for a different length or door style? Ask us about the full John Boos EBSP3 series.