John Boos EBSP3R5-3096 Stainless Steel Prep Tables
John Boos EBSP3R5-3096 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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Description
John Boos EBSP3R5-3096 Poly Top Enclosed Base Work Table – 96" W × 30" D
Fully welded • Sliding doors • NSF ListedBuilt for heavy-duty prep lines, the John Boos EBSP3R5-3096 combines a knife-friendly ¾" HDPE work surface with the durability of 16-gauge stainless steel and the convenience of an enclosed storage base—all shipped ready to work straight out of the crate.
Why You’ll Love It
- 3/4" high-density polyethylene top is reversible, non-absorbent and gentle on knife edges.
- 5" integrated backsplash contains messes and meets code requirements for wall clearance.
- 1 ½" Stallion Safety Edge on the front for comfortable, drip-free prep; 90° turndown on sides for perfect line-up with adjoining equipment.
- Sound-deadened 16 ga. type 300 stainless steel core—TIG welded with polished seams.
- All-stainless cabinet base with smooth-glide sliding doors keeps supplies protected and out of sight.
- Fixed 18 ga. undershelf sits 10" off the floor for additional, easy-to-clean storage.
- 1 ½" square 16 ga. stainless legs with 1" adjustable bullet feet for rock-solid stability on uneven floors.
- Ships fully welded & set-up; no field assembly required.
- NSF certified for food-contact safety.
Specifications
Model | EBSP3R5-3096 |
---|---|
Overall size (W × D × H) | 96" × 30" × 40 ¾"* |
Work surface | ¾" HDPE (reversible) over 16 ga. 300 series stainless |
Riser / Backsplash | 5" high, integral |
Front edge | 1 ½" Stallion Safety Edge |
Side edges | 90° turndown |
Base | Type 300 stainless steel cabinet & undershelf (all welded) |
Door style | Stainless steel sliding doors |
Legs | 1 ½" sq. 16 ga. stainless tubing |
Feet | 1" adjustable stainless bullet feet |
Shipping weight | Approx. 442 lb |
Certifications | NSF Listed |
*Height measured from floor to top of poly surface; backsplash adds 5".
Perfect For
- High-volume restaurant and hotel kitchens
- Butcher shops & meat processing operations
- Institutional cafeterias and commissaries
- Any prep area requiring enclosed, sanitary storage
Care & Maintenance
- Clean stainless with mild, non-chloride detergents; rinse and dry immediately.
- Avoid abrasive pads—use soft towels or plastic scouring pads only.
- Flip or replace the HDPE top periodically to maximize service life.
- Use John Boos Stainless Steel Cleaner to restore factory sheen.