John Boos EBSS4R5-30108 Stainless Steel Prep Tables
John Boos EBSS4R5-30108 Stainless Steel Prep Tables is backordered and will ship as soon as it is back in stock.
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John Boos EBSS4R5-30108 Stainless Steel Prep Tables
Description
John Boos 108" × 30" Enclosed Base Work Table w/ Sliding Doors
Model EBSS4R5-30108 • 14-Gauge Stainless Steel • NSF CertifiedBring rock-solid prep space and lock-tight storage to your production line with this fully welded John Boos work table—engineered to thrive in high-volume commercial kitchens.
Built to Perform
- Extra-heavy 14-ga Type 300 stainless steel top with a #4 satin polish.
- 5" integrated backsplash contains splashes and protects walls.
- 1-½" Stallion Safety Edge on front for operator comfort; 90° turndown on both sides for a seamless line-up with adjacent equipment.
- Stainless steel cabinet base with smooth-glide sliding doors keeps contents shielded from grease and debris.
- Fixed stainless undershelf (18-ga) positioned 10" above the floor adds rigid support and extra storage.
- Sound-deadened top reinforced by a continuous 1" × 2" channel running the full length.
- (6) 1-½" square 16-ga stainless legs capped with 1" adjustable bullet feet for fast leveling on uneven floors.
- Ships fully welded & set-up—no field assembly or welding required.
- NSF listed for safe food-contact use.
Technical Specifications
| Overall dimensions | 108" W × 30" D × 40-3/4" H (to top of riser) |
|---|---|
| Work surface height | 35-3/4" |
| Top construction | 14-ga Type 300 stainless steel, TIG-welded & polished |
| Backsplash | 5" rear riser, 14-ga stainless |
| Base style | Enclosed cabinet with sliding doors & fixed undershelf |
| Door material | 18-ga single-pan stainless |
| Legs | 1-½" sq. 16-ga stainless tubing |
| Feet | 1" adjustable stainless bullet feet |
| Approx. weight | 400 lb |
| Certifications | NSF |
| Ships | All-welded set-up (not knock-down) |
Why John Boos?
- American craftsmanship since 1887.
- Premium, sustainably sourced stainless steel.
- Trusted by leading restaurant groups, hospitals, and culinary schools worldwide.
Care & Maintenance
Clean routinely with mild soap or a non-chloride stainless cleanser. Always scrub and wipe in the direction of the polish lines, rinse thoroughly, and dry with a soft towel. Avoid abrasive pads, wire brushes, or chlorine bleach to maintain the protective passive film.
Ideal For
- Restaurant & hotel prep areas
- Institutional cafeterias and commissaries
- Food processing & packaging lines
- Bakeries, butcher shops, and test kitchens
